Chicken and Rice is an easy one pot meal with juicy chicken thighs, fluffy rice, veggies, and simple spices. Ready in 45 minutes with tasty leftovers!
Table of Contents
After sharing my Instant Pot chicken and rice and crockpot chicken and rice, it’s time to share this easy chicken and rice recipe, a one pot stovetop version that’s ready in under an hour.
I’ve been making it for years just the way my family always cooked it. I love its simplicity, the flavorful spices, and the fact that with a few tips, it’s a failproof recipe!
Why You’ll Love This Recipe
- One pot meal: Easy cleanup makes it a weeknight winner.
- Fluffy rice: Cooking the rice in Dutch oven with the right amount of broth makes it super fluffy with each grain separate. No mush here!
- Healthy dinner: It’s got protein, veggies, and grains all in one.
- Simple recipe: Everything about this meal is simple but the taste! Simple ingredients, simple steps but delicious results. Guaranteed family approval every time!
Ingredients for Chicken and Rice
All you need is chicken, rice, and carrots, plus a few everyday spices.
- Chicken thighs: I use 2 pounds of boneless skinless chicken thighs for this chicken recipe because they’re juicier than chicken breasts and stay tender.
- Aromatics: Fresh garlic and yellow or white onion.
- Carrots: I recommend matchsticks carrots because they hold their shape better and cut down on prep time, but you can also shred 2 large carrots.
- Olive oil: Extra virgin olive oil to saute the aromatics, add healthy fats and a lot of flavor. Don’t use other oil please!
- Rice: You’ll need uncooked rice for this recipe. My favorite is jasmine rice however basmati, long grain white rice or even long grain brown rice will work.
- Broth: Low sodium chicken broth cooks the rice while boosting the flavor.
- Seasoning: Dried thyme, dried oregano, cumin, smoked paprika, salt and pepper.
- Garnish: Fresh parsley adds a pop of color and freshness.
How to Make Chicken and Rice
Here’s a quick overview of how to make this weeknight special.
- Sear the chicken: Heat a Dutch oven or large pot on high, add olive oil, and cook half the chicken for 6 minutes, stirring once. Remove and set aside, then repeat with remaining chicken.
- Saute aromatics: With olive oil still in the pot, add onion, garlic, and carrots. Saute for 5 minutes. Stir in thyme, oregano, cumin and smoked paprika, stirring often for 30 seconds.
- Combine and cook: Add chicken, rice, chicken broth, salt and pepper. Stir to combine, cover, bring to a boil, then reduce heat to low. Let it simmer for 12 minutes without opening the lid.
- Rest and serve: Turn off the heat and let it sit for 5 minutes. Stir in parsley and serve hot.
Tips for Best Results
This one pot chicken and rice is foolproof with these easy tips.
- Make it with chicken thighs: They’re less dry than breasts, and since rice is dry, chicken thighs are my personal preference for this dish.
- Use long grain rice: So you’re rice doesn’t come out mushy. I like to use jasmine rice, but you can also use basmati rice or long grain rice.
- Cook in a cast iron pot: It helps retain the heat and cooks the chicken and rice evenly.
- Don’t peek in: During cooking and resting. Opening the lid lets steam escape which will mess up the cook time and the results. With rice, you don’t peek!
- Let it stand: So rice can finish cooking and plump up. Again, don’t open the lid.
Variations
- Chicken breasts: You can use boneless skinless chicken breast if you’re OK with more dry meat. Cook time will stay the same.
- Brown rice: If using brown rice, it will need more cook time. Check on it after 30 minutes, then cook longer and add more broth, if necessary. I recommend to use chicken thighs then so the meat doesn’t dry out.
- Add extra veggies: Saute 1 1/2 cups of zucchini, mushrooms or bell peppers, and add them in with the remaining ingredients.
- Different seasoning: Feel free to add any of your favorite spices like lemon pepper, pot roast seasoning, Italian seasoning, onion powder, Cajun, or taco seasoning.
- Quinoa: A fantastic rice substitute. This recipe would be very similar to one pot chicken quinoa and beef quinoa stew then.
Serving Ideas
We usually serve this one as a hot, comforting meal on its own. Sometimes, I switch the garnish from parsley to green onion or dill.
If you’re craving a small side, here are some ideas:
- Sauteed vegetables: If you don’t want to add more veggies to the pot, just serve some sauteed bell peppers, zucchini, mushrooms, green beans, corn, or peas on the side.
- Roasted veggies: Balance the softness of the rice with something crunchy like crispy Parmesan potatoes or roasted cauliflower.
- Salad: I’d keep it really simple with a lettuce salad or a butter lettuce salad.
How to Store and Reheat
Store: You can pop leftovers in the refrigerator for up to 3 days.
Reheat: Add your desired amount to a medium pot with a splash of water or broth. Break it up and stir gently over low heat until warmed through.
Freeze: Transfer cooled leftovers to an airtight container, then you can freeze for up to 3 months. Thaw in the fridge overnight, then reheat.
FAQs
If your rice is crunchy that’s alright, the cook time varies depending on the rice you use, your pot, and your stove. Add another half cup of broth and simmer on low, covered. Check every 3 minute until the rice is tender.
Most likely not enough time for the liquid to fully absorb or too much liquid was added. Let it simmer a little longer uncovered to allow the excess liquid to evaporate.
The chicken is done when it reaches an internal temperature of 165 F on an instant meat thermometer, and the rice is ready when it’s tender and the liquid has been absorbed.
More Chicken and Rice Recipes
- Healthy chicken and rice casserole
- Mexican chicken and rice
- Instant Pot chicken fried rice
- Cilantro lime chicken rice skillet
Chicken and Rice
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 2 inch pieces
- 1 large onion finely chopped
- 4 large garlic cloves thinly sliced
- 1 1/2 cups carrot matchsticks or 2 large carrots, shredded
- 1/4 cup olive oil extra virgin
- 1 teaspoon thyme dried
- 2 teaspoons oregano dried
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups jasmine rice rinsed & drained
- 4 cups chicken broth low sodium
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat large Dutch oven on high heat and add olive oil and half the chicken. Cook for 6 minutes, stirring once. Remove chicken onto a large plate and repeat with remaining chicken. Remove onto a plate and set aside.
- You should have olive oil left at the bottom of the pot. Add onion, garlic and carrots. Sauté for 5 minutes, stirring occasionally. Add thyme, oregano, cumin and smoked paprika; cook for another 30 seconds, stirring often.
- Add previously cooked chicken with its juices, rice, chicken broth, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 12 minutes or until rice is cooked, but do not open the lid to peek until the 12 minute mark.
- Turn off heat and let chicken and rice stand for 5 minutes. Add parsley and gently stir. Serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
