This chicken breast and rice recipe is a delicious, full meal made with rice, chicken and lots of veggies with a hint of Asian flavours.
This flavourful recipe is so easy to make, the best part being that you can prepare it in less than 30 minutes using only one pot. No extra pans are required.
This chicken and rice dish has been my family's favourite dinner for long-time.
When I make this dish for dinner, my daughter eats everything on her plate without any complaints.
What's in Chicken Breast And Rice Recipe?
Chicken: I use chicken boneless, skinless breast in making this recipe; however, you can use thighs if you want.
Rice: I used long-grain white rice.
Veggies: My favourites are Red bell peppers, green bell peppers, onions, garlic, carrots, celery, fresh ginger and corn.
Seasonings & condiments: Salt, ground black pepper, paprika, soy sauce and sesame oil.
“See the recipe card for full information on ingredients and quantities.”
How To Make Chicken Breast And Rice Recipe?
One: In a big pot, heat one tablespoon of oil on medium heat. Add the raw chicken chunks, salt, ground black pepper and paprika. Cook until the chicken becomes brown. Transfer the chicken onto a plate and then set aside.
Two: Pour one tablespoon of oil to the same pot then add celery, carrots, onion and both red, green bell peppers. Cook for 3-4 minutes or until they become soft, stir occasionally.
Three: Add to the mixture the minced garlic and grated ginger, stir, cook for another 2-3 minutes. Next add the rice, soy sauce, sesame oil and return the cooked chicken to the pot.
Four: Pour in the chicken broth and bring everything to a boil and keep cooking for 10-12 minutes. Add the corn then reduce the heat to very low and cook for another 8-9 minutes or until the rice is cooked perfectly.
Five: Garnish with chopped parsley and serve.
Tip: I used to brown the chicken pieces without adding the spices; when I started to add spices to the chicken while browning, it gave the dish a better flavor.
Top Tips!
- Don't skip browning the chicken; it gives an excellent flavour.
- For maximum flavour use fresh ginger; it gives much better flavour than using dried out ginger.
Serving Suggestions
This dish is a whole meal; you can serve it as it is. However, if you like to add a side dish, you can serve it with Tomato And Onion Salad, Rocket Salad with Parmesan or Elote Corn Salad (Mexican).
Recipe FAQs
You can use peas, green beans, spinach or zucchini. You can also add mushrooms if you like.
No, this recipe calls for long-grain white rice. Using brown rice will not give the same result because it will need different cooking time and different amounts of cooking liquids.
More One-Pot Recipes
- One pan chicken and potatoes recipe
- Easy one-pot spaghetti bolognese
- One pan chicken and veggies
- Easy homemade beef stew with veggies
More Rice Recipes
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Recipe Card
Chicken Breast And Rice Recipe
Ingredients
- 700 g chicken breasts , chopped into small pieces
- 1 onion , diced
- 3 cloves garlic , minced
- 2 stalk celery
- 2 carrots , diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 red or yellow bell pepper , diced
- 1 green bell pepper , diced
- 2 cups long-grain white rice
- 900 ml chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 fresh ginger , grated
- 1 cup sweet corn , canned
- 2 tablespoon cooking oil
- 1 tablespoon parsley (for serving)
Instructions
- In a big pot, heat one tablespoon of oil on medium heat. Add the raw chicken chunks, salt, ground black pepper and paprika.700 g chicken breasts, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper
- Cook until the chicken becomes brown. Transfer the chicken onto a plate and then set aside.
- Pour one tablespoon of oil to the same pot then add celery, carrots, onion and both red, green bell peppers.1 onion, 2 stalk celery, 2 carrots, 1 red or yellow bell pepper, 1 green bell pepper, 2 tablespoon cooking oil
- Cook for 3-4 minutes or until they become soft, stir occasionally. Add to the mixture the minced garlic and grated ginger, stir, cook for another 2-3 minutes.3 cloves garlic, 1 fresh ginger
- Next add the rice, soy sauce, sesame oil and return the cooked chicken to the pot.2 cups long-grain white rice, 1 tablespoon soy sauce, 1 tablespoon sesame oil
- Pour in the chicken broth and bring everything to a boil and keep cooking for 10-12 minutes.900 ml chicken broth
- Add the corn then reduce the heat to very low and cook for another 8-9 minutes or until the rice is cooked perfectly.1 cup sweet corn
- Garnish with chopped parsley and serve.1 tablespoon parsley
Notes
- Don't skip browning the chicken; it gives an excellent flavour.
- For maximum flavour use fresh ginger; it gives a much better flavour than using dried-out ginger.
- This dish is a whole meal; you can serve it as it is. However, if you like to add a side dish, you can serve it with salad.
Ian says
I've made it with and then without the chicken, and both times were delicious, but the rice alone was so delicious!!
sue says
Suggest you cook rice separately and then add to other ingredients, unless you use quick rice... Still waiting for the rice to soften!
Ric says
Made this tonight just changed out the veges to what I had on had. It’s was amazing. Everyone’s tummy is full
Radwa says
I am so glad, Thanks!
Sharon Bird says
Made this in the instant pot, 6 mins. Was lovely, thank you.
Peggy Roberts says
I love it , added sweet chili sauce and left out celery
Mark says
The cook time and prep time for this recipe aren’t even close to the time it actually takes-maybe if you double the time for each you would be close
Rita says
I love it.