If you’re like me, you crave warm, satisfying comfort food after a long day — something hearty, simple, and made with pantry staples. That’s why I swear by this chicken and rice recipe. It’s everything you want in a weeknight dinner: quick to prep, easy to clean up, and guaranteed to please even picky eaters.
I still remember my mom making her version of chicken and rice when I was a kid. It was her go-to when she needed to stretch a meal but still make it feel special. She’d use whatever veggies we had on hand and simmer the chicken until juicy and tender. Now, I’ve made this classic my own, with a few helpful tweaks that ensure your rice is fluffy, your chicken is perfectly seasoned, and every bite is packed with flavor.
Whether you’re cooking for your family, meal-prepping for the week, or just craving a big bowl of nostalgic goodness — this is one easy chicken and rice recipe you’ll want to keep in your rotation. Let’s get cooking!
Why You’ll Love This Chicken and Rice Recipe
I promise you’ll come back to this simple recipe again and again — here’s why:
- ✅ One-Pan Wonder: Fewer dishes, less mess!
- ✅ Juicy Chicken Every Time: Boneless skinless chicken thighs stay tender and flavorful.
- ✅ Customizable: Use white or brown rice, and toss in your favorite veggies.
- ✅ Family-Friendly: A picky-eater approved comfort food classic.
- ✅ Budget-Friendly: Uses affordable, everyday ingredients you probably have.
Whether you’re new to homemade chicken recipes or an old pro, you’ll love how easy and forgiving this dish is.
Ingredients You’ll Need
Before we get started, here’s exactly what you’ll need for the best homemade chicken and rice recipe.
For the Chicken and Rice:
- 4 boneless, skinless chicken thighs (or chicken breasts if you prefer)
- 1 tablespoon olive oil
- 1 cup long grain white rice (uncooked)
- 2 cups chicken broth (low sodium)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup fresh or frozen green beans, cut into 1-inch pieces
- 1 medium carrot, peeled and diced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- Optional garnish: fresh parsley, lemon wedges
Mini-Tip:
Use chicken broth instead of water — it adds so much more flavor!
Ingredient Substitutions
Don’t worry if you’re missing something — this recipe is flexible! Here are a few easy swaps:
- Chicken Thighs: Use boneless, skinless chicken breasts if you prefer leaner meat. Adjust cooking time — breasts cook faster!
- White Rice: Swap for long grain brown rice, but increase the broth to 2 1/2 cups and add 15–20 more minutes of cooking time.
- Chicken Broth: Veggie broth works too if that’s what you have on hand.
- Veggies: Try peas, corn, chopped zucchini, or spinach instead of green beans and carrots.
- Seasoning: Add Italian seasoning, Cajun spices, or a squeeze of lemon juice for a fresh twist.
How to Make Chicken and Rice
Ready to get cooking? Follow these simple steps for juicy chicken and tender rice — all in one pan!
1. Season the Chicken (5 minutes)
- Pat the chicken dry with paper towels.
- Sprinkle both sides with garlic powder, smoked paprika, salt, and black pepper.
- Let it rest while you prep your veggies.
2. Brown the Chicken (5–7 minutes)
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Place chicken thighs in the pan, smooth side down. Sear for about 3–4 minutes per side until golden brown.
- Transfer chicken to a plate (it will finish cooking later).
3. Sauté the Veggies (3–4 minutes)
- In the same pan, add diced onion and carrot. Cook for 2–3 minutes until they start to soften.
- Add minced garlic and cook for 30 seconds until fragrant.
4. Add Rice & Broth (1 minute)
- Stir in uncooked rice to coat it in the pan juices — this adds flavor!
- Pour in the chicken broth and stir to combine, scraping up any browned bits.
5. Return Chicken & Simmer (20–25 minutes)
- Nestle the browned chicken back into the pan on top of the rice. Scatter green beans around the chicken.
- Bring to a gentle boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes, or until rice is tender and the chicken is cooked through (internal temp 165°F).
6. Rest & Serve
- Remove from heat and let it rest, covered, for 5 minutes.
- Fluff rice with a fork.
- Sprinkle with fresh parsley and add a squeeze of lemon juice if you like!
Expert Tips for Success
✅ Pat the Chicken Dry: Helps you get that nice golden sear.
✅ Use a Tight Lid: Keeps steam in so the rice cooks evenly.
