If you’re looking for a dinner that feels comforting, tastes like a warm hug, and comes together with minimal fuss, you’re going to adore this 30-Minute One-Pan Chicken and Rice Recipe. It’s the perfect blend of tender chicken, aromatic spices, and vibrant veggies all cooked in one skillet, making cleanup a breeze. Each bite delivers juicy chicken, fluffy jasmine rice, and a rich tomato-infused broth that will have everyone asking for seconds. Whether it’s a busy weeknight or a no-fuss weekend meal, this recipe hits all the right notes with heartwarming flavor and effortless convenience.
Ingredients You’ll Need
Simple, everyday ingredients make all the difference in this 30-Minute One-Pan Chicken and Rice Recipe. Each component is essential, bringing texture, color, or depth to the final dish — and you likely already have most of them in your kitchen!
- Olive oil: Adds a fruity richness and helps sear the chicken to a golden perfection.
- Boneless skinless chicken breasts: Cut into bite-sized pieces for quick cooking and easy eating.
- Salt: Enhances natural flavors and brings all the ingredients together.
- Pepper: Adds a subtle heat for balanced seasoning.
- Garlic powder: Offers a mellow garlic essence that complements fresh garlic.
- Paprika: Brings smoky sweetness and vibrant color to the chicken.
- Onion: Thinly sliced to soften and sweeten as it cooks, layering in flavor.
- Red bell peppers: Add a pop of color and natural sweetness that brightens the whole dish.
- Garlic cloves: Minced fresh garlic amps up the savory punch and aroma.
- Tomato paste: Concentrates tomato flavor, giving the rice a rich, tangy base.
- Low sodium chicken broth: Hydrates the rice while infusing it with hearty, savory goodness.
- Jasmine rice: Rinsed for fluffiness, it soaks up all the delicious juices and seasoning.
How to Make 30-Minute One-Pan Chicken and Rice Recipe
Step 1: Sear the Chicken
Start by heating your skillet or dutch oven over medium-high heat. Once hot, add the chicken pieces along with half of the salt, pepper, garlic powder, and paprika. Cooking the chicken first seals in the juices and develops a beautiful golden crust that’s packed with flavor. Sauté for about five minutes until the chicken is nearly cooked through, which ensures it won’t dry out later.
Step 2: Cook the Veggies and Build Flavor
Next, toss in the sliced onion, red bell peppers, and a pinch more of salt. These veggies soften and sweeten as they mingle with the chicken, creating layers of flavor. Stir occasionally for about five minutes, allowing everything to caramelize gently. Then add the minced garlic and cook for one more minute, releasing its fragrant aroma. Stir in the tomato paste and rinsed jasmine rice, coating everything evenly—this step is key because it clings all those tasty ingredients together into the dish’s signature base.
Step 3: Add Broth and Simmer
Pour the chicken broth into the pan and sprinkle in the last teaspoon of salt. Stir well to combine, then bring the mixture to a boil. Once boiling, cover your pot and reduce the heat to low. Let it simmer for 15 minutes, allowing the rice to absorb all those rich, robust flavors. After this, turn off the heat and keep it covered to rest for another 10 minutes, which lets the rice finish cooking perfectly and soak up every bit of deliciousness.
Step 4: Fluff and Serve
Finally, remove the lid and use a fork to fluff the rice gently—this separates the grains without mashing them, keeping the texture light and tender. Your 30-Minute One-Pan Chicken and Rice Recipe is now ready to serve hot. It’s a complete, hearty meal all on its own or ready to be paired with your favorite sides.
How to Serve 30-Minute One-Pan Chicken and Rice Recipe
Garnishes
To make this dish even more inviting, try sprinkling fresh chopped parsley or cilantro on top before serving. A squeeze of lemon juice brings a zesty brightness that cuts through the richness. For a little heat, scatter some red pepper flakes or serve with sliced jalapeños on the side.
Side Dishes
This recipe shines as a standalone meal, but if you want to round things out, crisp green salads or steamed vegetables like broccoli or green beans are perfect. You can also serve it with warm, crusty bread to soak up every bit of that flavorful tomato broth.
