Description
This quick, one-pan chicken and rice dish is packed with flavor and perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 3 garlic cloves, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 cup frozen peas and carrots
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts and sear for about 5-7 minutes per side until golden brown.
- Add the diced onion and minced garlic to the skillet, and sauté until the onion is translucent (approximately 3 minutes).
- Stir in the long-grain rice until well-coated with oil, then pour in the chicken broth and scrape any browned bits from the bottom.
- Bring to a boil, reduce heat, cover tightly, and simmer for about 20 minutes or until the liquid is absorbed.
- Add frozen peas and carrots during the last few minutes of cooking to warm through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (325g)
- Calories: 380
- Sugar: 2g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg