Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the rice and cook for 2-3 minutes, stirring frequently to toast slightly. Pour in the chicken broth and bring to a boil. Add the mixed vegetables, then reduce the heat to low. Place the seared chicken on top of the rice mixture, cover, and simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
- Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges for added brightness. Enjoy your delicious one-pan chicken and rice bake!
Notes
- Feel free to substitute brown rice for white rice; adjust cooking time and liquid accordingly.
- This dish stores well in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- You can add cheese or hot sauce for extra flavor.
- Customize with your favorite vegetables or spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg