Old Fashioned Chicken and Rice (2024)

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❤️ 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

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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.

🔪 How to Make One Pot Chicken and Rice

1. Start by melting half a stick of butter (that’s 4 tablespoons) over medium heat in adeep sided skillet.
2. 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.

3. Add the chicken and cook, stirring frequently, until the chicken has stiffened and started to brown very slightly.
4. Add the stock and stir in the uncooked rice.
5. 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.

6. Bring the mixture to a boil, then reduce the heat to low.
7. 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.

❗ 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

📖 Recipe

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