18 One-Pot Chicken and Rice Dishes for an All-in-One Meal: Page 2

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5. One-Pot Cheesy Chicken Broccoli and Rice Casserole: Plagued with picky eaters? This casserole will be the answer to your prayers. You can’t pick out broccoli when it’s covered in cheese, right? (via Jo Cooks)

6. One-Pot Chicken and Dirty Rice: You don’t have to live in Louisiana to appreciate good Cajun chicken and dirty rice. You can even cook them at the same time without having to scrub more than one dish. (via The Chunky Chef)

7. One-Pot Chicken and Rice With Artichokes: Sometimes simplicity is essential when you have a standout ingredient like artichokes. Add a squeeze of lemon juice and you’ve hit a suppertime home run. (via Diethood)

8. One-Pot Chicken Bog: Never heard of bog? Think: Rice pilaf with chicken and sausage added for protein’s sake. (via Life Made Simple)

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One Pot Chicken and Dirty Rice

Amazing Cajun-style flavors collide in this one pot chicken and dirty rice!  The crispy chicken, spicy andouille sausage and fluffy dirty rice… all made from scratch… make each bite a true explosion of flavor!

Sooooo, dishes.  Who hates ’em?  *raises hand*  The amount of dishes I do on a weekly basis as I develop and test recipes out for the blog… man, it’s just astounding.  And thankfully, my husband is ah-mazing and washes the dinner dishes for me (I cook, he washes), but even so, I just despise them.  That’s the second reason why I love this one pot chicken and dirty rice SO much.  All you have to clean is ONE pot (well, plus the plate and mixing bowl).  Yay for less pans to wash!!!

The first reason why I love this one pot chicken and dirty rice so much… is the FLAVOR!!  Yep, that deserves to be in all caps, because it’s. just. that. GOOD!  Even the leftovers will knock your socks off.  There really aren’t any surprise or secret ingredients to make it so good, it’s more about HOW it’s cooked.  The chicken and andouille cook on top of the rice, which means all the delicious juices go right down into the rice.  It’s like cooking the rice in a super concentrated chicken stock full of spices!
I used this cooking method from an amazing blogger, Nagi, from RecipeTin Eats, and just adapted it to these Cajun-style flavors!

If you’re worried about the spice, you can totally customize it to your tastes.  Here’s how…

To Make it Hotter:

• Don’t take the seeds out of the jalapeno
• Add more than one jalapeno
• Use more cayenne and red pepper flakes

To Make it Milder:

• Use a green bell pepper instead of the jalapeno
• Use less cayenne and red pepper flakes
• Substitute regular smoked sausage for the andouille

This is one instance where I realllllly love using my enameled dutch oven.  There will be baked on bits of food that will probably need soaking (which you can’t do with a regular cast iron), and it browns food like a dream.  I don’t have a fancy LeCreuset or Staub, but use my trusty Lodge pan… it works like a champ!  This is the one I have.

Give this one pot chicken and rice a chance this Fall… I really think you’ll love the Cajun-style flavors!!  Simply put, you need this dish in your life!

Ingredients

• MARINADE:
• 1 tsp salt
• 1 tsp garlic powder
• 1 1/2 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp dried minced onion
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 tsp lemon juice
• Tbsp enough olive oil to make a paste about 1
• REST OF DISH:
• 2 Tbsp Olive oil
• 1 link of andouille sausage sliced into 1/4" slices
• 4 bone-in skin on chicken thighs
• 1 medium yellow onion diced
• 1 jalapeno pepper seeded and diced
• 2 celery stalks diced
• 1/4 tsp cayenne pepper
• pinch of red pepper flakes
• salt and pepper to taste
• 1 cup DRY long-grain rice
• 2 1/4 cup chicken stock or broth
• Sliced green onions for garnish
• Minced fresh parsley for garnish

Instructions

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.
2. 
3. Preheat oven to 350 degrees F.
4. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
5. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.
6. 
7. Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
8. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
9. Add cayenne, red pepper flakes and salt and pepper and stir.
10. Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
11. Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.
12. 
13. Bake at 350 degrees for 35 minutes (covered).
14. Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
15. Garnish with sliced green onions and minced parsley!

 

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One Pot Cheesy Chicken Broccoli and Rice Casserole

One Pot Cheesy Chicken Broccoli and Rice Casserole – it’s cheesy, it’s comforting and it’s made in one pot. It’s dinner!

I wanted to share with you another one of these one pot recipes I made because this one is a favorite of mine. It has rice, chicken and cheese, and some broccoli, so you know it’s going to be good. This chicken and rice dish is so freaking delicious that if I were wearing a skirt right now, it would make my skirt fly up. Thankfully I’m not, I’m a pants only kinda gal, skirts or dresses are for weddings or special occasions only. So glad we had this chat.

