One-Pan Chicken Veggie Rice: Quick, Flavor-Packed Meal

CHICKEN

Jun 24

One-pan meals have long been a favorite across cultures, dating back to when open-fire cooking and minimal cookware demanded simple, all-in-one solutions. From Moroccan tagines and Spanish paella to American skillet dinners, cooking everything in a single vessel has always blended efficiency with flavor. These meals often combine protein, vegetables, and seasonings in a seamless process that saves time and maximizes taste. Today, whether baked on a sheet pan or simmered on the stovetop, one-pan dishes remain a go-to for busy cooks who want hearty, homemade meals without the mess.

skip to recipe

Close-up image of chicken mixed with rice, scrambled eggs, carrots, broccoli, green onion, and mushroom in a skillet on the stove. — One-Pan Chicken Veggie Rice

Want a quick, satisfying meal that’s packed with flavor and ready in one pan?

This One-Pan Chicken Veggie Rice is your new go-to! With tender chicken and veggies, hearty brown rice, and a savory garlic-ginger base, it delivers takeout-style taste without the hassle. Made with coconut oil, teriyaki sauce, and a touch of almond milk for a light finish, it’s a balanced, protein-packed meal that comes together fast, and leaves almost no cleanup behind.

Coconut oil, an egg, almond milk, garlic, ginger, green onion, broccoli, carrots, mushrooms, brown rice, and teriyaki sauce are in separate bowls. On a plate, there is raw chicken cut into small pieces. — Ingredients for One-Pan Chicken Veggie Rice.

Ingredients

4 teaspoons coconut oil
1 egg
1/4 cup unsweetened almond milk
2 cloves garlic, minced
1/2 teaspoon grated ginger
1/2 cup chopped green onion
1 cup chopped broccoli (cooked or thawed from frozen and heated through)
1/2 cup chopped carrots
1 cup chopped mushrooms
1 cup brown rice (pre-cooked or freshly made)
4-ounces chicken breast, chopped (store-bought or homemade)
2 tablespoons teriyaki sauce

How to make One-Pan Chicken Veggie Rice

If you’re making rice from scratch, prepare it first and set aside.

Cooked brown rice in a black rice cooker pot. — Cooked brown rice set aside.

Heat 1 teaspoon of oil in a large pan over medium heat.
In a small bowl, whisk together the egg and milk. Pour into the pan and scramble until cooked through. Transfer the egg to a plate and set aside.

Scrambled eggs and almond milk in a small brown bowl. — Cooked scrambled egg and almond milk set aside.

If using raw chicken, season with a pinch of salt and pepper, then add 1 teaspoon of oil to the pan and cook the chicken until fully done. Remove from the pan and set aside.

Pieces of chicken cooking in a large black skillet on a stove. — Lightly seasoned chicken cooking until done.

Add the remaining 2 teaspoons of oil to the same pan and return it to the heat.
Add the garlic, ginger, and onions. Cook for 3 to 4 minutes, stirring frequently, until fragrant and slightly softened.

Garlic, ginger, and green onions cooking in a large black skillet on a stove. — Garlic, ginger, and green onions cooking until slightly softened.

Stir in the broccoli, carrots, and mushrooms. Cook until the vegetables are tender.

Broccoli, carrots, and mushrooms added to the other ingredients, all cooking in a large black skillet on a stove. — Broccoli, carrots, and mushrooms added to the pan.

Pour in the teriyaki sauce and stir to coat everything evenly.

In a large black skillet, teriyaki sauce is added to the vegetables and cooking on a stove. — In the pan, the vegetables are coated with teriyaki sauce.

Return the scrambled egg and cooked rice to the pan. Mix well to combine.

In a large black skillet, the scrambled eggs and cooked rice are added to the vegetables and teriyaki sauce. — In the same pan, the cooked scrambled egg and brown rice are added to the vegetables and sauce.

Add the chicken and stir until the entire dish is heated through and fully mixed.

Close-up image of chicken mixed with rice, scrambled eggs, carrots, broccoli, green onion, and mushroom. — The cooked chicken is combined with the vegetable, egg, and rice mixture.

Remove from heat and serve warm. Enjoy!

Close-up image of chicken mixed with rice, scrambled eggs, carrots, broccoli, green onion, and mushroom on a white plate. — Serve the Chicken Veggie Rice warm and enjoy!

THE RECIPE

One-Pan Chicken Veggie Rice

Yield: 4

Author: Veronica Allende

Prep time: 12 MinCook time: 18 MinTotal time: 30 Min

One-pan meals have been a staple in kitchens around the world for centuries, prized for their simplicity, practicality, and flavor. From rustic stews simmering in cast iron pots to quick skillet meals made on busy weeknights, the idea of cooking everything in a single pan has always been about convenience without compromising taste. These dishes bring together protein, vegetables, and spices in a no-fuss way, making cleanup easy and every bite satisfying. Whether you're feeding a family or just craving a hearty homemade meal, one-pan recipes continue to deliver comfort with ease.