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
- 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.
- 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.
- 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.
- Turn off the heat, keep covered and let it sit an additional 15 minutes.
- Fluff with a fork and serve with a pinch of red pepper flakes if you like.
