A Quick Chicken and Rice Meal for Busy Nights
When your schedule is packed but you still crave a hearty and comforting dinner, this Quick Chicken and Rice Meal for Busy Nights has you covered. This one-pan recipe combines tender, golden-seared chicken breasts with fluffy, garlic-infused rice cooked to perfection in savory chicken broth. A vibrant mix of frozen peas and carrots adds a pop of color and nutrition, while a splash of fresh lemon juice and a sprinkle of parsley elevate the flavors with a refreshing zest. Ready in just 35 minutes, this easy and wholesome dish is perfect for weeknight dinners, bringing restaurant-quality flavor straight to your table. Plus, with minimal cleanup and simple pantry staples, it’s a stress-free solution for busy families on the go!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 pieces garlic cloves, minced
- 1 cup frozen peas and carrots mix
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts on both sides with salt, black pepper, garlic powder, onion powder, and paprika.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Add the seasoned chicken breasts to the pan and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the pan and set aside (it will finish cooking later).
In the same pan, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
Add the uncooked rice to the pan and stir to coat the grains in the oil and garlic.
Pour in the chicken broth and stir. Bring the mixture to a gentle boil.
Nestle the seared chicken breasts back into the pan on top of the rice.
Cover the pan with a lid, reduce the heat to low, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
In the last 5 minutes of cooking, sprinkle the frozen peas and carrots over the rice. Replace the lid and allow them to steam.
Once done, remove the pan from the heat. Squeeze lemon juice over the dish and sprinkle with chopped parsley for freshness.
Serve hot and enjoy your quick and delicious chicken and rice meal!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
