Description
This hearty and nutritious one-pot meal is the perfect solution for busy weeknights, delivering a comforting dinner in under thirty minutes. By combining tender chicken breast, aromatic rice, and savory vegetables, this recipe minimizes cleanup while maximizing flavor. The technique of toasting the rice and using high-quality chicken broth ensures a perfectly fluffy, savory result every time. It is an easy, family-friendly dish that relies on simple pantry staples to create a depth of flavor that usually takes hours to achieve.
Ingredients
1.5 lbs chicken breast, diced into 1-inch cubes
1.5 cups long grain white rice, rinsed
3 cups low-sodium chicken broth
1 medium onion, finely diced
3 cloves garlic, minced
2 tbsp extra virgin olive oil
1 cup frozen peas, thawed
Instructions
Heat the olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat.
Add the diced chicken to the pan and brown until a golden crust develops.
Remove the chicken from the pan and set aside.
Add the onion to the same pan and sauté until soft and translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Add the rinsed rice and toast in the pan for two minutes.
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
Return the chicken to the pot and bring to a gentle boil.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Remove from heat, fold in the thawed peas, and let sit covered for 5 minutes before serving.
Notes
Ensure the rice is rinsed well until the water runs clear to prevent excess starch and mushiness. Use a tight-fitting lid to ensure the rice steams properly. You can garnish with fresh parsley or squeeze a little lemon juice over the top for added brightness.
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
