12 Chicken Recipes With Rice

There’s something truly magical about the combination of chicken and rice.

These ingredients come together in so many delightful ways, each recipe bringing its own unique twist to the table.

From a cozy chicken rice casserole that’s perfect for chilly evenings to the vibrant flavors of teriyaki chicken served over fluffy rice, there’s a dish for every craving.

And let’s not forget the spicy kick of chicken fried rice that adds a fun twist to weeknight dinners!

Join me as we explore 12 mouthwatering chicken recipes with rice that are sure to inspire your next meal.

Creamy Chicken Rice Casserole

Creamy Chicken Rice Casserole is a comforting and hearty dish that combines tender chicken, fluffy rice, and a rich, creamy sauce all baked to perfection. This dish is perfect for family dinners or gatherings, providing a satisfying meal that’s both easy to prepare and delicious. The combination of savory chicken and rice with a touch of creaminess guarantees a delightful experience for everyone at the table.

This casserole isn’t only tasty but also versatile, allowing you to customize it with your favorite vegetables or spices. It’s a great way to use leftover chicken or rice, making it a practical choice for busy weeknights. The ingredients meld together perfectly in the oven, resulting in a warm, creamy dish that will have everyone coming back for seconds.

Ingredients for 4-6 servings:

• 2 cups cooked chicken, shredded or cubed
• 1 cup uncooked white rice
• 2 ½ cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons butter
• 1 cup breadcrumbs (optional for topping)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to make sure it’s ready for baking.
2. Cook the Rice: In a medium saucepan, combine the uncooked rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
3. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes. Stir in the heavy cream, salt, pepper, and dried thyme. Let the mixture simmer gently for 3-4 minutes.
4. Combine Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed onion and garlic mixture, shredded cheddar cheese, and the frozen peas and carrots. Mix until all ingredients are well incorporated.
5. Assemble the Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Spread it evenly and, if desired, sprinkle breadcrumbs on top for an added crunch.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
7. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy chicken rice casserole warm.

Extra Tips:

For an even richer flavor, consider adding a splash of white wine to the sauce while it simmers. If you prefer a bit of heat, a pinch of cayenne pepper can add a subtle kick to the dish.

Feel free to substitute or add other vegetables like mushrooms or bell peppers for variety. To save time, rotisserie chicken can be used instead of cooking chicken from scratch. This recipe can easily be doubled for larger gatherings, and leftovers can be stored in the refrigerator for up to three days.

Teriyaki Chicken and Rice

Teriyaki Chicken and Rice is a delightful fusion of sweet and savory flavors, offering a satisfying and well-balanced meal that’s perfect for any occasion. This dish combines tender chicken pieces glazed in a rich teriyaki sauce with perfectly cooked rice, creating a harmonious blend of taste and texture.

Whether you’re preparing a weeknight dinner for the family or hosting a casual get-together with friends, this recipe is sure to impress and satisfy. With minimal prep time and a quick cook time, Teriyaki Chicken and Rice is an easy-to-make dish that doesn’t compromise on flavor.

The key to a successful Teriyaki Chicken and Rice dish lies in the quality of ingredients and the careful balance of flavors in the sauce. The homemade teriyaki sauce is made from a combination of soy sauce, mirin, sake, and sugar, which results in a glossy and flavorful coating for the chicken.

Paired with fluffy white rice, this dish is both comforting and indulgent. Follow the steps below to create this delicious meal, perfect for serving 4-6 people.

Ingredients for 4-6 Servings:

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 cups of jasmine or basmati rice
• 2 tablespoons vegetable oil
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup granulated sugar
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup chopped green onions (for garnish)
• Sesame seeds (optional, for garnish)

Cooking Instructions:

1. Prepare the Rice: Begin by rinsing the rice under cold water until the water runs clear. This helps remove excess starch, guaranteeing fluffy rice. Cook the rice according to the package instructions or in a rice cooker, and set aside once done.
2. Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, ginger, and garlic. Stir to mix and bring the mixture to a gentle simmer over medium heat. Let it simmer for about 5-7 minutes until slightly thickened, stirring occasionally.
3. Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Slowly add this slurry to the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency. Remove from heat and set aside.
4. Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for about 5-6 minutes on each side, or until fully cooked and golden brown. Use a meat thermometer to verify the internal temperature reaches 165°F (75°C).
5. Combine Chicken and Sauce: Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet. Toss the chicken pieces in the sauce to coat them evenly. Allow the chicken to simmer in the sauce for an additional 2-3 minutes, absorbing the flavors.
6. Serve: Serve the teriyaki chicken over the cooked rice, garnished with chopped green onions and sesame seeds, if using. Enjoy this delicious meal hot, accompanied by your favorite steamed vegetables or salad.

