Easy One-Dish Chicken & Rice Recipes + Veggies!
Imagine tender chicken, infused with savory herbs and spices, nestled amongst fluffy rice and vibrant, crisp-tender vegetables. The aroma alone is enough to stir anticipation, a promise of a satisfying and wholesome meal. Each bite offers a delightful contrast of textures the soft, yielding chicken, the subtly chewy rice, and the fresh crunch of perfectly cooked vegetables, all harmonizing in a symphony of flavors.
Equipment
- Large Oven-Safe Skillet or Dutch Oven: A skillet or Dutch oven with a lid is crucial for even cooking and heat retention. Stainless steel or cast iron options are suitable choices.
- Cutting Board: A sturdy cutting board is needed for chopping vegetables and preparing the chicken.
- Chef's Knife: A sharp chef's knife is essential for efficient and safe vegetable preparation.
- Measuring Cups and Spoons: Precise measurements of ingredients are important for consistent results.
- Mixing Bowls: Used for seasoning the chicken and combining ingredients.
- Wooden Spoon or Spatula: For stirring and mixing ingredients during cooking.
- Meat Thermometer: Ensures the chicken is cooked to a safe internal temperature of 165F (74C).
- Oven Mitts: Protect hands when handling hot cookware.
- Serving Spoon: For serving the completed dish.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup long-grain rice rinsed
- 2 cups chicken broth low sodium
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken: Pat the chicken breasts dry with paper towels and season generously with salt, black pepper, oregano, thyme, and red pepper flakes (if using).
- Step 2: Saut Aromatics: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn.
- Step 3: Add Vegetables: Stir in the chopped bell peppers (red and green) and cook for about 5 minutes, until slightly tender.
- Step 4: Incorporate Rice and Broth: Add the rinsed rice to the skillet and stir to combine with the vegetables. Pour in the chicken broth, ensuring that the rice is submerged. Bring the mixture to a simmer.
- Step 5: Arrange Chicken: Gently nestle the seasoned chicken breasts into the rice mixture, ensuring they are partially submerged in the broth.
- Step 6: Bake: Cover the skillet or Dutch oven with a lid or aluminum foil. Transfer to a preheated oven at 375F (190C) and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165F (74C).
- Step 7: Add Peas and Garnish: Remove from the oven and stir in the frozen peas. Let the dish sit for 5 minutes to allow the peas to thaw and warm through. Garnish with fresh chopped parsley before serving.
- Optional Tips and Substitutions: For a spicier kick, add a pinch of cayenne pepper along with the red pepper flakes. Brown rice can be substituted for long-grain white rice, but the cooking time may need to be increased. Feel free to substitute other vegetables, such as carrots, zucchini, or broccoli, based on personal preference and seasonal availability. For a richer flavor, use bone-in, skin-on chicken thighs instead of chicken breasts, adjusting the cooking time as needed.
Notes
Variations
The versatility of this recipe allows for numerous adaptations and enhancements to suit various tastes and dietary requirements:
- Ingredient Swaps:
- Protein: Substitute chicken breast with chicken thighs, turkey breast, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
- Rice: Experiment with different types of rice, such as brown rice (increase cooking time and liquid), wild rice, or quinoa. Cauliflower rice provides a low-carb alternative.
- Vegetables: Utilize seasonal vegetables or personal favorites. Options include carrots, zucchini, mushrooms, asparagus, or spinach.
- Broth: Vegetable broth can be substituted for chicken broth to make the dish vegetarian.
- Regional Styles:
- Mediterranean: Incorporate sun-dried tomatoes, olives, feta cheese, and Mediterranean herbs like oregano and basil.
- Asian: Use soy sauce, ginger, garlic, sesame oil, and Asian vegetables like bok choy and snow peas.
- Mexican: Add black beans, corn, salsa, chili powder, and top with avocado and cilantro.
- Italian: Use Italian seasoning, diced tomatoes, and mozzarella cheese.
- Dietary Adjustments:
- Gluten-Free: Ensure that all ingredients, including soy sauce and chicken broth, are gluten-free.
- Low-Carb: Replace rice with cauliflower rice and increase the proportion of non-starchy vegetables.
- Dairy-Free: Omit any dairy-based toppings or sauces.
- Vegetarian/Vegan: Replace chicken with plant-based protein sources like tofu or tempeh, and use vegetable broth.
Serving Suggestions
This one-dish meal is a versatile option suitable for various occasions and preferences:
- Serve as a complete and satisfying weeknight dinner.
- Pack for lunch as a convenient and balanced meal.
- Serve at casual gatherings or potlucks.
- Garnish with fresh herbs like parsley, cilantro, or chives for added flavor and visual appeal.
- Offer a side of crusty bread or garlic toast for dipping into the flavorful broth.
- A simple side salad can complement the meal.
- A dollop of plain yogurt or sour cream can add a creamy element (omit for dairy-free diets).
Storage Tips
Proper storage is essential to preserve the freshness and quality of the dish:
- Allow the dish to cool completely before storing.
- Transfer the leftovers to an airtight container.
- Refrigerate for up to 3-4 days.
- For longer storage, freeze in individual portions for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- To reheat, microwave until heated through or warm in a skillet over medium heat, adding a splash of broth or water to prevent drying.
Frequently Asked Questions
- Question 1: Can I use frozen chicken breasts?Answer: Yes, frozen chicken breasts can be used. Ensure they are completely thawed before cooking for even cooking and optimal texture.
- Question 2: How can I prevent the rice from becoming mushy?Answer: Rinse the rice thoroughly before cooking to remove excess starch. Also, avoid overcooking and use the correct ratio of liquid to rice.
- Question 3: Can this recipe be made in a slow cooker?Answer: Yes, it can be adapted for a slow cooker. Layer the ingredients in the slow cooker, add the broth, and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Check liquid level periodically.
- Question 4: What is the best way to prevent the chicken from drying out?Answer: Do not overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165F (74C). Covering the dish while baking also helps to retain moisture.