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Close-up on a large silver pan holding one pan chicken and rice

One Pan Chicken and Rice

40aprons.com/one-pan-chicken-rice/
A delicious meal that combines a protein and a side right in one skillet. Clean-up's even easier than the actual dish!
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Cutting board
  • Sharp chef's knife
  • large, heavy-bottom skillet with lid
  • Silicone spatula or large wooden spoon
  • Large bowl

Ingredients

For the Chicken

  • 1 ½ pounds boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • 1 tablespoon neutral-flavored oil (avocado oil, olive oil, refined coconut oil, etc.)

For the Rice

  • 4 tablespoons unsalted butter (cut into pieces)
  • 1 cup chopped white onion (approximately 1 medium onion)
  • 1 ½ tablespoons minced fresh garlic (approximately 3 large cloves)
  • 1 ½ cups long-grain white rice (rinsed well)
  • 3 cups chicken broth (up to 4 cups if needed)

For the Cream Sauce

  • 1 cup heavy cream (at room temperature)
  • 1 tablespoon lemon juice (juice from 1 small lemon, plus more as desired)
  • 1 ½ teaspoons salt (more or less to taste)
  • freshly cracked black pepper (to taste)
  • 1 cup shredded fresh parmesan (at room temperature)

Serving Suggestions (All Optional)

  • chopped fresh parsley

Instructions

  • Place 1 ½ pounds boneless, skinless chicken breasts on cutting board. Trim chicken as needed, then cut chicken breasts into bite-sized pieces.
  • Season chicken on all sides with generous amounts of salt and freshly cracked black pepper.
  • Place large skillet on stovetop over medium-high heat. Add 1 tablespoon neutral-flavored oil to pan. Heat pan until oil is hot and shimmery.
  • When oil is hot, add seasoned chicken pieces to skillet. Sear chicken pieces, flipping chicken over as needed, until lightly browned on all sides. Transfer seared chicken to large bowl and set aside.
  • Return skillet to heat. Add 4 tablespoons unsalted butter to skillet and let butter melt completely.
  • Once butter has melted, add 1 cup chopped white onion and 1 ½ tablespoons minced fresh garlic to pan. Stir to incorporate. Sauté ingredients, stirring occasionally, 5 minutes or until onions are translucent.
  • When onions are translucent, add 1 ½ cups long-grain white rice to skillet. Stir to incorporate, then toast rice 2 to 3 minutes, stirring frequently.
  • Once rice is toasted, add 3 cups chicken broth and stir to incorporate. Allow liquid to begin to simmer.
  • Return chicken to skillet now if desired (see Notes). Stir to incorporate, then place lid on skillet and reduce heat under pan to low. Simmer chicken and rice 20 minutes or until rice is tender. Note: Check rice periodically. If all liquid is absorbed before rice is tender, stir in 1 additional cup chicken broth.
  • Once rice is tender, remove skillet from heat and let mixture cool slightly.
  • Add 1 cup heavy cream, 1 tablespoon lemon juice, 1 ½ teaspoons salt, and freshly cracked black pepper. Stir until incorporated.
  • Add 1 cup shredded fresh parmesan to pan. Stir until cheese is incorporated, then return skillet to heat. Continue stirring mixture until parmesan is melted and sauce is warmed through.
  • Portion chicken and rice mixture into serving bowls. Garnish with chopped fresh parsley if desired and serve warm.

Recipe Notes

  • For more tender chicken, let the rice simmer in chicken broth for 10 minutes, then add the chicken back to the skillet. Stir to incorporate the chicken into the rice mixture, then let everything simmer 10-15 minutes more until the rice is tender and the chicken is cooked through. The results are better this way, but it's an additional step to keep up with, so the choice is yours!

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 610calProtein: 37gFat: 32gSaturated Fat: 18gTrans Fat: 0.3gCholesterol: 149mgSodium: 1250mgPotassium: 658mgTotal Carbs: 43gFiber: 1gSugar: 3gNet Carbs: 42gVitamin A: 982IUVitamin C: 6mgCalcium: 260mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/one-pan-chicken-rice/