Extra Tips:

When preparing Teriyaki Chicken and Rice, using fresh ginger and garlic enhances the flavor profile of the dish considerably. If possible, marinate the chicken in a small amount of the teriyaki sauce for about 30 minutes before cooking to infuse even more flavor.

For added texture, you may also include vegetables like bell peppers or broccoli in the dish, sautéing them before adding the chicken. Finally, adjust the sugar in the sauce to your taste preference if you prefer a less sweet teriyaki flavor.

Chicken Fried Rice

Chicken Fried Rice is a delightful dish that combines the savory flavors of chicken with the aromatic and slightly nutty taste of fried rice. This dish isn’t only a perfect way to use leftover rice but also offers a quick, satisfying meal that can be whipped up in under 30 minutes.

The combination of tender chicken pieces, scrambled eggs, and mixed vegetables tossed with rice, soy sauce, and a touch of sesame oil creates a harmonious balance of flavors that are sure to please anyone at the dining table.

The versatility of Chicken Fried Rice allows you to customize it to your taste by adding your favorite vegetables or adjusting the seasoning to your preference. Whether you’re serving it as a main course or a side dish, this recipe is ideal for both busy weeknights and lazy weekends.

Furthermore, its adaptability makes it a great choice for those who enjoy experimenting with ingredients they’ve on hand. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients (serving size: 4-6 people):

• 3 cups cooked jasmine or basmati rice (preferably cold)
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breast, diced
• 3 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 4 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare Ingredients: Begin by verifying all ingredients are prepped and ready. Dice the chicken breast into small, bite-sized pieces. Beat the eggs in a small bowl and chop the green onions.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken to the skillet. Season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Scramble the Eggs: In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them until fully cooked. Once done, remove the scrambled eggs from the skillet and set aside with the chicken.
4. Cook Vegetables: Add the peas and carrots to the same skillet. Stir-fry for 2-3 minutes until they’re tender.
5. Combine Ingredients: Add the cold rice to the skillet, breaking up any clumps. Return the chicken and scrambled eggs to the pan. Stir everything together, verifying the rice is evenly mixed with the other ingredients.
6. Season the Rice: Add the soy sauce, oyster sauce (if using), and sesame oil to the skillet. Stir well, verifying the rice is evenly coated in the sauces. Continue to stir-fry for an additional 2-3 minutes to allow the flavors to meld.
7. Finish with Green Onions: Add the chopped green onions to the skillet. Stir once more to combine. Taste and adjust seasoning with salt and pepper if needed.
8. Serve: Transfer the Chicken Fried Rice to a serving dish and enjoy while hot.

Extra Tips:

For the best texture, use day-old rice as it helps prevent the dish from becoming mushy. If you don’t have leftover rice, cook fresh rice and spread it out on a baking sheet to cool and dry out slightly before using.

Feel free to customize the dish by adding other vegetables like bell peppers or corn, or even a splash of chili oil for some heat. Additionally, using a well-seasoned wok or non-stick skillet can help prevent sticking and verify even cooking.

Lemon Herb Chicken Rice

Lemon Herb Chicken Rice is a delightful and invigorating dish that combines the tangy brightness of lemon with aromatic herbs, creating a mouthwatering experience that’s perfect for any meal. This dish isn’t only flavorful but also straightforward to prepare, making it an ideal choice for both weeknight dinners and special occasions.

The combination of tender chicken, fluffy rice, and fresh herbs guarantees that this meal is both satisfying and nutritious. This recipe is designed to serve 4-6 people, making it suitable for family gatherings or a small dinner party. The harmonious blend of lemon, garlic, and herbs infuses the chicken and rice with a delightful zest, while the cooking process allows all the flavors to meld beautifully.

Follow the steps below to create this delicious Lemon Herb Chicken Rice and impress your guests with your culinary skills.

