Chicken and rice is the kind of meal you make when you want something warm, hearty, and dependable. It’s simple to cook, easy to love, and flexible enough to suit whatever you have in the pantry. Think tender chicken, fluffy rice, and savory flavors all simmered together.
It’s a go-to weeknight dinner that also feels right for Sunday lunch. If you’re craving comfort without a lot of fuss, this is it.
Table of Contents
What Makes This Special
This version keeps everything in one pot, which means less cleanup and more flavor. The rice cooks in the same pan as the chicken, soaking up all those savory juices.
The seasonings are straightforward, but they deliver a rich, homey taste. You’ll get a satisfying meal with minimal effort, and it reheats like a dream.
Shopping List
- Chicken thighs (bone-in, skin-on preferred; about 2 pounds)
- Long-grain white rice (1 1/2 cups), rinsed
- Chicken broth or stock (3 cups)
- Yellow onion (1 medium), finely chopped
- Garlic (3–4 cloves), minced
- Carrots (2 medium), diced
- Celery (2 stalks), diced
- Olive oil or butter (2–3 tablespoons)
- Salt and black pepper
- Paprika (1 teaspoon)
- Dried thyme (1 teaspoon)
- Bay leaf (1)
- Fresh parsley, chopped (for garnish)
- Lemon (optional, for a squeeze at the end)
Step-by-Step Instructions
- Season the chicken. Pat the chicken thighs dry. Sprinkle both sides with salt, pepper, paprika, and thyme.
This builds flavor right from the start.
- Sear for crisp, golden skin. Heat olive oil in a large, heavy pot or deep skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is deeply golden, about 5–7 minutes. Flip and sear the other side for 2–3 minutes.
Remove and set aside.
- Sauté the aromatics. Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook until softened, about 5 minutes.
Stir in the garlic and cook for 30 seconds, just until fragrant.
- Toast the rice. Add the rinsed, drained rice to the pot. Stir for 1–2 minutes to coat the grains in oil and vegetables. This helps the rice cook up fluffy and flavorful.
- Deglaze and add liquid. Pour in the chicken broth, scraping up the browned bits from the bottom of the pot.
Add the bay leaf and taste the liquid; adjust salt and pepper if needed. It should taste well-seasoned.
- Nestle in the chicken. Place the seared thighs on top of the rice, skin-side up. Bring the pot to a gentle simmer.
- Cover and cook. Reduce heat to low, cover tightly, and cook for 20–25 minutes.
The rice should be tender and the chicken cooked through. Avoid lifting the lid too often, which releases steam.
- Rest and finish. Remove from heat and let it rest, covered, for 5 minutes. Discard the bay leaf.
Squeeze a little lemon over the top if you like, and sprinkle with fresh parsley.
- Serve. Spoon rice onto plates and top with a chicken thigh. Make sure to get some of those tasty pan juices in each serving.
How to Store
Let leftovers cool until just warm, then transfer to airtight containers. Refrigerate for up to 4 days. To reheat, add a splash of water or broth and warm gently on the stove or in the microwave, covered, until steaming hot.
For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
If the rice feels dry after freezing, a bit of broth brings it back to life.
Benefits of This Recipe
- One-pot convenience: Fewer dishes and maximum flavor.
- Budget-friendly: Pantry staples and affordable cuts like chicken thighs keep costs down.
- Balanced meal: Protein, carbs, and veggies in one bowl.
- Great for meal prep: Holds up well for lunches and quick dinners.
- Flexible flavors: Easy to adjust with spices, herbs, or sauces.
Common Mistakes to Avoid
- Skipping the rinse on rice: Rinse until the water runs mostly clear to prevent gummy rice.
- Not searing the chicken: Searing adds depth and keeps the skin from going flabby.
- Lifting the lid too often: Steam is your friend; keep it trapped for fluffy rice.
- Using too much liquid: Stick to the listed ratio. Too much broth makes mushy rice.
- High heat during simmer: Boiling hard can scorch the bottom and undercook the top. Keep it low and gentle.
Variations You Can Try
- Spanish-style: Add smoked paprika, diced tomatoes, and peas.
Finish with roasted red peppers.
- Lemon herb: Use extra lemon zest and juice with fresh dill and parsley. Light and bright.
- Creamy mushroom: Sauté sliced mushrooms with the onions and stir in a splash of cream at the end.
- Cajun twist: Season with Cajun spice blend and toss in andouille slices for heat and smoke.
- Veggie boost: Fold in chopped spinach or kale in the last 5 minutes, or add frozen peas right before resting.
- Brown rice version: Use 1 1/2 cups brown rice and 3 1/2 cups broth; simmer 40–45 minutes. Keep the heat low and the lid tight.
- Skinless/boneless option: Use boneless thighs or breasts; reduce simmer time to about 15–18 minutes and watch doneness closely.
FAQ
Can I use chicken breasts instead of thighs?
Yes.
Boneless, skinless breasts work, but they cook faster and can dry out. Reduce the covered cook time to around 15–18 minutes and check for doneness early. Thighs are more forgiving and stay juicy.
What kind of rice works best?
Long-grain white rice gives the fluffiest texture.
Jasmine also works well, though it’s more fragrant. Short-grain rice can get stickier, and brown rice needs more time and a bit more broth.
Do I have to use broth?
No, but broth adds depth. If you only have water, boost the flavor with extra salt, a bay leaf, and maybe a splash of soy sauce or a bouillon cube.
How do I know the chicken is done?
The internal temperature should reach 165°F (74°C).
If you don’t have a thermometer, the juices should run clear and the meat should be opaque and tender at the bone.
Why is my rice mushy?
Too much liquid or too much stirring can cause mushiness. Measure your broth, keep the lid on, and avoid stirring once the rice starts cooking. Resting the pot 5 minutes after cooking also helps.
Can I make this in the oven?
Yes.
After searing the chicken and toasting the rice on the stovetop, add the broth and bring to a simmer. Cover and bake at 350°F (175°C) for about 25 minutes, until rice is tender and chicken is done.
Is this gluten-free?
It is naturally gluten-free as long as your broth and seasonings are certified gluten-free. Always check labels to be sure.
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Wrapping Up
Chicken and rice is the kind of meal you’ll keep coming back to.
It’s cozy, filling, and simple enough for any night of the week. With one pot and a few pantry staples, you get a dinner that feels like home. Keep this base recipe handy, and tweak it to match your mood, your spices, and what’s in your fridge.
That’s the beauty of a classic done right.
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