Anyway, chicken and rice! Who doesn’t love a good chicken and rice casserole sorta dish. But the beauty here is that it’s all made in one skillet, quickly and before you know it dinner is ready to be served.
While I sit here writing this to you and looking at these pictures, Star Trek playing in the background and hubs watching it and laughing his you know what off, I remember the bacon I fried this morning at the same time managing to burn a couple of my fingers from splattering oil, I’m thinking that some bacon would have been yummy here for a bit more crunch and saltiness. But that’s just cause I have bacon on my mind. Bacon is on my mind a lot.
But so is this chicken and rice dish, so let’s get started. You know this is not rocket science here, but let’s start with the basics. Heat the olive oil in skillet then throw in the onion, garlic and cubed chicken breast.

But I digress. Cook the chicken together with onion and garlic just until it starts browning a bit. I also like to season with salt and pepper as I go along.
Throw in the rice, the cream of chicken soup and chicken broth. Season again if needed with salt and pepper. Cook for about 10 minutes or until the rice is cooked through. Add broccoli florets and half the cheese and cook for 2 more minutes. Sprinkle the remainder of cheese over the top.
I like to place the skillet under the broiler just for a minute or so until the cheese melts and starts to bubble. That’s all there is to this. Simple, quick and pure comfort food. Can’t beat that.
As a side note, we just bought these skillets shown in the picture below, they’re from Starfrit called The Rock and I have to say they are the best skillets I’ve ever tried. Nothing, absolutely nothing sticks to them and no oil is necessary. Not to mention they’re super easy to clean and they work on my induction stovetop. WIN! WIN!

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One Pot Chicken Enchilada Rice Casserole

Easy, effortless midweek meal! Rice with shredded chicken cooked in a homemade enchilada sauce (or use store-bought!), topped with cheese. All made in one pot!


All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese!



There are quite a few spices required for this recipe because the sauce the rice is cooked in is essentially homemade Enchilada sauce. I’ve marked the ingredients that make up the Enchilada Sauce with an asterisk (*) so you could in fact substitute with a store bought Enchilada Sauce and it will become even easier to make!
My key tip for making this is to take it off the stove while it is still quite saucy because the rice will continue to absorb water while it is resting – and even while you are serving it. You want it pretty saucy – not sloppy, but not dry.
And please please please don’t overcook the rice so it is mushy! The liquid quantities I’ve provided will not yield mushy rice – I like mine tender but firm (it’s an Asian “thing”), but I know some people have a tendency to get stressed that the rice isn’t cooking and add more water. Which is totally fine, cook the rice to your taste but just don’t let it turn into baby food!
Hope you had a wonderful weekend! Back on Wednesday with something a bit different – but super easy, super tasty and totally irresistible! – Nagi x
PS Check out how bubbly and golden it looks…..ugh. Help me. I just want to dive in and grab a spoonful.

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One Pot Creamy Chicken and Rice

We love chicken and rice at my house.  It’s easy to prepare and fairly inexpensive to make.  I can usually have this meal ready from start to finish under an hour.  The best part is everything is cooked in one pot, cutting down on cleanup time later.  I dislike doing the dishes so this is a win-win recipe for me and my family.

For this One Pot Creamy Chicken and Rice recipe, I am using chicken thighs.  Chicken thighs are less expensive than breast meat and have more flavor since they are dark meat.  The richness from the thigh meat gives the rice tons of flavor.

I like to add lots of healthy vegetables to add flavor and color to this one pot meal.  I sautéd one diced yellow onion with the chicken thighs, then add grated carrots, chopped celery, and two whole garlic cloves.  The garlic cloves are removed once the recipe is completely done cooking.  You get the flavor from the garlic without it overpowering the dish.

Next, put in the rice and chicken stock.  I am using jasmine rice, but you could also use basmati.  Then put the lid on the pot and let it simmer on low for about 15 to 20 minutes or until the rice is fully cooked.  I stir the pot every so often so the rice doesn’t stick to the bottom and burn.  To finish this dish, I add grated parmesan cheese for gooey creaminess and chopped parsley for freshness.  This One Pot Creamy Chicken and Rice recipe is a hearty and delicious meal!

One Pot Creamy Chicken and Rice

easy healthy dinner recipe made with simple real ingredients in just one pot.

Yield: 4 to 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, cut into 1 inch piceces
1/4 cup extra virgin olive oil
1 medium yellow onion, diced
2 carrots, peeled and shredded
2 celery stalks, chopped
2 whole cloves of garlic
1 1/2 cups rice, rinsed (I used jasmine)
salt, to taste
pepper, to taste
2 cups low sodium chicken broth
1/2 grated parmesan cheese
1/3 cup fresh chopped parsley

Directions:

In a 3 quart pot heat 1/4 cup of extra virgin olive oil over medium high heat.
Place chicken thigh pieces into the heated oil. Add plenty of salt and pepper.  Sauté for 7 minutes.
Add diced onion to the chicken and sauté for another 3 minutes.
Add carrots, celery, and garlic cloves to the chicken and onion.
Increase the heat to high and add chicken broth, then stir in the rinsed rice.  Bring to a boil, then reduce heat to low.  Cover and let simmer for 15 to 20 minutes or until the rice is cooked, stirring occasionally.
Remove the garlic and stir in chopped parsley and ½ cup parmesan cheese. Serve warm and garnish with more fresh parsley if desired

