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Chicken and Rice recipe
Isla Marie

Chicken and Rice Recipe

This Chicken and Rice Recipe is a hearty, one-pan wonder with golden chicken, perfectly cooked rice, and tender veggies simmered in savory broth. Creamy, cozy, and ready in under 40 minutes — the ultimate weeknight dinner!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course, One Pot Meal
Cuisine: American, Comfort Food
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Base:
  • 1 lb boneless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 medium carrots diced
  • 2 cloves garlic minced
  • 1 ½ cups long-grain white rice jasmine or basmati
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
For the Broth & Finish:
  • 3 cups chicken broth low-sodium
  • 1 cup frozen peas or mixed vegetables
  • Optional: ½ cup heavy cream or sour cream for creaminess
  • Garnish: Fresh parsley chopped

Equipment

  • Large skillet or Dutch oven (with lid)
  • Wooden spoon or spatula
  • Cutting board & knife
  • Measuring cups & spoons
  • Colander (optional, for rinsing rice if desired)

Method
 

  1. Brown Chicken: Heat olive oil in a large skillet over medium-high. Season chicken with salt, pepper, and paprika. Cook 5–6 min until golden. Remove and set aside.
  2. Sauté Veggies: In the same pan, add onion and carrots. Cook 4–5 min until soft. Add garlic; cook 1 min.
  3. Toast Rice: Stir in rice. Cook 1–2 min to lightly toast.
  4. Add Broth & Chicken: Pour in chicken broth and thyme. Return chicken to pan. Bring to a boil.
  5. Simmer: Reduce heat to low, cover, and cook 18–20 min until rice is tender and liquid is absorbed.
  6. Finish: Stir in peas and optional cream. Cook 2 min. Fluff with a fork.
  7. Serve: Garnish with parsley. Serve hot from the pan!

Notes

Don’t Rinse Rice: Keep the starch — it makes the dish creamy.
Keep Lid On: No peeking during simmer — steam cooks the rice!
Too Dry? Add ¼ cup broth. Too Wet? Simmer uncovered 2–3 min.
Make Ahead: Prep veggies and chicken in the morning.
Gluten-Free: Naturally GF with certified broth.
Storage: Fridge up to 4 days | Freeze up to 2 months