See Jane Go TV is a quick, one-pan weeknight dinner inspired by the flavors of a classic TV dinner, but made entirely from scratch with fresh ingredients. It features juicy seasoned chicken, fluffy rice, and vibrant steamed vegetables, all cooked together in a single skillet for easy cleanup. This recipe is perfect for busy families and anyone looking for a comforting, satisfying meal that comes together in under an hour.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp (15 ml) olive oil
- 1 cup (200 g) long-grain white rice, rinsed
- 2 cups (475 ml) low-sodium chicken broth
- 1 cup (150 g) frozen peas and carrots, thawed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt, divided
- 1 tbsp (15 g) unsalted butter, optional
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season the chicken pieces with garlic powder, onion powder, paprika, black pepper, and 1/4 tsp salt. Toss to coat evenly.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as the safe minimum for poultry, according to USDA FSIS. Transfer the chicken to a plate and set aside.
- In the same skillet, add the rinsed rice and toast for 1-2 minutes, stirring frequently, until slightly translucent.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, gently stir in the thawed peas and carrots and the remaining 1/4 tsp salt. Place the cooked chicken on top of the rice.
- Cover and cook for another 5-7 minutes, until the rice is tender and has absorbed the liquid.
- Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, stir in butter if using, and garnish with parsley before serving.
Tips
- Substitutions: Use chicken thighs instead of breasts for a juicier result (adjust cooking time as needed). Swap chicken broth for vegetable broth to make it vegetarian—just ensure the chicken is omitted or replaced with tofu. For a gluten-free version, use tamari instead of soy sauce if you add it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water to keep the rice moist.
- Common mistakes: Don’t skip rinsing the rice—this removes excess starch and prevents gummy rice. Also, resist the urge to lift the lid while simmering; the steam is essential for even cooking.
- Make it ahead: You can prep the chicken and chop vegetables a day in advance. Keep them refrigerated separately.
Serving Suggestions
Serve this dish hot, straight from the skillet, with a side of crusty bread or a simple green salad. For a complete TV dinner feel, add a small dish of applesauce or a few pickles on the side. It also pairs well with a light white wine like Pinot Grigio or a sparkling water with lemon.
Variations
- Spicy Kick: Add 1/2 tsp of red pepper flakes or a dash of hot sauce along with the spices.
- Vegetable Medley: Use a mix of broccoli, bell peppers, and snap peas instead of peas and carrots. Sauté them briefly before adding the broth if they are fresh.
- Herb Infusion: Stir in 1 tsp of dried thyme or rosemary with the rice for an earthy flavor.
- Creamy Version: Stir in 1/2 cup (120 ml) of heavy cream or coconut milk after the rice is cooked for a richer sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish, sprinkle with a little water or broth, cover, and microwave on high for 2-3 minutes, stirring halfway. Alternatively, reheat in a skillet over medium heat with a splash of broth, stirring occasionally, until heated through (165°F/74°C). Freezing is possible for up to 2 months, but the texture of the rice may soften upon thawing.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but you’ll need to adjust the liquid and cooking time. Use 2 cups (475 ml) of broth and simmer for 40-45 minutes instead of 15. You may also need to add extra liquid if it evaporates too quickly.
Can I make this in a slow cooker? Absolutely. Brown the chicken first, then add all ingredients except the peas and carrots to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, then stir in the vegetables during the last 30 minutes.
What if I don’t have chicken broth? You can use water with an extra pinch of salt and a teaspoon of soy sauce or a bouillon cube for flavor. The dish will still be delicious.
How do I know the chicken is fully cooked? Use a food thermometer to check that the thickest piece reaches 165°F (74°C). This is the safe minimum temperature for poultry as recommended by the USDA.
Can I add other proteins? Yes, shrimp or tofu work well. For shrimp, add them in the last 5 minutes of cooking; for tofu, sauté it with the chicken or replace the chicken entirely.
Is this dish freezable? Yes, it freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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