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One Pot Greek Chicken and Rice

One Pot Greek Chicken and Rice

INGREDIENTS:
2 chicken breasts, thinly cut
1/2 T Greek seasoning
1 lemon
2 cups minute brown rice
1 ¾ cup vegetable broth
½ cup cherry tomatoes, halved
1 cup chopped spinach
¼ cup feta cheese
¼ cup diced red onion
hummus (homemade or store bought)
pita
dressing (optional)

1. Trim and season both sides of the chicken breasts.
2. Pour a tablespoon of oil into a medium size pan (pick one that has a lid). Use a paper towel to evenly coat the pan.
3. Warm the skillet over medium-low heat until the pan is hot. Add the chicken and cook 3-4 minutes or until the sides of the chicken start to turn white.
4. Flip chicken over and squeeze half the lemon over the top of each chicken breast. Cover pan with lid and cook for another 3-4 minutes or until the internal temperature reaches 165.
5. Remove chicken from the pan and set aside. Squeeze the rest of the lemon into the pan and pour in broth. Bring to a simmer and add rice. Reduce heat and cover. Cook for 5 minutes. Once the rice is done, turn off the heat and let sit covered for another 5 minutes.
6. Chop spinach, onions, and tomatoes. Slice chicken diagonally.
7. Remove lid and layer chicken, spinach, onions, feta and tomatoes. Top with hummus and serve with pitas.
8. For dressing, mix ½ cup oil, 1/3 cup red wine vinegar, 1 T lemon juice, 1 t maple syrup and ½ t Greek seasoning in a jar. Pour over the top of dish before serving or serve on the side.

Nothing tastes better than fresh ingredients. In the summer stop by your local farmers market and pickup fresh tomatoes, onions and spinach. I can never pass up the homegrown corn either…so sweet! Worth the trip every time!

Last year I attended a local Greek Festival. After years of passing by the signs, we decided to stop in. Wow, I couldn’t believe what we had been missing. The Greek food was amazing with so many dishes to choose from and the desserts were INCREDIBLE! So beautiful and yummy! I can tell you we won’t be passing by this year…may have to go more than once. It runs for five days!

One Pot Greek Chicken and Rice

Ingredients

• 2 chicken breasts, thinly cut
• 1/2 T Greek seasoning
• 1 lemon
• 2 cups minute brown rice
• 1 ¾ cup vegetable broth
• ½ cup cherry tomatoes, halved
• 1 cup chopped spinach
• ¼ cup feta cheese
• ¼ cup diced red onion
• hummus (homemade or store bought)
• pita
• dressing (optional)

Instructions

• Trim and season both sides of the chicken breasts.
• Pour a tablespoon of oil into a medium size pan (pick one that has a lid). Use a paper towel to evenly coat the pan.
• Warm the skillet over medium-low heat until the pan is hot. Add the chicken and cook 3-4 minutes or until the sides of the chicken start to turn white.
• Flip chicken over and squeeze half the lemon over the top of each chicken breast. Cover pan with lid and cook for another 3-4 minutes or until the internal temperature reaches 165.
• Remove chicken from the pan and set aside. Squeeze the rest of the lemon into the pan and pour in broth. Bring to a simmer and add rice. Reduce heat and cover. Cook for 5 minutes. Once the rice is done, turn off the heat and let sit covered for another 5 minutes.
• Chop spinach, onions, and tomatoes. Slice chicken diagonally.
• Remove lid and layer chicken, spinach, onions, feta and tomatoes. Top with hummus and serve with pitas.
• For dressing, mix ½ cup oil, 1/3 cup red wine vinegar, 1 T lemon juice, 1 t maple syrup and ½ t Greek seasoning in a jar. Pour over the top of dish before serving or serve on the side.

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One Pot Chicken Burrito Bowls

Super simple to throw together for a tasty weeknight dinner. Plus there was enough left over for dinner the next night!

One-Pot Chicken Burrito Bowls
~ 1 lb boneless, skinless chicken breasts (I used chicken thighs since that was what I had on hand), diced into bite sized pieces
~ 3 Tbsp. olive oil
~ 1 small yellow onion diced
~ 1 cup of uncooked rice
~ 1 14.5oz can of diced tomatoes, drained
~ 1 15oz can of black beans, drained and rinsed
~ 1/2 tsp. garlic powder
~ 1/2 tsp. chili powder
~ 1 tsp. cumin
~ 2 1/2 cups of chicken broth
~ 2 cups shredded cheese
~ salt and pepper
~ fresh diced tomatoes
~ diced green onions
~ sour cream
~ guacamole

1. Start by sauteing onions in 2 Tbsp. olive oil until they start to soften.
2. Season diced chicken with 1 tsp. of salt and 1/2 tsp. of pepper. I used some cilantro lime salt I got from a friend, it was amazing!
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional Tbsp. olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set for 2-3 minutes off of the heat to melt the cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

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