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We’re sharing this Easy Chicken & Rice recipe as part of a sponsored post for Reynolds™ heat & eat containers. All opinions are 100% mine.
Back in the days when I was still a single gal, I often made quick and easy meals like this Easy Chicken & Rice on Sundays for dinner – then I would pack up the leftovers, and bring them for lunch to eat at work for the next day or two!
It was a way for me to save money (buying lunch out every day can get expensive) – plus a way to save time in the morning (just grab lunch out of the refrigerator and go!)
Fast forward to now – and we STILL make this delicious Easy Chicken & Rice! It cooks up in about 30 minutes and this one bowl meal is packed full of fantastic flavors! But now – after we’ve enjoyed this Easy Chicken & Rice – we’re using Reynolds™ heat & eat containers to pack up our leftovers!
Reynolds™ heat & eat containers not only make lunch-on-the-go easier, they are sturdy, microwaveable and made from a plant-based material, offering a safe alternative to plastic. I also love not having to worry about bringing home dirty, smelly lunch containers from the office – or worrying if my daughter has left an expensive plastic container behind at school.
Reynolds™ heat & eat containers are single-use, stain and odor resistant containers. The containers are microwave-safe. And when your food comes out of the microwave – simply place it on the inverted lid as you eat your lunch to prevent condensation on your table top or desk!
You can recycle the lid, and the containers may also be recycled if they are clean and dry after you’ve eaten your lunch. And – with the holidays here – Reynolds™ heat & eat containers are also a great option for sending leftovers home with family and friends after your holiday meal.
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
- 2 large boneless chicken breasts (approximately 2 to 2 1/2 pounds total), cut into halves (4 pieces)
- 1 tablespoon mixed dried herbs (we used a mix of rosemary, thyme, sage and parsley) – 2 tablespoons of mixed fresh herbs may be substituted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 1/2 cups carrot ,diced
- 1 cup onion, diced
- 1/4 cup celery, minced fine
- 1 cup Texmati rice
- 1 bay leaf
- 2 cups chicken stock
- 1 cup frozen peas, thawed to room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat oven to 375 degrees F.
- Place the boneless chicken breasts in a foil-lined baking dish. Sprinkle herbs, salt and pepper generously over the top of the breasts and roast until cooked through and tender, approximately 20-25 minutes.
- While the chicken roasts, in a saucepan with a lid, melt butter over medium high heat then add carrots, onion and celery and sauté until tender – approximately 5 minutes. Add rice and sauté for two more minutes stirring often. Add bay leaf, pour in chicken stock and bring to a boil. Cover with lid and reduce heat to a simmer, cooking rice until tender (approximately 12 minutes.) When rice is tender, add peas and stir. Cover and allow to sit for a few minutes in order for the peas to heat through. Remove and discard bay leaf.
- Remove chicken from the oven and place on a cutting board. Pour juices from roasted chicken into the pot of rice and vegetable. Cut chicken breasts into bite-sized chunks, then stir into rice.
- Add salt and pepper to taste if desired. Serve immediately
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