One Pan Chicken and Rice
A comforting and satisfying One Pan Chicken and Rice dish that combines tender chicken, fluffy rice, and vibrant veggies, perfect for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Poultry
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 1 cup rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup peas and carrots (frozen or fresh)
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Season the chicken with salt, pepper, and paprika. Add the chicken to the pan and cook until browned on both sides, about 5-7 minutes.
- Remove the chicken from the pan and set aside. In the same pan, add the chopped onion and cook until translucent. Add the minced garlic and cook for about 30 seconds.
- Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.
- Pour in the chicken broth and bring to a boil. Stir in the peas and carrots.
- Place the chicken back into the pan, reduce heat to low, cover, and simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Once cooked, fluff the rice with a fork and garnish with fresh parsley if desired before serving.
Notes
This dish stores well in the fridge for up to 3 days and can be frozen for up to 2 months. To reheat, warm gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://cookingwithmayaa.com/one-pan-chicken-and-rice/