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One-Pan Chicken and Rice with Bell Peppers

Updated on 5 min read
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A vibrant, hearty meal made in one pan — juicy chicken, fluffy rice, and colorful bell peppers all simmered together in a savory, spiced sauce.

Recipe Card

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Dietary Info: High-Protein, Gluten-Free

Ingredients

  • 2 tablespoons olive oil
  • 1 pound (450 g) boneless, skinless chicken breast, cut into bite-sized strips
  • 1 cup long-grain rice (uncooked)
  • 1 medium onion, diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder (optional, for spice)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or cilantro (for garnish)

Optional Add-ins:

  • 1/2 cup frozen peas or corn
  • 1 tablespoon lemon juice for freshness

Instructions

  1. Prepare the chicken: Season chicken strips with salt, pepper, and half the paprika.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes until lightly browned. Remove from the pan and set aside.
  3. Sauté vegetables: In the same pan, add onion and garlic. Cook for 2 minutes, then add bell peppers and cook another 3 minutes until softened.
  4. Add seasoning: Stir in tomato paste, remaining paprika, turmeric, cumin, and chili powder. Cook for 1 minute to release flavor.
  5. Add rice and broth: Add uncooked rice to the pan, stirring to coat with spices. Pour in chicken broth and mix well.
  6. Simmer: Return the cooked chicken to the pan, cover, and simmer on low heat for 15 minutes, or until rice is tender and liquid is absorbed.
  7. Fluff & serve: Remove lid, fluff rice with a fork, and sprinkle with fresh parsley before serving.

Additional Notes

  • Use long-grain rice for the best texture; short-grain rice may become sticky.
  • If rice isn’t cooked through, add 1/4 cup water and simmer an extra 5 minutes.
  • For extra flavor, deglaze the pan with a splash of white wine before adding broth.

Introduction

This one-pan chicken and rice is the perfect weeknight meal — minimal prep, easy cleanup, and full of bold flavors. I created this dish on a busy night when I wanted something comforting yet healthy, and it’s now a go-to for quick dinners. The peppers add sweetness, the spices bring warmth, and the chicken keeps it hearty.

Step-by-Step Cooking Guide

Step 1: Sear the Chicken
Season and sear the chicken until golden brown. This locks in flavor and gives beautiful color.

Step 2: Build the Base
Sauté onions and garlic, then add peppers and spices — this builds an aromatic foundation.

Step 3: Combine and Simmer
Add rice, tomato paste, and broth. Let everything simmer together, absorbing all those spices.

Step 4: Finish and Garnish
Once the rice is tender, fluff it up and finish with a sprinkle of herbs or a squeeze of lemon juice for brightness.

Tip: If using brown rice, increase liquid to 2 cups and cooking time to 35–40 minutes.

Ingredient Details & Substitutions

  • Chicken: Thighs can be used instead of breast for a juicier result.
  • Rice: Basmati or jasmine rice works best for fluffy texture.
  • Bell Peppers: Any color works; mix for visual appeal and flavor balance.
  • Tomato Paste: Adds depth—can substitute with 1/2 cup diced tomatoes if preferred.
  • Spices: Adjust heat level with chili powder or omit for milder taste.
  • Vegetarian Option: Swap chicken for chickpeas or tofu and use vegetable broth.

Recipe Variations & Serving Suggestions

Flavor Variations:

  • Add 1/2 teaspoon curry powder for an Indian-inspired twist.
  • Stir in 1/4 cup coconut milk with broth for a creamy texture.
  • Mix in chopped spinach or kale at the end for a veggie boost.

Dietary Variations:

  • Low-Carb: Replace rice with 2 cups cauliflower rice and reduce broth to 1/2 cup (cook uncovered).
  • Vegan: Use tofu or tempeh instead of chicken and vegetable broth.

Serving Suggestions:
Serve with a dollop of Greek yogurt, a simple green salad, or warm flatbread.

Pairing Ideas:
Pairs beautifully with a crisp white wine or a chilled lime soda for a refreshing balance.

Storage & Make-Ahead Information

  • Storage: Refrigerate in an airtight container up to 4 days.
  • Freezing: Cool completely, portion into containers, and freeze up to 2 months.
  • Reheating: Microwave with a splash of water or reheat on the stovetop over low heat.
  • Make-Ahead: Cook chicken and chop veggies in advance to save prep time.

Nutrition (Per Serving)

Calories: 385 kcal | Protein: 30g | Carbs: 35g | Fat: 12g | Fiber: 3g | Sodium: 480mg
Dietary Highlights: High-Protein, Gluten-Free, Balanced Meal
Allergens: None (verify broth for gluten-free certification)

Frequently Asked Questions

Q: Can I use pre-cooked rice?
A: Yes. Reduce broth to 1/2 cup and simmer for just 5 minutes to heat through.

Q: What if my rice sticks to the bottom?
A: Lower heat and ensure enough liquid remains; stirring occasionally helps.

Q: Can I add other vegetables?
A: Absolutely! Mushrooms, peas, or zucchini work well in this dish.

Q: Can I double this recipe?
A: Yes, just use a larger skillet or Dutch oven to ensure even cooking.

Story Behind the Recipe

This recipe was born on a weekday when I had leftover rice and chicken strips. I tossed them into one pan with spices and vegetables, and it turned into a flavorful, satisfying meal. Now it’s my favorite “pan-to-table” dish for busy evenings.

Call-to-Action

If you try this One-Pan Chicken and Rice recipe, let me know how it turned out! Leave a comment with your version or share it on social media with your favorite twist — I love seeing your recreations.

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