One-pan dish with chicken and rice. This really is the ideal meal for busy weeknights! Really quick to prepare and you make the whole dish in one pan. Well seasoned and juicy chicken thighs with colorful vegetables and rice. Delicious!
One pan chicken dinner, the best easy dinner
One pan meals are often my best friend. When I don’t have much time to cook in the evening, but I want to put something tasty and nutritious on the table, this is one of my favorite ways.
This is a great one pan chicken dish with a ton of vegetables and rice. The chicken is nice and juicy and well seasoned and it pairs perfectly with the rice and vegetables. A great one-pan dinner for the whole family, it was a big hit!
Chicken and rice one-pan dinner
Aside from juicy chicken thighs and flavorful rice, I’ve added bell pepper, carrot and peas for color and nutrition. But you can absolutely use different vegetables if you like. This chicken and rice dish has a ton of flavor and is super easy to put together. Another super easy and flavorful one pan chicken meal is this chicken jambalaya!
One pan chicken with rice
This one pan meal is ready within half an hour and it’s absolutely perfect for meal prep. Because you’re using just one pan for the whole meal, the cleanup is super quick as well! Win-win, right? First you’re going to fry the seasoned chicken thighs, add the vegetables and cook the rice in the same pan. There is really no reason to not try this tasty, quick and easy meal. Let’s get cooking!
Ingredients
- 6 chicken thighs (without skin)
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp oregano
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 3 carrots (cut into pieces)
- 1 red bell pepper (chopped)
- 1 yellow pepper (diced)
- 300 grams rice
- 600 ml boiling water
- 1 vegetable stock cube
- 1 chicken stock cube
- 100 grams peas
- oil, salt and pepper
Equipment
- Large frying pan
INSTRUCTIONS (how to make this recipe):
- Season chicken thighs with all the spices and salt and pepper to taste.
- Heat a generous amount of oil in a large frying pan over medium heat. Add the onion and chicken thighs and cook until the chicken is browned all around, add the garlic and cook the chicken until done. When the chicken is cooked, remove it from the pan and continue cooking in the same pan.
- Add the carrots and bell pepper to the pan and sauté for a few minutes.
- Add the rice to the pan with the water and crumble in the stock cubes. Cover the pan and cook the rice until tender, stirring occasionally. Keep an eye on the rice to make sure it is cooking properly. If necessary, add a little more water. Add the peas during the last 5 minutes of cooking.
- When the rice is done, add the chicken back to the pan and heat it through for a few more minutes. Enjoy!
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