This pan fried chicken and rice is a simple one pot and one pan lunch, good for days when you don’t want to spend a lot of time in the kitchen. The rice ends up soft and creamy once the spinach and butter are mixed in, and the chicken gets a golden, crispy edge from the pan. Pair it with a refreshing cabbage salad, and the lunch is spot on!
I use my homemade chicken spice mix, since I’m not able to find any store bought without added flour. If you want the recipe for it, let me know!
Why You’ll Love This Pan Fried Chicken and Rice
It’s one of those chicken and rice dishes that comes together in about 35 minutes. You get a creamy spinach rice dish once you stir in the butter and greens at the end, soft and a little rich, even without any cream in the recipe. The secret is the vegetable bouillon cube that goes into the rice water. It adds so much flavor that you won’t miss anything else.
On the side, you get golden pan fried chicken breast pieces, seasoned simply with my homemade spice mix, salt, and pepper. Together it’s rice with fried chicken and greens in one bowl, the kind of meal I make on repeat during busy weeks.
Key Features
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Difficulty: Easy
- Dietary Labels: Gluten Free
I love easy chicken meals that come together quickly and don’t require a ton of ingredients.
Ingredients
- 500 g (1.1 lb) chicken breast
- 1 tbsp homemade chicken spice mix
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
- 1 vegetable bouillon cube
- 50 g (1.8 oz) spinach
- 130 g (2/3 cup) rice
- 250 ml (1 cup) water
- 20 g (1.5 tbsp) butter
How to Make Pan Fried Chicken and Rice
Prep the Spinach
Roughly chop the spinach and set it aside for later.
Cook the Rice
Bring the water to a boil in a pot. Once it’s boiling, add the salt and the rinsed rice. Drop in the vegetable bouillon cube for extra flavor. Cook for 10 to 15 minutes on low heat, following the package instructions for your type of rice.
Pro tip: adding a vegetable bouillon cube to the rice water gives it a much richer flavor than salt alone, so don’t skip it.
Finish the Rice
Stir in the chopped spinach and butter. Taste and add more salt if needed. Cook for another 5 to 8 minutes, then remove from heat and cover with a lid so any leftover water gets absorbed.
Season the Chicken
While the rice cooks, cut the chicken breast into bite sized pieces. Season with the homemade spice mix, salt, and black pepper, then mix in 1 tablespoon of olive oil.
Pan Fry the Chicken
Heat a stainless steel pan over medium heat and add the remaining olive oil. Add the chicken and pan fry for about 15 minutes, until golden on all sides.
Serve
Plate the spinach rice with the pan fried chicken breast on top, alongside a simple cucumber salad and savory spinach muffins instead of bread.
Pan Fried Chicken and Rice with Spinach
Ingredients
Equipment
Method
- Roughly chop the spinach and set aside.
- Bring the water to a boil in a pot. Once boiling, add the salt and the rinsed rice. Add the vegetable bouillon cube for extra flavor. Cook for 10-15 minutes on low heat, following the package instructions for your rice.
- Stir in the chopped spinach and butter. Season with more salt if needed. Cook for another 5-8 minutes, then remove from heat and cover with a lid so any remaining water gets absorbed.
- While the rice cooks, cut the chicken breast into bite-sized pieces. Season with the homemade spice mix, salt, and black pepper, then mix in 1 tablespoon of olive oil.
- Heat a skillet over medium heat and add the remaining olive oil. Add the chicken and pan fry for about 15 minutes, until golden on all sides.
- Plate the spinach rice with the pan fried chicken on top, alongside a simple side salad.
Video
Notes
Substitutions and Variations
| Instead of | Use | Note |
|---|---|---|
| Chicken breast | Chicken drumsticks or thighs | Boil or simmer them first until nearly cooked through, then pan fry at the end just to get color on the outside, since bone-in pieces don’t cook through from frying alone |
| Spinach | Kale or swiss chard | Shred a bit finer than you would for the spinach rice dish, since they’re tougher |
| Water for the rice | Vegetable broth | Skip the bouillon cube if you use broth, since it’s already flavorful |
| Butter at the end | Butter plus a spoon of cream cheese | Gives you a creamy chicken and rice dish without changing much else |
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. This dish also freezes well for up to 2 months. To reheat, add a splash of water or broth and warm it gently on the stove or in the microwave so the rice doesn’t dry out.
FAQ
Yes, just keep in mind brown rice needs more water and a longer cooking time, so check your package instructions and adjust as needed.
Yes, simply leave out the butter or swap it for a dairy free alternative, the dish will still taste amazing.
Definitely, this is one of those chicken and rice dishes that reheats beautifully, making it a solid choice for meal prep.
A simple green salad is my go to, but this also works as chicken over rice with a fried egg on top if you want to make it heartier.
