One pan, minimal dishes, a complete dinner: chicken, side, and vegetables cook simultaneously while the rice absorbs the meat juices, broth, and spice aromas. This 'one-dish' concept is actively promoted by food bloggers and lifestyle editors as the most practical option for a busy weeknight when you lack the time and desire to boil a side dish separately, fry meat, and stew vegetables independently. The Styler article (a RBC-Ukraine project) presents two variations of this dinner: an original recipe by food blogger Ashley Fehr from The Recipe Rebel website and an adapted version by editor Anastasiia Ostapova, who redesigned the idea for home conditions and available ingredients.
Ashley Fehr's Recipe: Creamy Texture Through Cream and Parmesan
The hallmark of Ashley Fehr's approach is the final addition of heavy cream and grated Parmesan, which give the dish a creamy, uniform consistency and bind all the components into a single sauce. According to her recipe, chicken fillet is cut into small pieces, seasoned with salt and pepper, and placed in heated vegetable oil in a deep pan along with chopped onion. The meat is lightly browned, and the onion is softened. Then garlic, paprika, and Italian herbs are added and warmed for about a minute to release their aroma. After this, chicken broth, rice, and frozen vegetables are poured into the pan. The dish is brought to a gentle boil, covered, and simmered over reduced heat. At the very end, cream and Parmesan are stirred in until the cheese fully melts and the sauce becomes smooth. It is important to note that this recipe contains dairy products, which may be a restriction for some readers.
Anastasiia Ostapova's Adaptation: Drumsticks, Wings, and Frozen Vegetable Blend
Styler editor Anastasiia Ostapova took the one-pan cooking concept as a foundation but significantly changed the composition. Instead of sliced fillet, she used bone-in chicken drumsticks and wings, omitted cream and Parmesan, and chose a ready-made frozen vegetable blend containing carrots, green peas, and green beans. The chicken is pre-seasoned with salt, black pepper, and paprika, then seared in a deep 26 cm pan for about seven minutes, turning periodically until golden brown on all sides. After this, finely chopped onion is added, followed by garlic, and then the frozen vegetable blend, which warms up for a few minutes alongside the meat.
Rice Cooking Technique and Key Nuances
White long-grain rice is rinsed with cold water and added to the pan after the vegetables, distributed among the chicken pieces. About 500 ml of hot water or broth is poured in—calculated so the liquid covers the grains while leaving a small margin for adjustment depending on the variety. Once boiling, the heat is reduced, the pan is covered, and the dish is simmered until the rice and chicken are fully cooked. Ostapova emphasizes several crucial points: if the rice remains firm while the water has already been absorbed, it is better to add a little hot water gradually rather than a large volume at once to avoid mushy grains. Frozen vegetables release extra moisture when heated, so do not add excess water initially. After turning off the heat, let the dish sit covered for a few more minutes to finish cooking.
Practical Tips: How Not to Ruin the Dish
The main difference between Ostapova's version and Fehr's recipe is the use of bone-in chicken, which requires more cooking time. That is why the meat is first seared separately for about seven minutes, and only then are the other ingredients gradually added. The editor warns: do not rely solely on the readiness of the rice. Before serving, check the chicken, especially near the bone. If the rice is ready but the meat is not, it is better to remove it from the pan and bring it to a safe temperature separately rather than continuing to stew it with the grains—otherwise, the rice will turn into porridge. Another nuance: after adding liquid, do not stir the rice too frequently so the grains retain their fluffy structure. The result is a full homemade dinner in a single dish that easily adapts to whatever products are already in your fridge.
Context: The Trend for 'One-Pan' Dinners in Ukrainian Culinary Press
The 'all-in-one-pan' approach is actively promoted by Ukrainian media and bloggers as a solution for fast and practical cooking. For instance, Focus.ua published a similar recipe by blogger Tetiana Pryimak, where chicken fillet, carrots, bell pepper, and onion are sautéed with rice in a high-sided pan, and the dish simmers under a lid for 20 minutes after boiling. Glavred offers a variant from TikTok blogger Kateryna (kathycoooks), where tomato sauce, rice, and broth are added to sautéed vegetables and fillet, topped with pieces of butter; cooking takes 15–20 minutes. All three variations confirm a steady trend toward simplifying home cooking without losing flavor: minimum dishes, accessible ingredients, and a result that looks like a full restaurant-quality dinner.
