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There’s something timeless and comforting about a warm plate of chicken and rice. It’s the kind of meal that brings everyone together, whether it’s a weeknight dinner or a cozy weekend feast. This recipe combines tender, juicy chicken with fluffy, flavorful rice to create a dish that’s as satisfying as it is simple.

As the weather cools down, there’s nothing like the aroma of a hearty meal simmering on the stove. This chicken and rice recipe is perfect for busy families, meal preppers, or anyone who loves classic comfort food with a twist. Plus, it’s made with ingredients you probably already have in your pantry, making it both convenient and budget-friendly.

What makes this recipe truly special is its versatility. You can customize it to suit your taste or dietary preferences by adding vegetables, spices, or even a squeeze of fresh lemon for brightness. Whether you’re cooking for one or a crowd, this chicken and rice recipe is guaranteed to become a staple in your kitchen.

Why You’ll Love This Recipe

Simple and Quick: With just a few ingredients and minimal prep time, this recipe is perfect for busy days.
Flavor-Packed: Each bite is infused with a delicious blend of spices, herbs, and natural juices from the chicken.
One-Pot Wonder: Less cleanup means more time to relax and enjoy your meal.

Versatile: Swap out ingredients to make it your own or use what you have on hand.
Kid-Friendly: Even picky eaters will fall in love with this wholesome, satisfying dish.

How To Make Chicken and Rice Skillet

Ingredient List

For the Chicken:

4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika

1 teaspoon garlic powder
2 tablespoons olive oil

For the Rice:

1 cup long-grain white rice

2 cups chicken broth (low sodium preferred)
1 small onion, finely chopped
3 garlic cloves, minced

1 teaspoon dried thyme
1 teaspoon dried parsley
1 tablespoon butter

Optional Add-Ins:

1 cup frozen peas or diced carrots
½ cup sliced mushrooms
Juice of half a lemon for garnish

Fresh parsley, chopped, for garnish

This recipe is as adaptable as it is delicious. Add vegetables for extra nutrition or adjust the spices to make it as bold or mild as you like. Ready to get cooking? Let’s dive in!

Kitchen Tools Needed

Large skillet or Dutch oven with a lid

Cutting board
Sharp knife
Measuring cups and spoons

Wooden spoon or spatula
Small bowl (for seasoning mix)
Tongs (for handling chicken)

Cooking Instructions

Prepare the Chicken:
- Pat the chicken thighs dry with a paper towel. Season them on both sides with salt, pepper, paprika, and garlic powder.
Sear the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken and set aside.
Sauté the Aromatics:
- In the same skillet, add butter and let it melt. Add the chopped onion and cook until softened about 2-3 minutes. Stir in the minced garlic, thyme, and parsley, and cook for an additional minute until fragrant.

Toast the Rice:
- Add the rice to the skillet and stir to coat it in the butter and aromatics. Cook for 1-2 minutes, allowing the rice to lightly toast.
Add Broth and Simmer:
- Pour in the chicken broth and stir well. Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Cook the Rice and Chicken:
- Cover the skillet with a lid and reduce the heat to low. Let it cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).

Optional Add-Ins:
- If using vegetables like peas or carrots, stir them in during the last 5 minutes of cooking. Cover and let them steam with the rice.
Finish and Serve:
- Remove the skillet from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve warm and enjoy!

More Recipes >>>>>> Ceasar Chicken Salad Wrap

Tips and Tricks for Success

Choose the Right Rice: Long-grain white rice works best for this recipe as it stays fluffy and absorbs the flavors perfectly. Avoid using instant rice or short-grain varieties.

Don’t Skip the Sear: Browning the chicken adds a depth of flavor and locks in juices. Make sure the skillet is hot enough before adding the chicken.
Monitor the Liquid: If the rice seems dry during cooking, add a splash of hot water or broth to keep it moist.
Let It Rest: Allowing the dish to rest for a few minutes after cooking helps the flavors meld together.

Double the Recipe: This dish reheats beautifully, making it an excellent option for meal prep or leftovers.
Customize the Veggies: Feel free to experiment with your favorite vegetables or even throw in some chopped greens like spinach towards the end of cooking.

Ingredient Substitutions and Variations

Chicken: You can use boneless, skinless chicken breasts or thighs if you prefer. Cooking time may vary slightly.

Rice: Brown rice can be used, but you’ll need to increase the cooking time and liquid slightly. Quinoa or cauliflower rice can also be substituted for a healthier option.

Spices: Swap out the paprika and garlic powder for curry powder, Cajun seasoning, or even a pinch of saffron for a unique twist.Vegetables: Add bell peppers, zucchini, or spinach for extra nutrients. Frozen mixed vegetables work great in a pinch.

Broth: Vegetable broth can be used instead of chicken broth for a vegetarian version (if using plant-based chicken alternatives).

Dairy-Free: Replace the butter with olive oil or a dairy-free alternative.

More Recipes >>>>>> Instant Pot Shredded Chicken Recipe

Serving Suggestions

As a Main Dish: Serve with a simple green salad dressed with lemon vinaigrette for a balanced meal.

With Bread: Pair with warm crusty bread or garlic bread to soak up the flavorful juices.

Family Style: Place the skillet on the table and let everyone serve themselves for a casual, comforting dinner.

Garnishes: Top with fresh herbs like parsley, cilantro, or dill. A dollop of Greek yogurt or a drizzle of hot sauce can also elevate the dish.

Storage and Reheating Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Place cooled chicken and rice in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:Microwave: Transfer a portion to a microwave-safe dish, cover with a microwave-safe lid, and heat in 1-minute increments until warmed through.

Stovetop: Add a splash of water or broth to a skillet, cover, and reheat over low heat until hot.

FAQ

1. Can I make this recipe ahead of time?

Yes! This dish reheats beautifully and is perfect for meal prep. Prepare it up to 2 days in advance and store in the refrigerator. Reheat before serving.

2. Can I use a different type of meat?

Absolutely. This recipe works well with turkey, pork chops, or even tofu for a vegetarian option.

3. What if my rice is still hard after cooking?

Add a splash of broth or water, cover, and cook for an additional 5-10 minutes over low heat.

4. How do I prevent my rice from getting mushy?

Use the correct rice-to-liquid ratio and avoid stirring too much during cooking.

5. Can I make this dish spicy?

Yes! Add cayenne pepper, red chili flakes, or a diced jalapeño to the aromatics for some heat.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

More Recipes >>>>> Creamy White Chicken Chili Recipe

Chicken and Rice

This chicken and rice recipe is perfect for busy families, meal preppers, or anyone who loves classic comfort food with a twist. Plus, it’s made with ingredients you probably already have in your pantry, making it both convenient and budget-friendly.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 40

Course Main Course

Cuisine American

Servings 4 people

Calories 520 kcal

Equipment

Large skillet or Dutch oven with a lid
Cutting board
Sharp Knife

Measuring cups and spoons
Wooden spoon or spatula
Small bowl (for seasoning mix)

Tongs (for handling chicken)