Ingredients (serves 4-6):

• 4 boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 3 cloves garlic, minced
• 1 small onion, finely chopped

Cooking Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant, being careful not to let them burn.
3. Prepare the Rice: Add the rice to the skillet, stirring it with the onion and garlic mixture. Allow it to toast slightly for about 2 minutes, which will enhance the flavor and texture.
4. Combine Ingredients: Pour in the chicken broth and lemon juice, bringing the mixture to a gentle boil. Stir in the lemon zest, thyme leaves, and half of the chopped parsley.
5. Cook the Rice: Reduce the heat to low, cover the skillet with a lid, and let the rice simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
6. Add the Chicken: Once the rice is ready, return the cooked chicken breasts to the skillet, nestling them into the rice. Cover again and allow the chicken to heat through for about 5 minutes.
7. Finish and Serve: Once heated, remove the skillet from the heat and sprinkle the remaining parsley over the dish. Serve the Lemon Herb Chicken Rice warm, garnished with additional lemon slices if desired.

Extra Tips:

To guarantee the chicken stays juicy, avoid overcooking it by checking for doneness at the minimum cooking time. Using freshly squeezed lemon juice and fresh herbs can greatly elevate the dish’s flavor profile.

If you prefer a spicier kick, consider adding a pinch of crushed red pepper flakes along with the herbs. For an extra layer of flavor, you can also marinate the chicken in lemon juice, olive oil, and herbs for at least 30 minutes before cooking.

Chicken and Rice Pilaf

Chicken and Rice Pilaf is a delightful and aromatic dish that combines tender pieces of chicken with fluffy, seasoned rice. This dish is a staple in many cuisines around the world, known for its simplicity and comforting flavors. The pilaf method involves lightly toasting the rice before simmering it with broth and spices, resulting in a dish that’s both flavorful and satisfying.

Chicken adds a hearty protein component, making it a complete meal that’s perfect for family gatherings or a cozy dinner at home. This recipe for Chicken and Rice Pilaf serves 4-6 people and is a perfect balance of savory spices and wholesome ingredients.

The dish is made by browning chicken pieces to lock in their juices and flavor, then cooking them together with rice and a medley of spices and aromatics such as onions, garlic, and herbs. The result is a beautifully fragrant and deliciously comforting meal that’s sure to please everyone at the table.

Ingredients:

• 1 1/2 pounds chicken thighs or breasts, skinless and boneless
• 2 cups long-grain white rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 1/2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 bay leaf
• 1/2 cup frozen peas (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

Cooking Instructions:

1. Prepare the Chicken: Cut the chicken into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces to the pan and cook until they’re browned on all sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
2. Sauté Aromatics: In the same pan, add the remaining tablespoon of olive oil and butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Toast the Rice: Add the rice to the pan with the onions and garlic. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the rice is lightly toasted and starts to turn golden.
4. Add Spices and Broth: Stir in the cumin, coriander, turmeric, cinnamon, and bay leaf. Pour in the chicken broth, and bring the mixture to a boil.
5. Simmer the Pilaf: Return the browned chicken pieces to the pan, reduce the heat to low, and cover the pan. Let the pilaf simmer gently for about 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Add Peas and Finish: If using, add the frozen peas to the pilaf during the final 5 minutes of cooking. Once the rice is cooked, remove the pan from heat, and let it sit, covered, for another 5 minutes to allow the flavors to meld.
7. Garnish and Serve: Fluff the rice gently with a fork, remove the bay leaf, and stir in the chopped parsley. Adjust seasoning with salt and pepper to taste. Serve the Chicken and Rice Pilaf warm.

Extra Tips:

When cooking Chicken and Rice Pilaf, it’s important to use a heavy-bottomed pan to guarantee even cooking and to prevent the rice from sticking to the bottom.

For added flavor, you can deglaze the pan with a splash of white wine after browning the chicken. Additionally, using homemade chicken broth can enhance the depth of flavor in the dish.

If you prefer a spicier pilaf, consider adding a pinch of cayenne pepper or red pepper flakes. Ultimately, allow the pilaf to rest after cooking to guarantee the rice absorbs all the flavors and to achieve a perfect texture.

Spicy Chicken Rice Bowl

Spicy Chicken Rice Bowl is a delicious and flavorful dish that combines tender chicken pieces, aromatic spices, and fluffy rice, all coming together in a single bowl. This dish is perfect for those who enjoy a bit of heat in their meals and appreciate the convenience of a one-bowl meal. The combination of spices not only enhances the taste but also offers a delightful aroma that fills the kitchen as you cook.

