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a closeup picture of a cheesy chicken and rice with vegetables recipe in a bowl.
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One Pot Chicken and Rice with Vegetables

This One Pot Chicken and Rice with Vegetables is one of my favorite weekday dinners to make. Loaded with broccoli, red peppers, and cheddar cheese, this tasty comfort food is family-friendly and will be on your dinner table in under 30 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 people
Calories 665kcal
Cost 20

Equipment

Ingredients

Instructions

  • Heat up the olive oil in the dutch oven.
    2 tbsp olive oil
  • Sauté onions for about 3-4 minutes until they start to become soft.
    3 tbsp white onion
  • Pat the chicken dry with a paper towel and season with ½ the salt and ½ the pepper and add it to the pot of onions, continue sautéing until center is cooked; about 6-7 minutes.
    20 oz boneless skinless chicken breast, 2 tsp salt, 1 tsp pepper
  • Add rice, chicken broth and thyme leaves, season with the rest of the salt and pepper. Mix together and let it cook over medium heat, while stirring continuously for about 10-15 mins or until most of the liquid is absorbed.
    2 tsp salt, 1 cup white rice, 2½ cup chicken broth, ½ tsp dried thyme, 1 tsp pepper
  • Add bell peppers, broccoli and half of the grated cheese then cover. Reduce heat to low and cook for about 8-10 mins.
    1 cup red bell pepper, 2½ cup broccoli, 2 cup cheddar cheese
  • Remove from heat, add the remaining cheese then cover the pot. Let it sit until the cheese is melted.
    2 cup cheddar cheese

Notes

  1. I will typically double this recipe up in a large dutch oven and eat the leftovers over the next day or two. This meal is great right out of the pot or warmed up in the microwave. 
  2. Boneless, skinless chicken thighs can be substituted for chicken breasts.
  3. Dried thyme leaves can be substituted with fresh ones, just divide amount of dried in half. If using fresh thyme, add it towards the end of the cooking process.
  4. If you're not a fan of either fresh or dried thyme, you can substitute for oregano. Either fresh or dried would work fine.
  5. Nutritional information provided is based on a best guess-timate and will vary depending on the brands you use and other variations you take with this recipe.  It is recommended you check your exact measurements to come up with your own figures.

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 46g | Protein: 50g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 2264mg | Potassium: 919mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2128IU | Vitamin C: 99mg | Calcium: 461mg | Iron: 2mg