One-Pan Chicken & Rice with Hidden Veggies

This cozy, savory one-pan chicken and rice dish is weeknight comfort food done right. Juicy marinated chicken thighs seared to perfection, fluffy rice infused with garlicky soy broth, and hidden pockets of tender carrots, broccoli, and peas. It’s quick, balanced, and easy to make — all in one skillet.

 Ingredients (Serves 4)

👨‍🍳 Method

1. Marinate the Chicken: Mix soy sauce, honey, sesame oil, rice wine vinegar, garlic, ginger, and MSG. Add chicken thighs and marinate for at least 15 minutes.
2. Sear the Chicken: Heat neutral oil in a large pan. Remove chicken from marinade (save marinade) and sear 2–3 minutes per side until golden. Remove and set aside.
3. Toast the Rice: In the same pan, add uncooked rice and toast for 2–3 minutes until fragrant.
4. Cook the Rice: Add chicken stock and reserved marinade. Deglaze the pan and bring to a simmer.
5. Add Chicken & Veggies: Nestle chicken into rice. Scatter carrots and broccoli over top. Cover and cook on low for 15 minutes.
6. Add the Peas: Sprinkle in peas after 15 mins. Recover and cook 5 more mins until rice is tender and chicken is 165°F (75°C).
7. Finish & Serve: Garnish with sesame seeds and spring onions. Serve straight from the skillet!

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