Make this comforting chicken and rice dish entirely in one pot for simple preparation and minimal cleanup. It uses common ingredients for a flavorful weeknight dinner.
Author:katereilly
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop Simmering
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas (optional)
1/4 cup grated Parmesan cheese (optional, for creamy texture)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the uncooked rice, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly.
Pour in the chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
Return the browned chicken to the pot. Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
Remove the pot from the heat. If using, stir in the frozen peas and Parmesan cheese. Cover and let stand for 5 minutes.
Fluff the rice gently with a fork before serving.
Notes
For best results and juicier meat, use chicken thighs instead of breasts.
If you prefer a creamier dish, stir in 1/4 cup of heavy cream along with the Parmesan cheese in the final step.
This recipe works well for family dinner and is a good budget friendly chicken dinner option.