One-Pan Chicken and Rice with Vegetables

This one-pan chicken and rice dish is a quick and easy weeknight meal that's packed with flavor. The chicken is browned to perfection, and the rice is cooked in a flavorful broth with vegetables. The whole dish comes together in just 15 minutes, making it a great option for busy weeknights.

This recipe is inspired by the classic Chinese dish, ji fan (literally "chicken rice"). Ji fan is a simple dish made with chicken, rice, and vegetables, and it's a popular street food in China. I've adapted the classic recipe to make it easier to make at home, and I've added a few of my own twists to make it even more flavorful.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 cup brown rice
• 2 cups low-sodium chicken broth
• 1 cup frozen or fresh vegetables (such as broccoli, carrots, bell peppers, or peas)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned on all sides.
3. Stir in brown rice, chicken broth, vegetables, garlic powder, onion powder, salt, and black pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer until rice is cooked through, about 15 minutes.
5. Serve immediately.

Why It Works

• The chicken is browned before it's added to the rice, which gives it a delicious crispy exterior and locks in the flavor.
• The rice is cooked in a flavorful broth with vegetables, which gives it a rich and complex flavor.
• The whole dish comes together in just 15 minutes, making it a great option for busy weeknights.