Recipe

Chicken and Rice (Simple and Comforting)

One pot, cozy vibes. Tender chicken, fluffy rice, and a bright lemony finish that makes it taste like you tried harder than you did.

By Matt Campbell

•

4.8

One-pot chicken and rice with golden-browned chicken thighs, fluffy rice, parsley, and lemon wedges

Jump to Recipe

There are nights when you want dinner to feel like a warm blanket and not a group project. This simple chicken and rice is exactly that: one pot, accessible ingredients, and a payoff that tastes like it’s been simmering all day.

We build flavor the low-drama way: brown the chicken for crisp edges, toast the rice for a nutty base, then let everything steam together in broth until the grains are tender and the chicken is juicy. A little lemon at the end wakes the whole thing up. It is cozy, but not sleepy.

A wooden spoon scooping chicken and rice from a pot with steam rising

Why It Works

One-pot comfort: Chicken and rice cook together so the rice absorbs savory drippings and broth.
Fluffy, not mushy: Toasting the rice briefly helps it stay separate and tender.
Big flavor with basic ingredients: Onion, garlic, broth, and a few pantry spices do the heavy lifting.
Finish like a pro: Lemon and herbs at the end make the whole pot taste brighter and fresher.

Pairs Well With

Simple green salad with a sharp vinaigrette to cut the richness
Roasted broccoli or green beans with garlic and a pinch of chili flakes
Warm dinner rolls or crusty bread for the last scoops
Quick cucumber salad with vinegar, dill, and a little sugar

A bowl of simple green salad next to a pot of chicken and rice

Storage Tips

Refrigerate: Cool leftovers fast, then store in an airtight container for up to 4 days.
Freeze: Portion into freezer containers for up to 2 months for best quality. Thaw overnight in the fridge for best texture.
Reheat without drying out: Add a splash of broth or water, cover, and warm on the stove over low heat or in the microwave in 45-second bursts, stirring in between.
Pro tip: If the rice thickens a lot, stir in a little broth plus a squeeze of lemon to bring it back to life.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. For best results, use boneless, skinless chicken breasts. They cook faster and can dry out, so keep the simmer very gentle and start checking around 12 to 15 minutes after you cover the pot, but expect up to 20 minutes depending on thickness. Pull the chicken as soon as it hits 165°F, then re-cover the pot and let the rice finish if it needs a few more minutes.

Do I have to rinse the rice?

Rinsing helps the rice stay fluffier. If you do rinse, drain it well so you do not accidentally add extra water to the pot. If you skip rinsing, the dish still works, but it may be a little more tender from surface starch. Either way is valid, especially on a weeknight.

What rice works best?

Long-grain white rice (like jasmine or basmati) is the easiest for consistent results. Brown rice needs more liquid and time, and minute-style instant rice is not ideal for this simmer time since it can turn mushy.

My rice is still hard. What now?

Add 2 to 4 tablespoons more hot broth or water, keep the heat low (bare simmer), cover again, and cook 3 to 5 minutes. Rice sometimes needs a little extra depending on your pot, burner, and how tight the lid seals. This also helps prevent scorching on the bottom.

Can I add veggies?

Absolutely. Add diced carrots and celery with the onion, stir in frozen peas at the end, or fold in baby spinach right before serving so it wilts in the residual heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with a tight-fitting lid (5 to 6 quarts)
Tongs for flipping chicken
Measuring cups
Microplane or grater (optional, for lemon zest)
Instant-read thermometer (helpful for perfect chicken)

This is the kind of dinner I make when I want something that tastes like someone cares, even if that someone is me and I am wearing sweatpants. Chicken and rice was one of the first “real” meals I learned to dial in when I ditched the idea that cooking had to be complicated to be good. Brown the chicken. Toast the rice. Let the pot do the rest. When it’s done, you taste it and think, okay wow, this is why people keep a Dutch oven.

Chicken and Rice (Simple and Comforting)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

1 1/2 pounds bone-in, skin-on chicken thighs (about 4), patted dry
1 1/4 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional but great)
1 tablespoon olive oil (or any neutral oil)
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 1/2 cups long-grain white rice (jasmine or basmati), rinsed and drained well
2 3/4 to 3 cups low-sodium chicken broth (start with 2 3/4 cups for basmati, use 3 cups for jasmine or if your pot tends to run dry)
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 lemon, zested (optional) and cut into wedges
2 tablespoons chopped fresh parsley (or dill), for serving

Optional add-ins: 1 cup frozen peas, 1 diced carrot, or a handful of baby spinach.

Instructions

Season the chicken. In a bowl (or right on a plate), season chicken thighs with salt, pepper, and smoked paprika.
Brown for flavor. Heat a large Dutch oven over medium-high heat. Add oil. Place chicken skin-side down and cook 5 to 7 minutes until the skin is deeply golden and crisp. Flip and cook 2 minutes more, just to lightly brown (it will finish cooking with the rice). Transfer chicken to a plate. Pour off excess fat if there is a lot, leaving about 1 tablespoon in the pot.
Sauté the aromatics. Add onion to the pot and cook 3 to 4 minutes, stirring, until softened. Add carrots if using and cook 2 minutes to take the raw edge off. Add garlic and cook 30 seconds until fragrant.
Toast the rice. Stir in rice and cook 1 to 2 minutes, stirring constantly, until it smells slightly nutty and the grains look glossy.
Add broth and seasonings. Pour in chicken broth. Add bay leaf and thyme. If you are using lemon zest, stir it in here. Scrape up any browned bits from the bottom of the pot. Carefully taste the broth and add a pinch more salt if needed.
Nestle and simmer. Place chicken thighs on top of the rice (skin-side up). Bring to a gentle simmer, then reduce heat to low so it stays at a bare simmer. Cover and cook 18 to 22 minutes, or until the rice is tender and the chicken reaches 165°F. (If your stove runs hot, use your smallest burner.)
Rest, then fluff. Remove from heat and let stand, covered, 5 minutes. Remove bay leaf. Fluff rice with a fork.
Bright finish. Squeeze lemon over the pot (start with half a lemon, then taste). Stir in peas so they warm through, or fold in spinach so it wilts. Sprinkle parsley on top. Serve with extra lemon wedges.

If you want crispier skin: Simmering will soften the skin a bit, so pop the uncovered pot under the broiler for 1 to 3 minutes, watching closely.

Golden chicken thighs resting on fluffy rice in a Dutch oven with chopped parsley

Nutrition information is estimated.

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