---
title: "One-Pan Dinner: Two Proven Recipes for Chicken and Vegetable Rice Without Extra Dishes"
description: "Styler (RBC-Ukraine) published two versions of a one-pan dinner: Ashley Fehr's recipe with cream and Parmesan, and editor Anastasiia Ostapova's adapted version featuring bone-in chicken drumsticks, wings, and frozen vegetables without dairy."
date: 2026-10-16T13:42:30.984Z
lang: en
url: https://xab.info/en/posts/one-pan-dinner-chicken-vegetable-rice-recipe
tags: [one-pan-meal, chicken-rice-recipe, home-cooking, quick-dinner, styler-rbc]
author: "Inna Kinsheva"
publisher: "XAB.info"
---

# One-Pan Dinner: Two Proven Recipes for Chicken and Vegetable Rice Without Extra Dishes

![Woman in an apron smiling and cooking chicken and vegetable rice in a pan](https://xab.info/media/2026/10/16/uzhin-v-odnoy-skovorode-retsept-risa-s-kuricey-i-ovoshchami/uzhin-v-odnoy-skovorode-retsept-risa-s-kuricey-i-ovoshchami-1.webp)

## Key Points

- Both recipes are based on cooking chicken, rice, and vegetables in a single deep pan, eliminating the need for separate side dishes and meat preparation
- Ashley Fehr's recipe features cream and Parmesan added at the end for a creamy texture, while Anastasiia Ostapova's version uses bone-in drumsticks and wings without dairy products
- Bone-in chicken requires about 7 minutes of preliminary searing and a separate check near the bone to prevent overcooking the rice
- Frozen vegetables release extra moisture when heated, so liquid volumes should be adjusted without excess

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.

## Fact-Check & Sources

- [Ужин в одной сковороде: рецепт риса с курицей и овощами от редактора Styler](https://www.rbc.ua/ukr/styler/vecherya-odniy-skovoridtsi-retsept-risu-kurkoyu-1792065342.html) - Primary source. Contains the full text of both recipes (Ashley Fehr and Anastasiia Ostapova) with step-by-step instructions and explanations.
- [Идеальное блюдо на ужин: рецепт риса с курицей и овощами на сковороде](https://focus.ua/eda/615354-idealnoe-blyudo-na-uzhin-recept-risa-s-kuricej-i-ovoshami-na-skovorode) - Confirms the one-pan dinner trend. Recipe by Tetiana Pryimak: fillet, carrots, pepper, onion, rice, 20 min covered.
- [Королевский ужин из простых ингредиентов: рецепт шикарного блюда за 25 минут](https://glavred.info/recipes/korolevskiy-uzhin-iz-prostyh-ingredientov-recept-shikarnogo-blyuda-za-25-minut-10709306.html) - Recipe by TikTok blogger Kateryna (kathycoooks): vegetables, fillet, tomato sauce, rice, broth, butter, 15–20 min.
- [Рецепт вкусного ленивого блюда на ужин за 30 минут – готовится в одной сковороде](https://glavred.info/recipes/recept-vkusnogo-lenivogo-blyuda-na-uzhin-za-30-minut-gotovitsya-v-odnoy-skovorode-10770542.html) - Additional context on the trend of 30-minute 'lazy' one-pan dishes.

## FAQ

### How does Ashley Fehr's recipe differ from Anastasiia Ostapova's version?

Ashley Fehr uses sliced chicken fillet and adds heavy cream with Parmesan at the end for a creamy texture. Anastasiia Ostapova uses bone-in drumsticks and wings, omits dairy, and replaces individual vegetables with a frozen blend of carrots, peas, and beans.

### Why should bone-in chicken be seared separately before adding other ingredients?

Bone-in chicken requires more time to cook fully than sliced fillet. Searing it for about seven minutes creates a golden crust and prevents a situation where the rice turns mushy while the meat near the bone remains uncooked.

### How much water or broth should be poured when cooking rice in a pan?

According to Ostapova, about 500 ml of hot water or broth—just enough to cover the rice. The exact volume depends on the rice variety. Frozen vegetables release extra moisture, so excess liquid is not recommended. If the rice remains firm, add a little hot water gradually.

### Can this dish be made without cream and Parmesan?

Yes. Anastasiia Ostapova's version contains no dairy products. The dish remains rich and flavorful thanks to the meat juices, broth, and spices absorbed by the rice.