This Chicken and Rice Recipe is the stovetop comfort food dinner my family requests on busy weeknights — one pan, 30 minutes, and everything cooked together with simple pantry ingredients.
This is exactly the kind of dinner that saves a hectic weeknight in our house — one pan, simple ingredients, and everyone at the table is happy. With 8 kids to feed a meal that costs just $3.17 a serving and tastes like real comfort food is one I come back to again and again.
Why You’ll Love This Recipe!
- One pan, easy cleanup
- Ready in about 30 minutes
- Made with pantry staples
- Even better the next day — perfect for meal prep and easy lunches all week
If you love this recipe, make sure to also check out No Peek Chicken and Rice, Instant Pot Chicken and Rice, Chicken and Rice Casserole, Lemon Chicken and Rice and Cheesy Chicken and Rice Skillet Recipe. They are all budget-friendly one pot comfort food dinners perfect for busy weeknights.
Ingredients
- Boneless skinless chicken breasts — seared first to lock in flavor and create a golden crust before finishing in the rice. Chicken thighs also work and stay slightly juicier
- Olive oil and butter — used together for searing the chicken. The butter adds richness and helps create a beautiful golden brown crust
- Onion — diced and cooked in the same pan after the chicken for a flavorful base
- Garlic — adds depth and savory flavor to the rice as it cooks. Fresh or jarred both work on a busy night
- Long grain white rice — stays fluffy and separate after cooking. Jasmine or basmati also work — see the FAQ for adjustments
- Low-sodium chicken broth — the liquid the rice cooks in. Low-sodium lets you control the saltiness. The broth absorbs into the rice and gives it incredible flavor
- Dried oregano and basil — a simple herb combination that adds an Italian-inspired warmth to the dish
- Salt and pepper — season the chicken before searing and adjust to taste at the end
- Parmesan cheese — stirred into the rice at the end off the heat for a rich creamy finish. Use freshly grated for the best melt
- Fresh parsley — optional garnish that adds a pop of color and freshness right before serving
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Chicken and Rice
The key to this recipe is searing the chicken first — that golden crust adds flavor to both the chicken and the rice as everything cooks together.
Step 1 – Season the chicken breasts with salt and pepper on both sides.
Step 2 – In a large, deep pan or Dutch oven, heat the olive oil and butter over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
Step 3 – In the same skillet, add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 3-4 minutes.
Step 4 – Add the uncooked rice, chicken broth, oregano, basil, salt, and pepper to the skillet. Stir to combine and bring the mixture to a boil.
Step 5 – Reduce the heat to low, place the browned chicken breasts on top of the rice mixture, and cover the skillet with a tight-fitting lid. Simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Step 6 – Remove the skillet from the heat and transfer the chicken breasts to a plate. Stir the grated Parmesan cheese into the rice until well combined. Garnish with chopped fresh parsley, if desired.
Expert Tips
- Sear the chicken before adding rice. The golden crust adds deep flavor to the whole dish — do not skip this step. Make sure the oil is hot before adding the chicken so it sears rather than steams
- Use a tight-fitting lid. Keeping the lid on during the simmer traps steam and ensures the rice cooks evenly and absorbs all the liquid. Lifting the lid releases steam and can leave the rice undercooked
- Do not stir the rice while it simmers. Let it cook undisturbed — stirring releases starch and can make the rice gummy
- Check for doneness at 20 minutes. Every stovetop cooks slightly differently — check the rice at 20 minutes and give it another 5 if needed. The liquid should be fully absorbed and the rice tender
- Stir Parmesan in off the heat. Remove the pan from the burner before adding the Parmesan so it melts smoothly into the rice without clumping
Variations and Substitutions
- Use chicken thighs instead of breasts for a juicier result — reduce searing time slightly as thighs are smaller
- Add frozen peas and carrots in the last 5 minutes of cooking for a complete one pan meal
- Swap dried herbs for Italian seasoning — use 1½ teaspoons in place of the oregano and basil
- Add a squeeze of fresh lemon juice at the end for a bright citrus finish
- Use jasmine or basmati rice for a slightly different flavor and texture — adjust broth by ¼ cup and check doneness a few minutes earlier
- Stir in a handful of fresh spinach with the Parmesan at the end for added greens
Serving Suggestions
This one pot casserole is delicious served with your favorite veggies. We love to serve with Air Fryer Broccoli, Oven Roasted Carrots Recipe and Oven Roasted Asparagus.
I also love to serve with Homemade Garlic Bread for a complete meal idea.
Storage and Freezer Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3–4 days. The rice absorbs more flavor overnight and tastes even better the next day
Freezer
- Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating
Reheating
- Reheat in the microwave with a splash of chicken broth to keep the rice moist or on the stovetop over medium-low heat stirring occasionally
Frequently Asked Questions
Cook the ingredients in chicken broth and seasoning to give this dish so much flavor.
Yes, you can use brown rice or other types of white rice such as jasmine rice or basmati rice to make this one-pot meal. You may need to adjust the cooking time and how much broth that you add if you use different types of rice.
Usually from too much liquid or lifting the lid during cooking. Measure the broth carefully and resist the urge to stir or lift the lid while the rice simmers. Let it cook undisturbed for the full time.
Yes — this reheats beautifully all week. Make a full batch on Sunday and reheat individual portions with a splash of chicken broth to keep the rice from drying out. One of the best meal prep recipes on the site.
Yes — boneless skinless chicken thighs work great and stay slightly juicier than breasts. Reduce the searing time by 1–2 minutes per side and check that the internal temperature reaches 165°F before serving.
More Easy One Pan Recipes
We love to hear from you. If you make this recipe, please leave us a comment or a star review.
Chicken and Rice
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 3 cloves garlic minced
- 1 ½ cups uncooked long-grain white rice
- 2 ½ cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish optional
See how we calculate recipe costs.
Instructions
- Season 4 boneless skinless chicken breasts on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
- In a large deep skillet or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat.
- Add the chicken breasts and cook for 6–8 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add 1 diced medium onion and 3 minced garlic cloves. Cook for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in 1½ cups uncooked long-grain white rice, 2½ cups low-sodium chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a boil.
- Reduce the heat to low and place the browned chicken breasts on top of the rice mixture.
- Cover the skillet with a tight-fitting lid and simmer for 20–25 minutes until the rice is tender and the chicken is fully cooked.
- Remove the skillet from the heat and transfer the chicken breasts to a plate.
- Stir ¼ cup grated Parmesan cheese into the rice until well combined.
- Garnish with 2 tablespoons chopped fresh parsley if desired, then serve warm.
This recipe is super easy to make and it is a family favorite. We love serving this so much we normally have it once a week!
This turned out perfect and so good
This recipe is one of my favorites!!
Loved this one pan chicken and rice recipe! My husband enjoyed the leftovers for lunch the next day. So much flavor.
I love how easy this recipe to make in one pot!