Chicken and Rice in a Pan
This simple one-pan chicken and rice dish is easy to adapt with different vegetables and seasonings. It makes a practical, flavorful lunch or dinner for the whole family.
Updated : 10 November, 2026
Easy
About 30 min.
Ingredients
1 cup
Rice
500 grams
Chicken breasts
1
Onions
1
Carrot
2 cup
Water
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Chicken fillet works well, but you can also use other chicken pieces, including bone-in cuts, chopped into smaller pieces. Long-grain parboiled rice is a good choice for this dish.
Step 2
Peel the onion and carrot. Finely chop the onion. Cut the carrot into sticks or rounds, or simply grate it.
Step 3
Heat a little vegetable oil in a frying pan. Cut the chicken fillet into pieces, add it to the pan and cook for 5–7 minutes, until it changes color and begins to brown.
Step 4
Add the prepared onion and carrot to the pan and cook everything together for another couple of minutes.
Step 5
Rinse the rice and add it to the pan with the chicken. Pour in hot water, then season with salt and your preferred spices. Cover and cook for 20–30 minutes, until the rice has absorbed the liquid, become tender and the chicken is fully cooked. If the liquid evaporates before the rice is ready, add a small amount of hot water.
Step 6
Remove the pan from the heat and leave the chicken and rice covered for another 15 minutes to steam. Divide between plates and serve hot.
Author note
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