Whether you’re preparing it for a family dinner or a casual get-together with friends, this Spicy Chicken Rice Bowl is sure to impress. The secret to this dish lies in its perfect balance of spices and the tenderness of the chicken, which is marinated to absorb all the flavors.

The rice, cooked to perfection, acts as the ideal base, soaking up the juices from the chicken and spices, making every bite a burst of flavor. This recipe is designed to serve 4-6 people, guaranteeing that everyone gets a generous portion of this tasty dish. It’s a quick and satisfying meal that can be enjoyed any night of the week.

Ingredients (Serves 4-6):

• 2 cups basmati rice
• 1.5 lbs chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• Salt to taste
• 3 cups chicken broth
• 1 cup frozen peas
• 2 green onions, sliced for garnish
• Fresh cilantro, chopped for garnish

Instructions:

1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. In a medium pot, bring 3 cups of chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy. Set aside.
2. Marinate the Chicken: In a large bowl, combine the chicken pieces with soy sauce, sriracha sauce, chili powder, cumin, paprika, turmeric, black pepper, and a pinch of salt. Mix well to guarantee the chicken is evenly coated. Allow it to marinate for at least 15 minutes to absorb the flavors.
3. Cook the Chicken and Vegetables: In a large skillet or wok, heat olive oil over medium-high heat. Add the marinated chicken pieces and cook until they’re browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Sauté the Aromatics: In the same skillet, add the chopped onion, minced garlic, and ginger. Sauté for about 3 minutes until the onion becomes translucent and fragrant.
5. Add the Vegetables: Add the sliced red bell pepper to the skillet and cook for another 2 minutes until slightly softened. Stir in the frozen peas and cook for an additional minute.
6. Combine All Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked rice and gently stir to combine everything thoroughly. Cook for another 3-4 minutes, allowing the flavors to meld together.
7. Garnish and Serve: Remove the skillet from the heat and garnish the Spicy Chicken Rice Bowl with sliced green onions and chopped cilantro. Serve hot and enjoy!

Extra Tips: For an extra kick, you can add more sriracha sauce or a pinch of cayenne pepper to the marinade. If you prefer a milder dish, reduce the amount of chili powder and sriracha.

This dish is also versatile, allowing you to substitute or add vegetables such as carrots or broccoli. Make sure not to overcook the chicken to keep it tender and juicy. Cooking the rice separately guarantees it remains fluffy and doesn’t become mushy when combined with the other ingredients.

Chicken Paella

Chicken Paella is a delicious and flavorful Spanish dish that brings together the warmth of saffron-infused rice with tender pieces of chicken. Originating from the Valencia region, this one-pan meal is traditionally cooked in a wide, shallow paella pan over an open flame. This vibrant dish is perfect for gatherings, as it not only pleases the palate but also makes for a visually stunning centerpiece.

This Chicken Paella recipe is designed to serve 4-6 people and incorporates a variety of ingredients to create a symphony of flavors. The combination of chicken, rice, vegetables, and spices creates a rich, satisfying dish that will transport your taste buds straight to Spain. While it may seem like a complex dish, with a bit of patience and attention to detail, you can master the art of making this classic Spanish meal.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken thighs, skinless and boneless, cut into bite-sized pieces
• Salt and pepper to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup green peas
• 2 cups Arborio rice or Spanish Bomba rice
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides but not cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. Sauté the Vegetables: In the same pan, add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant. Stir frequently to prevent burning.
3. Toast the Rice: Add the rice to the pan with the vegetables and stir well to coat the grains in the oil and vegetables. Cook for about 2 minutes until the rice is slightly translucent.
4. Add the Broth and Spices: Pour in the chicken broth and add the saffron threads, smoked paprika, and diced tomatoes. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
5. Cook the Paella: Return the browned chicken to the pan, distributing it evenly over the rice. Add the green beans and peas. Don’t stir the rice from this point on. Cook uncovered for about 20-25 minutes until the rice is cooked and has absorbed the liquid. The rice at the bottom of the pan should form a crispy layer called socarrat.
6. Finish and Serve: Remove the pan from heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes. Garnish with chopped parsley and lemon wedges before serving.

Extra Tips: To achieve the perfect socarrat, the crispy layer of rice at the bottom of the pan, guarantee the paella cooks undisturbed during the final stages. If you notice that the rice isn’t cooking evenly, rotate the pan occasionally to distribute heat more evenly.

