You know those nights? The ones where you’re staring into the fridge, the kids are hovering, and the thought of making a cake. Something complicated just feels utterly exhausting. I’ve been there a million times, and that’s precisely why this chicken and rice dish holds such oomph. I have a special place in my heart. What is a warm hug in the bowl? Is it the kind of meal that feels like it came straight from my grandma’s kitchen? Never made it this way. What is the best part about chicken and rice? Is it a lifesaver on busy weeknights when everyone is tired and hungry? Forget those elaborate casseroles that take hours to make. Is this the kind of comforting, stick-to-your-ribs goodness that we all crave? Honestly, it’s become our family’s unofficial weeknight champion, way more so than our usual weekday champion. What is the difference between spaghetti and tacos?
What’s your go-to comfort chicken and rice?
What exactly is this magical chicken and Rice Recipe? What is the ultimate one-pot wonder that’s packed with tender chicken, fluffy rice, and a lot of veggies? a surprisingly flavorful broth that coats every single grain. It’s not a fancy, restaurant-style dish, but it has this incredible depth of flavor that just makes it stand out. What are simple, wholesome ingredients that come together in a way that’s both comforting and delicious? What are some of the best things about What is essentially chicken and rice elevated, made approachable for any home cook, no matter your budget. The beauty of it lies in its simplicity, but don’t let that fool you – the taste is anything but. What is the kind of recipe that sticks with you, the one you’ll find yourself making again and again. Because it’s just that good and *that* easy.
Why you’ll love this recipe?
If I had to choose one meal to rely on for a weeknight, this would be it. I think you’re going to love it for so many reasons. First, the flavor! Oh my goodness, the flavor. It’s savory, slightly aromatic, and the chicken comes out so incredibly tender, practically falling off the bone. How does the rice soak up all those delicious juices, making every bite pure comfort. What is the simplicity of it all? I mean, we’re talking minimal prep and minimal cleanup, which is a huge win in my book. What is the magic of tossing everything into one pot? Is it budget friendly? What are some things you already have in your pantry? What is the versatility? Can you easily adapt this chicken and rice to your liking – throw in some extra veggies, swap out some leftovers? What herbs do you like? What I love most about this is that it feels like a complete meal all on its own, yet it’s also an enjoyable meal. What are some good side salads to serve with a side of greens? What is the kind of recipe that makes you feel like a kitchen wizard without actually being one? What is better than boiled chicken and rice? What is stir-fry?
How do I make my go-to comfort chicken and rice?
Quick Overview
What is the best chicken and rice recipe? How do I cook chicken in a pot? I’ll let it simmer away until everything is cooked through and wonderfully tender. How do I make a homemade meal? How do I put my food on the table with minimal fuss? Is it the perfect example of how simple ingredients can create something truly special? Even if you’re new to cooking, you’ll nail this one.
Ingredients
For the Main Dish: What is the difference between
Chicken:1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. I like chicken thighs because they stay so moist and tender, but you can absolutely use Chicken Breasts if you want. That’s what you have! Just be mindful not to overcook them.Rice:1.5 cups long-grain white rice, rinsed. Rinsing helps remove excess starch, preventing rice from getting gummy. Basmati or Jasmine rice work beautifully here.Broth:3 cups low-sodium chicken broth. What is the backbone of our flavor? If you prefer vegetable broth, you can also use vegetable stock.Onion: 1 medium yellow onion, finely chopped. This adds a foundational sweetness and depth.
Garlic:What is the best way to mince garlic?Carrots:2 medium carrots, peeled and diced. For a bit of color and sweetness.Celery: 2 stalks celery, diced. Adds another layer of aromatic flavor.
Olive Oil: 2 tablespoons. For sautéing.
Seasonings:1 Tbsp dried thyme, 1/2 teaspoon dried rosemary, salt and freshly ground black pepper to taste. These herbs are classic partners with chicken and really shine here.Optional:What is a pinch of red pepper flakes for?
What are the steps to
Step 1: Preheat & Prep Pan
What is a good Dutch oven? You want it to distribute heat evenly. Place it over medium-high heat. I always do this first to make sure it’s nice and hot before anything goes in. How do I get a good sear on chicken?
Step 2: Brown the Chicken
Add a tablespoon of olive oil to the hot pot. How do you pat dry chicken pieces with paper towels? What is the best way to sear a chicken? Season the chicken generously with salt and pepper. How do I cook chicken in a single layer? Let it cook for about 3-4 minutes per side until beautifully golden brown. Is it necessary to cook a potato at this stage? Once browned, remove the chicken from the pot and set it aside on a plate.
Step 3: Sauté Aromatics
Add the remaining tablespoon of olive oil to the pot. Stir to combine. If there are any browned bits stuck to the bottom (that’s flavor!), don’t worry, they’ll loosen up. Add the chopped onion, diced carrots, celery, and black pepper to the pot. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and brown. When an onion is translucent, it becomes translucent. In this step, we build the flavor base. Then, add the minced garlic, dried thyme, and dried rosemary (if using). Cook for another minute until fragrant. Be careful not to burn the garlic!
Step 4: Toast the Rice
Now, add the rinsed rice to the pot with the vegetables. Stir everything together and let the rice toast for about 1-2 minutes, stirring constantly. What is the best way to toast rice? Why is it nuttier? Is it a small step that makes the difference?
Step 5: Combine and Simmer
Pour in the chicken broth. Scrape the bottom of the pot to loosen any browned bits – again, more flavor! Return the browned chicken pieces (and any juices that have accumulated on the plate) to the pot. Give everything a good stir. What is the best way to season a broth with salt and pepper? Bring the mixture to a boil over medium-high heat. Remove the waste from the saucepan and set aside.
