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.
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
Instructions
- 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
✅ 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.
✅ 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.