Easy Things To Have For Dinner – 30-Minute Weeknight Meal

I don't know about you, but 5 PM rolls around and my brain just goes blank. What do we have for dinner? It's the eternal question. This recipe is my answer: a one-pan, flexible skillet meal that uses whatever veggies you have, plus chicken and rice. It's not fancy, but it's real food that gets dinner on the table without a meltdown.

I started making this on busy weeknights when my kids were little. I'd throw in whatever was in the crisper drawer, and it always worked. The key is the technique: sear the chicken, cook the veggies, then simmer everything with broth and rice. You get a complete meal in one pan, and cleanup is a breeze.

This is your permission to use shortcuts: pre-cooked rice, rotisserie chicken, frozen veggies. Progress over perfection, right? Let's get dinner done.

About the Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces

You can use thighs for more flavor. If in a rush, use rotisserie chicken and skip the searing.

2 tablespoons olive oil

Any neutral oil works. Avocado oil is great for high heat.

1 medium onion, chopped

Yellow or sweet onion. Use a shallot if you prefer a milder taste.

2 cloves garlic, minced

Fresh is best, but 1/2 teaspoon garlic powder works in a pinch.

2 cups (300g) mixed vegetables (e.g., bell peppers, zucchini, carrots), chopped

Use whatever you have – frozen mixed veggies are perfectly fine.

1 cup (200g) long-grain white rice, rinsed

Basmati or jasmine are good. Brown rice needs more liquid and longer cooking time.

2 cups (480ml) chicken broth

Use low-sodium to control salt. Veggie broth works too.

1 teaspoon dried Italian seasoning

Or use a mix of oregano, basil, and thyme. Fresh herbs are also great.

1/2 teaspoon salt, plus more to taste

Adjust based on your broth's saltiness.

1/4 teaspoon black pepper

Freshly ground is more flavorful.

Fresh parsley, for garnish (optional)

Adds a pop of color and freshness.

Tips & Tricks

• Rinse the rice until the water runs clear to prevent stickiness.
• Don't skip searing the chicken – it adds flavor and texture.
• If using frozen veggies, add them a few minutes later to avoid overcooking.

Step-by-Step Instructions

1. Season and Sear Chicken

Season chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook, without stirring, for 4-5 minutes until golden brown on the bottom. Flip and cook another 3-4 minutes until cooked through (internal temp 165°F/74°C). Remove to a plate.

2. Sauté Aromatics

In the same skillet, reduce heat to medium (350°F/175°C) and add remaining oil. Add onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.

3. Add Veggies

Add the mixed vegetables and cook for 5-6 minutes, stirring occasionally, until they start to soften and get a little color. If using frozen, cook an extra 2 minutes.

4. Toast the Rice

Add the rinsed rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes, stirring, until the rice is slightly translucent at the edges.

5. Add Liquid and Seasonings

Pour in the chicken broth, Italian seasoning, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.

6. Simmer and Cook

Bring to a boil, then reduce heat to low (200°F/95°C), cover, and simmer for 15-18 minutes, until the rice is tender and has absorbed most of the liquid. The surface should look dry with small steam holes.

7. Add Chicken Back

Once the rice is cooked, gently fold in the cooked chicken. Cover and let sit for 5 minutes off the heat to allow the flavors to meld.

8. Fluff and Serve

Fluff the rice with a fork, taste for seasoning, and adjust with more salt and pepper if needed. Garnish with fresh parsley and serve warm.

Delicious Variations

Make it vegetarian

Swap chicken for chickpeas or tofu and use veggie broth.

Add some heat

Stir in 1/2 teaspoon red pepper flakes or a diced jalapeño with the garlic.

Cheesy twist

Stir in 1/2 cup shredded cheddar or Parmesan just before serving.

How to Store Things To Have For Dinner

Frequently Asked Questions

I hope this becomes your go-to answer for 'what's for dinner?' Try it this week and make it your own. Share your variations in the comments below – I'd love to hear how you made it work for your family. Here's to small steps, big impact.

Things To Have For Dinner

A quick, customizable skillet dinner with chicken, veggies, and rice that solves the 'what's for dinner' dilemma in 30 minutes.

★★★★½ 4.7 (189 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups (300g) mixed vegetables (e.g., bell peppers, zucchini, carrots), chopped
• 1 cup (200g) long-grain white rice, rinsed
• 2 cups (480ml) chicken broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Fresh parsley, for garnish (optional)

📋 Instructions

1. 1Season and Sear Chicken — Season chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook, without stirring, for 4-5 minutes until golden brown on the bottom. Flip and cook another 3-4 minutes until cooked through (internal temp 165°F/74°C). Remove to a plate.
2. 2Sauté Aromatics — In the same skillet, reduce heat to medium (350°F/175°C) and add remaining oil. Add onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
3. 3Add Veggies — Add the mixed vegetables and cook for 5-6 minutes, stirring occasionally, until they start to soften and get a little color. If using frozen, cook an extra 2 minutes.
4. 4Toast the Rice — Add the rinsed rice to the skillet and stir to coat with the oil and vegetables. Cook for 1-2 minutes, stirring, until the rice is slightly translucent at the edges.
5. 5Add Liquid and Seasonings — Pour in the chicken broth, Italian seasoning, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. 6Simmer and Cook — Bring to a boil, then reduce heat to low (200°F/95°C), cover, and simmer for 15-18 minutes, until the rice is tender and has absorbed most of the liquid. The surface should look dry with small steam holes.
7. 7Add Chicken Back — Once the rice is cooked, gently fold in the cooked chicken. Cover and let sit for 5 minutes off the heat to allow the flavors to meld.
8. 8Fluff and Serve — Fluff the rice with a fork, taste for seasoning, and adjust with more salt and pepper if needed. Garnish with fresh parsley and serve warm.

👨‍🍳 Chef's Note: This is a forgiving recipe – don't stress about exact measurements. Use what you have and adjust the liquid if needed.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Vasquez
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.