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One Pan Chicken and Rice

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A simple and comforting one pan meal with tender chicken and fluffy rice, perfect for any evening.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 cup diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup peas (optional)
  • 2 tablespoons olive oil

Instructions

  1. Heat olive oil in a large skillet over medium heat until shimmering.
  2. Add the chopped onion and minced garlic to the skillet, sautéing until softened and fragrant, about 5 minutes.
  3. Season the chicken breasts generously with salt, pepper, and paprika. Place them into the skillet, cooking until browned on both sides, about 4-5 minutes for each side.
  4. Remove the chicken from the skillet and set aside on a plate.
  5. Stir the uncooked rice into the remaining drippings in the skillet.
  6. Pour in the chicken broth and diced tomatoes, stirring to combine. Bring to a simmer.
  7. Carefully place the browned chicken back into the skillet over the rice mixture. Cover with a lid and reduce the heat to low.
  8. Let it cook for about 20-25 minutes or until the rice is tender and the chicken is cooked through.
  9. Add in the peas during the last 5 minutes of cooking.
  10. Fluff the rice with a fork, serve the chicken on top, and enjoy!

Notes

For added flavor, consider marinating the chicken beforehand or swapping the peas for other veggies.

Nutrition

Find it online: https://doughgirlbylea.com/one-pan-chicken-and-rice/

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