Description
A quick, comforting one-pan chicken and rice dinner that brings warmth and flavor to your table in just 30 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 carrots, diced
- 1 cup frozen peas
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Grated Parmesan cheese, optional
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil shimmers, add the chicken pieces and season lightly with salt, pepper, and paprika.
- Cook the chicken until it is golden on the outside and mostly cooked through. Remove it from the pan and set it aside.
- In the same pan, add the onion and carrots. Cook for a few minutes until they begin to soften, then stir in the garlic and Italian seasoning.
- Add the rice and stir so every grain is coated with the flavorful oil and vegetables.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan, bring everything to a gentle boil, then reduce the heat to low. Cover and simmer until the rice is tender and the liquid is absorbed.
- Stir in the peas during the last few minutes of cooking.
- Taste and adjust the seasoning. Finish with Parmesan and parsley if you like, then serve warm.
Notes
This dish is flexible; feel free to swap in your favorite vegetables or adjust the seasonings as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken dinner, one-pan meal, easy recipe, comfort food, weeknight dinner