Stovetop Chicken and Rice has always been my secret weapon on those crazy-busy weeknights when everyone’s hungry and patience is running thin. I can’t tell you how many times Mom whipped this up while dodging homework questions, baseball cleats scattered in the kitchen, and the endless “What’s for dinner?” chorus.
There’s just something magical about a simple, one-pot meal that brings calm to the chaos. Tender chicken, fluffy rice, and a savory sauce that makes it all sing—this dish is the comfort food my family never tires of.
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- Stovetop Chicken and Rice
- Ingredients you’ll need
- Step-by-step instructions
- Join the YouTube channel
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Tips to make great chicken and rice
- Easy variations to try
- How to store leftovers
- Repurpose your leftovers
- More recipes you’ll love
- What to serve with stovetop chicken and rice
- Stovetop Chicken and Rice
Stovetop Chicken and Rice
Making it entirely on the stovetop is perfect for those days when turning on the oven feels like too much effort. Trust me, this recipe is a lifesaver!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Boneless skinlesschicken thighs or boneless skinless chicken breasts.
- Chicken seasoning - hands down the most flavorful poultry seasoning.
- Fresh thyme, peas, red pepper flakes, parsley and lemon are all optional but it's what makes this meal extra special. I wouldn't skip any of them.
Step-by-step instructions
This is an overview; for detailed instructions, scroll down to the bottom!
#1 Season & sear chicken.
#2 Saute onions, garlic aromatics & rice.
#3 Add chicken stock to rice.
#4 Nestle chicken into the sauce.
#5 Finish with fresh peas and a squeeze of lemon.
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Essential tools for this recipe
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Frequently asked questions (FAQ’s)
Absolutely! You can easily swap chicken thighs for boneless, skinless chicken breasts if that's what you have on hand or prefer. Just keep in mind that chicken breasts cook a little faster, so be sure to check for doneness sooner to avoid overcooking.
Yes, this dish is perfect for meal prep! You can cook it earlier in the day or even the night before. Store it in an airtight container in the refrigerator, and simply reheat it when you are ready to serve.
While this recipe calls for long grain white rice, you can use any type of rice you have on hand. Just keep in mind that different types of rice may require different cooking times and liquid ratios, so adjust accordingly.
Tips to make great chicken and rice
Getting a nice sear on the outside of the chicken thighs gives this recipe a nice punch of flavor. So, make sure that your skillet and oil are hot when you add the chicken, so that you get a nice crust on the exterior.
- Rinse the rice! This will help remove any excess starch and prevent the rice from becoming too sticky. Just run cold water over the rice in a fine-mesh strainer until the water runs clear.
- If you are adding extra vegetables, you may want to saute them first until they are tender so that you don't have raw or crunchy vegetables in your skillet meal
Easy variations to try
Turn this into a cheesy chicken and rice by adding a tablespoon of ranch dressing mix. Stir in a cup of shredded cheddar cheese at the end and finish with a sprinkle of parmesan for extra creaminess!
A TexMex skillet meal is always a hit. Use a can of rotel for a spicy kick. Adding a can of black beans will taste amazing and help stretch your meal. Finish by topping with shredded pepper jack cheese and some crushed tortilla chips. YUM!
Garlic butter chicken would be amazing! Double the garlic and add a splash of white wine - delish! Finishing with a sprinkle of parsley and be sure to garnish with chopped parsley. Everyone will be asking for the recipe! 👩🍳
How to store leftovers
Refrigerate - Got leftovers? Transfer leftovers into an airtight container in the fridge. It will keep in the fridge for 2-3 days.
Freeze - You can also freeze the leftovers of this dish! Place them in a freezer-safe container, and they will last for up to 3 months. Just be sure to thaw and reheat thoroughly before serving.
Reheating - To reheat leftovers, simply place them in a microwave-safe dish and heat for 1-2 minutes or until heated through. You can also reheat on the stovetop by adding a little bit of water or broth to prevent the rice from drying out.
Repurpose your leftovers
Want to get creative with your leftovers? I've got some great ideas for you! The leftovers make great rice bowls with your favorite taco toppings for a simple meal.
You could also try adding the leftovers to a wrap or quesadilla for a tasty lunch. And if all else fails, just reheat and enjoy as is! 😋
More recipes you’ll love
Love chicken and rice? So do we! Some of our favorite chicken and rice recipes are this French Onion Chicken Rice Casserole, Chicken Broccoli Rice Casserole, or this No Peak Chicken Casserole. All three of these are always picky eater-approved!
What to serve with stovetop chicken and rice
Drawing a blank on what to pair with this hearty dish? Have no fear; these delicious dishes pair beautifully and will make your meal extra special.
When it comes to stove top meals, there are so many different options. What is your favorite stove top meal to make on a busy night? Let's help each other come up with new ideas!
Stovetop Chicken and Rice
Equipment
- 1 Large skillet
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 6 boneless chicken thighs
- 3 ½ teaspoons chicken seasoning*
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 cup long-grain white rice rinsed and drained
- 2 cups chicken broth
- 1 tablespoon tomato paste
- ½ cup frozen peas optional
- 1 tablespoon fresh thyme leaves (substitute with 1 teaspoon dried thyme)
- ¼ teaspoon red pepper flakes optional, for a bit of heat
- 2 tablespoons fresh parsley chopped (for garnish)
- Lemon wedges optional, for serving
Instructions
- Season both sides with the chicken seasoning.
- Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
- In the same pan, add the diced onion. Cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the rinsed rice to the pan with the tomato sauce, minced thyme and red pepper flakes. Stir to coat it with the oil and onion mixture. Let it toast for 1-2 minutes for a nutty aroma.
- Pour in the chicken, stirring to combine. Nestle the chicken thighs on top of the rice.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (165°F internal temperature).
- Remove from heat and sprinkle the frozen peas over the chicken and rice. Replace the lid and let stand for 10 minutes. Finish with garnish - squeeze the juice of ½ lemon over the dish and sprinkle with minced parsley. Serve and enjoy!
Notes
- For a little cheesy goodness, top with a sprinkle of grated Parmesan cheese before serving.
- Adding a pinch of saffron with the tomato paste adds the most amazing flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth.
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