Easy Chicken and Rice Recipe for a Cozy Weeknight Dinner

Chicken and rice is one of those combinations that never really needs an introduction.

It’s inexpensive, filling, familiar, and easy to turn into a complete meal. You don’t need a long ingredient list or a cupboard full of spices. A few vegetables, some chicken, rice, and broth can do most of the work.

This version is made in one pot, which is another reason to keep it around.

Less washing up is always welcome.

Ingredients

For about 4 to 6 servings:

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 1/2 cups long-grain white rice
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas

Optional:

• Fresh parsley
• Lemon wedges

Prepare the Chicken

Pat the chicken dry and season both sides with paprika, thyme, onion powder, salt, and black pepper.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Brown the chicken for a few minutes on each side.

It doesn’t need to be cooked completely at this point.

Remove it from the pan and set it aside.

Cook the Vegetables

Add the onion and carrots to the same pan.

Cook for about 4 to 5 minutes until they begin to soften.

Add the garlic and cook for another 30 seconds.

You may notice little browned bits on the bottom of the pan.

That’s flavor.

Add the Rice

Add the rice and stir it into the vegetables.

Let it cook for about a minute while stirring.

Pour in the chicken broth.

Scrape the bottom of the pan gently to loosen any browned bits.

Add the Chicken

Place the chicken back into the pan.

Bring the liquid to a gentle simmer.

Reduce the heat, cover the pan, and cook until the rice is tender and the chicken is completely cooked.

Cooking time will depend on the size of the chicken pieces and the type of rice you’re using.

Add the Peas

When the rice is nearly finished, add the frozen peas.

Cover again and cook for a few more minutes.

The peas don’t need much time.

Remove the pan from the heat and let everything sit covered for several minutes before serving.

Finish With Lemon

A little fresh lemon juice can brighten the entire dish.

You don’t need much.

Just squeeze a wedge over each serving.

Fresh parsley is nice too, but completely optional.

Chicken Thighs or Chicken Breasts?

Both work.

Chicken thighs tend to stay more tender because they contain more fat.

Chicken breasts are leaner and work well if that’s what you have available.

Just keep in mind that cooking time can change depending on the size of the pieces.

Can You Use Brown Rice?

You can, but don’t simply swap it into the recipe using exactly the same cooking time and liquid.

Brown rice generally needs more liquid and more cooking time than white rice.

Follow the cooking instructions for the specific rice you’re using and adjust the recipe accordingly.

Ways to Stretch the Meal

This is already a budget-friendly dinner, but you can make it go even further.

Add extra carrots.

Add frozen corn.

Stir in beans.

Serve smaller portions alongside a simple salad or steamed vegetables.

You can also use leftover cooked chicken instead of starting with raw chicken. Just add it later so it doesn’t overcook.

What About Leftovers?

Store leftovers promptly in the refrigerator in a covered container.

Reheat thoroughly before serving.

If the rice has absorbed most of the moisture overnight, add a small splash of broth or water while reheating.

Why This Recipe Works

Chicken and rice doesn’t need to be fancy.

It’s the kind of meal you can make when you want something homemade, filling, and reasonably inexpensive without spending the entire evening in the kitchen.

One pot.

A handful of ingredients.

Dinner sorted.