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30 MINUTE ONE PAN CHICKEN AND RICE centered hero view, clean and uncluttered
Yesica Andrews

30 Minute One Pan Chicken and Rice Easy Weeknight Dinner

This 30 Minute One Pan Chicken and Rice is a hassle-free, flavorful meal perfect for easy dinner or a busy weeknight meal. With tender chicken, aromatic jasmine rice, and sweet caramelized onions and peppers all cooked in one pan, it's a tasty family dinner that simplifies cleanup. Ideal for quick chicken recipes when you want comfort food in no time.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite sized pieces
  • 2 teaspoons salt, divided
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 onion, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 4 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 cups low sodium chicken broth
  • 1 cup jasmine rice, rinsed

Method
 

  1. Warm a large skillet or dutch oven over medium-high heat. Toss in the chicken along with 1 teaspoon salt, pepper, garlic powder, and paprika, then cook, stirring frequently until the chicken is nearly done, about 5 minutes.
  2. Add the sliced onion and red bell peppers plus a pinch of salt. Continue cooking for 5 minutes, stirring now and then until vegetables soften.
  3. Mix in the minced garlic and sauté for an additional minute until fragrant. Stir in the tomato paste and rinsed jasmine rice, coating everything evenly.
  4. Pour in the chicken broth along with the remaining teaspoon of salt, and stir to combine. Bring the mixture to a gentle boil.
  5. Once boiling, cover the pan, reduce the heat to low, and let it simmer for 15 minutes until the rice is tender and liquid absorbed.
  6. Turn off the heat but keep the pan covered, allowing the dish to rest for 10 minutes.
  7. Remove the lid, fluff the rice with a fork, and serve immediately while hot.

Notes

  • For extra flavor, garnish with fresh herbs like parsley or cilantro before serving. Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove or microwave.