This Chicken and Rice recipe is a comforting, hearty, and flavorful one-pot meal that’s easy to make and perfect for any night of the week. Tender, juicy chicken is cooked with perfectly seasoned rice for a simple, satisfying dish that the whole family will love.
Why You’ll Love This Recipe
- One-pot meal for easy cleanup
- Budget-friendly and made with pantry staples
- Customizable with different flavors and add-ins
- Great for meal prep and reheats well
- Naturally gluten-free and packed with protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless, skinless)
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Rice:
- 1 cup long-grain white rice (or brown rice, see variations)
- 2 cups chicken broth (or water with bouillon)
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (or dried thyme)
- ½ teaspoon turmeric (optional, for color and flavor)
- ½ cup frozen peas or diced carrots (optional)
Directions

Step 1: Sear the Chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Sear chicken skin-side down for 4-5 minutes, then flip and cook for another 3 minutes. Remove and set aside.
Step 2: Cook the Rice
- In the same pan, sauté onions and garlic for 2 minutes until fragrant.
- Stir in rice, Italian seasoning, and turmeric. Toast for 1 minute to enhance flavor.
- Pour in chicken broth, scraping up any browned bits.
Step 3: Simmer Everything Together
- Nestle chicken back into the rice mixture.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes (or 40 minutes for brown rice).
- Add peas or carrots in the last 5 minutes of cooking.
Step 4: Serve & Enjoy
- Remove from heat and let rest for 5 minutes before serving.
- Fluff rice and serve warm with fresh herbs if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add cayenne pepper or red pepper flakes.
- Extra Flavor: Use saffron or cumin for a Middle Eastern twist.
- Protein Swap: Use chicken breast, shrimp, or tofu.
- Vegetarian Option: Replace chicken with mushrooms and use veggie broth.
- Brown Rice Option: Increase cooking time to 40 minutes and add extra broth.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months and thaw overnight before reheating.
- Reheating: Warm in a skillet with a splash of broth or microwave for 1-2 minutes.
FAQs
Can I use boneless chicken?
Yes! Reduce the cooking time by 5-7 minutes since boneless cooks faster.
What’s the best rice to use?
Long-grain white rice works best, but jasmine, basmati, or brown rice are great alternatives.
Can I make this in an Instant Pot?
Yes! Sauté the chicken, then pressure cook on high for 8 minutes with a 10-minute natural release.
How do I keep the rice from getting mushy?
Use the correct rice-to-liquid ratio and don’t stir too much while cooking.
Can I add cheese?
Yes! Sprinkle with shredded Parmesan or cheddar before serving.
What can I serve with this?
Pair with a simple salad, roasted vegetables, or garlic bread.
Can I use pre-cooked rice?
Yes! Reduce the broth to ½ cup and simmer for just 5 minutes after adding the chicken.
Can I cook this in the oven?
Yes! Bake at 375°F for 35 minutes, covered, until rice is tender.
How do I add more veggies?
Stir in bell peppers, spinach, or zucchini for extra nutrition.
What’s the best way to make this creamy?
Add ½ cup heavy cream or coconut milk before serving for a richer texture.
Conclusion
This Chicken and Rice dish is a simple, comforting, and flavorful meal perfect for any occasion. Whether you’re cooking for family, meal prepping, or just want a satisfying one-pan dinner, this dish delivers every time. Try it today and enjoy a homemade classic!
PrintChicken and Rice
This one-pan chicken and rice dish features tender, juicy chicken cooked with perfectly seasoned rice for a simple, hearty meal. It’s great for meal prep or a cozy dinner!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
- Category: Dinner, One-Pan Meal
- Method: Stovetop
- Cuisine: American, Comfort Food
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or 2 boneless chicken breasts)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice:
- 1 tablespoon butter
- ½ onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water with bouillon)
- ½ teaspoon salt
- ½ teaspoon dried thyme (or Italian seasoning)
- ¼ teaspoon black pepper
- ½ teaspoon turmeric or saffron (optional, for color and flavor)
- ½ cup frozen peas (optional, for extra veggies)
For Garnish (Optional):
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
-
Season the Chicken:
- Pat chicken thighs dry and season with garlic powder, paprika, salt, and pepper.
-
Sear the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear chicken skin-side down for 3-4 minutes, until golden brown.
- Flip and cook for another 2 minutes, then remove from the pan.
-
Sauté the Aromatics:
- In the same pan, melt butter and sauté onion and garlic for 2 minutes, until fragrant.
- Stir in rice, toasting for 1-2 minutes until lightly golden.
-
Cook the Rice:
- Pour in chicken broth, salt, thyme, black pepper, and turmeric (if using).
- Stir well, then nestle the seared chicken on top.
-
Simmer & Finish Cooking:
- Cover and reduce heat to low, cooking for 18-20 minutes (or 35 minutes for brown rice).
- Add peas in the last 5 minutes of cooking.
-
Serve & Enjoy:
- Fluff the rice with a fork and garnish with fresh parsley and lemon wedges.
Notes
- Make It Spicy: Add red pepper flakes or cayenne.
- Low-Carb Option: Swap rice for cauliflower rice and reduce broth.
- Extra Veggies: Add carrots, bell peppers, or spinach.