One-Pan Budget Chicken and Rice
A no-wash, affordable meal combining chicken, rice, and veggies in a single pan for hassle-free cooking. This chicken recipe, ready in about 50 minutes, pairs chicken thighs, brown rice, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken thighs
- 1 cup brown rice
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves, minced garlic
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1 diced onion; sauté for 3 minutes until softened.
- Step 2: Add 2 diced carrots, 2 diced celery stalks, and 1 lb chicken thighs. Cook for 5 minutes until chicken is browned. Stir in 1 cup brown rice and 2 tbsp soy sauce. Pour 1/2 cup water into the pan.
- Step 3: Bake for 25-30 minutes until rice is tender and chicken is cooked through. Stir and serve.
