Imagine a mouthwatering dinner that comes together in just 40 minutes, dirties only one pot, and delivers restaurant-quality flavor right in your own kitchen. This One Pot Stovetop Chicken and Rice is the ultimate weeknight lifesaver that will have your family begging for seconds! Packed with tender, golden-brown chicken, perfectly cooked rice, and a medley of savory flavors, this recipe proves that delicious meals don't have to be complicated.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 cup of rice, 2 cups of chicken broth, 1 chopped onion, 2 minced garlic cloves, 1 cup of frozen peas, salt, pepper, and olive oil.
- Heat a large pot or Dutch oven over medium-high heat and add a tablespoon of olive oil. Allow the oil to heat until it shimmers.
- Season the chicken breasts with salt and pepper on both sides. Once the oil is hot, carefully place the chicken breasts in the pot. Sear them for about 5-6 minutes on each side, or until they are golden brown. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent. Stir occasionally to prevent burning.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the rice, allowing it to toast slightly for about 1-2 minutes, stirring frequently to coat the rice with the flavors from the onion and garlic.
- Pour in the chicken broth, scraping the bottom of the pot to deglaze it and incorporate any browned bits.
- Return the seared chicken breasts to the pot, nestling them into the rice mixture. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes. Do not lift the lid during this time, as it will release steam and affect the cooking process.
- After 20 minutes, carefully remove the lid and add the frozen peas. Stir gently to combine, then cover the pot again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through.
- Check the chicken for doneness; it should reach an internal temperature of 165°F (75°C). If necessary, cook for a few more minutes until fully cooked.
- Once done, remove the pot from heat. Let it sit covered for about 5 minutes to allow the flavors to meld.
- Fluff the rice with a fork, and serve the chicken and rice hot. Enjoy your delicious one-pot stovetop chicken and rice!
Tips
- Use high-quality chicken breasts and pat them dry before seasoning to ensure a perfect golden-brown sear.
- Don't skip the toasting step for the rice - it helps develop a richer, nuttier flavor and prevents the rice from becoming mushy.
- Resist the temptation to lift the lid while cooking. This traps the steam and ensures even, fluffy rice.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and prevent burning.
- For extra flavor, consider adding herbs like thyme or rosemary when sautéing the onions and garlic.
- Always use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (75°C).
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and the rice to absorb any remaining moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 10g
Saturated Fat: g
Cholesterol: 95mg
