Easy One-Pan Chicken and Rice Recipe for Busy Weeknights!
Dive into the simplicity of this one-pan chicken and rice dish, perfect for busy weeknights! This recipe transforms basic ingredients into a comforting meal that’s both satisfying and nutritious. Quick to prepare and packed with flavor, it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.
Simple Skillet Chicken and Rice
4
servings10
minutes35
minutes350
kcal10
minutes55
minutesDive into the simplicity of this one-pan chicken and rice dish, perfect for busy weeknights! This recipe transforms basic ingredients into a comforting meal that’s both satisfying and nutritious. Quick to prepare and packed with flavor, it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds.
Ingredients
1 tablespoon pure olive oil
1 medium yellow onion finely diced
2 large garlic cloves minced
1 teaspoon dried oregano leaves
1 teaspoon ground smoked paprika
1 cup long-grain white rice
Sea salt to taste
Freshly cracked black pepper to taste
1 and 1/4 cups low-sodium vegetable broth
2 large carrots peeled and cubed
1 large red bell pepper seeded and chopped
3 large boneless skinless chicken breasts
A handful fresh parsley leaves chopped for garnish
- Alternative Ingredients
Olive oil can be substituted with avocado oil
White rice can be replaced with brown rice for a whole grain option
Vegetable broth can substitute chicken broth for a vegetarian version
Chicken breasts can be replaced with tofu for a vegan variant
Directions
- Prep Ingredients – Heat the olive oil in a large nonstick skillet over medium heat. Add the diced onion and sauté until translucent and soft, about 3-4 minutes.
- Add Spices – Incorporate the minced garlic, oregano, and paprika into the skillet, stirring constantly until aromatic, roughly 1 minute.
- Combine and Cook – Stir in the rice followed by the vegetable broth. Season with salt and pepper. Add the cubed carrots and chopped bell pepper on top of the rice. Place the chicken breasts evenly into the skillet. Cover and let it simmer until the rice is tender and the chicken is cooked through, about 25-30 minutes.
- Finish and Serve – Remove from heat. Let it rest covered for 10 minutes. Shred the chicken in the skillet or slice it on a cutting board then return to the skillet. Garnish with chopped parsley before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
Nutrition Facts
- Calories: 350kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 65mg
- Sodium: 300mg
- Potassium: 500mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 3g
- Protein: 28g
- Vitamin A: 5000IU
- Vitamin C: 40mg
- Calcium: 30mg
- Iron: 2mg
