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Chicken and Rice Recipe

Chicken and Rice Recipe

When you’re craving cozy, satisfying comfort food after a long day, this chicken and rice recipe hits the spot. It’s hearty, made with simple pantry ingredients, quick to prepare, and always a crowd-pleaser — perfect for an easy weeknight dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Season the Chicken (5 minutes)
  2. Pat the chicken dry with paper towels.
  3. Sprinkle both sides with garlic powder, smoked paprika, salt, and black pepper.
  4. Let it rest while you prep your veggies.
  5. Brown the Chicken (5–7 minutes)
  6. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  7. Place chicken thighs in the pan, smooth side down. Sear for about 3–4 minutes per side until golden brown.
  8. Transfer chicken to a plate (it will finish cooking later).
  9. Sauté the Veggies (3–4 minutes)
  10. In the same pan, add diced onion and carrot. Cook for 2–3 minutes until they start to soften.
  11. Add minced garlic and cook for 30 seconds until fragrant.
  12. Add Rice & Broth (1 minute)
  13. Stir in uncooked rice to coat it in the pan juices — this adds flavor!
  14. Pour in the chicken broth and stir to combine, scraping up any browned bits.
  15. Return Chicken & Simmer (20–25 minutes)
  16. Nestle the browned chicken back into the pan on top of the rice. Scatter green beans around the chicken.
  17. Bring to a gentle boil.
  18. 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).
  19. Rest & Serve
  20. Remove from heat and let it rest, covered, for 5 minutes.
  21. Fluff rice with a fork.
  22. Sprinkle with fresh parsley and add a squeeze of lemon juice if you like!

Notes

✅ 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.