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Easy Dinner Recipe For Family
This Easy Dinner Recipe For Family blends tender chicken, vibrant veggies, and fluffy rice in one pot for a quick, comforting weeknight meal.
When my grandkids come bounding through the door after soccer practice, there’s nothing better than a hearty Homemade Dinner that feels like a hug. This one-pot garlic chicken and rice dish is my go-to Recipe for Family nights—it’s cozy Comfort Food without weighing you down, full of lean protein and veggies you can swap with whatever’s in season. Inspired by a winter supper my own mother used to make on her wood-stove days, it’s both simple and nourishing. Whether you’re tackling a busy Weeknight Meal or planning a casual Family Dinner, this family-friendly, budget-wise option will save you time and still feel special.
Why You’ll Love This Easy Dinner Recipe For Family
- Ready in under 30 minutes—your ideal Quick Meal solution
- One-Pot Meal magic means minimal cleanup (cheers to extra free time!)
- Family-Friendly flavors that appeal to kids and picky eaters
- Built with pantry staples for a Totally Simple Recipe
- Balanced nutrition—lean chicken, fiber-rich rice, and veggies
- Cozy, homey taste that doubles as Comfort Food
- Budget-friendly (feeds four for under $10 in most U.S. regions)
- Scalable: double it for potlucks or halve for two
Ingredients
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 pound boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced (about 1½ tablespoons)
- 1 red bell pepper, seeded and chopped
- 1 cup long-grain white rice (sub brown rice—add 10 extra minutes cooking)
- 2½ cups low-sodium chicken broth (I swear by Swanson brand for depth)
- 1 cup baby spinach or chopped kale (optional, for a veggie boost)
- ½ teaspoon smoked paprika (or regular paprika plus a tiny dash of cayenne)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Tips on picking ingredients:
- Chicken: Thighs resist overcooking; if you grab breasts, slice them thinner for even cooking.
- Rice: Rinse until water runs clear for fluffier grains.
- Broth: Low-sodium lets you control salt; add a splash of soy sauce if you crave umami.
Directions
- Heat a large, heavy-bottomed pot over medium heat and swirl in the oil. When it shimmers, add onion and cook until soft—about 3 minutes. (You’ll know it’s ready when it releases a sweet aroma.)
- Toss in garlic and bell pepper, stirring constantly for 1 minute so nothing burns. This step builds flavor.
- Push veggies to the side, nestle chicken pieces in the center, and season them with salt, pepper, and smoked paprika. Sear 2–3 minutes per side until golden. (A digital thermometer should read 140°F.)
- Stir the rice into the pot, coating each grain in oil and spices. Let it toast lightly for 1 minute—this keeps the grains separate.
- Pour in chicken broth, scraping up browned bits from the bottom for extra depth. Bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer without lifting the lid for 18–20 minutes (resisting the urge to peek helps steam cook the rice evenly). If using brown rice, plan on 25 minutes.
- Once the rice is tender and liquid absorbed, stir in spinach or kale until just wilted. Taste and tweak salt or pepper.
- Turn off heat, let rest covered for 5 minutes—this little pause makes it fluffier. Sprinkle parsley on top and serve straight from the pot.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes (25 minutes if using brown rice)
Rest Time: 5 minutes
Total Time: About 35 minutes
Variations
- Swap chicken for peeled shrimp in the last 5 minutes for a seafood twist.
- Stir in ½ cup sun-dried tomatoes and fresh basil for a Mediterranean spin.
- Go vegetarian: replace chicken with canned chickpeas and vegetable broth.
- Add corn, black beans, and cumin for a Tex-Mex flair—top with shredded cheddar.
- Mix in mushrooms and fresh thyme for an earthy, forest-inspired dinner.
- Top with a dollop of whole-milk Greek yogurt and chopped cilantro for extra creaminess.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days; freeze portions for up to a month. To reheat, add a splash of broth or water, cover, and microwave in 1-minute bursts until hot—or warm gently on the stovetop, stirring occasionally. For make-ahead ease, prep ingredients the night before: chop veggies and measure spices into a bag, then dive into cooking straight from the fridge.
Notes
- Browning the chicken well is key—it layers in savory flavor you can’t beat.
- Rinsing rice pays off with fluffy texture; skipping this can lead to slightly gummy grains.
- If your family prefers a saucier dinner, stir in ¼ cup more broth just before serving.
- I once accidentally burnt the garlic—lesson learned: keep it moving in the pan!
- For an extra hit of freshness, grate lemon zest over the finished dish.
FAQs
Q: Can I use jasmine rice or basmati instead?
A: Absolutely—just adjust liquid by 2 tablespoons and watch cooking time (jasmine cooks slightly faster).
Q: My chicken was still pink—what happened?
A: If it’s too thick, finish cooking in the simmering rice with the lid on for an extra 5 minutes until it reaches 165°F.
Q: Is this really a one-pot dinner?
A: Yes! From searing meat to steaming rice, it all happens in one pot—no extra pans needed.
Q: Can I double this for a crowd?
A: For sure—use a larger Dutch oven or pot, and add 2–3 extra minutes to cooking time.
Q: How do I make it spicier?
A: Stir in ¼ teaspoon crushed red pepper flakes or top each portion with hot sauce.
Q: Any tips for picky eaters who avoid veggies?
A: Finely chop or puree the peppers into the broth—they blend in and sneak past little taste buds.
Q: Can I swap protein for tofu?
A: Firm or extra-firm tofu works—press it dry, cube, and brown before adding rice and broth.
Conclusion
This Easy Dinner Recipe For Family is the perfect blend of speed, comfort, and flavor—an ideal weeknight meal that feels homemade and special, no matter how busy you are. Give it a try tonight, and let me know how your crew likes the one-pot magic! If you enjoyed this Recipe for Family, drop a comment below, snap a photo with #EasyFamilyDinner, or explore more Simple Recipes over on my site. Happy cooking!
Easy Dinner Recipe For Family
Ingredients
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 pound boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced (about 1½ tablespoons)
- 1 red bell pepper, seeded and chopped
- 1 cup long-grain white rice (sub brown rice—add 10 extra minutes cooking)
- 2½ cups low-sodium chicken broth (I swear by Swanson brand for depth)
- 1 cup baby spinach or chopped kale (optional, for a veggie boost)
- 1/2 teaspoon smoked paprika (or regular paprika plus a tiny dash of cayenne)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat a large, heavy-bottomed pot over medium heat and swirl in the oil. When it shimmers, add onion and cook until soft—about 3 minutes. (You’ll know it’s ready when it releases a sweet aroma.)
- Toss in garlic and bell pepper, stirring constantly for 1 minute so nothing burns. This step builds flavor.
- Push veggies to the side, nestle chicken pieces in the center, and season them with salt, pepper, and smoked paprika. Sear 2–3 minutes per side until golden. (A digital thermometer should read 140°F.)
- Stir the rice into the pot, coating each grain in oil and spices. Let it toast lightly for 1 minute—this keeps the grains separate.
- Pour in chicken broth, scraping up browned bits from the bottom for extra depth. Bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer without lifting the lid for 18–20 minutes (resisting the urge to peek helps steam cook the rice evenly). If using brown rice, plan on 25 minutes.
- Once the rice is tender and liquid absorbed, stir in spinach or kale until just wilted. Taste and tweak salt or pepper.
- Turn off heat, let rest covered for 5 minutes—this little pause makes it fluffier. Sprinkle parsley on top and serve straight from the pot.
