Description
This one-pot chicken and rice is a simple and satisfying weeknight meal. It’s easy to prepare and cooks in one pot, making cleanup a breeze. The chicken is cooked with aromatic vegetables and flavorful broth, creating a delicious and comforting dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté chicken and vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned, about 5 minutes. Remove chicken from pot and set aside.
- Sauté vegetables: Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Add rice and broth: Stir in rice, chicken broth, salt, pepper, and oregano. Bring to a boil.
- Simmer and cook: Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
- Add chicken and serve: Stir in cooked chicken and cook for an additional 5 minutes, or until heated through. Garnish with chopped parsley, if desired.
Notes
- Feel free to add other vegetables to this recipe, such as carrots, peas, or bell peppers.
- If you don’t have chicken broth, you can use vegetable broth or water.
- This recipe can be easily doubled or tripled to feed a larger crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner