Chicken and Rice

Why You’ll Love This Recipe

This dish is simple yet packed with flavor. It uses pantry staples and comes together in one pot, making cleanup a breeze. The rice absorbs the savory juices from the chicken as it cooks, creating a dish that’s rich and deeply satisfying. It’s kid-friendly, budget-friendly, and easy to customize with your favorite herbs, spices, or vegetables. Plus, it makes great leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks (or boneless, if preferred)
• Long-grain white rice
• Onion, diced
• Garlic, minced
• Chicken broth
• Olive oil or butter
• Carrots or bell peppers (optional)
• Salt
• Black pepper
• Paprika
• Dried thyme or oregano
• Fresh parsley (optional, for garnish)

Directions

1. Season the chicken with salt, pepper, paprika, and dried herbs.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken skin-side down until golden brown, about 5–6 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and cook until softened. Add garlic and cook for 1 minute.
4. Stir in rice and toast for 1–2 minutes, allowing it to absorb the flavors.
5. Pour in chicken broth and stir to combine.
6. Nestle the seared chicken pieces on top of the rice. Bring to a gentle boil.
7. Cover, reduce heat to low, and simmer for 25–30 minutes, or until the rice is tender and the chicken is fully cooked.
8. Remove from heat and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 4–6 and takes about 45–50 minutes total: 10–15 minutes for prep and 30–35 minutes for cooking.

Variations

• Vegetable Add-Ins: Add frozen peas, corn, spinach, or diced zucchini in the last 10 minutes of cooking.
• Spicy Version: Add a pinch of cayenne or red pepper flakes for some heat.
• Creamy Version: Stir in a splash of cream or a spoonful of cream cheese at the end for a creamy finish.
• Herbed Rice: Use fresh thyme, rosemary, or basil for a more aromatic profile.
• One-Pot Baked Option: After searing the chicken and combining all ingredients, bake at 375°F (190°C) for 35–40 minutes covered.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to prevent drying out. This dish also freezes well—cool completely before freezing, and thaw overnight in the refrigerator before reheating.

FAQs

What type of chicken is best for this recipe?

Bone-in, skin-on thighs or drumsticks offer the most flavor, but boneless breasts or thighs work too—just adjust cooking time accordingly.

Can I use brown rice?

Yes, but it requires more liquid and a longer cooking time. Add about 1/2 cup more broth and simmer for 45–50 minutes.

Do I need to rinse the rice?

Rinsing helps remove excess starch and prevents the rice from becoming sticky. It’s recommended.

Can I cook this in a slow cooker?

Yes. Add all ingredients and cook on low for 4–5 hours or high for 2–3 hours. Use boneless chicken for best results.

Is this recipe gluten-free?

Yes, as long as the chicken broth is certified gluten-free.

How can I make this dish creamier?

Stir in a few tablespoons of cream or a dollop of sour cream at the end.

Can I make this ahead of time?

Yes. This recipe reheats well and is ideal for meal prep.

What herbs go well with chicken and rice?

Thyme, oregano, rosemary, and parsley all pair beautifully.

Can I use cooked chicken?

Yes. Add cooked shredded chicken in the last 10 minutes of cooking the rice to warm through.

How do I prevent the rice from sticking?

Keep the heat low and make sure the pot is well-covered to trap steam. A non-stick or enameled pot helps too.

Conclusion

Chicken and Rice is a comforting, flavorful, and easy one-pot meal that belongs in every home cook’s rotation. With tender chicken, fluffy rice, and aromatic seasonings, it delivers a well-rounded dinner with minimal effort. Whether you keep it classic or customize it with your favorite ingredients, this dish is a go-to for satisfying meals any night of the week.

Chicken and Rice

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A comforting one-pot meal featuring tender, seasoned chicken and fluffy rice cooked together with aromatic herbs and broth. Perfect for busy weeknights and family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Global
• Diet: Gluten Free

Ingredients

• 4–6 bone-in, skin-on chicken thighs or drumsticks
• 1 cup long-grain white rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 1/4 cups chicken broth
• 2 tbsp olive oil or butter
• 1 cup diced carrots or bell peppers (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme or oregano
• 2 tbsp fresh parsley, chopped (optional for garnish)

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Instructions

1. Season the chicken with salt, pepper, paprika, and dried herbs.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, about 5–6 minutes per side. Remove and set aside.
3. In the same pot, sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
4. Add rice and toast for 1–2 minutes, stirring to coat in oil and aromatics.
5. Pour in chicken broth and stir to combine. Add optional vegetables if using.
6. Place seared chicken on top of rice. Bring to a gentle boil, then reduce heat to low and cover.
7. Simmer for 25–30 minutes, or until rice is tender and chicken is fully cooked through.
8. Remove from heat and let sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

• For extra flavor, deglaze the pan with a splash of white wine before adding rice and broth.
• Brown rice can be used but will require more broth and a longer cooking time.
• To make it spicy, add cayenne pepper or red pepper flakes.
• Add frozen peas or spinach in the last 5 minutes of cooking for added veggies.
• This dish freezes well; store in individual portions for easy meals.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 2g
• Sodium: 580mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 120mg