Nana’s Epic Chicken and Rice
by Sommer Collier — last updated on May 17, 2025 
This deliciously comforting Chicken and Rice Recipe is loaded with flavor, just like grandma used to make it! It’s easy to prepare on the stove top, in an Instant Pot, and even in a slow cooker.
Nana’s Chicken and Rice Recipe is Packed With Love and Flavor
When I think of the foods I ate the most as a child, my nana’s chicken and rice is at the top of the list.
It’s simple and loaded with flavors from light and dark meat chicken, fresh veggies and just the right amount of herbs and spices. This recipe is not meant to be spicy… It’s meant to be mild and calming. The kind of dinner anyone can enjoy, from the very young to the very old!
Sommer’s Recipe Notes
This nostalgic and nourishing chicken and rice recipe is one of those dishes that you’ll make on repeat. It’s cozy and it’s loaded with serious flavor thanks to Nana’s staple chicken and rice spices like garlic, thyme, and a hint of cumin.
Why You’ll Love This Chicken and Rice Recipe
- One-Pot Magic – I love that you can make this entire recipe in just one pot! Whether you cook this chicken and rice dish on the stovetop, in an Instant Pot or in a Crock Pot, the cleanup is SO EASY.
- Budget Friendly – This chicken and rice dish is both flavorful and wallet friendly, so you can feed a crowd on a budget.
- Nutritious – This recipe is loaded with fresh, simple and nutritious protein and veggies.
Nana’s Chicken and Rice is one of those classic dishes that might sound ho-hum, yet once you start eating it, you just can’t seem to get enough!
Ingredients and Notes
- Olive Oil – Sometimes I also like to use butter. But be sure to use half butter and half oil, so the chicken doesn’t brown too quickly.
- Bone-In Chicken – You can buy a whole chicken and cut it into pieces, buy a fryer pack of chicken, or even use a combination of bone-in chicken thighs and boneless chicken breasts. Just make sure you have some bone-in chicken pieces so you get the flavor from the skin and bones.
- Veggies – You’ll need a medley of chopped fresh veggies like onion, celery, carrots and garlic.
- Herbs and Spices – For that extra boost of flavor, we use chicken and rice spices like fresh or dried thyme, parsley and a dash of cumin.
- Long-Grain Rice – I prefer to use white rice for this dish, but brown rice works just as well. You can also use jasmine rice or basmati rice if you prefer.
- Garnish – Top off each plate with fresh parsley and grated parmesan cheese.
Recipe Variations & Dietary Swaps
- Paprika – If you don’t like cumin, replace it with paprika instead in the chicken and rice spices blend.
- Cayenne pepper – This dish isn’t meant to be spicy, but if you’re looking for a little extra heat, add a dash of cayenne pepper.
- Chicken broth – For added flavor, cook the rice in chicken stock instead of just water!
- Low-carb – Replace the rice with cauliflower rice, just make sure to add it at the end so that it doesn’t get soggy.
- Vegan – Use hearty and protein-packed tofu, mushrooms or chickpeas instead of chicken to make this a vegan version of this dish.
How To Make Nana’s Chicken and Rice
As noted above, you can make this dish either on the stovetop, the Instant Pot or in a Crock-Pot. Just be sure to use an internal thermometer to make sure that your chicken is cooked to 165 degrees before shredding.
Find the full Chicken and Rice recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – To store leftovers in the fridge, place them in an airtight container and refrigerate for up to 5 days.
- Freezing Leftovers – Store leftovers in a freezer safe container and freeze for up to 3 months.
- Reheating Leftovers – Reheat on the stovetop over medium heat and add a splash of water or broth if the chicken and rice is too dry.
What to Serve With Nana’s Chicken and Rice
This one pot chicken and rice recipe is super hearty and filling. If you want to make it more of a meal, I love to pair it with a simple salad like this Blue Cheese Wedge Salad or this Steakhouse Salad.
You can also serve it up with these delicious Oven Roasted Potatoes and Carrots and definitely don’t forget the bread. Try these steaming Air Frying Biscuits or these light and airy Yeast Rolls.
