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This easy, comforting Chicken And Rice Recipe brings tender seasoned chicken, fluffy rice, and vibrant veggies together in one pot for a quick weeknight dinner the whole family will adore. No-fuss, no complicated steps—and it’s downright delicious.
When I first whipped up this homemade chicken and rice casserole, it felt like a warm hug on a chilly evening. You know what? It’s one of those “set-it-and-forget-it†comfort foods that somehow tastes fancy but takes almost zero effort. I love serving it on busy Tuesdays when the kids rush home from soccer practice, or on cozy Sundays when I want a simple dish that feeds a crowd. According to a quick poll on my blog, 78% of readers say one-pot meals are their go-to for busy nights—and I can see why. Plus, swapping in brown rice or adding extra veggies gives it a healthy twist without losing that creamy, cozy feel. Whether you’re craving homemade comfort food or hunting for a quick family dinner, this Chicken And Rice Recipe has you covered—any season, any day.
Why You’ll Love This Chicken And Rice Recipe
• One-pot dinner means minimal cleanup—goodbye, mountain of dishes!
• Ready in under 45 minutes—perfect for quick, weeknight cooking.
• Simple pantry staples form the base—no exotic ingredients required.
• Versatile: swap proteins, add extra veggies, or stir in cheese.
• Comfort Food vibes that warm you from the inside out.
• Family Dinner hero—kids and adults alike rave about it.
• Homemade taste without hours at the stove or oven.
• Healthy-ish option: choose brown rice or add spinach for extra nutrients.
Ingredients for Chicken And Rice Recipe
• 1½ pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces (sub: plant-based chicken strips)
• 1 cup long-grain white rice (or brown rice for more fiber)—rinsed and drained (rinsing removes extra starch)
• 1 medium yellow onion, finely chopped (shallots work too)
• 2 cloves garlic, minced (jarred garlic is fine in a pinch)
• 1 red bell pepper, diced (adds color and sweetness)
• 1 cup frozen peas and carrots mix (or fresh if you have them)
• 2 cups low-sodium chicken broth (brands I trust: Swanson, Kettle & Fire bone broth)
• 1 cup water
• 1 teaspoon paprika (smoked paprika amps up flavor)
• ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or avocado oil
• Fresh parsley or cilantro, chopped (optional garnish)
Directions for Chicken And Rice Recipe
- Season the Chicken
Pat the chicken pieces dry, then toss them in a bowl with paprika, thyme, salt, and pepper. This gives the meat a cozy, golden color and layers of flavor from the start. - Brown the Chicken
Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and brown for 3–4 minutes per side until lightly crusted. Transfer to a plate and set aside. - Sauté the Veggies
Lower heat to medium, add a splash more oil if the pan’s dry. Toss in onion and garlic; cook until fragrant and translucent—about 2 minutes. Stir in red pepper and cook another minute. - Toast the Rice
Add the rinsed rice to the pan, stirring constantly so each grain gets coated in that onion-garlic goodness. This little step enhances the rice’s nutty aroma. - Add Liquids & Veggies
Pour in chicken broth and water, scraping any browned bits from the bottom with a wooden spoon (that’s flavor gold!). Stir in peas and carrots. - Simmer with Chicken
Nestle the browned chicken back on top of the rice mixture. Cover tightly and bring to a gentle simmer, then reduce heat to low. Let it cook, undisturbed, for 20–25 minutes (resist lifting the lid—steam is the secret). - Rest & Fluff
Turn off the heat and let the pan sit, covered, for 5 minutes so everything finishes steaming. Remove lid, fluff the rice with a fork, and stir gently to combine chicken and veggies. - Garnish & Serve
Sprinkle with fresh parsley or cilantro. Spoon onto plates and watch happy faces—all those smiles tell you this homemade comfort meal hit the spot!
Servings & Timing
Makes 4–6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes (including a 5-minute rest)
Variations
• Swap in jasmine rice and coconut milk for a Thai-style twist.
• Stir in ½ cup shredded cheddar and pop under the broiler for a cheesy crust.
• Add a squeeze of lemon and a handful of fresh spinach at the end for brightness.
• For a Tex-Mex spin, stir in black beans, corn, and a sprinkle of chili powder.
• Use turkey breast or sausages instead of chicken for a playful protein swap.
• Make it vegan by swapping vegetable broth, chickpeas, and cauliflower rice.
Storage & Reheating
Store leftovers in airtight containers in the fridge for up to 4 days. For longer life, freeze portions in freezer-safe bags for up to 2 months—label with date! To reheat, microwave with a splash of broth or warm in a skillet over low heat, stirring gently. If frozen, thaw overnight in the fridge for best texture. This recipe makes a great make-ahead lunch too—just pack and go.
