One-Pan Chicken Rice (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tbsp veggie oil
02 -
4 chicken breasts without skin or bones
03 -
1 tsp salt
04 -
1/2 tsp ground black pepper
05 -
1 tsp powdered garlic
06 -
1 tsp powdered onion
07 -
1/2 tsp dried thyme leaves
08 -
1 cup uncooked white rice
09 -
2 1/2 cups chicken stock
10 -
1/2 cup thick cream
11 -
1 cup shredded Parmesan
12 -
1/2 cup frozen green peas
# How to Make It:
01 -
Pour your oil into a big skillet and let it warm up over medium-high heat.
02 -
Rub both sides of your chicken with the mix of salt, pepper, garlic powder, onion powder and thyme.
03 -
Drop chicken into the hot pan and let it cook until it's golden and done inside, about 5-7 minutes on each side.
04 -
Take the chicken out and put it on a plate, then cover it loosely with foil to stay warm.
05 -
Using the same pan, throw in your rice and stir it around for about 2 minutes until it starts to toast.
06 -
Add your chicken stock and mix it well with the rice.
07 -
Let the mix bubble, then turn down the heat, put the lid on tight, and cook for 15-18 minutes until the rice gets soft and soaks up all the liquid.
08 -
While rice cooks, grab your chicken and cut it into strips or chunks.
09 -
When rice is ready, stir in your cream and Parmesan until it's all mixed up.
10 -
Scatter the frozen peas throughout the creamy rice mix.
11 -
Put your sliced chicken back in, laying it on top of the rice mixture.
12 -
Cover again and let everything heat up together on low for another 3-5 minutes so the chicken warms and the peas cook through.
13 -
Turn off the heat and don't touch it for a couple minutes before you dish it up.
# Additional Tips:
01 -
Chicken with bones works great for more flavor, but you'll need to cook it longer.
02 -
Want something lighter? Try milk instead of thick cream.
03 -
You can swap peas for spinach or chopped broccoli if you want something different.
04 -
Give the rice a quick stir now and then while it cooks so it doesn't stick to the pan.
05 -
The dish tastes even better with homemade stock rather than the store-bought stuff.