Description
A quick and easy one-pan chicken and rice dish featuring tender chicken pieces, mixed vegetables, and flavorful garlic simmered together in chicken broth and soy sauce for a comforting meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1 cup mixed veggies (bell peppers and peas)
Rice and Liquids
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
Other
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces to ensure even cooking throughout the dish.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until they turn golden brown, approximately 5 minutes.
- Sauté Garlic and Veggies: Add minced garlic and the mixed vegetables (bell peppers and peas) to the skillet, sautéing for 2 minutes until fragrant and the veggies start to soften.
- Add Rice and Liquids: Stir in the long-grain white rice, low-sodium chicken broth, and low-sodium soy sauce. Mix everything thoroughly to combine the flavors evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice has absorbed all the liquid.
- Rest and Serve: Remove the skillet from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving warm.
Notes
- Make sure to cut the chicken into evenly sized pieces for uniform cooking.
- Using low-sodium broth and soy sauce helps control the salt level in the dish.
- You can swap mixed veggies with your favorites like carrots, corn, or broccoli for variety.
- If you prefer, brown the chicken more for extra flavor before adding the liquids.
- This recipe can be customized with spices like paprika or herbs such as thyme for additional taste.
