Chicken and rice is a classic comfort food recipe! It is great for busy weeknights. Only about 35 minutes are needed. This one-pot recipe is made with easy ingredients you probably already have. The chicken is tender and hearty. In addition, the rice is fluffy. This rice with chicken is great for any night of the week. You will also love this Parmesan Crusted Chicken!
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Why You’ll Love This Recipe
- This chicken and rice is easy to make.
- It can be made in just a few simple steps.
- Everything is made in one skillet. This makes clean-up quick and easy!
- This chicken dinner is affordable.
- The ingredients are relatively inexpensive.
- It is versatile.
- You can customize this dish by adding different vegetables or spices. We also love this with broccoli!
- The tender chicken and fluffy rice are always a big hit.
- It is comforting.
- This dish is the perfect way to warm up on a cold day.
- This recipe is naturally gluten-free and contains no added sugar. It is made with real food ingredients.
- Check out this Chicken and Rice Soup or this Stuffed Chicken Breast for another comfort food meal!
Ingredients & Substitutes
Scroll down to the recipe card for the full chicken and rice recipe.
Use either chicken breasts or chicken thighs. We recommend using boneless chicken.
Garlic powder, onion powder, oregano, salt, and pepper all add flavor to the chicken. Feel free to add in other spices to suit your taste.
Butter helps cook the chicken and onions. In addition, it adds a classic buttery flavor.
Sweet onion adds a delicious natural sweetness.
Chicken broth adds moisture and helps cook the rice.
Brown rice is our choice for the grain. Wild rice is another great option.
Lastly, sprinkle on some shredded cheese at the end. Mozzarella, Parmesan, and cheddar are great options.
Taste & Texture
The chicken is tender and juicy. Overall, this dish tastes like hearty chicken and brown rice.
The rice is fluffy. Each bite is so delicious!
This dish is hearty and satisfying. It is sure to become a family favorite.
How to Make
Step 1
First, trim the fat off the chicken. If using chicken breasts, pound to ½ inch thickness.
Step 2
Place the chicken, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Toss until the chicken is fully coated.
Step 3
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted, add the chicken and diced onion to the skillet. Cook the chicken for 2 to 3 minutes on each side.
Step 4
Then, pour in the broth, uncooked rice, and remaining butter. Allow the mixture to come to a boil.
Step 5
Then, place the lid on the skillet. Turn the heat to medium-low. Simmer for 15 to 20 minutes, or until the chicken and rice are fully cooked.
Step 6
Finally, remove from heat. Sprinkle shredded cheese on top. Serve this chicken and rice!
Expert Tips for Success
Use boneless, skinless chicken breasts or thighs. These cuts of chicken are the most tender and will cook evenly.
If using chicken breasts, use a meat mallet to pound them out to ½ inch thickness. This allows them to tenderize and cook more evenly.
Season the chicken well. This will help to keep the chicken moist and flavorful.
Do not overcook the chicken. The chicken should be cooked until it is cooked through, but still tender and juicy.
If needed, add more broth to the skillet.
Flavor Variations & Add-Ins
Here are some delicious ways to switch up the flavors of this chicken and rice.
Add different vegetables to the dish, such as potatoes, carrots, or mushrooms. Broccoli is another great option.
Sprinkle in different spices to the sauce, such as cumin, chili powder, or basil.
Serve with some sauce!
How to Serve & Store
This dish is best served hot and fresh. Serve alone or with your favorite sauce.
We love serving with homemade ketchup, homemade BBQ sauce, or another real food sauce!
Serve this chicken and rice with a side salad or roasted veggies.
Store leftovers in the refrigerator for up to 3 days.
To reheat, simply warm it up in a pan or in the microwave.
Check out this Peanut Butter Chicken too!
Frequently Asked Questions (FAQs)
Yes, you can use other cuts of chicken, such as bone-in, skin-on chicken breasts or thighs. However, keep in mind that these cuts of chicken will require longer cooking times.
Yes, you can make this dish in the slow cooker. Brown the chicken in a skillet before adding it to the slow cooker. Then, add the remaining ingredients and cook on low for 6 to 8 hours.
Yes, you can make this dish ahead of time. Cook the chicken and rice according to the recipe instructions. Then, let the dish cool completely before storing it in the refrigerator. To reheat, simply warm it up in a pan or in the microwave.
This recipe is made with real food ingredients. It is relatively healthy, although that term is subjective.
We love adding our homemade ketchup or homemade BBQ sauce to this recipe!
Yes, it is gluten-free as written.
Equipment Needed
Our Place Always Pan: This is a great pan for making rice with chicken.
You May Also Enjoy
- Instant Pot Brown Rice
- Chicken Fried Rice
- Risotto Recipe
- Easy Thai Chicken and Rice
- Korean Rice Bowls
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Chicken and Rice
Ingredients
- 4 chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 tbsp butter (divided)
- 1 sweet onion (diced)
- 1 ½ cups chicken broth
- 1 cup uncooked brown rice
- ¼ cup shredded cheese
Instructions
- First, trim the fat off the chicken. If using chicken breasts, pound to ½ inch thickness.
- Place chicken, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Toss until the chicken is fully coated.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted, add the chicken and diced onion to the skillet. Cook the chicken for 2 to 3 minutes on each side.
- Then, pour in the broth, uncooked rice, and remaining 1 tablespoon of butter. Allow the mixture to come to a boil.
- Then, place the lid on the skillet. Turn the heat to medium-low. Simmer for 15 to 20 minutes, or until the chicken and rice are cooked.
- Finally, remove from heat. Sprinkle shredded cheese on top. Serve this chicken and rice!
Notes
- We prefer using chicken thighs for this recipe, although the photos show chicken breasts. Use whichever you have on hand!
- Chicken is considered safe to eat when it reaches 165 degrees Fahrenheit. Use a meat thermometer to test the internal temperature.
- You may need to add in more broth if the rice has not fully cooked.
- Store the leftovers in the fridge for up to 4 days.
