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I first made this easy chicken and rice recipe over 20 years ago. My midwife gave me the recipe when I was expecting my second child, and it’s been a favorite for a long time.
One of the things that has always made this recipe so useful is that the chicken and rice cook together in one pot. You can use a whole cut-up chicken, chicken breasts, or whatever chicken you happen to have on hand, and there are plenty of ways to change it up with vegetables and other add-ins.
For more easy chicken dinner ideas, you might also like my Greek Chicken Bowls With Tzatziki, Southwest Chicken Bowl Recipe, and Jerk Chicken and Rice Recipe.
Why You’ll Love This Easy Chicken & Rice Recipe
- It’s a one-pot meal: The chicken and rice cook together, which means fewer dishes to wash.
- Easy to customize: Add onion, celery, mushrooms, bell pepper, or whatever you have available.
- Simple and filling: Chicken and rice make an easy family dinner without requiring a long list of ingredients.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Rice – You can use either white or brown rice for this recipe. (We get bulk rice here)
- Chicken broth or water – Either will work, but chicken broth gives the rice more flavor. (I use homemade broth.)
- Chicken – Use a whole chicken cut into pieces, chicken breasts, or another cut of chicken you have on hand.
- Butter or coconut oil – Adds richness and flavor to the rice.
- Parsley – Fresh chopped parsley or dried parsley flakes both work.
Optional Add-Ins
One of the nice things about this chicken and rice recipe is how easy it is to change depending on what you have in the kitchen. Onion is always a good addition, and mushrooms work especially well, too.
You can also add celery, bell pepper, raisins or golden raisins, chopped nuts, or crushed pineapple. Sauté your chosen add-ins separately and stir them into the cooked rice before serving.
How to Make Easy Chicken & Rice
Here are the step-by-step instructions for making this Easy Chicken and Rice recipe:
Step 1: Add the rice, water or chicken broth, 1 teaspoon salt, butter or coconut oil, and parsley to a Dutch oven or large stockpot. Stir everything together and bring to a boil.
Step 2: Pat the chicken dry and season it with the remaining teaspoon of salt and a little black pepper.
Step 3: Place the chicken over the rice, reduce the heat, and cover the pot tightly.
Step 4: Simmer for 45–60 minutes, or until the liquid has been absorbed, the rice is tender, and the chicken is completely cooked through. The chicken should reach an internal temperature of 165°F.
Step 5: If you’re using any of the optional vegetables or other add-ins, sauté them separately while the chicken and rice cook.
Step 6: Once the chicken is done, stir the cooked add-ins into the rice and serve.
Tips and Variations
- Use chicken broth instead of water for more flavorful rice.
- Use whatever chicken you have: A cut-up whole chicken or chicken breasts can both work.
- Add vegetables: Onion, mushrooms, celery, and bell peppers are all easy additions.
- Check the chicken for doneness: An instant-read thermometer should register 165°F in the thickest part.
- Watch the rice near the end: Cooking time can vary depending on the type of rice and chicken you’re using.
What to Serve With Chicken & Rice
Because you’ve already got chicken and rice in one pot, this meal doesn’t need much on the side. A simple green salad or steamed or roasted vegetables are plenty.
Broccoli, green beans, asparagus, or a fresh garden salad would all work well.
How to Store
Let leftover chicken and rice cool before transferring it to an airtight container. Refrigerate promptly and use within 3–4 days.
Reheat leftovers until steaming hot throughout. You can add a small splash of chicken broth or water before reheating if the rice has become dry.
Frequently Asked Questions
Yes. The original recipe allows for either white or brown rice. Keep in mind that different types of rice can require different cooking times and amounts of liquid, so check the rice as it cooks.
Yes. Chicken breasts can be used instead of a whole cut-up chicken.
Yes, but chicken broth adds more flavor to the finished dish.
Onion, celery, bell pepper, and mushrooms are all good choices. Sauté them and stir them into the rice before serving.
Absolutely. The basic chicken and rice recipe works just fine on its own.
More Easy Chicken Recipes
If you make this Greek chicken bowls with tzatziki recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Easy Chicken and Rice
Equipment
- Dutch oven or large stockpot
Ingredients
Ingredients
- 2 cups uncooked brown or white rice
- 4 1/2 cups water or chicken broth
- 1 teaspoon sea salt
- 3 tablespoons butter or coconut oil
- 3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
- 1 whole chicken, cut into pieces, or chicken breasts
- 1 teaspoon salt
- Black pepper, to taste
Optional Add-Ins
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup chopped bell pepper
- 1/2 to 1 cup raisins or golden raisins
- 1/2 to 1 cup chopped walnuts, pecans, or almonds
- 1/2 pound mushrooms, sliced
- 1 cup unsweetened crushed pineapple
Instructions
- Combine the rice, water or chicken broth, 1 teaspoon salt, butter, and parsley in a Dutch oven or large stockpot. Stir and bring to a boil.
- Pat the chicken dry and season with the remaining teaspoon of salt and black pepper.
- Place the chicken over the rice. Reduce the heat and cover tightly.
- Simmer for 45–60 minutes, or until the liquid has been absorbed, the rice is tender, and the chicken reaches 165°F.
- If using optional add-ins, sauté them separately.
- Stir the cooked add-ins into the rice before serving.
Notes
- Chicken broth gives the rice more flavor than water.
- Cooking time may vary depending on the type of chicken and rice used.
- Onion and mushrooms are especially good additions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I'm making my monthly grocery list and plan to try several of the recipes you have posted! Thank-you for posting them! Kristin
I hope you like them, Kristin! 🙂
I am visiting from the HOD Blogroll and wanted to share a weekly HOD Highlights meme that I am starting to inspire and encourage others using HOD.(This post has me hungry…hehe!)I hope that you will share your HOD posts and link up with others. I am looking forward to seeing how everyone is using Heart of Dakota.
Thank you for letting me know about your weekly HOD meme. Sounds fun! We aren't planning to start until next week sometime, but I'd love to link up when I get a chance.
Thanks for visiting!
Looks super yummy! We have made a similar dish with a chicken sub for years. It sure does make for an easy but substantial meal! :o) Love the lettuce!! So glad it's done well for you this year! :o) My fall lettuce is just starting to sprout!
You're so right about it being easy and substantial! We have just been thrilled with our lettuce. It seems like all the other years it just didn't work out…I think we may have been planting it too late. It was always bitter for some reason. But this year it has been delicious.
I hope your fall lettuce does well–we planted some, too. Hoping it's as successful as our spring/summer crop. How fun that yours is sprouting! 🙂
Wow! That sounds awfully good. I think we are going to have to try it. See you all this weekend. Many Blessings on your family.
If you try it, I hope you like it, Grace Mae! Looking forward to this weekend! ♥Joy