Chicken and Rice

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

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season chicken with salt, pepper, garlic powder, and paprika.
  3. 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

  1. In the same pan, sauté onions and garlic for 2 minutes until fragrant.
  2. Stir in rice, Italian seasoning, and turmeric. Toast for 1 minute to enhance flavor.
  3. Pour in chicken broth, scraping up any browned bits.

Step 3: Simmer Everything Together

  1. Nestle chicken back into the rice mixture.
  2. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes (or 40 minutes for brown rice).
  3. Add peas or carrots in the last 5 minutes of cooking.

Step 4: Serve & Enjoy

  1. Remove from heat and let rest for 5 minutes before serving.
  2. 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!

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Chicken and Rice

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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!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 34 servings 1x
  • Category: Dinner, One-Pan Meal
  • Method: Stovetop
  • Cuisine: American, Comfort Food

Ingredients

Scale

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

  1. Season the Chicken:

    • Pat chicken thighs dry and season with garlic powder, paprika, salt, and pepper.
  2. 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.
  3. 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.
  4. Cook the Rice:

    • Pour in chicken broth, salt, thyme, black pepper, and turmeric (if using).
    • Stir well, then nestle the seared chicken on top.
  5. 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.
  6. 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.

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