Chicken and Rice
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Chicken and Rice
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This one-pot chicken and rice is the ultimate weeknight family dinner! This recipe uses pantry staple ingredients that you probably already have in your kitchen. Add your favorite veggies or sauce for a completely customizable meal. Kids love this too!
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Ingredients
- 4 chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 tbsp butter divided
- 1 sweet onion diced
- 1 ½ cups chicken broth
- 1 cup uncooked brown rice
- ¼ cup shredded cheese
Instructions
- First, trim the fat off the chicken. If using chicken breasts, pound to ½ inch thickness.
- Place chicken, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Toss until the chicken is fully coated.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted, add the chicken and diced onion to the skillet. Cook the chicken for 2 to 3 minutes on each side.
- Then, pour in the broth, uncooked rice, and remaining 1 tablespoon of butter. Allow the mixture to come to a boil.
- Then, place the lid on the skillet. Turn the heat to medium-low. Simmer for 15 to 20 minutes, or until the chicken and rice are cooked.
- Finally, remove from heat. Sprinkle shredded cheese on top. Serve this chicken and rice!
Notes
- Nutrition Facts
- Nutrition Facts Chicken and Rice Amount Per Serving Calories 364 Calories from Fat 144 % Daily Value* Fat 16g25%Saturated Fat 3g19%Trans Fat 0.03gPolyunsaturated Fat 2gMonounsaturated Fat 8gCholesterol 152mg51%Sodium 933mg41%Potassium 1102mg31%Carbohydrates 44g15%Fiber 3g13%Sugar 5g6%Protein 55g110% Vitamin A 123IU2%Vitamin C 7mg8%Calcium 90mg9%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 364
- Calories from Fat 144
- % Daily Value*
- Fat 16g
- 25%
- Saturated Fat 3g
- 19%
- Trans Fat 0.03g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 8g
- Cholesterol 152mg
- 51%
- Sodium 933mg
- 41%
- Potassium 1102mg
- 31%
- Carbohydrates 44g
- 15%
- Fiber 3g
- 13%
- Sugar 5g
- 6%
- Protein 55g
- 110%
- Vitamin A 123IU
- 2%
- Vitamin C 7mg
- 8%
- Calcium 90mg
- 9%
- Iron 2mg
- 11%
- We prefer using chicken thighs for this recipe, although the photos show chicken breasts. Use whichever you have on hand!
- Chicken is considered safe to eat when it reaches 165 degrees Fahrenheit. Use a meat thermometer to test the internal temperature.
- You may need to add in more broth if the rice has not fully cooked.
- Store the leftovers in the fridge for up to 4 days.
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