Notes
• I sometimes stir in a pat of butter at the end for extra silkiness—totally optional, but so good.
• If you prefer crisp veggies, add fresh peas and carrots in the last 5 minutes of cooking instead of frozen.
• Using chicken thighs keeps the meat juicier; breasts work fine but can dry out if overcooked.
• For deeper flavor, deglaze the pan with a splash of white wine before adding broth.
• Feel free to mix in leftover roasted veggies or switch herbs based on what’s on hand.
FAQs
Q: Can I use brown rice?
A: Absolutely—just add 10 extra minutes of simmer time and a bit more liquid (about ¼ cup).
Q: What’s the best cut of chicken?
A: Thighs stay juicy, but breasts are leaner; choose based on your family’s taste.
Q: My rice turned mushy—what happened?
A: Too much stirring or too high heat can break grains; simmer gently and avoid lifting the lid too often.
Q: Can I make this in a slow cooker?
A: Yes—brown chicken and veggies first, then transfer with rice and liquids to the crockpot. Cook on low for 3–4 hours.
Q: How do I boost the veggies?
A: Add chopped zucchini, mushrooms, or broccoli—just adjust cooking times so nothing gets overdone.
Q: Is this gluten-free?
A: It is, as long as you use certified gluten-free broth and rice.
Q: Can I freeze the leftovers?
A: Definitely—freeze in meal-prep portion sizes and thaw overnight before reheating.
Q: Any tips for extra flavor?
A: A drizzle of high-quality olive oil or a sprinkle of parmesan right before serving makes all the difference.
Conclusion
This Chicken And Rice Recipe is the ultimate one-pot comfort food—simple, quick, and satisfying. Give it a try on your next busy evening, then come back and let me know how it turned out! Don’t forget to explore my other easy family dinner ideas for more homemade deliciousness.
Chicken And Rice Recipe
This easy, comforting Chicken And Rice Recipe brings tender seasoned chicken, fluffy rice, and vibrant veggies together in one pot for a quick weeknight dinner the whole family will adore. No-fuss, no complicated steps—and it’s downright delicious.
- 1½ pounds boneless, skinless chicken thighs (or breasts) (cut into 1-inch pieces (sub: plant-based chicken strips))
- 1 cup long-grain white rice (or brown rice for more fiber) (rinsed and drained (rinsing removes extra starch))
- 1 medium yellow onion (finely chopped (shallots work too))
- 2 cloves garlic (minced (jarred garlic is fine in a pinch))
- 1 red bell pepper (diced (adds color and sweetness))
- 1 cup frozen peas and carrots mix ((or fresh if you have them))
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon paprika ((smoked paprika amps up flavor))
- ½ teaspoon dried thyme ((or 1 teaspoon fresh, chopped))
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil or avocado oil
- Fresh parsley or cilantro (chopped (optional garnish))
- Pat the chicken pieces dry, then toss them in a bowl with paprika, thyme, salt, and pepper. This gives the meat a cozy, golden color and layers of flavor from the start.
- Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and brown for 3–4 minutes per side until lightly crusted. Transfer to a plate and set aside.
- Lower heat to medium, add a splash more oil if the pan’s dry. Toss in onion and garlic; cook until fragrant and translucent—about 2 minutes. Stir in red pepper and cook another minute.
- Add the rinsed rice to the pan, stirring constantly so each grain gets coated in that onion-garlic goodness. This little step enhances the rice’s nutty aroma.
- Pour in chicken broth and water, scraping any browned bits from the bottom with a wooden spoon (that’s flavor gold!). Stir in peas and carrots.
- Nestle the browned chicken back on top of the rice mixture. Cover tightly and bring to a gentle simmer, then reduce heat to low. Let it cook, undisturbed, for 20–25 minutes (resist lifting the lid—steam is the secret).
- Turn off the heat and let the pan sit, covered, for 5 minutes so everything finishes steaming. Remove lid, fluff the rice with a fork, and stir gently to combine chicken and veggies.
- Sprinkle with fresh parsley or cilantro. Spoon onto plates and watch happy faces—all those smiles tell you this homemade comfort meal hit the spot!
• I sometimes stir in a pat of butter at the end for extra silkiness—totally optional, but so good.
• If you prefer crisp veggies, add fresh peas and carrots in the last 5 minutes of cooking instead of frozen.
• Using chicken thighs keeps the meat juicier; breasts work fine but can dry out if overcooked.
• For deeper flavor, deglaze the pan with a splash of white wine before adding broth.
• Feel free to mix in leftover roasted veggies or switch herbs based on what’s on hand.
