I have shared this recipe in the past. I have updated it and downsized it now for just two people. If you are wanting the original recipe, which feeds four, you can check it out here.
I adapted the original recipe from one I found in a cookery book by Cook's Country, entitled One Pan Wonders. I have always loved their recipes. They are always delicious and pretty fail proof. If something doesn't work, then its down to the cook's error, not the recipe.
After I had to leave all my cookbooks back in the UK, this was one that I decided was worth replacing. It is full of sound, delicious and simple one pan suppers. You can't go wrong!
I love one pan meals, meals that are engineered to get me in and out of the kitchen quickly and that don't create a lot of mess. Especially in the summer months. I would rather spend my time in the summer doing other things if I can!
This dish is quite a simple one, composed of tender moist, well flavored chicken breasts, lightly browned, then nestled into a combination of rice, stock, carrots, onions and garlic until perfectly cooked, the rice having absorbed all of those tasty flavors.
Frozen peas are stirred in at the end and left to heat through. The chicken is sliced on the diagonal and placed back on the rice to serve.
A squeeze of lemon and a scattering of parsley on top and dinner is served! This really is a winner/winner chicken dinner!
WHAT YOU NEED TO MAKE CLASSIC CHICKEN & RICE FOR TWO
There is nothing artificial here. Just simple classic and fresh ingredients. Tasty ingredients you probably have in your kitchen already! I love meals like this!
Chicken used to be a fairly inexpensive protein to use. Its a lot more expensive these days, but still one of the cheaper options. Make sure you use the best chicken that you can afford to buy. It really does matter when it comes down to taste.
I use President's Choice Free-From chicken breasts. They are raised without antibiotics and have a much better flavor (in my opinion) than regular chicken breasts.
I really miss the free range chicken I was able to buy at the local Market in Chester. It was always very reasonably priced and had an exceptional flavor.
Today I used Uncle Ben's Converted Long Grain Rice. I also used a chicken stock concentrate that I reconstituted with water.
I always use less water than is recommended on the carton. I want my stock to have a stronger depth of chicken flavor. If I had the space I would use homemade stock. I just don't have the space to store it.
I use frozen organic peas that I get in the organic section of the grocery store. They are very small petit pois and have a lovely flavor. I really dislike overly large, woody-textured peas.
This is a really easy dish to make. All in one, you can't complain. It really is no fuss, no muss. The tastes belie the simplicity of this dish. It really is delicious!
Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
This really is a simple and deliciously wholesome meal! Its relatively low in fat, high in fiber and very simple to make. Not only that, its nice and colorful as well. All you need in addition is perhaps a salad on the side!
Any leftovers re-heat very easily. I just add a bit of butter to the pan, add the leftovers and cook, stirring frequently, over a medium heat, until heated through completely.
You can also freeze the leftovers. Just pack into an airtight freezer container or zip lock baggie and freeze, labeling it correctly with the contents and date. Thaw in the refrigerator overnight and reheat as above.
If you really love simple, one dish meals then you might also enjoy the following:
ONE PAN CHICKEN BROCCOLI ALFREDO PASTA - This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy. With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like.
SHEET PAN SAUSAGE & PEPPERS - A lovely mix of sliced peppers, onions and smoked sausage, roasted on a sheet pan in a hot oven until the sausage is golden brown and the vegetables begin to caramelize. This is lovely served on a toasted bun or with a baked potato on the side.
Classic Chicken & Rice for Two
Yield: 2
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This chicken dish is easy and delicious. Tender juicy chicken nestled in a flavor filled rice with peas and carrots. Perfectly sized for just two people.
Ingredients
- 2 boneless, skinless chicken breasts, all roughly the same size
- fine sea salt and freshly ground black pepper to taste
- 1 TBS light olive oil)
- 1 small onion, peeled and finely chopped
- 3/4 cup (165g) long grain rice, uncooked
- 1 fat clove garlic, peeled and minced
- 2 medium carrots, peeled and sliced
- 1 3/4 cups (415ml) chicken stock
- 1/2 cup (75g) frozen petit pois
- 1 TBS fresh lemon juice
- 1/2 TBS minced fresh parsley
- ground sweet paprika and more parsley to sprinkle (optional)
Instructions
- Heat the oil in a large skillet which has a lid. Season the chicken with salt and pepper. Add to the skillet, presentation side down, and brown, about 4 to 6 minutes. Remove and set aside.
- Add the onion and 1/4 tsp of salt to the pan. Cook, stirring frequently in the drippings, until softened, without coloring.
- Add the rice and garlic. Cook and stir for about a minute until quite fragrant.
- Add the carrots and stir in the chicken stock, scraping up any browned bits from the bottom.
- Return the chicken to the pan, nestling it into the rice, leaving the top of the chicken exposed. Cover the pan and reduce the heat to low.
- Cook, for 10 to 15 minutes, until the chicken tests done and the juices run clear. Remove the chicken and set aside, keeping it warm.
- Stir though the rice to recombine, then cover and cook until all of the liquid has been absorbed, about 5-10 minutes. Remove from the heat.
- Stir in the peas. Cover and let stand for a few minutes to thaw and heat through the peas. Fork through the lemon juice and parsley.
- Slice the chicken breasts through on the diagonal and return to the top of the rice in a decorative fashion. Sprinkle with paprika and more parsley if desired. Serve immediately.
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