One Pan Chicken dinner
One Pan Chicken Dinner
- 4 boneless (skinless chicken breasts)
- salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 onion (thinly sliced)
- 3 cloves garlic (minced)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 cup arborio rice
- 1 cup chicken broth
- Preparation
- Preheat your grill to medium-high heat. Place the Cast Iron pan directly on the grill grates to heat up. Season the chicken breasts with salt, pepper, paprika, and dried thyme. Set them aside.
- Cooking
- Add olive oil to the hot pan and add the seasoned chicken breasts and cook for 4-5 minutes per side or until they are golden brown. Once cooked, remove the chicken from the pan and set aside. In the same pan, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent and the garlic is fragrant Add the sliced red and yellow bell peppers to the pan and cook for another 2-3 minutes until they begin to soften. Stir in the Arborio rice and coat it well with the mixture in the pan. Cook for 1-2 minutes to lightly toast the rice. Pour in the chicken broth, and if desired, crumble in the saffron threads for added flavour and colour. Stir everything together and bring it to a simmer. 8. Place the chicken breasts on top of the rice mixture and scatter the cherry tomato halves around the pan. Cover the pan with a lid or aluminum foil. Reduce the heat to medium-low and let the chicken and rice cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid. Check occasionally to make sure the rice isn't sticking to the bottom of the pan. You can also add a little more chicken broth if needed.
- Finishing
- Once the rice is cooked, remove the pan from the grill. Allow it to rest for a few minutes before serving. Garnish with freshly chopped parsley and serve the one-pan chicken dish directly from the pan.
The key to perfect paella-style rice is not to stir it too much once the liquid is added. Let it cook undisturbed for the best texture.
Storage: Leftovers can be stored in refrigerator for 3-4 days. Reheat gently with a splash of broth.
Nutritional Notes: Complete meal with protein, vegetables, and grains. Gluten-free.