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–+ servings
quick and easy meal

30-Minute Chicken and Rice

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • 1 large skillet
  • 1 lid for the skillet
  • 1 Cutting board
  • 1 sharp knife
  • 1 Spatula
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 tablespoon olive oil
  • 4 pieces boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 1/2 cup diced onion
  • 1/2 teaspoon dried thyme

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken breasts with salt, pepper, and garlic powder.
  • Place chicken in the skillet and cook for 5 minutes on each side until browned.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add rice and stir for 1 minute until lightly toasted.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to low, return chicken to the skillet, and cover.
  • Cook for 15 minutes until the rice is tender and liquid is absorbed.
  • Stir in peas, carrots, onion, and thyme, then cover and cook for an additional 5 minutes.
  • Remove from heat and let rest for 5 minutes before serving.

Notes

For added flavor, you can marinate the chicken in your favorite marinade for a few hours before cooking. Additionally, to ensure the rice cooks evenly, avoid lifting the lid during the cooking process. You can also substitute chicken breasts with chicken thighs for a juicier result.
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