Weeknight Dinner Recipe

Chicken breasts: The main protein in this dish, chicken breasts cook quickly and stay tender when simmered with the rice.

Rice: This is the base of the meal, soaking up all the flavors from the broth and vegetables.

Chicken broth: Adds rich flavor to the rice and helps cook the chicken through.

Onion: Provides a sweet and savory foundation when sautéed.

Garlic: Adds a punch of flavor that makes the dish more aromatic.

Bell pepper: Brings a fresh crunch and a little sweetness.

Frozen peas: Adds color and a mild sweetness, plus they’re easy to keep in the freezer.

Olive oil: Used for sautéing the onion and garlic, giving the dish a smooth texture and flavor.

One of the most helpful moves in this weeknight dinner recipe is how to sauté the onion and garlic until they’re translucent. This step might seem small, but it really builds the flavor for the whole dish. Here’s how you do it:

1. Heat your olive oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic to the pan.
3. Stir them gently every minute or so, making sure they cook evenly.
4. Keep cooking until the onion looks soft and a little see-through — that’s what translucent means!

Doing this slowly over medium heat is the trick. If the heat is too high, the garlic can burn and taste bitter, and the onion won’t get that sweet, mellow flavor that makes the dish so tasty. When you cook them just right, they add a warm, rich base that makes the chicken and rice taste even better.

I remember the first time I tried this, I was in a hurry and turned the heat up too high. The garlic burned quickly, and the whole dish had a weird, bitter taste. After that, I learned to be patient and keep the heat moderate. Now, I even like to smell the onion and garlic as they cook—it’s like a little signal that the dinner is going to be delicious.

So, take your time with this step. It’s a simple move that makes a big difference and helps your weeknight dinner come together with great flavor!

• chicken breasts - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a versatile substitute for chicken in many weeknight dinner recipes.

• chicken breasts - Substitute with turkey breast: Turkey breast is similar in texture and flavor to chicken, making it an easy swap in most dishes.

• rice - Substitute with quinoa: Quinoa is a protein-rich grain that cooks quickly and adds a nutty flavor, making it a nutritious alternative to rice.

• rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that provides a similar texture to rice while adding extra vegetables to the meal.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a flavorful, plant-based alternative that works well in any recipe calling for chicken broth.

• chicken broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of chicken broth in a pinch.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions, which can add a subtle depth to the dish.

• onion - Substitute with leeks: Leeks provide a similar texture and a slightly sweeter taste, making them a suitable replacement for onions.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable, providing a concentrated garlic flavor.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor, especially when sautéed, offering a nuanced taste to the recipe.

• bell pepper - Substitute with zucchini: Zucchini offers a similar texture and can absorb flavors well, making it a versatile substitute for bell peppers.

• bell pepper - Substitute with poblano pepper: Poblano peppers provide a mild heat and a similar texture, adding a different but pleasant flavor profile.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly nutty flavor, providing a protein boost to the meal.

• frozen peas - Substitute with green beans: Chopped green beans can mimic the texture of peas and add a fresh, crisp element to the dish.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used for cooking and sautéing, similar to olive oil.

• olive oil - Substitute with coconut oil: Coconut oil provides a unique flavor and works well for sautéing, though it may impart a slight coconut taste.

• Allow the chicken breasts and rice dish to cool completely before storing. This prevents condensation, which can make your meal soggy.

• Divide the meal into individual portions. This makes it easier to reheat just what you need and helps the dish cool faster.

• Use airtight containers or heavy-duty freezer bags to store the portions. This keeps the flavors fresh and prevents freezer burn.

• Label each container or bag with the date and contents. This ensures you know what you're grabbing from the freezer and helps you keep track of how long it's been stored.

• Store in the refrigerator if you plan to eat within 3-4 days. For longer storage, place the portions in the freezer, where they can last up to 3 months.

• When ready to enjoy, thaw frozen portions in the refrigerator overnight. This gradual thawing helps maintain the texture of the chicken and rice.

• Reheat in a pan over medium heat, adding a splash of chicken broth to keep the dish moist. Alternatively, use a microwave, covering the dish to retain moisture.

• Stir occasionally while reheating to ensure even warming, especially for the peas and bell pepper.

• Check that the chicken is heated through to at least 165°F (74°C) to ensure it's safe to eat.

• Add a sprinkle of fresh herbs or a squeeze of lemon juice before serving to revive the flavors.

• For the stovetop method, place your leftover weeknight dinner in a skillet over medium heat. Add a splash of chicken broth or water to prevent sticking and maintain moisture. Stir occasionally until the chicken is heated through and the rice is steamy and fluffy.

• If you prefer the oven, preheat it to 350°F (175°C). Transfer the leftovers to an oven-safe dish, cover with foil to lock in moisture, and bake for about 15-20 minutes. Check to ensure the chicken is thoroughly warmed and the peas are vibrant.

• For a quick fix, use the microwave. Place the dinner in a microwave-safe container, sprinkle a bit of water or chicken broth over it, and cover with a microwave-safe lid or wrap. Heat on medium power in 1-minute intervals, stirring in between, until everything is evenly hot.

• To add a crispy twist, try reheating in an air fryer. Set it to 350°F (175°C), place the chicken and rice mixture in the basket, and heat for about 5-7 minutes. This method can give the chicken a delightful crispiness while keeping the rice tender.

• Large pan: A wide and deep cooking vessel used for sautéing the onions and garlic, browning the chicken, and cooking the rice and vegetables together.

• Stove: The heat source for cooking the ingredients in the pan.

• Knife: A sharp tool used for chopping the onion and bell pepper, and mincing the garlic.

• Cutting board: A flat surface used to safely chop and prepare the vegetables and garlic.

• Measuring cup: A tool used to accurately measure the rice and chicken broth.

• Tongs: A utensil used to handle and turn the chicken breasts while browning them in the pan.

• Wooden spoon: A utensil used for stirring the rice and other ingredients in the pan.

• Lid: A cover for the pan to trap heat and moisture while simmering the dish.

• Plate: Used to temporarily set aside the browned chicken breasts before returning them to the pan.

Prep ingredients in advance: Chop the onion, garlic, and bell pepper ahead of time and store them in airtight containers.

Use quick-cook rice: Substitute regular rice with quick-cook or instant rice to reduce cooking time.

Batch cook chicken: Cook extra chicken breasts and freeze them for future meals, saving time on busy nights.

Frozen veggies: Keep a variety of frozen vegetables on hand to quickly add to dishes without chopping.

One-pan method: Use a large pan to minimize cleanup and streamline the cooking process.