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30 Minute One Pan Chicken and Rice

A delightful fusion of flavors combining tender chicken, crispy bell peppers, and aromatic jasmine rice in a single skillet, perfect for a quick and easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 tablespoons olive oil This golden oil infuses the dish with its rich, fruity flavor.
  • 2 pieces boneless skinless chicken breasts, cut into bite-sized pieces These juicy chunks provide a tender base for the dish.
  • 1 teaspoon salt, divided Essential for enhancing the natural flavors of all your ingredients.
  • ¼ teaspoon pepper A dash to add a warm kick to the overall taste.
  • ½ teaspoon garlic powder This aromatic powder will elevate the dish with its fragrant essence.
  • ½ teaspoon paprika Bringing a subtle smokiness and vibrant color to your meal.
For the Vegetables
  • 1 piece onion, thinly sliced Its sweetness will caramelize as it cooks, adding depth to your dish.
  • 2 pieces red bell peppers, thinly sliced These add color, sweetness, and a satisfying crunch.
  • 4 cloves garlic, minced Fresh garlic provides an aromatic punch and enhances the flavor profile.
For the Base
  • 3 tablespoons tomato paste This will give your dish a rich, robust base and a hint of acidity.
  • 2 cups low sodium chicken broth The broth adds moisture and flavor, ensuring the rice is perfectly cooked.
  • 1 cup jasmine rice, rinsed Jasmine rice brings a fluffy texture and fragrant aroma.

Method
 

Cooking Instructions
  1. Heat a large skillet or Dutch oven over medium-high heat and pour in the olive oil, letting it warm until shimmering.
  2. Add the chunked chicken breast to the pan, seasoning it with 1 teaspoon of salt, pepper, garlic powder, and paprika. Sauté for about 5 minutes until almost cooked through.
  3. Introduce the sliced onion and red bell peppers to the skillet, along with another pinch of salt. Cook for another 5 minutes, stirring occasionally until softened.
  4. Stir in the minced garlic and cook for about a minute until fragrant.
  5. Add the tomato paste and rinsed jasmine rice, stirring well until chicken and vegetables are evenly coated.
  6. Pour in the chicken broth and 1 additional teaspoon of salt. Stir to ensure well combined.
  7. Increase heat and bring to a boil. Once boiling, cover the pot with a lid and reduce heat to low.
  8. Let it cook for 15 minutes. Turn off heat but keep the lid on and let rest for another 10 minutes.
  9. Remove the lid and fluff the chicken and rice mixture gently with a fork. Serve hot.

Notes

Consider adding a squeeze of fresh lemon juice just before serving for a zesty brightness. Experimenting with different vegetables can keep the dish exciting. For extra heat, add a pinch of red pepper flakes.