Chicken and Rice is the kind of comforting, one-pot meal that never goes out of style. It’s warm, hearty, and full of classic flavors that come together easily with just a few fresh ingredients and pantry staples. This version uses jasmine or basmati rice, which gives the dish a soft, aromatic base that pairs beautifully with the lightly seasoned chicken and sautéed vegetables.
What makes this dish special is how it slowly simmers, allowing the rice to absorb the rich chicken broth and the flavors of the garlic, herbs, and vegetables. Everything cooks in one pot, meaning minimal cleanup and maximum flavor. It’s perfect for a weeknight dinner but also satisfying enough to serve to guests with a side of crusty bread or a simple green salad.
Why You’ll Love This Recipe
• Easy one-pot meal with minimal cleanup
• Loaded with flavor from fresh herbs and vegetables
• Perfect for leftovers and meal prepping
Ingredients
1 tablespoon olive oil
2 tablespoons unsalted butter
1½ lb boneless skinless chicken breast, cut into bite-size pieces
⅕ teaspoon paprika
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 medium yellow onion, chopped
2 ribs celery, chopped
3 large carrots, peeled and chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon marjoram
2 cups jasmine or basmati rice, uncooked
4½ cups chicken broth
Kosher salt and fresh ground black pepper, to taste
Chopped fresh thyme or rosemary (for garnish)
Instructions
Step 1: Brown the Chicken
Heat olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium heat.
While the pan heats, season the chicken pieces with paprika, kosher salt, and black pepper.
Add the chicken to the hot skillet and brown on both sides. This step locks in flavor.
Once browned, remove the chicken and transfer to a plate. Cover loosely to keep warm.
Step 2: Cook the Vegetables
Add the remaining 1 tablespoon of butter to the skillet.
Add the chopped onion, celery, and carrots.
Cook for 5–6 minutes or until the onions and celery are softened. Stir occasionally to avoid browning too quickly.
Step 3: Toast the Rice and Spices
Reduce the heat to low.
Add minced garlic, dried thyme, crushed rosemary, marjoram, and the uncooked jasmine rice.
Stir constantly for 1–2 minutes to lightly toast the rice and release the aroma of the herbs.
Step 4: Add the Broth and Simmer
Pour in the chicken broth and stir to combine all ingredients evenly.
Increase the heat and bring the mixture to a gentle boil.
Once boiling, reduce heat to low and return the browned chicken (with its juices) to the pot.
Cover with a tight-fitting lid and let it simmer for 20 minutes—resist the urge to lift the lid.
Step 5: Let It Rest
After simmering, remove the pot from heat.
Let it sit, covered, for another 5 minutes. This allows the rice to steam and fully absorb the flavors.
Step 6: Fluff and Garnish
Use a fork to fluff the rice, separating the grains and mixing everything evenly.
Sprinkle with chopped fresh thyme or rosemary for a fragrant finish.
Tips for Success
• Use high-quality broth for the best flavor
• Don’t skip toasting the rice—it adds depth
• Letting the dish sit before fluffing helps avoid mushy rice
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze for up to 2 months and thaw overnight in the fridge before reheating
Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the rice
