Description
This One-Pot Chicken and Rice recipe is a quick, easy, and flavorful meal perfect for busy weeknights. Tender chicken breasts are seared and then cooked with aromatic onions, garlic, and long-grain rice in a savory chicken broth, resulting in a comforting dish with minimal cleanup.
Ingredients
Scale
Protein and Aromatics
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Rice and Seasonings
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Heat the Oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare for cooking the chicken.
- Cook the Chicken: Season the chicken breasts with salt, pepper, dried thyme, and paprika. Add them to the hot pot and cook for 6-7 minutes per side until they develop a golden-brown crust and are cooked through. Remove the chicken from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onions and cook for 2-3 minutes until they are softened and translucent. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast the Rice: Stir in the long-grain white rice and cook for 1-2 minutes, stirring frequently to lightly toast the rice and enhance its flavor.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Place the cooked chicken breasts back into the pot, setting them on top of the rice.
- Cook Covered: Cover the pot with a lid, reduce the heat to low, and cook for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Rest and Fluff: Remove the pot from heat and let it sit covered for 5 minutes. Then fluff the rice with a fork and slice the chicken breasts.
- Serve and Garnish: Serve the sliced chicken breasts over the rice and garnish with fresh parsley if desired for a bright, fresh finish.
Notes
- Ensure the chicken breasts are fully cooked by checking that their internal temperature reaches 165°F (74°C).
- Using a heavy-bottomed pot or Dutch oven helps in even heat distribution and prevents the rice from burning.
- This recipe can be easily doubled for larger servings.
- For extra flavor, you can add a squeeze of lemon juice before serving.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
