This easy Chicken and Rice recipe is comfort food at its best. Tender chicken thighs cook with fluffy rice in savory chicken broth for a simple weeknight dinner the whole family will love.
This old-fashioned, easy Chicken and Rice is super simple comfort food that the whole family loves. Although basic, it is still full of flavor.
If you love chicken and rice recipes, try my Baked Chicken and Rice with Lemon and Easy Chicken Biryani, too!
Chicken and Rice Ingredients
Here’s what you need for this easy one-pan dinner.
To Sear the Chicken
- Olive oil
- Boneless skinless chicken thighs (or breasts), cut into bite-size pieces
- Kosher salt
- Black pepper
To Finish the Chicken and Rice
- Onion, finely chopped
- Garlic, minced (fresh is best for flavor but powdered can work!)
- Unsalted butter
- Long-grain white rice (uncooked) or basmati rice
- Chicken broth
- Kosher salt
- Frozen peas and carrots or mixed vegetables (optional)
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Make this recipe your own with these simple swaps.
- Brown rice: Use 2 1/2 cups broth and simmer 45 minutes. Brown rice needs more liquid and time to get tender.
- Chicken breasts: Cut them smaller than thighs so they cook evenly. Check at 18 minutes to avoid drying them out.
- More vegetables: Try green beans, corn, bell peppers, or make my skillet Chicken and Rice Broccoli Casserole.
- Spice it up: Add 1 tsp paprika, cumin, curry powder or Italian seasoning to the rice for extra flavor.
- Creamy version: Stir in 1/2 cup heavy cream or sour cream at the end for a richer dish.
Try my Butter Chicken, Easy Teriyaki Bowl, and Honey Mustard Chicken recipes!
Grab These Tools
You just need a few basics for this recipe.
- Large skillet with lid: A 12-inch skillet works perfectly. The lid is essential for steaming the rice.
- Sharp knife: For cutting the chicken into even pieces.
- Cutting board: One you can sanitize after cutting raw chicken.
- Wooden spoon or spatula: For stirring without scratching your pan.
- Measuring cups and spoons: For accurate ingredient amounts.
How to Make Chicken and Rice: An Easy Guide
This is truly a one-pan wonder. You sear the chicken, build flavor in the same pan, then let everything simmer together until perfect.
Sear the Chicken
Heat olive oil in your large skillet over high heat. Season the chicken pieces with 2 tsp salt and the pepper. Add chicken in a single layer and sear both sides, about 5 minutes total.
The chicken won’t be fully cooked yet. That’s fine. You want a nice golden color on the outside for flavor.
If your pan isn’t big enough, work in two batches. Crowding makes the chicken steam instead of sear. Remove chicken to a plate when done.
Build the Flavor Base
Reduce heat to medium-high. Don’t drain the pan. All those brown bits are flavor.
Add the chopped onion and minced garlic to the same skillet. Cook for 2 minutes, stirring often, until soft. The onion should look translucent.
Toast the Rice
Stir in the butter until it melts. Add the uncooked rice and stir for 1 minute. This toasting step gives the rice a slightly nutty flavor.
You’ll see the rice grains start to look a bit translucent around the edges. That’s when you know it’s ready.
Simmer Everything Together
Pour in the chicken broth and add 1 tsp salt. Stir to combine and bring to a boil.
Return the chicken to the skillet along with any juices from the plate. Those juices add moisture and flavor. Cover the pan, reduce heat to low, and simmer 20 minutes.
The rice should be tender and the chicken cooked through. Don’t peek too often or you’ll release steam the rice needs.
Add the Vegetables
If you’re using frozen peas and carrots, add them now. Cover again and cook 5 minutes until hot. The residual heat warms them through without turning them mushy.
5 Common Mistakes When Making Chicken and Rice
Here are the most frequent mix-ups to avoid when making chicken and rice:
- Not searing the chicken properly: High heat and a single layer are key. Crowding the pan steams the chicken and you lose that golden color and flavor.
- Using instant rice: Instant rice turns to mush with this method. Stick with regular long-grain white rice for fluffy results.
- Lifting the lid too much: Every time you peek, steam escapes. The rice needs that steam to cook evenly and get tender.
- Skipping the toasting step: Toasting the rice in butter adds depth. It only takes a minute and makes a real difference.
- Not letting it rest: Give the rice 5 minutes off the heat before serving. This lets it finish absorbing any remaining liquid so it’s perfectly fluffy.
Make Ahead and Storage
This reheats beautifully for easy weeknight meals.
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 4 days. The rice will absorb more liquid as it sits.
- Keep it moist: Add a splash of chicken broth before reheating to bring back the moisture.
Freezing
- Freeze in portions: Divide into single servings in freezer-safe containers. Freeze up to 3 months.
- Label and date: Write the date on each container so you know when to use it by.
- Thaw safely: Thaw overnight in the fridge before reheating.
Reheating Chicken and Rice
- Microwave method: Add 2 tbsp broth per serving. Cover and microwave 2-3 minutes, stirring halfway.
