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Ultimate Chicken and Rice

This recipe provides a comforting and satisfying chicken and rice dish, perfect for a weeknight meal. Tender chicken is nestled amongst fluffy, flavorful rice, creating a complete and delicious culinary experience. It's simple to make and endlessly customizable with add-ins and variations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed
  • 2 cups chicken broth
  • 1/2 cup frozen peas optional
  • 1/4 cup chopped fresh parsley optional, for garnish
  • 1/2 cup chopped carrots optional
  • 1/2 cup chopped celery optional
  • 1 teaspoon dried thyme optional
  • 1/2 teaspoon dried rosemary optional
  • Lemon juice optional

Equipment

  • Medium bowl
  • Large skillet or Dutch oven
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Spatula or spoon
  • Fork

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika until well coated.
  2. Heat a large skillet or Dutch oven over medium-high heat.
  3. Add the seasoned chicken to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding).
  4. Sear the chicken for 2-3 minutes per side, until lightly browned but not fully cooked through. Remove the chicken from the skillet and set aside.
  5. Add butter to the skillet. Once melted, add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  7. If using carrots and celery, add them to the skillet along with the onion and garlic, and cook until slightly softened, about 5-7 minutes.
  8. Add the rinsed rice to the skillet and toast it for 1-2 minutes, stirring constantly.
  9. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
  10. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  11. Check the rice occasionally. If it seems to be drying out too quickly, add a little more chicken broth.
  12. Gently stir the seared chicken back into the rice.
  13. Cover the skillet again and cook for another 5-10 minutes, or until the chicken is cooked through and heated through. The internal temperature of the chicken should reach 165°F (74°C).
  14. Remove the skillet from the heat and let it sit, covered, for 5 minutes.
  15. If using, stir in the frozen peas during the last few minutes of cooking, or after removing from the heat.
  16. Fluff the rice with a fork.
  17. Garnish with fresh parsley, if desired.
  18. Serve hot and enjoy!

Notes

Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it for a few minutes, or heat it in a skillet over medium heat until warmed through. Add a splash of broth if needed to prevent it from drying out. Variations include Creamy Chicken and Rice (stir in heavy cream), Chicken and Rice Casserole (bake with cheese), Spicy Chicken and Rice (add red pepper flakes), Lemon Herb Chicken and Rice (add lemon juice and herbs), and Chicken and Wild Rice (substitute wild rice).