Kitchen notes · a little help before you start
One Pan Chicken and Rice
Creamy rice and small pieces of chicken make an easy bowl to settle down with. Peas and carrots bring a little color through the soft rice, and Parmesan gives the finish a savory edge. Serve it warm, with the creamy mixture stirred together before everyone takes a helping.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- One pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Rice dishes
A few quick notes
1. Give chicken a head start
Cook the seasoned chicken with onion until its sides are slightly cooked and the onion is translucent before adding garlic and spices.
2. Rinse before adding rice
Have the rice rinsed before the broth and frozen vegetables go in, ready for the covered simmer that cooks it through.
3. Check tenderness early
Check the rice at ten minutes, then continue cooking as needed until it is tender before adding the creamy finish.
Get to know the ingredients
Half-inch chicken pieces
Cut the boneless, skinless breasts into the listed half-inch pieces before seasoning and cooking them with the onion.
Frozen peas and carrots
Add the frozen vegetables with broth and rinsed rice. They cook together during the covered simmer rather than in the initial sauté.
Cream and Parmesan
Stir both into the cooked rice at the end. Taste the combined dish before deciding whether it needs more seasoning.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for One Pan Chicken and Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste after stirring
Once the rice is tender, stir in cream and Parmesan, adjust the seasoning to your taste and serve warm.
A little more help as you go
A brief seasoning stage
Let the garlic, Italian seasoning, paprika and pepper cook with the chicken for one minute before adding the broth.
Turn the simmer down
Bring the rice mixture to a simmer over high heat, then cover and reduce to medium-low for cooking.
A few questions you might have
Does the chicken need to cook through before the rice?
The first stage only slightly cooks its sides. It continues cooking in the broth while the rice becomes tender.
Can I use brown rice?
Long-grain brown rice is allowed with the same measurements, but it takes longer to cook.
Can I leave out the dairy?
You can leave out cream and Parmesan, or add extra for a richer, creamier dish.
Is there a broth alternative?
You can replace the chicken broth with vegetable broth or water with chicken bouillon.
Can this be made without chicken?
Omit the chicken and add extra vegetables for a meatless variation of the rice dish.
Any more cooking tips?
Ingredients and Substitutions: Chicken : any kind of boneless, skinless chicken pieces work well here, or you can swap for another protein of your choice. You can also omit the chicken and add in extra vegetables for a meatless meal. Chicken broth : I always start with low sodium broth and adjust the salt on my own as needed. You can also use vegetable broth or water with chicken bouillon. Vegetables : This recipe is easily customizable, so you can swap the veggies for ones your family enjoys! Rice : I usually use long grain white rice (any kind) as it cooks pretty quickly, but you can also use long grain brown rice. You won’t need to change any of the measurements, but it does take longer to cook. Cream and Parmesan : you can omit these for a dairy-free version, or add extra for a rich and creamy twist.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