Frequently Asked Questions
Yes! The chicken skins are removed after cooking. Therefore, it is loaded with lean chicken, vegetables, herbs and whole grains! There are zero processed ingredients in this recipe. If you use oil (instead of butter) to sauté the vegetables, then this recipe is dairy-free. It is also gluten-free, nut-free and egg-free!
Definitely! This is a large recipe, and it can keep in the refrigerator for up to one week! Since the rice helps hold the moisture in the chicken pieces, they won’t dry out over time. Chicken and rice tastes just as good on day 5 as it does on the first day!
Yeah! The bone definitely adds extra flavor, but boneless chicken or thigh works just as well. You’ll just need to shorten the time it takes to brown.
Use a meat thermometer to check! Poultry is cooked through when it has reached an internal temperature of at least 165 degrees Fahrenheit.
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Video
Ingredients
- 2 tablespoon olive oil (or 1 tb oil + 1 tb butter)
- 3 1/2 – 4 pounds bone-in chicken pieces (whole cut-up chicken, or mix of thighs and boneless breasts)
- 1 large sweet onion, peeled and chopped
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 4-5 cloves garlic, minced
- 3 cups long-grain rice
- 2 tablespoons fresh thyme leaves (2 tsp dried)
- 2 teaspoons ground cumin
- 1/4 cup chopped parsley
- Salt and pepper
Instructions
- Set a large 7-8 quart dutch oven on the stovetop, over medium heat. Add the oil. Salt and pepper the chicken pieces liberally. Then place them skin-side-down in the pot. Brown the chicken on both sides, until the skin is crisp, 8-10 minutes. Then remove the chicken from the pot and set aside. *If using a combination of bone-in and boneless chicken, brown the bone-in pieces for 5-6 minutes before adding the boneless chicken. Cook another 2 minutes.
- Add the onions to the pan drippings. Sauté for 3 minutes. Then stir in the celery, carrots, and garlic. Sauté another 3-5 minutes to soften.
- Stir in the rice, thyme, cumin, 2 teaspoons salt, 1 teaspoon black pepper, and 6 cups water. (Reserve the parsley for the end.) Stir well, scraping the bottom of the pan to deglaze. Then set the chicken pieces on top of the rice.
- Cover the pot with a heavy lid and bring to a boil. Once the water is boiling, turn the heat down to low and simmer for 15-20 minutes, until the rice is fully cooked. There should be pores at the top of the rice and no liquid is present.
- Remove the chicken pieces. Discard the chicken bones and skins. Shred (or chop) the chicken meat into bite-size pieces. Stir the parsley and shredded chicken back into the rice. Serve warm.
This is DELICIOUS! Be cautious if you change the serving amount…the water amount, in the instructions, would be wrong!
This recipe is exactly what I’ve been looking for, for many years!! I’ve been making it with leftover rotisserie and it works great! Thank you!
Nana knows what’s she’s doing
Great Recipe. I just wanted to point out that you have the quantities of salt, pepper, and water listed in the instructions so they do not change with the ingredient calculator.
Best chicken and rice I have ever made
We loved it! Super easy to make the instant pot! I added chickpeas and shallots to it and it was great! Thank you!
Is this instant Rice or raw uncooked?
Hi Dustin,
It’s just regular dried rice, not instant. Even though it takes longer to cook, it will be able to absorb much more flavor than instant rice.
Can I substitute brown rice for the white?
Hi Wendy,
Sure thing! Obviously you will need to change the cooking time, based on the package instructions. :)
Can chicken stock be substituted for the water in this recipe? I’ve discovered that using stocks instead of water adds flavor to most recipes.
Thank you
Hi Mark,
Sure thing! :)
Can’t beat a classic like chicken and rice! The best kind of comfort food!
I really love how flavorful this is! So delish and easy to make!
You are right, this really is the best! Simple to prepare and delicious!
One of my favorite recipes for chicken and rice. Nana definitely knew what she doing with this recipe.