One-Pan Chicken And Rice
This one-pan chicken and rice with mushrooms and spinach is full of great flavors and perfect for a quick dinner. Ready in under one hour, it is one of my all time favorite meals to cook.
Servings: 4
Ingredients
- 12 oz chicken breasts
- 2 tbsp vegetable oil divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano (optional)
- 1 cup white rice , not instant or minute rice
- 2 cups chicken or vegetable broth
- 1/2 yellow onion , chopped
- 2 garlic cloves , pressed
- 8 oz mushrooms , sliced (I used baby Bella)
- 1/2 large yellow pepper or 3 small ones , chopped
- more salt and pepper to taste
- 2 cups washed baby spinach , packed
Instructions
- Preheat oven to 350F.
- Season chicken with salt, pepper and oregano (optional).
- In a skillet over medium heat, heat 1 tbsp oil and cook chicken pieces or 2-3 minutes per side, until no longer pink. Transfer to a plate and set aside.
- Add the remaining 1 tbsp of oil. Add onion and cook for 2 minutes, until no longer translucent. Add garlic and mushrooms and cook for 5-6 minutes, until water from mushrooms has almost evaporated. Add peppers and rice. Cook for another 1-2 minutes, stirring frequently. Add chicken stock and spinach and stir to combine. Cover with a lid or foil and transfer to the oven.
- Cook covered for 30 minutes. Remove lid/foil and add in chicken pieces. Add some water or chicken stock, if too dry. Bake uncovered for about another 10 minutes. (Chicken is cooked when the temperature of the meat is 165F).
- Season with more salt and pepper if needed.
- Serve and enjoy.
Nutrition
Calories: 395kcal | Carbohydrates: 46g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 579mg | Potassium: 809mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1460IU | Vitamin C: 35.5mg | Calcium: 42mg | Iron: 1.7mg