Chicken And Rice Recipe
Cozy up with this one-pot Chicken And Rice Recipe—an easy, family-friendly dinner that’s delicious and fuss-free.
Here’s the thing: this hearty chicken and rice skillet brings together tender chicken, fluffy rice, and veggies in under an hour, making it the ultimate comfort food for busy weeknights or lazy Sunday suppers. I first started cooking this recipe last fall, when the leaves were turning golden and my grandkids begged for something warm and familiar. What makes it special? A simple sauté, a simmer, and voilà—a balanced meal that’s as nutritious as it is tasty. With about 25 grams of lean protein per serving and a whole cup of veggies tucked inside, it’s both comforting and surprisingly light. Plus, cleanup’s a breeze—no extra pots means more time swapping stories around the table.
Why You’ll Love This Recipe
- Pure one-pot magic: no juggling pans or ovens.
- Family-friendly flavor: even picky eaters ask for seconds.
- Ready in under an hour: weeknight dinners solved.
- Budget-smart: pantry staples plus chicken thighs go a long way.
- Leftover-friendly: tastes even better the next day.
- Nutrient-packed: lean protein, veggies, and complex carbs.
- Versatile: swap in your favorite herbs or veggies.
- Foolproof method: clear, step-by-step directions.
Ingredients
- 1½ lb boneless, skinless chicken thighs (about 680 g; breasts work too, but thighs stay juicier)
- 1 tbsp olive oil (extra-virgin for richer taste)
- 1 medium yellow onion, finely chopped (sweet onion if you like a milder bite)
- 3 cloves garlic, minced (fresh for best aroma)
- 1 cup long-grain white rice (Calrose or basmati; rinse under cold water to remove excess starch)
- 2 cups low-sodium chicken broth (prefer homemade or Trader Joe’s)
- 1 cup frozen peas and carrots mix (no need to thaw)
- 1 tsp dried thyme (or substitute Italian seasoning)
- ½ tsp smoked paprika (adds a subtle warmth)
- ½ tsp kosher salt, or to taste
- ¼ tsp black pepper, freshly ground
- Juice of ½ a lemon (brightens the whole dish)
- ¼ cup fresh parsley, chopped (optional garnish)
Directions
- Season the chicken. Pat thighs dry, then sprinkle with salt, pepper, and half the smoked paprika. You’ll notice the oil shimmering in the pan—that’s your cue to go on.
- Heat the pot. Warm olive oil over medium-high heat in a heavy-bottomed Dutch oven or deep skillet until it ripples.
- Sear chicken. Add thighs in a single layer, skin-side down if you left it on, and cook 3–4 minutes per side until golden brown. Transfer to a plate (they’ll finish cooking later).
- Sauté aromatics. Lower heat to medium, add onion, and cook 4 minutes until translucent, stirring so it doesn’t brown too quickly. Toss in garlic and thyme; stir 30 seconds until fragrant.
- Toast the rice. Add rinsed rice and the remaining paprika—stir for 1 minute so each grain glistens. This step keeps the rice fluffy, not gummy.
- Add liquids and chicken. Pour in broth, scraping any browned bits off the bottom (hello, extra flavor!). Nestle chicken thighs back on top.
- Stir in veggies. Scatter frozen peas and carrots around the chicken—no need to stir them in completely.
- Simmer gently. Cover, reduce heat to low, and cook 18–20 minutes. Avoid lifting the lid; steam is doing all the work.
- Rest before serving. Turn off heat and let sit, covered, 5 minutes so the rice finishes steaming.
- Fluff and finish. Squeeze lemon juice over the top, sprinkle parsley, then gently fluff rice with a fork, mixing everything together. Plate and watch smiles appear.
Servings & Timing
Yield: 4–6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes (plus 5 minutes to rest)
Total Time: 40 minutes
Variations
- Brown rice swap: use 1 cup brown rice and 2½ cups broth; add 10 more minutes of cook time.
