Go Back
–+ servings
Chicken And Rice Recipe

Chicken And Rice Recipe

If you’re craving a quick, homemade comfort food fix, this Chicken And Rice Recipe delivers tender chicken and fluffy rice in a single pot, making family dinner time a breeze.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine One-Pot Meal
Servings 4 servings

Ingredients
  

  • 1½ pounds boneless, skinless chicken breasts (or thighs, for richer flavor)
  • 1¾ cups long-grain white rice (sub brown rice 1:1 for extra fiber)
  • 1 medium yellow onion, diced (sweet Vidalia works great)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 cup diced carrots and peas (frozen mix saves time)
  • 4 cups low-sodium chicken broth (use swan’s-down or Pacific brand)
  • 2 tablespoons olive oil (extra-virgin for depth)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • ½ teaspoon smoked paprika (adds subtle warmth)
  • Salt and pepper, to taste
  • ¼ cup grated Parmesan cheese (optional, for finishing)

Instructions
 

  • Heat olive oil in a large Dutch oven or deep skillet over medium heat. Toss in onions and garlic, stirring until onions are translucent—about 3 minutes.
  • Season chicken with salt, pepper, thyme, and smoked paprika. Push onions to the side, add chicken pieces, and sear until golden on both sides—roughly 4 minutes per side.
  • Slide rice into the pot, stirring to coat every grain with oil and pan drippings. This toasting step adds nutty depth and keeps grains separate once cooked.
  • Toss in carrots and peas, then pour in warm broth—use a wooden spoon to scrape up any browned bits. Bring to a gentle simmer, cover, and reduce heat to low.
  • Let everything cook, undisturbed, for about 18–20 minutes. Peek under the lid only if you must; you want steam to build. The rice should absorb liquid and puff up tender.
  • Turn off heat and let the pot sit, covered, for 5 minutes. Uncover, shred chicken with two forks into bite-sized pieces, and fluff rice gently. If it seems dry, stir in a splash of broth or water.
  • Sprinkle Parmesan over the top and cover briefly to melt. Add a few dashes of fresh parsley or lemon zest for brightness before serving.

Notes

I learned that stirring too much during simmer turns rice gummy—patience is key. For a richer taste, brown butter instead of olive oil at Step 1. If your broth is salty, skip the extra salt until after resting. Want more color? Add diced red bell peppers when sautéing onions.
Keyword Chicken and Rice, Comfort Food, family-friendly, One-Pot Meal
Love this recipe?Follow us at @thenandnowspace for more