One Pan Chicken and Vegetable Rice
Pieces of chicken and veggies cooked in a deliciously creamy herb sauce stirred through with brown rice and quinoa.
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Pan-cooked chicken with broccoli florets, quinoa, and rice is a perfectly adequate meal, if a little bland and boring. But a one pan One Pan Chicken and Vegetable Rice dish featuring quinoa, fresh veg, a combination of deliciously rustic flavors, and topped with parmesan cheese? Now we’re talking business!
This recipe is not quite a risotto and not quite a casserole, yet it’s filled with creamy country tastes that come together in a rich and hearty sauce filled with grilled chicken, potatoes, and a soffritto base of celery, carrots, and onion, which creates a beautiful earthy and rustic undercurrent of comfortable flavors designed to soak up herbs, spices, and saucy elements of flavor.
Rather than cooking the quinoa and brown rice, adding two cups of 1-minute rice towards the end of preparation allows you to stir through, and soak up all the mesmerizing flavors of the sauce. Garden herbs and spices like garlic, parsley, rosemary and thyme, just melt on your tongue. Truly, if you want to keep the carbs at bay – you could drop the rice and potatoes from the meal, and you wouldn’t miss a beat!
A little bit of grated parmesan offers a refreshing cheesy bite that helps round off the herbaceous sauce, and adds a perfect finishing touch. What I like most about this dish, is that while there’s a host of flavors introduced, they work well as a group in a single pan, which makes serving, sampling, and cleaning up an absolute breeze.
This One Pan Chicken and Vegetable Rice offers plenty of appeal. It’s straightforward, and pretty quick to get to the table despite a large ingredient list. It is also useful for crafting make-ahead meals too, especially if you need something carby on a busy weeknight or after the gym. This is a great tasting winter warmer, filled with simple flavors from your pantry that make for a sleepy but satisfied set of diners.
One Pan Chicken and Vegetable Rice
Ingredients
- 1 lb chicken breast filets, cut into 1 inch cubes
- 3 medium sized Yukon Gold potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 yellow onion, chopped finely
- 2 celery stalks, diced roughly
- 1 medium carrot, diced roughly
- 2 tablespoons minced garlic
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons fresh rosemary, chopped finely
- 2 teaspoons fresh thyme, chopped finely
- 2 tablespoons plain flour
- 2 cups chicken stock
- 1/2 cup whole milk
- 1-2 tablespoons lemon juice
- 1 cup broccoli florets
- 2 cups heat and eat cook brown rice and quinoa
- 1 cup grated parmesan cheese
- Kosher salt and black pepper
Preparation
- Heat one tablespoon of olive oil in a large pan or Dutch oven at medium-high heat. Add chicken and potatoes, cooking for 5-7 minutes or until potatoes have softened. Remove the chicken and potatoes from the heat, then set aside.
- Return the pan to the stovetop, adding the remaining oil. Once the oil is hot, add the chopped vegetables and garlic. Cook until the onion becomes translucent, around 5 minutes.
- Add the remaining herbs, chicken stock, milk, flour and lemon juice. Stir the sauce thoroughly until smooth, then add the broccoli florets, chicken and potatoes, plus a sprinkle of salt and pepper. Lower the pan’s temperature and simmer for 15 minutes, or until the potatoes have softened completely.
- Add the quick heat brown rice and quinoa. Stir through the sauce, and heat for two-three minutes. Remove the pan from the heat and place the chicken in a serving bowl. Sprinkle generously with grated parmesan cheese and salt and pepper, then serve immediately.
Recipe adapted from Voraciously by The Washington Post