- Instant Pot twist: sauté onion and chicken on “Sauté,” then pressure cook on high for 8 minutes with a 10-minute natural release.
- Mediterranean flair: stir in chopped sun-dried tomatoes, olives, and a handful of spinach at the end.
- Spicy upgrade: add ½ tsp red pepper flakes with the garlic for a gentle kick.
- Veggie-forward: replace chicken with sliced mushrooms and zucchini for a vegetarian version.
- Cheesy finish: stir in ½ cup grated Parmesan or shredded cheddar just before serving.
Storage & Reheating
Store leftovers in an airtight container: up to 3 days in the fridge, or freeze for 1 month. When you’re ready to reheat, microwave on medium power for 2–3 minutes, stirring halfway, or warm gently on the stove with a splash of broth to revive moisture. For freezer batches, thaw overnight in the fridge before reheating. Make-ahead tip: chop veggies and season chicken the night before to speed up prep.
Notes
• I learned that sealing the pot snugly during simmering makes all the difference—steam is your friend!
• If your rice turns out a bit firm, just add a couple of tablespoons of hot water, cover, and let it rest for 2 more minutes.
• Searing the chicken in batches prevents crowding and ensures even browning.
• Feel free to eyeball the seasoning: taste the broth before adding chicken to tweak salt and herbs.
• A heavy-bottomed pan distributes heat evenly and keeps rice from sticking—no scraping frantic moments here.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—breasts work fine, though they can dry out quicker. Keep an eye on the color and rest time.
Q: Is this recipe gluten-free?
A: Yes, as long as you choose a certified gluten-free broth and rice.
Q: What if I only have jasmine rice?
A: Jasmine rice is great—just follow the same method and watch the liquid ratio.
Q: Can I add extra vegetables?
A: Sure! Chopped bell peppers, zucchini, or broccoli florets can join the party; just adjust the cook time by a few minutes.
Q: My rice turned mushy—help!
A: Next time, reduce simmer time by 1–2 minutes and resist stirring while it cooks.
Q: How spicy can I make this?
A: Go wild—cayenne, chipotle powder, or diced jalapeños all play well here.
Q: Can I double the recipe?
A: You bet. Use a larger pot and ensure the rice is in one even layer before simmering.
Q: What sides pair best?
A: A crisp green salad, crusty bread, or roasted Brussels sprouts round out this dish beautifully.
Conclusion
This Chicken And Rice Recipe is the kind of cozy, one-pot dinner that feels like a warm hug after a busy day—tender chicken, fluffy rice, and veggies all in perfect harmony. Give it a whirl, and let me know how it warmed your evening; drop a comment below or share a photo if you give it a try. For more simple comfort meals, wander over to my one-pot soups or skillet pasta recipes next!
Chicken And Rice Recipe
Ingredients
- 1½ lb boneless, skinless chicken thighs breasts can be used as well
- 1 tbsp olive oil extra-virgin for richer taste
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup long-grain white rice rinse under cold water
- 2 cups low-sodium chicken broth homemade or Trader Joe’s
- 1 cup frozen peas and carrots mix no need to thaw
- 1 tsp dried thyme or Italian seasoning
- ½ tsp smoked paprika adds a subtle warmth
- ½ tsp kosher salt to taste
- ¼ tsp black pepper freshly ground
- ½ a lemon juiced
- ¼ cup fresh parsley chopped (optional garnish)
Instructions
- Pat thighs dry and sprinkle with salt, pepper, and smoked paprika.
- Warm olive oil in a Dutch oven or deep skillet over medium-high heat.
- Cook thighs until golden brown, then transfer to a plate.
- Cook onion until translucent, then add garlic and thyme.
- Add rice and paprika, stirring to coat each grain.
- Pour in broth and nestle chicken thighs back in.
- Add frozen peas and carrots around the chicken.
- Cover and cook for 18-20 minutes on low heat.
- Let sit covered for 5 minutes off the heat.
- Squeeze lemon juice, sprinkle parsley, and fluff rice with a fork.
