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ByLana Stuart Published: Last Updated:
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5 from 239 votes
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This old-fashioned one pot Chicken and Rice recipe is pure, hearty comfort food. For this simple recipe, chicken, rice, celery, and onions are combined and steamed to perfection all in one pot. It’s a great meal to make on a weeknight or when you need something that really sticks to your ribs!
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There are certain recipes that I make over and over, but somehow, I never think of sharing them on the blog. They’re old recipes that I grew up with and have made all my life without ever having a written recipe. I just throw them together, and they always turn out to be delicious.
This classic Chicken and Rice is one of those recipes. I started cooking this one day recently, and it suddenly occurred to me that I had never posted this recipe. Heck, I didn’t even have a recipe for this. How could I not have ever written down one of our absolute favorites?!
So, I grabbed a pen and paper to make notes, and here we are…an honest-to-gosh written recipe, with measurements even (!), for my quick chicken and rice recipe.
Even though this recipe is high in protein, I’m not going to try to make any sort of claim that this is healthy. Or good for you. Or anything like that. What I can claim is that this is old-fashioned comfort food, full of delicious flavors, pure and simple.
It’s good for cold days, warm days, and in between days. Good for when you have the sniffles or when you feel like celebrating. It’s really, really good for when you’re feeling homesick. It’s just good food.
❤️ Why I Love This Recipe
- It’s made with simple ingredients you can find at any grocery store.
- Made all in one pot, so cleanup is easy!
- It’s high in protein but balanced with carbs from the rice.
- Simple comfort food that’s easy to work into your dinner rotation.
- All you’ll need is a green vegetable on the side to turn this into a complete meal.
🛒 Ingredient Notes
![Old Fashioned Chicken and Rice (2) Old Fashioned Chicken and Rice (2)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-ingredients.jpg)
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- Butter – The butter is one of the main reasons this recipe is so comforting!
- Onion and celery – These aromatic vegetables impart their flavor throughout the chicken and rice. I prefer a yellow onion for this recipe, but please use whatever you happen to have in your pantry.
- Boneless, skinless chicken – Use all white meat, all dark, or a mixture according to your preference. In my opinion, it’s best with an equal mix of dark meat and boneless skinless chicken breasts.
- Chicken stock – The rice absorbs all the stock during the steaming, making it flavorful and fluffy. If you have homemade stock, it’s the best! Purchased stock also works great. You can also use low sodium chicken broth if you’re watching your salt intake.
- Rice– Rice adds its own heartiness and texture to the recipe. My favorite is basmati rice, butregular long grain white rice or brown rice both work equally well in this recipe.
- Salt and pepper – Always present in savory dishes to enhance the flavors.
- Parsley– Completely optional, but adds a pop of color and a bit of fresh flavor.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
WHAT PEOPLE ARE SAYING …
“This is by far the best chicken and rice recipe out there and I wouldn’t change a thing! Even my picky eaters love this.”
— Linda C.
🔪 How to Make One Pot Chicken and Rice
![Old Fashioned Chicken and Rice (3) Old Fashioned Chicken and Rice (3)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process1.jpg)
![Old Fashioned Chicken and Rice (4) Old Fashioned Chicken and Rice (4)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process2.jpg)
- Start by melting half a stick of butter (that’s 4 tablespoons) over medium heat in adeep sided skillet.
- When the butter has melted, add the diced celery and onion. Let it cook slowly, giving it a stir every once in a while until it has softened but hasn’t started to brown.
👉 PRO TIP: I use my chicken fryer for making this recipe. It’s about 10″ across and at least 3″ deep — the perfect size and shape. You could also use a Dutch oven or something like that. Just make sure it has a snug fitting lid.
![Old Fashioned Chicken and Rice (5) Old Fashioned Chicken and Rice (5)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process3.jpg)
![Old Fashioned Chicken and Rice (6) Old Fashioned Chicken and Rice (6)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process4.jpg)
![Old Fashioned Chicken and Rice (7) Old Fashioned Chicken and Rice (7)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process5.jpg)
- Add the chicken and cook, stirring frequently, until the chicken has stiffened and started to brown very slightly.
- Add the stock and stir in the uncooked rice.
- Add the salt, pepper, remaining butter, and parsley.
👉 PRO TIP: Don’t skimp on the ground black pepper! It’s very important to the flavor of this recipe.