✅ Check Rice Early: If your rice is cooked but liquid remains, uncover the pan and cook for a few more minutes.
✅ Adjust for Brown Rice: Brown rice takes longer and needs more broth — plan for it!
✅ Season Well: Don’t skimp on salt and pepper — they bring all the flavors together.
Variations & Add-Ons
This classic chicken and rice recipe is super flexible. Try these tasty twists:
- Creamy Chicken and Rice: Stir in 1/2 cup of shredded cheddar cheese and a splash of cream at the end for a creamy texture.
- Spicy: Add a pinch of cayenne or red pepper flakes for a kick.
- Chicken and Rice Casserole: Transfer to a baking dish, top with extra cheese, and bake at 350°F for 10 minutes.
- Extra Veggies: Toss in baby spinach, mushrooms, or bell peppers.
- Herbs & Citrus: Add fresh thyme, rosemary, or squeeze lemon juice over the top for brightness.
Serving Suggestions
This one-pan chicken and rice recipe is hearty on its own, but here are a few simple sides to round it out:
- A crisp green salad with vinaigrette
- Warm dinner rolls or garlic bread
- Roasted asparagus or sautéed spinach
- Fresh fruit salad for a light, sweet finish
For drinks, try iced tea, lemonade, or a light white wine.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Cool completely, then transfer to freezer-safe bags. Freeze for up to 2 months.
Reheating: Reheat gently in a covered skillet with a splash of broth to keep the rice moist. Or microwave in 1-minute bursts, stirring in between.
Nutrition Information (per serving)
Approximate values:
- Calories: 460
- Protein: 30g
- Carbs: 38g
- Fat: 16g
- Fiber: 3g
- Sodium: 620mg
Prep, Cook, and Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 25 minutes | 35 minutes |
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Just watch the cooking time since breasts cook faster than thighs. Check for doneness at 20 minutes.
Can I use brown rice?
Yes, but add an extra 1/2 cup broth and increase cooking time by 15–20 minutes. Keep the pan tightly covered for even cooking.
Why is my rice mushy?
Too much liquid or overcooking can cause mushy rice. Measure broth carefully and don’t lift the lid too often during cooking.
Can I add cheese?
Definitely! Stir in a cup of shredded cheese at the end for a creamy chicken and rice dish.
How do I meal prep chicken and rice?
Divide into individual containers and store in the fridge overnight. It reheats well and makes an easy grab-and-go lunch.
Conclusion
There you have it — my go-to chicken and rice recipe that’s hearty, flavorful, and easy enough for any weeknight. It’s pure comfort in a bowl, and I know it’ll become a family favorite at your table too. If you try this, please leave a comment, rate the recipe, or share your tasty twist — I love hearing from you! Happy cooking!
Chicken and Rice Recipe
Ingredients
Method
- Season the Chicken (5 minutes)
- Pat the chicken dry with paper towels.
- Sprinkle both sides with garlic powder, smoked paprika, salt, and black pepper.
- Let it rest while you prep your veggies.
- Brown the Chicken (5–7 minutes)
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Place chicken thighs in the pan, smooth side down. Sear for about 3–4 minutes per side until golden brown.
- Transfer chicken to a plate (it will finish cooking later).
- Sauté the Veggies (3–4 minutes)
- In the same pan, add diced onion and carrot. Cook for 2–3 minutes until they start to soften.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add Rice & Broth (1 minute)
- Stir in uncooked rice to coat it in the pan juices — this adds flavor!
- Pour in the chicken broth and stir to combine, scraping up any browned bits.
- Return Chicken & Simmer (20–25 minutes)
- Nestle the browned chicken back into the pan on top of the rice. Scatter green beans around the chicken.
- Bring to a gentle boil.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes, or until rice is tender and the chicken is cooked through (internal temp 165°F).
- Rest & Serve
- Remove from heat and let it rest, covered, for 5 minutes.
- Fluff rice with a fork.
- Sprinkle with fresh parsley and add a squeeze of lemon juice if you like!
Notes
✅ Use a Tight Lid: Keeps steam in so the rice cooks evenly.
✅ Check Rice Early: If your rice is cooked but liquid remains, uncover the pan and cook for a few more minutes.
✅ Adjust for Brown Rice: Brown rice takes longer and needs more broth — plan for it!
✅ Season Well: Don’t skimp on salt and pepper — they bring all the flavors together.