- Stovetop method: Add to a skillet with a splash of broth. Cover and heat over medium-low, stirring occasionally, until hot.
- From frozen: Thaw first for even heating. Reheating from frozen can leave cold spots.
How to Serve This Chicken and Rice Recipe
This is a complete meal on its own, but I love pairing it with fresh sides.
Toppings and Add-Ins
- Fresh parsley
- A squeeze of lemon juice for brightness
- Grated Parmesan cheese
- Hot sauce or red pepper flakes
- Sliced green onions
- A dollop of sour cream
Side Dishes for Chicken and Rice
- Glazed carrots
- Air Fryer Broccoli
- Simple green salad with store-bought homemade Italian dressing
- Homemade bread or garlic bread
How to Make the Best Chicken and Rice: Final Notes + Secrets
Here are my top tips for perfect chicken and rice every time.
- Pat chicken dry: Dry chicken sears better. Moisture creates steam and prevents browning. Use paper towels before seasoning.
- Use a heavy-bottomed pan: Thin pans have hot spots that can burn the rice. A good quality skillet distributes heat evenly.
- Season in layers: Salting the chicken before searing and adding salt to the rice builds better flavor than adding it all at the end.
- Low and slow for the simmer: Once you cover the pan, keep the heat low. High heat can burn the bottom before the top cooks through.
- Fluff with a fork: Before serving, fluff the rice gently with a fork. This separates the grains and prevents clumping.
- Rest before serving: Let the dish sit covered for 5 minutes off the heat. This final rest makes the texture perfect.
FAQs About Chicken and Rice
Just skimming through? Here are some quick answers to the commonly-asked questions.
How do I know when the chicken is done?
The chicken is done when it reaches 165°F on an instant-read thermometer. You can also cut into a piece to check. The meat should be opaque white with no pink remaining. The juices should run clear, not pink. After 20 minutes of simmering, it should be perfect.
Is chicken and rice a healthy meal?
Chicken and rice is a healthy meal that provides lean protein, complex carbohydrates, and essential nutrients. Chicken thighs offer protein and minerals while rice provides energy. Adding vegetables boosts the fiber and vitamin content. This balanced combination supports muscle maintenance and keeps you satisfied for hours.
Can raw chicken and rice be cooked together?
Raw chicken and rice can be cooked together safely. I sear the chicken first for better flavor, then simmer it with the rice. The chicken reaches 165°F during the 20-minute simmer. If you skip searing, add raw chicken when you add the broth and make sure it cooks fully before serving.
What are common mistakes making chicken rice?
Common mistakes making chicken rice include using instant rice, which turns mushy. Lifting the lid too often releases steam. Crowding the pan when searing prevents browning. Using too much or too little liquid affects texture. Skipping the sear loses flavor. Not letting it rest before serving makes the rice less fluffy.
How do you add flavor to chicken and rice?
To addd flavor to chicken after cooking, add a splash of soy sauce (for seasoning and umami), onion powder, garlic powder, curry powder, ranch seasoning, dried or fresh parsley, and/or chicken bouillon powder (unsalted if your dish is already properly salted).
Perfectly Fluffy Chicken and Rice (Quick + Easy Recipe!)
Ingredients
To Sear the Chicken
- 2 tbsp olive oil
- 2 lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tsp kosher salt
- ½ tsp black pepper
To Finish the Chicken and Rice
- 1 medium onion finely chopped
- 2 tsp minced garlic 2 large cloves
- 2 tbsp unsalted butter
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth
- 1 tsp kosher salt
- 1 cup frozen peas and carrots or mixed vegetables optional
Instructions
- Heat oil in a large skillet over high heat. Season chicken with 2 tsp salt and the pepper. Add to the pan in a single layer then sear on both sides, about 5 minutes. Work in 2 batches if your pan isn’t big enough. Remove to a plate.
- Reduce heat to medium-high. In the same skillet (without draining), add onion and garlic, cooking 2 minutes, until soft.
- Stir in butter to melt, then add rice and toast for 1 minute.
- Pour in chicken broth and 1 tsp salt, stir, and bring to a boil. Return chicken to skillet along with any juices that accumulated on the plate. Cover, reduce heat to low, and simmer 20 minutes, until rice is tender and chicken is cooked through (internal temperature of 165°F).
- If using peas and carrots, add them now. Cover again and cook 5 minutes until hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this mostly for my kids but then suprised myself with how tasty it was, haha! I will be adding to our rotation for sure, thank you.
I’ve made several of your recipes and they were delicious. I found out I have stage 3 ckd. I have to do low sodium, low potassium, low sugar, and no diary. Do you have any recipes that would fit these strict diet? I love your food and would like to eat it again
Hi Pookie, I’m sorry to hear that. Sounds very stressful. I highly recommend you find a registered dietitian in your area who specializes in CKD to help you navigate this. Your doctor or kidney clinic should be able to refer someone if you can’t find one yourself. It’s a very specific are of nutrition and I haven’t kept up to date in it. I’m sorry I can’t be helpful to you but I’m sending big hugs!
This chicken and rice recipe is really easy and tasty. Even my small children LOVE it. Thank you!