![Old Fashioned Chicken and Rice (8) Old Fashioned Chicken and Rice (8)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process6.jpg)
![Old Fashioned Chicken and Rice (9) Old Fashioned Chicken and Rice (9)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-process7.jpg)
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pan, and cook 20 minutes or until the rice is tender.
When you’re ready to serve, use a fork to fluff the rice. Sprinkle a little additional chopped parsley over the top just to make it pretty :-)
I serve this as the main dish. Fresh green beans, broccoli casserole, or peas make an excellent accompaniment.
![Old Fashioned Chicken and Rice (10) Old Fashioned Chicken and Rice (10)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-spoon-shot.jpg)
❗ Recipe Tips
- Cut the chicken into similarly sized pieces so that it will cook evenly.
- The vegetables should be diced small and in evenly sized pieces.
- Check the cooking time for the type of rice you use in the recipe. I use basmati rice and the cooking time is 20 minutes. Brown rice (or other varieties) may require more or less time.
- Let the pan sit, covered and off the heat, for about 10 minutes at the end of cooking for fluffier rice.
🔀 Variations
- Instead of chicken, substitute beef tips or your favorite ground meat.
- Add diced carrots in with the onions and celery for a naturally sweet flavor.
- Substitute brown rice or quinoa instead of white rice.
- Use half butter and half olive oil if you like.
- If you’re a garlic lover, add a little (about 1/2 teaspoon) garlic powder or a couple of cloves garlic, finely minced, along with the vegetables.
- Add your favorite herbs and spices, such as thyme or rosemary, with the celery and onions for a delicious herbed flavor.
- Turn it into achicken and rice casserole— make the recipe through step 4, then stir in a can of cream of chicken soup, cream of celery soup, or cream of mushroom soup. Pour the mixture into a greased casserole dish. Cover tightly with aluminum foil and bake at 350 for 30 minutes or until the rice is done.
🍚 Storing and Freezing
- Storing: place cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Store in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
❓ Questions About Easy Chicken and Rice Recipe
Do you have any tips for making the recipe more flavorful?
It’s very important to use a nicely flavored stock. Homemade is always best, but there are some good retail brands available as well. Choose a “stock” instead of a “broth” for the best flavor and, to really bump up the taste, add a chicken bouillon cube.
Can I make this in the instant pot?
Yes, you can! Sauté the chicken and veggies right in the instant pot with butter. Add the rice and chicken broth and cook on manual high pressure for 5 minutes. Release the pressure after 10 minutes and fluff the rice with a fork. NOTE: The amount of broth needed depends on the type of grain used.
![Old Fashioned Chicken and Rice (11) Old Fashioned Chicken and Rice (11)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2019/07/Square1.jpg)
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Chicken and Rice
This old-fashioned Chicken and Rice with celery and onions is one of the world's most nearly perfect comfort food recipes. Your family will love it!
5 from 239 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Calories: 389kcal
Author: Lana Stuart
Ingredients
- 6 tablespoons butter divided
- 1 large onion diced
- 3 ribs celery diced
- 3 boneless skinless chicken thighs (or 2 breasts) cut into 1” pieces
- 3 cups chicken stock
- 1 ½ cups rice long grain white, basmati, or brown
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley optional
Instructions
In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
Add the onion and celery and cook until softened but not browned.
Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.
Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
Notes
- Cut the chicken into similarly sized pieces so that it will cook evenly.
- Check the cooking time for the type of rice you use in the recipe. Brown rice (or other varieties) may require more or less time.
- Let the pan sit, covered and off the heat, for about 10 minutes at the end of cooking for fluffier rice.
- Storing: place cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Nutrition Information
Serving 1 | Calories 389kcal | Carbohydrates 43g | Protein 18g | Fat 15g | Saturated Fat 8g | Trans Fat 1g | Cholesterol 87mg | Sodium 1102mg | Potassium 365mg | Fiber 1g | Sugar 3g | Vitamin A 491IU | Vitamin C 3mg | Calcium 34mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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![Old Fashioned Chicken and Rice (17) Old Fashioned Chicken and Rice (17)](https://i0.wp.com/www.lanascooking.com/wp-content/uploads/2021/04/chicken-and-rice-1200-feature.jpg)
— This post was originally published on April 12, 2013. It has been updated with new photos and additional information.
Lana Stuart
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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