So You Forgot to Defrost
Meet your weeknight hero, "So You Forgot to Defrost"—a stress-free, one-pan wonder designed to save the day when dinner plans meet frozen chicken chaos. This adaptable recipe uses frozen chicken breasts, pantry staples like rice and diced tomatoes, and a mix of bold seasonings to deliver a hearty, flavor-packed meal in under an hour. No thawing required! Simmered to tender perfection in a savory broth with garlic, onions, and frozen mixed vegetables, this dish is as nourishing as it is convenient. Perfect for busy nights, this family-friendly meal serves up a comforting blend of protein, grains, and veggies, all in one pot. Whether you're short on prep time or working with what you have on hand, this "no-defrost" dinner solution is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces frozen chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 cup long-grain white rice
- 1.5 cups frozen mixed vegetables
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped parsley (optional, for garnish)
Instructions
Place a large, deep skillet or a Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Carefully place the frozen chicken breasts in the pan. Sear each side for 2-3 minutes to develop some color. (It’s okay if the chicken isn’t fully touching the bottom due to its frozen shape.)
Pour in the chicken broth and diced tomatoes with their juice. Bring the liquid to a gentle simmer.
Add the paprika, dried thyme, salt, and black pepper. Stir to combine.
Cover the pan with a lid and let the chicken cook for 25 minutes, flipping once halfway through. The steam will help thaw and cook the chicken.
After 25 minutes, remove the chicken breasts and use two forks to shred them into bite-sized pieces or cut them into chunks.
Return the shredded or chopped chicken to the pan. Stir in the rice and frozen mixed vegetables.
Cover again and cook for another 15 minutes, stirring occasionally to prevent sticking, until the rice is tender and absorbed most of the liquid.
Taste and adjust the seasoning if necessary. Sprinkle with chopped parsley for garnish, if desired.
Serve warm and enjoy your hearty, last-minute meal!
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 28.1 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2798 mg | 60% | |
*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.
