One-Pan Chicken and Vegetable Rice

Chicken, vegetables and rice all cook together in one covered pan, so the rice soaks up the flavor of the chicken and the broth. It is an easy weeknight dinner and divides neatly into meal-prep containers.

Boneless thighs stay juicy during the simmer, and a mix of bell pepper, zucchini and peas brings color. The whole dish is ready in under 45 minutes.

One-Pan Chicken and Vegetable Rice

Chicken, vegetables and rice all cook together in one covered pan, so the rice soaks up the flavor of the chicken and the broth. It is an easy weeknight dinner and divides neatly into meal-prep containers.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb (450 g) boneless, skinless chicken thighs cut into 1-inch pieces
• 1 tsp fine sea salt divided
• 1 tsp smoked or sweet paprika
• 2 tbsp olive oil
• 1 medium onion diced
• 1 red bell pepper diced
• 1 small zucchini diced
• 2 cloves garlic minced
• 1 cup long-grain white rice rinsed
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup diced tomatoes canned or fresh
• 3/4 cup frozen peas
• lemon wedges and chopped parsley to serve

Method

 

1. Season the chicken with 1/2 teaspoon of salt and the paprika.
2. Heat the oil in a large, deep skillet or sauté pan with a lid over medium-high heat. Add the chicken in a single layer and brown for 3–4 minutes, turning once. It does not need to cook through. Transfer to a plate.
3. Lower the heat to medium. Add the onion and pepper and cook for 4 minutes, then the zucchini and garlic for 2 minutes more.
4. Stir in the rice to coat it with oil, then add the broth, tomatoes, remaining salt and the chicken with its juices. Bring to a boil.
5. Cover, reduce the heat to low and simmer for 18 minutes without lifting the lid.
6. Scatter the peas over the top, cover again, remove from the heat and let stand for 10 minutes. Fluff with a fork, check that the chicken is cooked through (165°F / 74°C), and serve with lemon and parsley.

Notes

• Use a pan with a tight lid; escaping steam leaves the rice undercooked.
• Browning the chicken first adds flavor to the pan that the rice absorbs.

What is going on in the pan

This works on the same principle as cooking plain rice: a measured amount of liquid, a gentle covered simmer, and a rest off the heat. The tomatoes and vegetables add a little moisture of their own, which is why the broth is slightly less than a usual 1 to 2 ratio. Our guide to cooking rice on the stovetop explains the basics.

For meal prep

Divide the cooled rice into four containers. It reheats well in the microwave with a tablespoon of water sprinkled over and a loose cover. A spoonful of salsa, plain yogurt or hot sauce is a nice fresh addition at lunch.

Getting the timing right

The 18-minute simmer and 10-minute rest are designed for long-grain white rice. Jasmine rice cooks slightly faster; basmati is similar to standard long-grain. Avoid instant or parboiled rice in this recipe, as they need different amounts of liquid. If you add more vegetables than listed, cut them small and keep the total to about 3 cups so the rice cooks evenly.

Variations and swaps

• Use chicken breast, cut slightly larger so it stays moist.
• Use chickpeas and vegetable broth instead of chicken for a vegetarian version, adding them with the rice.
• Use brown rice with 2 1/4 cups broth and simmer for 40 minutes.

Storing and reheating

Cool quickly and refrigerate in sealed containers within 2 hours. Eat within 3–4 days, reheating until steaming hot. Freezes for up to 2 months.

Questions readers ask

Why is my rice still hard?

The heat may have been too high, evaporating the liquid, or the lid not tight. Add 1/4 cup hot broth, cover and cook on low for 5 more minutes.

Can I use other vegetables?

Yes. Carrots, green beans and mushrooms all work; cut them small so they cook in time.

Can I double it?

Use a wide pan so the rice layer is not too deep, or cook two batches.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.