Super Supper – A Cozy One-Pan Chicken, Rice, and Veggie Dinner

This Super Supper is the kind of meal you make when you want something warm, satisfying, and easy. It’s a complete dinner in one pan: tender chicken, fluffy seasoned rice, and colorful veggies, all cooked together. The flavors are cozy and familiar, with garlic, herbs, and a touch of lemon to brighten things up.

It’s simple enough for a weeknight, and tasty enough to serve to guests. Best of all, cleanup is a breeze.

What Makes This Recipe So Good

• One pan, full meal: Protein, grains, and vegetables all cook together, so you don’t need extra sides unless you want them.
• Hands-off cooking: Once everything’s in the pan, the stove does the work. Stir once or twice, that’s it.
• Balanced flavor: Savory garlic and herbs meet bright lemon and a hint of butter for a well-rounded finish.
• Budget-friendly: Uses pantry staples and flexible veggies, so it’s easy on your wallet.
• Reliable leftovers: Reheats well for lunch the next day without getting dry or dull.

Shopping List

• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 1.5 cups long-grain white rice (rinsed)
• 3 cups low-sodium chicken broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, and basil)
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1 bay leaf (optional)
• Zest and juice of 1/2 lemon
• Fresh parsley for garnish

Instructions

1. Prep the rice: Rinse the rice in cool water until the water runs mostly clear.

   This helps it cook up fluffy instead of sticky.

2. Season the chicken: Pat the chicken dry. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the smoked paprika.
3. Sauté aromatics: Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and carrot, and cook 4 minutes until slightly softened.

   Stir in the bell pepper and cook 2 minutes more.
4. Add garlic and toast: Stir in the garlic and Italian seasoning. Cook 30 seconds until fragrant. Add the rinsed rice and butter, stirring for 1 minute to lightly toast the grains.
5. Build the base: Pour in the chicken broth, add the bay leaf, and bring to a gentle simmer.

   Taste the broth and add a pinch of salt if needed. You want it lightly seasoned.

6. Nestle the chicken: Stir once, then scatter the seasoned chicken pieces evenly over the rice. Do not stir after placing the chicken; this helps the rice cook evenly.
7. Cover and cook: Cover with a tight lid.

   Reduce heat to low and cook for 18–22 minutes, until the rice is tender and most liquid is absorbed. Avoid opening the lid too often.

8. Add peas and finish: Remove the lid. Sprinkle in the peas, lemon zest, and lemon juice.

   Gently fold everything together. Cover and let it sit off heat for 5 minutes to steam.
9. Taste and adjust: Remove the bay leaf. Add more salt, pepper, or a squeeze of lemon to taste.

   Garnish with chopped parsley.

10. Serve: Spoon into bowls and enjoy warm. A simple green salad or crusty bread pairs nicely.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over low heat with a splash of broth or water to loosen.

  Microwave in short bursts, stirring and adding a little liquid as needed so it stays moist.

Why This is Good for You

• Protein-rich: Chicken provides steady energy and supports muscle repair.
• Complex carbs: Rice offers a gentle, satisfying base that’s easy on digestion.
• Veggie-packed: Peas, peppers, carrots, and onion bring fiber, vitamins, and color.
• Balanced fats: Olive oil and a small pat of butter add flavor and help absorb fat-soluble nutrients.
• Lower sodium option: Using low-sodium broth and salting to taste keeps the dish heart-friendly.

What Not to Do

• Don’t skip rinsing the rice: Excess starch can make the dish gummy.
• Don’t over-stir while cooking: Stirring disrupts the rice’s structure and can turn it mushy.
• Don’t crank the heat: High heat scorches the bottom and leaves the top undercooked. Low and steady is key.
• Don’t overcrowd a small pan: Use a wide skillet or Dutch oven so the rice cooks evenly and the chicken browns a bit.
• Don’t forget to rest: The 5-minute covered rest lets steam finish cooking and keeps grains fluffy.

Recipe Variations

• Creamy twist: Stir in 1/4 cup cream or a dollop of Greek yogurt at the end for a richer finish.
• Herb-forward: Swap Italian seasoning for fresh dill and parsley, and add extra lemon for a bright, Mediterranean vibe.
• Spicy version: Add 1/2 teaspoon red pepper flakes with the garlic, or drizzle with hot sauce before serving.
• Veggie swap: Use broccoli florets, zucchini, or spinach. Add tender greens at the end so they don’t overcook.
• Different grains: Use jasmine rice for fragrance or basmati for a lighter texture.

  For brown rice, increase broth to 3.5 cups and cook 35–40 minutes.

• Protein change: Try turkey, sausage, or shrimp. If using shrimp, add in the last 6–8 minutes so it doesn’t overcook.
• Dairy-free: Skip the butter and use all olive oil; add a splash of extra-virgin olive oil at the end for silkiness.

FAQ

Can I make this ahead?

Yes. Cook as directed, cool completely, and store in the fridge.

Reheat gently with a splash of broth. You can also chop the veggies and season the chicken a day ahead to save time.

What if I only have regular (not low-sodium) broth?

Use it, but reduce added salt at the start. Taste the liquid before it simmers and adjust at the end.

You can also dilute with a bit of water.

Will chicken breasts dry out?

They can if overcooked. Cut them into larger chunks, keep heat low, and stick to the timing. Resting off heat helps keep moisture in.

Can I use a rice cooker?

Partially.

You can sauté aromatics and toast rice in a pan, then transfer rice, veggies, and broth to a rice cooker. Steam the chicken separately and fold it in at the end for food safety and even cooking.

How do I avoid a soggy bottom or burnt layer?

Use low heat, a heavy pan with a tight lid, and don’t stir once the chicken is added. If your stove runs hot, use a diffuser or the smallest burner.

Is lemon required?

No, but it brightens the flavors.

If you’re out, a splash of vinegar (white wine or apple cider) works in a pinch.

Can I double the recipe?

Yes, if your pot is wide and deep enough. Increase cook time by a few minutes and avoid piling ingredients too high. The rice should sit in an even layer for best results.

In Conclusion

Super Supper is comfort food done smart: hearty, colorful, and cooked in one pan with ingredients you probably have.

It’s weeknight-easy, flexible, and friendly to leftovers. Keep it classic, or spin it with spices and different veggies. Either way, you’ll end up with a cozy, well-balanced meal that hits the spot without a lot of hassle.