ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY
Here's what you need: red bell pepper, yellow bell pepper, white onion, large, boneless, skinless chicken breasts, olive oil, wild rice, avocado, salt, pepper, cumin, garlic powder, paprika
Provided by Tiffany Lo
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
- Add chicken, peppers, and onions to a baking tray and a pour of oil.
- Sprinkle seasoning on chicken, bell peppers, and onions.
- Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
- Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 117 grams, Fat 13 grams, Fiber 11 grams, Protein 46 grams, Sugar 10 grams
ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY
Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
- In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- Preheat your oven to 350˚F (175˚C).
- On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
- Add the rice and stir until it becomes translucent (1-2 minutes).
- Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
- Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
- Enjoy!
Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
ONE-PAN WINTER CHICKEN ROAST RECIPE BY TASTY
Here's what you need: large sweet potato, brussels sprouts, apples, skins on chicken thigh, olive oil, salt, pepper, garlic, fresh rosemary, fresh thyme
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they're evenly distributed.
- Lay the chicken thighs on top.
- Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
- Sprinkle with the garlic, rosemary, and thyme.
- Turn the chicken over and season on the other side, then return to skin-side up.
- Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 40 grams, Fat 20 grams, Fiber 8 grams, Protein 35 grams, Sugar 19 grams
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ONE POT CAJUN CHICKEN & RICE RECIPE BY TASTY
Here's what you need: chicken breasts, cajun spice, onion, bell pepper, black beans, rice, chopped tomato, chicken stock, olive oil, salt, garlic powder, hot paprika, black pepper, onion salt, cayenne pepper, dried oregano, dried thyme
Provided by Matthew Cullum
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- Rub chicken breasts with olive oil and then the cajun spice mix (store-bought or homemade)
- Sear the chicken breasts on each side for about 2 minutes, then remove from the pan.
- Add some more oil and fry the onions and peppers until softened.
- Add the black beans and fry for a couple of minutes. Add the rice and fry for a further minute.
- Place the chicken back on and cover in chopped tomatoes.
- Add chicken stock and more cajun spice (to taste).
- Bring to boil, then cover and simmer for 25 minutes.
- Enjoy!
ROAST CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, freshly ground black pepper
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 3
Steps:
- Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.
- Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.
- Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.
- Preheat the oven to 450˚F (230˚C).
- Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.
- Truss the chicken legs. Using butcher's twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.
- Set the chicken, breast-side up, on a roasting rack set over a roasting pan.
- Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).
- Let the chicken rest at room temperature for 20 minutes.
- To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.
- If you'd like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.
- Enjoy!
Nutrition Facts : Calories 958 calories, Carbohydrate 0 grams, Fat 67 grams, Fiber 0 grams, Protein 76 grams, Sugar 0 grams
ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, brown sugar, honey, dried thyme, dried oregano, green beans
Provided by Robin Broadfoot
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C)
- Season chicken thighs with salt and pepper.
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
- Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
- Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
- Return chicken to the skillet. Coat the chicken in the sauce.
- Add green beans to skillet.
- Bake for 25 minutes or until chicken is cooked through.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 49 grams, Sugar 28 grams
GREEK CHICKEN & RICE
A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.
Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.
PAN-ROASTED CHICKEN RICE RECIPE BY TASTY
Here's what you need: chicken breast, greek yogurt, lemon juice, vegetable oil, salt, ginger and garlic paste, red chili powder, black pepper, roasted cumin powder, coriander powder, basmati rice, chicken stock, garlic, jalapeño, salt, vegetable oil, carrot, green bell pepper, cabbage, green onion, garlic, jalapeño, soy sauce, white vinegar, oil, mayonnaise, ketchup, sriracha sauce, coal
Provided by Lubna Farooqui
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
- In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and ½ tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
- In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don't burn.
- Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
- Combine sauce ingredients in a separate bowl and set aside.
- To assemble, layer rice, vegetables, chicken, and garnish with sauce.
- Serve warm.
Nutrition Facts : Calories 1619 calories, Carbohydrate 139 grams, Fat 77 grams, Fiber 4 grams, Protein 83 grams, Sugar 13 grams
ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON
This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
- Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
- Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
- Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
- Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
- You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.
BROCCOLI-STUFFED CHICKEN
I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. , Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 710mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges
CHICKEN AND RICE DINNER
My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert-a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.-Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat. , In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken. , Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 541 calories, Fat 23g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 504mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 38g protein.
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