Description
A simple, delicious, and easy one-pan chicken and rice recipe perfect for busy weeknights and picky eaters. Less mess and happy kids!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas and carrots (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes.
- Add onion and cook until softened, about 3-5 minutes. Stir in garlic and cook for 1 minute more.
- Stir in the uncooked rice, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Remove from heat. If using, stir in the frozen peas and carrots.
- Cover the skillet tightly with a lid or aluminum foil.
- Bake for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Let stand for 5 minutes before serving. Fluff with a fork.
Notes
- You can substitute other vegetables like corn or broccoli florets.
- For extra flavor, add a pinch of paprika or a bay leaf to the broth.
- Ensure your skillet is oven-safe. If not, transfer the mixture to a baking dish after step 4.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe