This one-pot chicken and rice dish is fast enough for weekday dinners yet delivers the rich taste of slow-cooked versions. Discover pro techniques and easy ways to adapt it for your family.

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (1 of 6 servings): Calories 432, Total Fat 22 g, Saturated Fat 5 g, Carbohydrates 37 g, Dietary Fiber 4 g, Sugar 5 g, Protein 22 g, Cholesterol 97 mg, Sodium 886 mg
Total: 55 min
Active: 30 min

The Best Chicken and Rice

Craving cozy comfort food that's ready in under an hour? The Recipe Iseasy test kitchen perfected this one-pan chicken and rice for busy weeknightsrich, flavorful, and with barely any cleanup. Bone-in, skin-on thighs pair perfectly with fluffy rice, finished with a crispy broil that'll have everyone rushing to the table.

How to Make Chicken and Rice Like a Pro

Use bone-in, skin-on chicken thighs. They cook in sync with the rice, staying juicy while breasts risk drying outchefs swear by thighs for that pro touch.

Sear for golden-brown perfection. Heat oil until it sizzles, add thighs skin-side down, and cook 4-5 minutes undisturbed. It sticks? Wait 1-2 more minutes for a flawless, flavor-packed crust.

Keep those pan drippingsdon't wipe! After searing, use the browned bits for veggies; scrape them up to infuse every bite with savory chicken essence.

Choose long-grain rice. Basmati or jasmine stays fluffy and separate, unlike sticky short-grain that clumps in broth.

Customize with veggies and spices. Swap in zucchini, mushrooms, peas, or corncook until tender. Try basil, parsley, cumin, ginger, or coriander for exciting twists on the classic.

Broil for the finish. 2-3 minutes crisps the skin and adds irresistible crunch to veggies and rice.

How to Store and Reheat

Store leftovers in an airtight container in the fridge up to 4 days. Reheat in the microwave (30-second bursts) or a covered pot over low heat (10-15 minutes). Add a splash of water if rice dries out.

Recipe Variations

Recipe Iseasy Kitchen's twists to keep it fresh:

Instant Pot Chicken and Rice: Olive- and green pepper-packed, ready in 40 minutes.
Slow-Cooker Chicken and Rice Soup: Veggie-loaded with tender thighs, dill, lemon, and hearty brown rice.
Chicken Fried Rice: Crunchy snow peas and peanuts elevate this stir-fry staple.

Ingredients

2 tablespoons canola oil
4 to 6 bone-in, skin-on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
2 cups low-sodium chicken stock
1 tablespoon chopped fresh chives

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Directions

Heat 1 tablespoon oil in a large skillet over medium-high. Toss chicken with paprika, 1 teaspoon salt, and pepper. Cook skin-side down until golden, 4-5 minutes. Transfer to a plate; add remaining oil.
Add carrots, celery, and shallots; cook until softened, 4-5 minutes. Stir in garlic, thyme, oregano, lemon zest, juice, 1/2 teaspoon salt, and pepper; cook 1 minute. Add rice; toast 2 minutes. Pour in stock and 1/2 teaspoon salt; return chicken skin-side up. Boil, then simmer covered until rice is tender and chicken cooked, 15-20 minutes. Preheat broiler.
Broil uncovered until skin crisps, 2-3 minutes. Sprinkle with chives.