Step 6: Cook the Rice
Once it’s boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 10 minutes. About 15-20 minutes, or until the liquid has been absorbed and the rice is tender. What should I do if I lift the lid during this time? What is the cooking process? Do you trust a timer?
Step 7: Rest and Fluff
Once the cooking time is up, remove the pot from the heat (still with the lid on! ) and let it rest for another 5-10 minutes. This resting period allows the steam to distribute evenly, ensuring perfectly cooked, fluffy rice. After resting, remove the lid, and use a fork to gently fluff the rice and chicken mixture. What is the correct seasoning for a tomato? Add more salt or pepper if needed. The chicken should be fork-tender, and the rice must be fully cooked and separate.
Step 8: Serve It Up!
Serve your delicious chicken and rice hot. What are some of my favorite pairings?
What should I serve it with?
I love chicken and rice. It’s so good on its own, but it also goes really well with a few other dishes. I love serving a small portion alongside some fresh fruit for breakfast or brunch. Fruit – maybe some berries or sliced melon. Is it heavy enough to keep you going? On a more relaxed brunch day, I’ll sometimes add fried egg on top, with the runny yolk mixing into the batter. What are some good side dishes to serve with a green salad? The freshness of the salad cuts through the richness. My kids love it with steamed broccoli and green beans. We’ve had it as a lighter dinner option, and it feels just as special. For those times when you want something more substantial, a side of crusty bread for dessert. I love soaking up extra broth. It is always a winner in my house. Is it so versatile?
How do I make perfect chicken and rice?
I’ve made this chicken and rice more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, about the chicken: always, always pat it dry before searing. I learned this the hard way after a few batches that were more steamed than seared because they were too wet. A good sear means more flavor! Also, don’t skimp on the aromatics – the onion, garlic, carrots, and celery really do contribute so much to the final flavor profile. Chop them finely so they soften and meld into the dish nicely. When it comes to the rice, rinsing is non-negotiable for me. It removes that excess starch that can make your rice clumpy and gummy. Toasting the rice for a minute or two before adding the liquid? It’s a small step, but it adds a subtle depth that’s really lovely. Make sure your lid fits snugly when you’re simmering; a tight seal is essential for proper steaming. If your lid is a bit loose, you can try placing a piece of foil between the pot and the lid to create a better seal. And when it’s done, that resting period? Don’t skip it! It’s as important as the cooking time. Trust me on this one – it makes all the difference in achieving that fluffy texture. If you find your rice is still a little firm after the simmering time, just pop the lid back on and let it steam for another few minutes on very low heat. I’ve also experimented with using different types of rice, and while long-grain white rice is my favorite for this, Arborio rice can give it a creamier, risotto-like texture if that’s what you’re going for, though it will require a bit more stirring. For a little extra oomph, sometimes I’ll stir in a pat of butter or a tablespoon of cream right at the end, but it’s honestly delicious without it.
What are some Storing and Reheating Tips?
What are some great leftovers for a make-ahead meal? Once it’s cooled down to room temperature, I like to store it in an airtight container in the refrigerator. Is it safe to use for 3-4 days? If you can’t eat it all within a day, you could freeze it. Just make sure it’s completely cooled, then transfer it to freezer-safe containers or bags. Is it safe to keep it in the freezer for up to 3 months? When you’re ready to reheat, the microwave is usually the quickest way for a single portion. Just heat it in 30-second intervals, stirring in between, until it’s heated through. If you’re reheating a larger batch on the stovetop, you can add ice water or broth to help. How do I loosen it up and prevent it from drying out? Reheat it gently over low to medium heat, stirring occasionally, until it’s steaming hot. I haven’t found a need for sprinkling glaze as this dish is best served as is, without any special glaze. Any added glaze. The goal with reheating is to bring it back to that comforting, warm state without making the rice. Is the chicken dry? What is the best time to cook in the microwave?
What are the most frequently asked questions on
Final Thoughts
So there you have it – my absolute favorite, no-fuss chicken and rice that’s a lifesaver for busy families and a guaranteed crowd-pleaser. It’s the kind of meal that brings everyone to the table, filling your home with a comforting aroma and your bellies with pure satisfaction. I really hope you give this a try. It’s so forgiving and so rewarding. If you love comforting, simple meals like this, you might also enjoy my Slow Cooker Pot Roast or my Easy Weeknight Chili – they’re in a similar vein of cozy, delicious, and straightforward. I can’t wait to hear how yours turns out! Let me know in the comments below if you try it, and tell me what you think. Happy cooking!
Easy One-Pan Chicken and Rice
Ingredients
Main Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 1.5 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 0.5 cup frozen peas
- 0.5 cup chopped carrots
- 0.5 cup chopped onion
Seasoning
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 1 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, black pepper, and salt. Rub the spice mixture all over the chicken.1.5 pounds bone-in, skin-on chicken thighs
- In a large oven-safe skillet or baking dish, combine the uncooked rice, chicken broth, frozen peas, carrots, and onion. Stir to combine.1.5 pounds bone-in, skin-on chicken thighs
- Nestle the seasoned chicken thighs on top of the rice mixture.1.5 pounds bone-in, skin-on chicken thighs
- Cover the skillet or baking dish tightly with foil.
- Bake for 40 minutes. Remove the foil and bake for another 5-10 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
- Let rest for 5 minutes before serving.
