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One Pot Chicken and Yellow Rice is an easy weeknight dinner that everyone will love! This lightened up version uses boneless chicken breast, cherry tomatoes, green olives and white wine! It’s even perfect for weekly meal prep!
Ingredients Needed for One Pot Chicken and Yellow Rice:
- Boneless Skinless Chicken Breast
- Olive Oil
- Garlic
- Cherry Tomatoes
- White Wine
- Valencia Rice
- Chicken Broth
- Green Olives
- Saffron
- Bay Leaf
- Garlic Powder
- Salt and Pepper
Kitchen Tools Used in This Recipe
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How to Make One Pot Chicken and Yellow Rice
For this recipe you will need a deep skillet fitted with a lid. If you don’t have one you can use a dutch oven or, in most cases, a large pot lid will fit a large skillet.
Heat the skillet over medium heat, add the olive oil and sliced chicken. I sliced the chicken width wise into medallions, about a half inch thick. Add the salt, pepper and garlic powder. Stir until cooked through and transfer chicken to a plate.
Using the same skillet, add the minced garlic, cherry tomatoes and white wine. Cook until wine is mostly evaporated.
Now, we are ready for it all to come together! Transfer the chicken back to the skillet with the tomato mixture. Add the saffron, bay leaf, rice, chicken broth and olives. Bring to a low boil, then reduce to a simmer and cover with the lid. Cook for about 45 minutes or until all the chicken broth is absorbed and the rice is cooked.
Recipe Notes
- The white wine can be omitted, just cook the tomatoes and garlic until the tomatoes start to blister, then continue with the remaining steps.
- If it at all possible mince fresh garlic versus jarred minced garlic, I promise you will thank me.
- One medium to large tomato can be used in place of the cherry tomatoes.
- If you use queen olives, you might want to slice or halve before adding to the skillet.
- A pinch of saffron = about 20 thin strands, this seems like a lot but it really is not.
Hope you enjoy!!
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One Pot Chicken and Yellow Rice
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings 1x
Ingredients
- 1 – 1.5 lb boneless chicken breast, sliced
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup white wine (optional)
- 1 pinch saffron
- 1 bay leaf
- 2 cups valencia rice
- 4 cups chicken broth or chicken stock
- 1 cup green olives
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a deep skillet with a lid (set lid aside for now) over medium heat.
- Add sliced chicken breast, salt, pepper and garlic powder.
- Cook chicken all the way through, about 10 minutes.
- Remove chicken from skillet.
- Using same skillet, add minced garlic, cherry tomatoes and white wine.
- Cook until wine has evaporated, about 10 minutes.
- Add back the chicken, then add saffron, bay leaf, rice, olives and chicken broth.
- Bring to a low boil and reduce to a simmer.
- Cover and cook for about 45 minutes.
- Rice should be cooked and broth evaporated.
- Serve immediately!
- Enjoy!
Notes
- The white wine can be omitted, just cook the tomatoes and garlic until the tomatoes start to blister, then continue with the remaining steps.
- If it at all possible mince fresh garlic versus jarred minced garlic, I promise you will thank me.
- One medium to large tomato can be used in place of the cherry tomatoes.
- If you use queen olives, you might want to slice or halve before adding to the skillet.
- A pinch of saffron = about 20 thin strands, this seems like a lot but it really is not.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course