Chicken And Rice Recipes

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is kind of a mash-up of two of my other favorite recipes, Cajun Sausage and Rice and Mushroom Rice, and it’s definitely moving to the top of my list of favorites. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

I highly suggest sticking to chicken thighs for this recipe because chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), and the fattier chicken thighs make the dish nice and rich. It can be done, but it definitely won’t be as juicy or tender as chicken thighs. And whichever you use, make sure it’s boneless because bone-in chicken needs more time to cook and may not cook through by the time the rice is finished.

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

15-Minute Chicken & Rice Dinner

Here it is, your perfect busy day dinner recipe! 15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish. It also uses ingredients you usually have on hand, so there’s no need to make a late grocery run! Start by browning some chicken breasts, then add condensed cream of chicken soup, water, instant rice and broccoli to the skillet. Just make sure you’re using instant rice so it cooks quickly! You can even use instant brown rice- see the tip below for how. This 15-Minute Chicken & Rice Dinner recipe is so quick and easy, no one will even have time to ask, What’s for dinner?

Prep: 5min

Total: 15min

Yield: 4 servings

Serving Size: servings

Nutrition Facts: servingSize servings, calories 454cal, Carbohydrate 0.64g, Cholesterol 2.5g, Fat 110, Fiber 62mcg, Protein 33.1mg, Saturated Fat 12.2g, Sodium 0.1g

Ingredients:

• 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
• 1 tablespoon vegetable oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
• 2 cups fresh or frozen broccoli florets (about 6 ounces)

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Season the chicken with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heatthe oil in a 12-inchskillet over medium-high heat’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken)’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the chicken from the skillet’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the soup, water and paprika in the skillet andheat to a boil’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in the rice and broccoli’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Reduce the heat to low’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Return the chicken to the skillet’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the chicken with additional paprika’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover and cook for 5 minutes or until the chicken is done and the rice is tender’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season to taste before serving’}]

One Pot Chicken and Rice

One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistable gluten free dinner recipe again and again.

Yield: serves 6

Ingredients:

• 4 – 6 Tablespoons butter, divided
• 1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
• homemade seasoned salt and pepper (see notes)
• 2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
• 1 Tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 Tablespoons dried parsley flakes
• 8 cups gluten free chicken stock
• 2 small chicken breasts (14oz), cut into bite-sized pieces

Instruction:

1. Melt 2 Tablespoons butter in a soup pot over medium heat. Add carrots, season with seasoned salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, dried onions and dried garlic then stir to coat in butter and saute for 1 minute. Add dried parsley and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 10 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turn heat up slightly to bring back up to a bubble, then turn back down to medium-low and continue to simmer until chicken is cooked through and rice is al dente, 12-15 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 – 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools.
5. Leave a comment and star rating if you loved the recipe! Thank you for considering!

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 421 kcal, Carbohydrate 42 g, Protein 31 g, Fat 13 g, Sodium 688 mg, Fiber 2 g

Ingredients:

• 2 tsp paprika ($0.20)
• 1 tsp dried oregano ($0.10)
• 1 tsp dried thyme ($0.10)
• 1/2 tsp garlic powder ($0.05)
• 1/2 tsp onion powder ($0.05)
• 1/4 tsp salt ($0.02)
• 1/4 tsp pepper ($0.02)
• 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) ($4.23)
• 2 Tbsp cooking oil, divided ($0.08)
• 1 yellow onion, diced ($0.32)
• 1 cup long-grain white rice (uncooked) ($0.32)
• 1.75 cups vegetable broth ($0.23)
• 1 Tbsp chopped parsley (optional garnish) ($0.10)

Instruction:

1. Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
2. Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
3. Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
4. Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
5. Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
6. Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
7. Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
8. Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

One Pan Creamy Chicken and Rice Recipe – Laura Vitale