One-Pan Chicken and Rice
A quick and flavorful dish combining juicy chicken, fluffy rice, and spices, all cooked in one pan for an easy cleanup.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless and skinless recommended
- 1 cup rice Long grain or your preferred type
- 2 cups chicken broth Use low-sodium for less salt
- 1 piece onion, chopped Any type of onion can be used
- 2 cloves garlic, minced Fresh garlic for better flavor
- 1 teaspoon paprika For color and flavor
- to taste Salt and pepper Adjust according to preference
- as desired Vegetables of choice (e.g., peas, carrots) Customize based on taste
Instructions
Cooking
- In a large pan, heat some oil over medium heat.
- Season the chicken breasts with salt, pepper, and paprika.
- Add the chicken to the pan and brown on both sides.
- Remove the chicken and set aside.
- In the same pan, add onion and garlic, sauté until translucent.
- Add rice and stir for a minute.
- Pour in chicken broth and return the chicken to the pan.
- Bring to a boil, then cover and reduce heat to low.
- Cook for about 20 minutes until rice is fluffy and chicken is cooked through.
- If using, add vegetables in the last 5 minutes of cooking.
- Remove from heat, let sit for a few minutes, then fluff with a fork and serve.
Notes
Make sure to brown the chicken well for a deeper flavor. Allow to cool completely before storing leftovers in an airtight container in the refrigerator for up to three days, or freeze for a month.