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One pot chicken and fried rice, ready to serve.
Lindsay Lehrer

One Pot Chicken and Fried Rice

This one-pot chicken and fried rice recipe is a family-friendly meal that’s perfect for busy weeknights. Made with tender chicken breasts, sautéed vegetables, fluffy rice, and scrambled eggs, all cooked together in one pan, this dish is flavorful and easy to prepare. The broth made with Better Than Bouillon adds an extra depth of flavor, while the simple seasoning keeps the recipe approachable. With minimal cleanup and maximum taste, this one-pot wonder will become a go-to for moms looking to feed their family a wholesome, homemade meal!
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings: 6
Course: Dinner, Main Course, One Pot Meals
Cuisine: American, Asian Inspired, Comfort Food
Ingredients Method

Ingredients
  

  • 3 pounds of chicken breasts cut horizontally and pounded, totaling 4 chicken breasts
  • 1 teaspoon paprika
  • 1 tablespoon Kinder’s The Blend seasoning or your preferred all-purpose seasoning
  • ¼ cup flour
  • 1-2 tablespoons butter for searing the chicken
  • 1 medium onion diced
  • 1 cup frozen peas and carrots
  • 1 ½ cups long-grain white rice uncooked and rinsed
  • 2 large eggs
  • 2 ½ cups water
  • 1.5 tablespoon Better Than Bouillon chicken base

Method
 

  1. Cut the chicken breasts horizontally to create 4 thinner pieces, then pound them evenly to ensure they cook uniformly.
  2. Season both sides of the chicken with paprika, Kinder’s The Blend seasoning, and flour.
  3. Heat olive oil in a large pot or deep pan over medium-high heat.
  4. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. (You do not need to cook them through.)
  5. Remove the chicken from the pan and set aside.
  6. Sauté Vegetables and Cook Rice:
  7. In the same pan, add the diced onions and frozen peas and carrots. Sauté for 3-4 minutes until the onions are translucent.
  8. Add the uncooked rice to the pan and stir to combine with the vegetables. Let the rice toast lightly for 1-2 minutes, stirring occasionally.
  9. Push the vegetables and rice to one side of the pan and crack the eggs into the empty space.
  10. Scramble the eggs until fully cooked, then stir them into the rice and vegetables.
  11. In a separate bowl, combine the Better Than Bouillon with 2 ½ cups of water, stirring until dissolved. Pour the broth mixture into the pan with the rice and vegetables.
  12. Place the seared chicken breasts on top of the rice mixture.
  13. Cover the pan with a lid and reduce the heat to low. Cook for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Check occasionally to ensure the rice does not burn.
  14. Once the rice is fully cooked, remove from heat. Let it sit for 5 minutes before serving.
  15. Enjoy your flavorful, homemade one-pot chicken and fried rice!