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One Pan Chicken and Rice Dinner
This cozy and delicious one pan chicken and rice dinner recipe will quickly become a favorite family dinner. Perfectly seared herbed chicken nestled in rice and finished with a touch of parmesan cheese--it's cozy, so flavorful and as easy as making dinner can get! Only a few minutes of prep and less than 30 minutes to cook--you will love it!
Prep
10 min
Cook
20 min
Total
29 min
Serves
4
Instructions
- 01
Slice the chicken lengthwise into about 2 inch wide strips. Pound the chicken pieces into about ¾ - 1 inch thickness. Pat dry with a paper towel and season on both sides with the salt, pepper, Italian seasoning, onion powder and paprika. You can go as generous on the seasoning as desired!
- 02
Heat a large skillet or sauté pan over medium high heat. Melt two tablespoons of butter in the heated pan. Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant.
- 03
Add the chicken to the heated pan and sear for about 2 minutes per side, not touching it at all until flipping. Once the chicken is seared, remove from the pan and set aside on a plate. It will not be fully cooked at this time.
- 04
Add the remaining tablespoon of butter. Add the rice and cook to toast it slightly for about 1-2 minutes, stirring frequently so it doesn't burn or get stuck to the pan. Add in the broth and chopped spinach and stir to combine.
- 05
Bring the rice and broth to a gentle boil. Once it begins to boil, reduce heat to medium-low/low low heat,(whatever temperature maintains a low boil) add the chicken back into the pan, laying it gently over the rice, making sure it is not fully immersed in the rice. Cover and allow it to simmer for about 15-20 minutes or until all of the liquid is absorbed and the rice is tender. Chicken should also be an internal temperature of 165°F.
- 06
Once the chicken and rice is cooked, push the chicken to the side to add the parmesan and stir it to melt into the rice. Serve topped with more parmesan and freshly chopped parsley!
Nutrition
per serving · 1 serving
- Calories
- 528
- Protein
- 48g
- Carbs
- 41g
- Fat
- 18g
- Fiber
- 1g
- Sugar
- 1g
- Sat. fat
- 9g
- Sodium
- 1066mg
- Cholesterol
- 141mg
Variations & swaps
Recipe Variations
- add more veggies: you can sauté onions, carrots, celery in as well, but I wanted this to be super easy and that would have required a bunch of chopping and prep. You could toss in some frozen broccoli or peas to simmer and cook as well with the rice.
- use fresh herbs: Toss in a few sprigs of fresh thyme, rosemary, oregano and more with the rice and simmer it to cook the rice, it will really add to the dish! You can also finish this one pan chicken and rice with some fresh herbs to make the flavor that much more amazing.
- add a splash of cream: you could make this a creamier mixture by stirring in some heavy cream with the parmesan in the end.
- skip the meat! Ok, this may not make a lot of sense, but hear me out. The rice in this dish is AMAZING. You could easily just make the rice as a side for another dinner and skip the chicken.
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