Chicken and Rice Recipe
by Sommer Collier — last updated on Jul 24, 2026 
My mom taught me that the best comfort food doesn’t have to be complicated, and this chicken and rice recipe proves it. Tender chicken, fresh vegetables, fluffy rice, and warm spices come together in one pot for a hearty, satisfying meal that’s bursting with bold flavor. It’s one of those easy dinners I come back to again and again whenever I’m craving something cozy.
When I think of the foods I ate the most as a child, my mom’s chicken and rice recipe 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, all mixed into fluffy rice. Despite its name, this recipe is not meant to be too spicy… It’s meant to be mild and calming. However, you can totally pack on the heat if you prefer! Like this creamy chicken and rice soup, every bowl of this dish is nourishing and filled with cozy, aromatic flavors that make you feel like you’re right at home. Hence why my family and I always make nana’s recipe on repeat, especially during the colder months!
Deb – ⭐⭐⭐⭐⭐ I made the rice with Chicken Broth and increased the Cumin slighlty. Smells fantastic and the taste was awesome! Thanks for the recipe. Will be making this again and again.
Table of Contents
Sommer’s Recipe Highlights
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. I prefer to make it on the stovetop, but I’ll share tips below for other cooking methods.
Budget Friendly – This chicken and rice dish is both flavorful and wallet friendly, so you can feed a crowd on a budget. I love to make a big batch of this recipe and meal prep it so that my family and I can enjoy it throughout the week! Mom always knew how to stretch a buck?
Nutritious – Every bowl is loaded with fresh, simple and nutritious protein and veggies. My family’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!
Key Ingredients and Tips
- 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 in the rice.
- 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, I 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.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Brown the chicken – I grab a big pot and I heat up some oil. Then, I season the chicken with a lot of salt and pepper and place each piece into the pot, skin side down. I let it saute for about 10 minutes per side, or until the skin is crispy and brown. Once the chicken is cooked, I transfer it to a plate.
Add the veggies – Into that same pot, I throw in the chopped onions, celery, carrots and garlic. I let that cook until all the veggies soften.
Deglaze – Then, I stir in the rice, cumin and a few cups of water. I always make sure to stir well during this step using a wooden spoon, because it’s important to scrape the bits stuck to the bottom of the pan in a process we call deglazing. Those bits pack a ton of flavor! Finally, I set the chicken on top of the rice.
Boil – I cover the pot with the lid and I let the water come to boil. Then, I turn the heat down and I let the entire dish simmer for about 20 minutes, or until the rice is cooked.
Shred the chicken – One last step! I remove the chicken from the pot and once they’ve cooled down, I shred the meat into smaller pieces, and toss them back into the pot. I add in some fresh parsley, and I’m ready to enjoy!
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 or two 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.
Serving Suggestions
Nana’s chicken and rice recipe is super hearty and filling, and it’s honestly a meal on its own. But I also love to pair it with a simple salad like this blue cheese wedge salad recipe or this steakhouse salad to make it more complete.
You can also serve it up with these delicious oven roasted potatoes and carrots and definitely don’t forget the bread. Try these steaming Texas roadhouse rolls!
Storage Notes
To store leftovers in the fridge, place them in an airtight container and refrigerate for up to 5 days. Store leftovers in a freezer safe container and freeze for up to 3 months. Reheat on the stovetop over medium heat and add a splash of water or broth if the chicken and rice is too dry.
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.
Similar One Pot Chicken Recipes
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Chicken and Rice Recipe
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.
I made the rice with Chicken Broth and increased the Cumin slighlty. Smells fantastic and the taste was awesome! Thanks for the recipe. Will be making this again and again.
Deb