Description
A hearty, one-pan meal featuring tender pan-fried chicken, a colorful mix of vegetables, and a combination of pasta and rice, all cooked together for easy cleanup and bold flavor.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 1 cup pasta (such as penne or fusilli)
- 1 cup long-grain white rice
- 2 cups mixed vegetables (broccoli florets, bell peppers, carrots, peas)
- 2 cloves garlic, minced
- 1 onion, diced
- 3 tablespoons olive oil
- 2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large skillet or pan, heat olive oil over medium-high heat. Add cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pan, add diced onion and minced garlic. Sauté until fragrant, about 2 minutes. Add mixed vegetables and cook for another 3-4 minutes until slightly tender.
- Stir in pasta, rice, paprika, thyme, salt, and pepper. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until pasta and rice are cooked and liquid is absorbed.
- Return the cooked chicken to the pan, stirring to combine. Cook for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.