Easy One-Dish Chicken Dinners with Rice & Veggies!
a complete, nourishing meal crafted in a single pan tender chicken paired harmoniously with fluffy rice and an array of vibrant vegetables. These effortless meals are celebrated for their simplicity and satisfying flavors.
Equipment
- Large skillet or Dutch oven (at least 12-inch diameter)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Lid for the skillet or Dutch oven
- Meat thermometer (optional, but recommended for ensuring chicken is fully cooked)
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup long-grain rice rinsed
- 2 cups chicken broth
- 1 cup mixed vegetables broccoli florets, diced carrots, peas
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- Optional: Lemon wedges for serving
Instructions
- Step 1: Saut the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Step 2: Brown the Chicken: Add chicken pieces to the skillet and cook until browned on all sides. It doesn't need to be fully cooked at this stage, just nicely seared for added flavor.
- Step 3: Incorporate the Rice and Broth: Stir in the rinsed rice and chicken broth. Add Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Step 4: Add the Vegetables: Stir in the mixed vegetables. Cover and continue to simmer for another 5-10 minutes, or until the rice is tender and the vegetables are cooked to your liking. Ensure the chicken is cooked through to an internal temperature of 165F (74C).
- Step 5: Rest and Serve: Remove from heat and let stand for 5 minutes before fluffing with a fork. Serve hot, garnished with fresh herbs or lemon wedges, if desired.
- Optional Tips: For a creamier dish, stir in a tablespoon of butter or a splash of heavy cream after cooking. Other grains like quinoa or brown rice can be substituted for white rice; adjust cooking time accordingly. Any combination of vegetables can be used, depending on preference and availability.
Notes
Variations
The recipe for “One dish chicken dinners with rice and veggies” lends itself well to various adaptations. Consider these options:
- Ingredient Swaps:
- Protein: Substitute chicken thighs for chicken breasts for a richer flavor. Tofu or chickpeas provide plant-based alternatives.
- Rice: Brown rice, quinoa, or couscous can replace white rice. Adjust cooking time accordingly.
- Vegetables: Any preferred vegetables, such as zucchini, bell peppers, mushrooms, or spinach, can be incorporated.
- Regional Styles:
- Mediterranean: Add sun-dried tomatoes, Kalamata olives, feta cheese, and oregano.
- Asian: Use soy sauce, ginger, garlic, and sesame oil. Add broccoli, snow peas, and water chestnuts.
- Mexican: Incorporate black beans, corn, diced tomatoes, and chili powder. Top with salsa and cilantro.
- Dietary Adjustments:
- Gluten-Free: Ensure all ingredients, including chicken broth, are certified gluten-free.
- Low-Carb: Replace rice with cauliflower rice or omit it altogether. Increase the amount of vegetables.
- Dairy-Free: Omit any dairy-based toppings or sauces.
Serving Suggestions
This dish is versatile enough for both casual and formal settings. It is suitable for weeknight dinners or can be part of a larger meal during gatherings.
- Serve hot, directly from the skillet or Dutch oven, for a rustic presentation.
- Garnish with fresh herbs, such as parsley, cilantro, or thyme.
- Lemon wedges add brightness and acidity.
- Pair with a side salad for a lighter meal, or crusty bread for soaking up the flavorful juices.
Storage Tips
Proper storage is essential for preserving the freshness and safety of the dish.
- Allow the dish to cool completely before storing it in an airtight container.
- Refrigerate for up to 3-4 days.
- For longer storage, freeze individual portions for up to 2-3 months. Thaw in the refrigerator before reheating.
- Reheat in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent drying. Alternatively, reheat in the microwave.
Frequently Asked Questions
- Question 1: Can this recipe be made ahead of time?
Yes, the dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before reheating. - Question 2: Is it possible to use frozen vegetables?
Yes, frozen vegetables are a convenient alternative to fresh ones. Add them towards the end of the cooking process to prevent them from becoming too mushy. - Question 3: How can the dish be prevented from drying out during cooking?
Ensure the lid is tightly sealed and the heat is kept at a low simmer. Adding a small amount of chicken broth or water can also help maintain moisture. - Question 4: Can different types of rice be used?
Yes, various types of rice, such as brown rice or basmati rice, can be used. Adjust the cooking time and liquid accordingly based on the rice type.