This no-fuss dinner comes together in one pan with very little effort. You’ll love this One Pan Chicken and Cilantro Rice because of the juicy, seasoned chicken, fluffy herby rice and perfectly cooked veggies. It’s simple yet satisfying, and the kind of meal that makes weeknights feel manageable.

A skillet filled with cooked rice mixed with diced chicken, red and yellow bell peppers, peas, and garnished with fresh cilantro. A serving spoon rests in the skillet on a marble surface.
Say hello to your new favorite dinner.

Did you know my mom wrote a cookbook?

Yeah, my mom wrote a cookbook back in the 80’s. She was a personal trainer and self-published a cookbook that was full recipes that we still use today, including my famous Banana Bread and Hot Milk Cake. A version of this chicken and rice recipe was in there and I just had to recreate it.

We made it one pot, quick enough for a busy weeknight and of course added tons of flavor without weird ingredients.

If you like this style of cooking, my Ridiculously Easy Sheet Pan Chicken with Veggies is the same idea, just on a sheet pan.

Key Ingredients

Overhead view of diced raw chicken on a plate surrounded by bowls of chopped bell peppers, rice, parsley, peas, diced onion, minced garlic, broth, oil, and seasonings on a marble surface.
I bet you have most of this on hand.

Let’s talk about the ingredients that play the biggest role in this dish. It’s a slightly longer list that usual, but all simple, and all pretty versatile.

  • Jasmine rice – You can also use Basmati rice, but I find Jasmine rice to be even fluffier.
  • Cilantro – If cilantro tastes like soap for you, use your herb of choice.
  • Chicken broth – My favorite way to add more flavor secretly.
  • Frozen peas – Adds little pops of sweetness.

Let’s Make Chicken and Rice (all in one pan)

A stainless steel skillet filled with cubed, cooked chicken pieces seasoned with pepper, resting on a white marble countertop.
Brown the chicken in the pan.
A stainless steel pan on a marble surface filled with sautéed diced red and yellow bell peppers, onions, and garlic.
Remove chicken and add your veggies.
A stainless steel pan filled with cooked rice mixed with diced red, yellow, and green bell peppers, and green peas, sitting on a white marble surface.
Add the rice, broth, peas and let it do it’s thing.
A skillet filled with cooked rice, diced chicken, and colorful bell peppers, garnished with fresh cilantro. A serving spoon rests in the pan. Salt and pepper shakers and a bottle of oil are nearby on a marble countertop.
Finish with lots of fresh cilantro.
A close-up of a rice dish with chopped chicken, red and yellow bell peppers, peas, herbs, and fresh cilantro, with a gold spoon resting in the food.
Fluffy, flavorful and delicious!

A Few Pro Tips (That Actually Make a Difference)

  • After it’s done cooking, just leave it covered and let it sit. It gives the rice time to finish steaming and so it’s not too wet. It’s tempting to skip this part, but it’s worth it.
  • Cut the chicken into evenly sized pieces so everything cooks evenly.
  • Use broth, not water or even better, bone broth. Pick a low sodium one so you can control the amount of salt in the recipe.
  • Give it a quick taste at the end. Sometimes it just needs a pinch more salt or a squeeze of lemon to bring everything together. Trust your tastebuds!
  • Use a pan with higher sides to keep everything contained.

This is one of those recipes that ends up in your regular rotation because of the versatility and it makes great leftovers.

A green bowl filled with rice, chopped chicken, red and yellow bell peppers, and fresh cilantro, with a gold fork. Nearby are a small dish of red pepper flakes, a bottle of oil, cilantro leaves, and salt and pepper shakers.
Dig in!
Print
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A skillet filled with cooked rice mixed with diced chicken, red and yellow bell peppers, peas, and garnished with fresh cilantro. A serving spoon rests in the skillet on a marble surface.

Veggie Packed Chicken and Cilantro Rice

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  • Author: Laney Schwartz
  • Prep Time: 15 miniutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Course
  • Method: Stove Top
  • Cuisine: American
Print Recipe

Description

This no-fuss dinner comes together in one pan with very little effort. You’ll love this One Pan Chicken and Cilantro Rice because of the juicy, seasoned chicken, fluffy herby rice and perfectly cooked veggies. It’s simple yet satisfying, and the kind of meal that makes weeknights feel manageable.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast, small dice
  • 2 teaspoons salt, divided
  • ¾ teaspoon pepper, divided
  • ½ garlic powder
  • ¼ teaspoon oregano
  • 1 small onion, small dice
  • 3 bell peppers, small dice (red, orange or yellow)
  • 3 garlic cloves, minced
  • 1 cup of jasmine rice
  • 1 ½ cups of low sodium chicken broth
  • ½ cup of frozen peas
  • 1 bunch cilantro, roughly chopped
  • Red pepper flakes

Instructions

  1. Preheat a large skillet over medium high heat. Add 2 tablespoons of olive oil. Add the chicken and sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper, ½ teaspoon of garlic powder and ½ teaspoon of oregano. Cook for 3 to 5 minutes until the chicken brown but not all the way cooked through.
  2. Remove chicken from the pan and set aside. To the same pan, add a little bit more olive oil if needed. Then add the onions, bell peppers, garlic, ½ teaspoon salt, ½ teaspoon pepper, and cook for 3-5 minutes until veggies begin to soften.
  3. Add the cup of rice, broth, cilantro, peas, and one more teaspoon of salt. Mix the browned chicken back in. Stir until well combined, and the rice is fully covered in the broth. Bring to a boil, then cover and turn heat to low and simmer for 15 minutes.
  4. Turn off the heat, keep covered and let it sit an additional 15 minutes.
  5. Fluff with a fork and serve with a pinch of red pepper flakes if you like.

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