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Per serving
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- 1
Soften the onion
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Halve and thinly slice the onion, add it to the pan, and cook 3-5 minutes until soft and lightly browned. Scoop it out onto a plate for now. You're using this same pan start to finish, so don't bother washing it.
- 2
Coat and brown the chicken
Cut the chicken breast into 1-inch pieces. Stir the flour, curry powder, salt, and pepper together in a bowl, then toss the chicken in it until coated. Melt the remaining 1 tablespoon butter in the skillet over medium-high and cook the chicken 4-6 minutes, turning occasionally, until it's no longer pink.
- 3
Add the broth and rice
Pour in the chicken broth and return the onion to the pan. Bring it to a boil, then stir in the instant rice and immediately take the skillet off the heat.
- 4
Cover and rest
Cover and let it stand 5 minutes. It'll look saucy when you lift the lid - that's exactly right, the rice keeps drinking it up as it sits. Sprinkle with chopped cilantro if you've got it.
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One-Pan Curry Chicken and Rice
Created by: OnePotWonders
Ingredients
- 2 tbsp butter
- 1 onion
- 2 tbsp all-purpose flour
- 3 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb boneless skinless chicken breast
- 14 1/2 oz chicken broth
- 1 cup instant rice
- fresh cilantro
Instructions
- Soften the onionMelt 1 tablespoon of the butter in a large skillet over medium-high heat. Halve and thinly slice the onion, add it to the pan, and cook 3-5 minutes until soft and lightly browned. Scoop it out onto a plate for now. You're using this same pan start to finish, so don't bother washing it.
- Coat and brown the chickenCut the chicken breast into 1-inch pieces. Stir the flour, curry powder, salt, and pepper together in a bowl, then toss the chicken in it until coated. Melt the remaining 1 tablespoon butter in the skillet over medium-high and cook the chicken 4-6 minutes, turning occasionally, until it's no longer pink.
- Add the broth and ricePour in the chicken broth and return the onion to the pan. Bring it to a boil, then stir in the instant rice and immediately take the skillet off the heat.
- Cover and restCover and let it stand 5 minutes. It'll look saucy when you lift the lid - that's exactly right, the rice keeps drinking it up as it sits. Sprinkle with chopped cilantro if you've got it.