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–+ servings

Easy Chicken and Rice Recipe

This hearty, one-pan chicken and rice recipe combines tender chicken and fluffy rice, cooked in fragrant broth for bold flavors. Ready in under an hour, it's perfect for weeknight dinners or meal prep!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups rice Jasmine, basmati, or long-grain white rice works
  • 3 cups chicken broth or stock Homemade or Pacific brand organic broth
  • 1-2 tablespoons butter Can be substituted with olive oil
  • 1 whole onion Diced
  • 3 stalks celery Finely chopped
  • 3-4 cloves garlic Finely minced; can use garlic granules
  • 6 pieces boneless, skinless chicken thighs Can substitute with breasts, but adjust cooking time
  • salt and pepper To taste
  • parsley Optional, for garnish

Equipment

  • large skillet or Dutch oven
  • Cutting board
  • Knife
  • wooden spoon

Method
 

Step 1: Saute Vegetables
  1. Using a large skillet or Dutch oven, melt butter over medium heat. Add the diced onion and celery, and sauté until the vegetables are translucent and fragrant.
Step 2: Cook the Chicken
  1. Add chicken thighs to the pan, ensuring even spacing for proper browning. Cook for 20–30 minutes, turning occasionally, until the chicken is browned and fully cooked.
Step 3: Cool and Chop
  1. Remove the chicken from the pan and let it cool slightly. Cut into bite-sized pieces and set aside.
Step 4: Toast the Rice
  1. Add the rice and minced garlic to the pan. Stir frequently and cook until the rice begins to look translucent, releasing a nutty aroma.
Step 5: Add Broth and Deglaze
  1. Pour chicken broth into the pan, scraping the bottom to lift any browned bits. These add incredible depth to the flavor.
Step 6: Combine and Simmer
  1. Return the chopped chicken to the pan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20 minutes or until the rice is fluffy and all the liquid is absorbed.
Step 7: Rest and Serve
  1. Remove the pan from the heat and let it sit, covered, for 10 minutes. This resting step ensures perfectly cooked rice.
Step 8: Season and Garnish
  1. Season to taste with salt and pepper. For an optional finishing touch, sprinkle freshly chopped parsley on top before serving.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 4mgCalcium: 60mgIron: 2mg

Notes

Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of broth or water to retain moisture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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