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
Scale
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.
