One Pan Chicken and Rice
This one pan chicken and rice recipe is a quick and easy dinner made with simple ingredients in 30 minutes. This delicious meal is a family favorite perfect for busy weeknights!
Servings: 6
Cost: $10
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds chicken breasts 4-5 small ones
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 cups instant rice uncooked
- 2 cups chicken broth or water
- 1 ½ cups frozen peas
- 1 tablespoon butter
Instructions
- Season both sides of the chicken with half of the spice mixture. Alternately, you can season while cooking.
- Heat the olive oil in a large skillet, then add chicken, and cook on medium-high heat until brown on both sides. Remove to a clean plate, and cover with foil
- Add rice to the skillet, then stir in the chicken broth, peas, butter and remaining seasonings
- Bring to a boil, then reduce heat to simmer
- Place chicken back in skillet, cover, and cook on low heat until rice and chicken are fully cooked, and most of the liquid has been absorbed, about 5 minutes. Chicken should be 165℉, according to an instant-read thermometer
- Fluff rice with fork or serving spoon, then serve
Video
Notes
Use thin chicken breasts or slice larger ones in half so they cook evenly. You can also cube chicken, if you prefer.
Make sure you're using instant or parboiled rice.
Nutrition
Calories: 313kcal | Carbohydrates: 30g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 830mg | Potassium: 546mg | Fiber: 3g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 3mg
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