Classic comfort food right there 🍗🍚
Here’s an easy, flavorful chicken and rice recipe—one pan, cozy, and dependable.
Easy Chicken and Rice
Ingredients (serves 4)
- 4 bone-in or boneless chicken thighs or breasts
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- Optional: ½ tsp dried thyme or Italian seasoning
- Optional add-ins: peas, carrots, or mushrooms
Instructions
- Season the chicken:
- Season both sides with salt, pepper, paprika, and garlic powder.
- Brown the chicken:
- Heat oil or butter in a large skillet or deep pan over medium heat.
- Brown chicken 3–4 minutes per side (not fully cooked). Remove and set aside.
- Cook aromatics:
- In the same pan, sauté onion until soft, about 3 minutes.
- Add garlic and cook 30 seconds.
- Add rice:
- Stir in rice and toast for 1 minute.
- Add liquid:
- Pour in chicken broth and seasoning. Bring to a simmer.
- Return chicken:
- Nestle chicken into the rice.
- Cover and cook on low for 18–22 minutes until rice is tender and chicken is cooked through (165°F).
- Rest and serve:
- Let sit covered 5 minutes before fluffing rice. Serve hot.
Pro Tips
- Thighs stay juicier than breasts
- Don’t lift the lid while rice cooks
- Add frozen veggies in the last 5 minutes
Easy Variations
- Creamy: Stir in ½ cup cream or sour cream at the end
- Cheesy: Add shredded cheddar or Parmesan
- Oven-baked: Bake covered at 375°F for 35–40 minutes
- Crockpot: Cook on low 4–5 hours (add rice in last 90 minutes)
If you want, I can give you Spanish-style, creamy chicken and rice, or one-pot chicken & rice casserole next 😄
