One-pot recipes are the ultimate solution for busy weeknights and minimal clean-up. This chicken and rice with carrots and peas dish is a perfect example of how to create a wholesome and flavorful meal in just one skillet.
Combining tender chicken, perfectly cooked rice, and vibrant vegetables, this recipe is a must-have in your dinner rotation.
Why One-Pot Recipes Are a Lifesaver
One-pot recipes are ideal for those seeking simplicity in the kitchen. They require fewer dishes, making cleanup a breeze, and their flavors meld together beautifully in a single vessel.
This chicken and rice recipe delivers hearty ingredients that are both filling and nutritious. Plus, the convenience of cooking everything in one skillet saves time and effort without compromising on flavor.
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Key Features of This Chicken & Rice Dish
This one-pot recipe stands out for its balance of ingredients and straightforward approach. Here’s why it’s special:
- Perfectly Seared Chicken: The chicken breasts are seasoned and browned to lock in their juices, creating a flavorful base for the dish.
- Fluffy Long-Grain Rice: Choosing long-grain white rice ensures a light, fluffy texture that absorbs the savory broth while staying firm.
- Colorful Vegetables: Carrots and peas not only add nutrition but also bring a pop of color and sweetness to the dish.
- Lemon and Parsley Finish: A squeeze of lemon juice and fresh parsley add brightness and elevate the flavors to a whole new level.
Customizing for Your Tastes & Diets
This dish is easily customizable to suit various dietary needs:
- Make It Dairy-Free: The recipe doesn’t require any dairy, making it perfect for those with lactose intolerance.
- Vegan or Vegetarian Option: Swap the chicken for plant-based protein such as tofu or chickpeas. Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Low-Carb Alternative: Replace the rice with cauliflower rice for a lighter, low-carb meal.
- Spice It Up: Add chili flakes or your favorite hot sauce to give the dish a spicy kick.
Tips for Success with One-Pot Meals
To get the best results from this chicken and rice recipe, keep these tips in mind:
- Prep Ahead: Chop vegetables and measure out ingredients before you start cooking for a smoother process.
- Maintain Heat Control: Sear the chicken on high heat for a crispy exterior but lower the heat when simmering to avoid overcooking.
- Don’t Overcrowd: A 12-inch skillet ensures everything cooks evenly without crowding the pan.
- Rest the Chicken: Let the chicken rest after cooking to retain its juices before slicing.
Pairing & Serving Ideas
This one-pot recipe is a complete meal on its own but can be complemented with simple sides or drinks for a more elaborate dinner:
- Side Salad: A crisp Mediterranean salad with cucumbers, tomatoes, and feta pairs beautifully.
- Crusty Bread: Serve with a warm loaf of crusty bread to soak up the flavorful broth.
- Refreshing Beverage: A light white wine or sparkling water infused with citrus complements the bright flavors.
With its simplicity, vibrant ingredients, and adaptability, this chicken and rice dish is sure to become a household favorite.
Easy Chicken & Rice with Carrots & Peas One-Pot Recipe
Equipment
- 12-inch skillet with a tight-fitting lid
Ingredients
- 4 6- to 8-ounce boneless, skinless chicken breasts, trimmed
- 1 teaspoon table salt divided
- ¼ teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion chopped fine
- 1½ cups long-grain white rice
- 3 garlic cloves minced
- Pinch red pepper flakes
- 4 carrots peeled and sliced on bias ½ inch thick
- 3½ cups chicken broth
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh parsley
Instructions
- Pat chicken dry with paper towels. Sprinkle with ½ teaspoon salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on one side, about 4 to 6 minutes. Transfer to a plate.
- Add onion and remaining ½ teaspoon salt to the skillet. Cook until softened, about 5 minutes. Stir in rice, garlic, and red pepper flakes, cooking until fragrant (about 30 seconds). Add carrots and stir to coat, scraping up browned bits from the skillet.
- Nestle chicken, browned side up, into the skillet with the rice mixture. Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and simmer gently until chicken reaches an internal temperature of 160°F, about 10 minutes.
- Transfer chicken to a cutting board and tent loosely with aluminum foil. Stir the rice mixture to recombine, cover, and cook for an additional 5 to 10 minutes until liquid is absorbed and rice is tender.
- Turn off the heat, sprinkle peas over the rice, cover, and let warm through for about 2 minutes. Add lemon juice and gently fluff the rice mixture with a fork. Slice chicken into ½-inch-thick pieces, arrange on top of the rice, and garnish with parsley before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.