Quick And Easy Ricepork Or Chicken One Pot Dinner Recipes

30 EASY ONE-POT CHICKEN RECIPE COLLECTION

30 Easy One-Pot Chicken Recipe Collection image

These incredible one-pot chicken dinner recipes are so easy, you can even whip them up on a busy weeknight. They're juicy, flavorful, and perfect for a family feast.

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Tabasco Braised Chicken with Chickpeas and Kale
Pozole Verde de Pollo (Chicken Pozole)
Chicken Vegetable Ramen Noodles
One-Pot Chicken Florentine Gnocchi
One-Pot Curried Chicken and Carrot Couscous
One-Pot Italian Chicken
One-Pot Chicken and Orzo
One-Pot Chicken Alfredo Pasta
Bacon Ranch One-Pot Chicken and Rice
One-Pot Chicken Parmesan Pasta
Easy One-Pot Roasted Chicken Dinner
Creamy One-Pot Lemon and Wild Rice Soup
One-Pot Chicken Lo Mein
One-Pot Chicken Adobo with Coconut Rice
Coq au Vin Blanc
One-Pot Cajun Chicken u0026amp; Rice Skillet
Instant Pot Chicken and Mushrooms
One-Pot Creamed Spinach Chicken
One-Pot Chicken and Dumplings
One-Pot Chicken Tarragon
Chicken Fricassee
One-Pot Chicken Noodle Casserole
One-Pot Creamy Chicken Mushroom Florentine
One-Pot Chicken Cacciatore
Garlic Lemon Herb Mediterranean Chicken And Potatoes
Spanish Arroz con Pollo
One-Pot Creamy Pesto Chicken Pasta
One-Pot Chinese Chicken and Rice
Chicken and Sausage Jambalaya (One-Pot)
One-Pan Paprika Chicken with Potatoes and Tomatoes

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

ONE-POT CRISPY CHICKEN AND RICE

One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

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