Creative Ways to Present
For a family dinner or entertaining guests, serve the chicken and rice straight from the pan to create a cozy, communal feel. Or, portion it into individual bowls and garnish with avocado slices, a dollop of sour cream, or shredded cheese for a fun twist. These little additions make the meal feel special without extra effort.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be transferred to an airtight container and stored in the refrigerator where they’ll keep fresh for up to 3 days. The flavors actually deepen overnight, making for a fantastic lunch or quick dinner the next day.
Freezing
You can freeze the chicken and rice for up to 2 months. Portion it into freezer-safe containers or heavy-duty freezer bags to preserve freshness. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat with a splash of chicken broth or water to prevent the rice from drying out. Microwaving works well too—just cover to trap steam and heat in short intervals, stirring in between to warm evenly.
FAQs
Can I use brown rice instead of jasmine rice?
Brown rice can be used, but keep in mind it requires a longer cooking time and more liquid, so adjustments in broth and cooking duration will be necessary to ensure the rice cooks through properly.
Is it possible to use thighs instead of chicken breasts?
Absolutely! Boneless skinless chicken thighs work beautifully in this recipe and add a bit more richness. Just be mindful of slightly different cooking times since thighs can take a bit longer to cook through.
Can I add other vegetables to this dish?
Definitely. Feel free to toss in peas, carrots, zucchini, or mushrooms for added texture and nutrition. Add them during the step when you cook the onions and bell peppers to give them a chance to soften.
Is low sodium chicken broth necessary?
Using low sodium broth gives you full control over seasoning and avoids the dish becoming too salty. If you only have regular broth, reduce added salt so you don’t overpower the flavors.
Can this recipe be made gluten-free?
Yes! Since the recipe primarily uses rice and fresh ingredients, it’s naturally gluten-free, especially when you confirm that your chicken broth and tomato paste are gluten-free brands.
Final Thoughts
This 30-Minute One-Pan Chicken and Rice Recipe is a true weeknight hero that brings comfort food to your table with minimal effort. It manages to be both simple and sensational, perfect for busy days when you want a home-cooked meal without the fuss. I can’t recommend it enough — give it a try, and see how quickly it becomes one of your favorite go-to dinners!
Print
30-Minute One-Pan Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This easy and flavorful 30 Minute One Pan Chicken and Rice recipe combines tender chicken pieces with vibrant bell peppers, aromatic onions, and perfectly cooked jasmine rice all in one skillet. Perfect for a quick weeknight dinner, this hearty dish uses simple pantry staples and cooks in just over half an hour with minimal cleanup.
Ingredients
Protein and Seasonings
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons salt, divided
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Vegetables and Flavorings
- 1 onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
Grains and Liquids
- 2 cups low sodium chicken broth
- 1 cup jasmine rice, rinsed
Instructions
- Prepare and Sauté Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add olive oil, then the chicken pieces seasoned with 1 teaspoon salt, pepper, garlic powder, and paprika. Sauté the chicken for about 5 minutes until almost cooked through.
- Add Vegetables and Aromatics: Add sliced onion, red bell peppers, and a pinch of salt to the skillet. Cook for an additional 5 minutes, stirring occasionally until vegetables soften. Stir in minced garlic and cook for another minute.
- Combine Tomato Paste and Rice: Stir in the tomato paste and rinsed jasmine rice, mixing well so the chicken and vegetables are evenly coated with the tomato paste.
- Simmer with Broth: Pour in the chicken broth and add the remaining 1 teaspoon salt. Stir until combined. Bring the mixture to a boil, then cover and reduce the heat to low. Let it cook gently for 15 minutes.
- Rest and Fluff: Turn off the heat and keep the pot covered. Allow the dish to rest for 10 minutes to let the rice finish absorbing the broth. Remove the lid and fluff the rice with a fork. Serve hot.
Notes
- Rinsing the jasmine rice before cooking helps remove excess starch for fluffier rice.
- Feel free to substitute chicken breasts with thighs for juicier meat.
- Adjust seasoning to taste, especially salt, depending on your chicken broth’s sodium content.
- This recipe can be made gluten-free when using gluten-free tomato paste and broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
