Chicken and Rice

A simple, yet delicious meal, this Chicken and Rice is made in one pan. This recipe is great for meal prep or for a weeknight dinner.

Chicken and rice go so well together! For another chicken and rice favorite, try this Chicken Divan.

If simple is what you are looking for, then this Chicken and Rice is what you need.

It takes very little hands on time, and it is full of classic flavors that everyone loves. It may not look like much, but this is one your family will beg you to make over and over again!

Ingredients

• Spices: Spicing the chicken well is very important, since everything else is very simple. I used a mixture of oregano, smoked paprika, cumin, onion powder, salt, and pepper. You’ll also need to make sure to season well with salt as you cook the rest of the components, as well.
• Chicken: Boneless, skinless chicken thighs work perfectly in this recipe. They cook in the same amount of time as the rice, which makes them ideal. Plus, the little bit of extra fat ensures that they stay nice and moist.
• Oil: I used olive oil, but avocado or vegetable, or any neutral oil, will work.
• Vegetables: I use a mixture of onions, carrots, and garlic.
• Rice: You want to use a long grain rice. If you use a different rice, cooking times and the amount of liquid may change.
• Broth: You’ll need a liquid to cook the rice, and chicken broth will give you great flavor.

How to Make Chicken and Rice

STEP 1: Mix together your spices, then sprinkle the mixture over the chicken. Make sure you season both sides well.

STEP 2: Heat the oil in a large casserole dish or skillet. Add the chicken and cook until it is browned, then flip and brown the second side. Remove the chicken to a plate.

STEP 3: Add the remaining oil to the same skillet, then add the onion and carrots. Cook until they are softened, then stir in the garlic.

STEP 4: Add the rice to the skillet and cook it for a couple of minutes. This will toast the rice slightly, just to give you more flavor.

STEP 5: Once the rice has slightly toasted, pour in the chicken broth. Bring this mixture to a boil, then reduce it down to a simmer.

STEP 6: Add your chicken thighs back into the skillet, keeping them in a single layer. Put the lid on the pan and let it simmer for 15 minutes. Then turn off the heat and let it sit for another 10 minutes. Now it’s ready to serve!

Tips and Tricks

If you change up the chicken or the rice, cooking times and the amount of liquid will change.

Because this dish is so simple, it’s very important to make sure it is seasoned well. I like to add salt as I am cooking, but make sure and taste the dish at the end and add more seasoning, if needed.

Depending on the size of your chicken thighs, you will need about 5-6. You really want to make sure that they will all fit in one layer in your skillet.

Feel free to change up the spices used for the chicken. This recipe is pretty versatile, and it would be easy to add or subtract some of the seasonings.

Make Ahead and Storage

This dish is great for meal prep, because it is easy to store and reheat. I like to make the full recipe, then portion out the chicken and rice into separate containers. Refrigerate for up to 3-4 days.

Reheating in the microwave is the easiest. You can also reheat it on the stove, but you may need to add in a little bit of extra broth to keep it from drying out.

More Easy Chicken Dinners

Artichoke Chicken
Salsa Verde Chicken
Chicken Caesar Wraps

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Chicken and Rice

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: American

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A simple, yet delicious meal, this Chicken and Rice is made in one pan. This recipe is great for meal prep or for a weeknight dinner.

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Ingredients

• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon smoked paprika
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1 1/2 lbs boneless, skinless chicken thighs
• ▢ 2 tablespoons olive oil divided
• ▢ 1 small yellow onion chopped
• ▢ 2 medium carrots diced
• ▢ 3 cloves garlic minced
• ▢ 1 cup long grain rice
• ▢ Salt and pepper
• ▢ 1 3/4 cups chicken broth
• ▢ Fresh parsley for serving

Instructions

• In a small bowl, mix together the oregano, paprika, cumin, onion powder, salt, and pepper.
• Sprinkle the seasoning mixture over the chicken thighs, making sure to coat both sides.
• Heat 1 tablespoon of the oil over medium heat in a large shallow casserole dish or a skillet. 
• Add the chicken in a single layer to the hot oil. Cook until browned, about 4 minutes per side. Remove to a plate.
• Add the remaining 1 tablespoon of olive oil.
• Add the onion and carrot to the oil and cook until soft. Add the garlic and cook for another minute.
• Add the rice and cook, stirring for another 2-3 minutes, then pour in the chicken broth. Season with salt and pepper. Bring to a boil, then reduce the heat to medium-low.
• Place the chicken thighs in the rice, trying to keep the chicken in a single layer. Place the lid on the pan and cook for 15 minutes. Turn off the heat and leave covered for 10 minutes.
• Serve topped with fresh parsley and more salt, if needed.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1serving, Calories: 480kcal (24%), Carbohydrates: 42g (14%), Protein: 39g (78%), Fat: 14g (22%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Cholesterol: 162mg (54%), Sodium: 560mg (24%), Potassium: 208mg (6%), Fiber: 3g (13%), Sugar: 2g (2%)

Keywords: chicken and rice, chicken dinner