One Pan Chicken and Rice
The ultimate comfort food, One Pan Chicken and Rice is a delicious and easy weeknight dinner. This all-in-one dish features tender chicken, flavorful rice, and vibrant vegetables, all cooked together in one pan. Perfect for busy nights when you crave homemade goodness!
Equipment
- Grater
- Skillet
- Frying Pan
- Large Pot
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1.5 lb chicken breast cut into two-inch pieces
- 0.5 tsp sea salt
- 0.5 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
- 0.5 tsp onion powder
- 3 Tbsp unsalted butter separated
- 3-4 cloves garlic minced
- 1 cup long grain white rice
- 2.5 cups chicken broth we use low sodium
- 2 cups fresh baby spinach chopped
- 2 oz freshly grated parmesan cheese
Instructions
- Slice the chicken lengthwise into about two-inch wide strips.
- Pound the chicken pieces into about three-quarters to one inch thickness.
- Pat dry with a paper towel and season on both sides with the salt, pepper, Italian seasoning, onion powder, and paprika.
- Heat a large skillet or sauté pan over medium-high heat.
- Melt two tablespoons of butter in the heated pan.
- Add the minced garlic and cook for about one minute, stirring constantly until fragrant.
- Add the chicken to the heated pan and sear for about two minutes per side.
- Once the chicken is seared, remove from the pan and set aside on a plate.
- Add the remaining tablespoon of butter.
- Add the rice and cook to toast it slightly for about one to two minutes, stirring frequently.
- Add in the chicken broth and chopped spinach and stir to combine.
- Bring the rice and broth to a gentle boil.
- Reduce heat to medium-low/low and add the chicken back into the pan.
- Cover and allow it to simmer for about fifteen to twenty minutes or until all of the liquid is absorbed and the rice is tender.
- Once the chicken and rice is cooked, push the chicken to the side to add the parmesan and stir it to melt into the rice.
- Serve topped with more parmesan and freshly chopped parsley!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for about three to four days. When reheating, you may want to add an extra splash of broth to the rice.
- Freezing: To freeze, allow the chicken and rice to cool completely before transferring to a freezer-safe container. You can freeze for up to three months.
- Steam Control: Once the lid is closed and the rice is cooking, try not to disturb it. The steam is needed to cook the rice and the chicken until both are done.
- Rice Types: Do not use brown rice in this recipe as it takes much longer to cook, resulting in dry chicken.
- Minute Rice Warning: Avoid any form of minute rice or quick-cooking rice as they will cook too quickly and result in mush.