One pot chicken and rice recipe

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This is a pot dish that is made with the perfect combination of flavors and makes for a quick dinner you can make in a hurry.

  • Yield: 4 Servings
  • Preparation Time: 50 Minutes


  • 12 ounces of chicken breasts
  • 2 Tablespoons of vegetable oil, evenly divided
  • ½ teaspoons of salt
  • ¼ teaspoons of black pepper
  • ¼ teaspoons of dried oregano
  • 1 cup of white rice
  • 2 cups of low sodium chicken broth
  • ½ of a yellow onion, chopped
  • 2 cloves of garlic, pressed
  • 8 ounces of mushrooms, thinly sliced
  • ½ of a yellow bell peppers, seeds removed and chopped
  • Dash of salt and black pepper
  • 2 cups of baby spinach
How to Make It
  1. Preheat the oven to 350 degrees.
  2. Season the chicken breasts with a dash of salt, dried oregano and black pepper.
  3. In a pot set over medium heat, add in 1 tablespoon of vegetable oil. Add in the chicken. Cook for 3 minutes on each side or until seared. Transfer onto a plate and set aside.
  4. Add in 1 tablespoon of vegetable oil into the pot. Add in the onion. Cook for 5 minutes or until soft. Add in the minced garlic and sliced mushrooms. Continue to cook for 5 minutes or until soft. Add in the chopped yellow bell peppers and white rice. Cook for an additional 1 to 2 minutes.
  5. Add in the low sodium chicken broth and spinach. Cover and transfer immediately into the oven. Cook for 30 minutes.
  6. Add the chicken back into the pot. Continue to bake for an additional 10 minutes or until the chicken is cooked through.
  7. Season with a dash of salt and black pepper.
  8. Remove and serve immediately.

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