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One Pan Chicken and Brown Rice With Vegetables

Originally featured by Cooking LSL
Simple and Effortless Meal
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 each (6-8oz) boneless skinless chicken breasts, each one cut into 3 pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp dried parsley
  • 3 tbsp vegetable oil divided

For the rice:

  • 1 each shallot, chopped (can substitute with red or yellow onion)
  • 1 each garlic clove, pressed
  • 8 oz sliced mushrooms (of your choice)
  • 1 cup fast cooking brown rice
  • 2 1/2 cups chicken broth
  • salt and pepper to taste to season the rice
  • 1 cup frozen peas, thawed
  • parsley for garnishing

Instructions
 

  • Season chicken with salt, pepper, garlic powder, paprika and dried parsley.
  • Heat 2 tbsp vegetable oil in a skillet over medium heat.
  • Cook chicken for 3-4 minutes per side, until no longer pink and almost cooked through.
  • Transfer to a plate.
  • Add 1 more tbsp vegetable oil to the pan and add shallot, mushrooms and garlic. Cook for 3-4 minutes, until half of the liquid released from the mushrooms, has evaporated.
  • Add rice and chicken stock. Bring to boil, then reduce heat to medium-low and cover. Simmer for 10-12 minutes, until most of the liquid had been absorbed.
  • Stir in peas. Add chicken. Cover and cook for 4-5 minutes on medium-low, making sure the chicken is fully cooked.

Notes

Serve warm.