Using a well-seasoned paella pan or a heavy-bottomed skillet can also help distribute heat evenly and prevent sticking. Remember not to stir the rice once the liquid is added; this allows the rice to cook beautifully and develop its characteristic texture.

Chicken and Rice Soup

Chicken and Rice Soup is a comforting and hearty dish that’s perfect for any time of the year, especially during the colder months. This classic recipe combines tender pieces of chicken with aromatic vegetables and fluffy rice, all simmered together in a flavorful broth. It’s a delicious way to use up leftover chicken and is sure to warm you from the inside out.

This soup isn’t only filling but also incredibly easy to make, making it a great choice for a weeknight dinner. With just a few simple ingredients, you can have a satisfying meal that the whole family will love. Whether you’re feeling under the weather or just want a nourishing dish, Chicken and Rice Soup is a go-to recipe that’s both delicious and wholesome.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 2 tablespoons lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.
2. Add Garlic and Seasoning: Stir in the minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for an additional 1 minute to allow the spices to become fragrant.
3. Add Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the long-grain white rice. Lower the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the rice is tender.
4. Incorporate Chicken and Peas: Add the shredded cooked chicken and frozen peas to the pot. Stir well and continue to cook for another 5 minutes, until the chicken is heated through and the peas are cooked.
5. Finish with Lemon Juice: Stir in the lemon juice for a bright, fresh flavor. Taste and adjust the seasoning with more salt or pepper if needed.
6. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for an added touch of freshness and color.

Extra Tips:

When making Chicken and Rice Soup, consider using homemade chicken broth for an even richer flavor. If you find the soup too thick, you can add more broth or water to reach your desired consistency.

For a creamier version, stir in a splash of cream or a dollop of sour cream before serving. Remember that the rice will continue to absorb liquid as it sits, so you may need to add more broth when reheating leftovers.

Enjoy your warming bowl of soup with crusty bread for a complete meal.

Baked Chicken and Rice

Baked Chicken and Rice is a comforting and hearty dish that combines succulent, tender chicken with fluffy, flavorful rice, all cooked together in the oven for an easy and satisfying meal. This dish is perfect for a busy weeknight dinner or a relaxing weekend gathering with family and friends. The chicken absorbs the rich flavors of the seasonings and broth, while the rice becomes infused with the delicious juices from the chicken, creating a harmonious blend of taste and texture.

This recipe allows for plenty of customization, whether you prefer adding your favorite vegetables or spices to the mix. It’s a versatile dish that can be adapted to suit your taste preferences or to make use of ingredients you have on hand. Whether you’re a seasoned cook or a beginner in the kitchen, Baked Chicken and Rice is a fail-proof recipe that delivers a delicious and satisfying meal every time.

Ingredients (For 4-6 servings):

• 6 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). In a large ovenproof skillet or baking dish, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
2. Season the Chicken: While the onions are cooking, season the chicken thighs with salt, pepper, paprika, thyme, and oregano. Make sure to rub the seasonings evenly over the chicken to guarantee maximum flavor.
3. Brown the Chicken: Increase the heat to medium-high and place the seasoned chicken thighs, skin-side down, into the skillet. Sear them for about 5-6 minutes on each side until the skin is golden brown and crispy. Remove the chicken from the skillet and set it aside.
4. Cook the Rice: Add the rice to the skillet, stirring it into the onion and garlic mixture. Cook for 1-2 minutes until the rice is well-coated with oil and slightly toasted.
5. Combine All Ingredients: Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the frozen peas and mix well. Nestle the browned chicken thighs on top of the rice, skin-side up.
6. Bake the Dish: Cover the skillet or baking dish with a lid or aluminum foil and place it in the preheated oven. Bake for 30 minutes, then uncover and continue baking for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
7. Garnish and Serve: Remove the dish from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley for a burst of color and flavor. Serve hot and enjoy!

Extra Tips:

When preparing Baked Chicken and Rice, try to use chicken thighs for their richer flavor and juiciness compared to chicken breasts. For added depth of flavor, you can deglaze the pan with a splash of white wine before adding the rice.

Additionally, feel free to incorporate other vegetables such as carrots or bell peppers to enhance the dish’s nutritional value and taste. Remember to adjust the seasoning to your liking, and don’t be afraid to experiment with different herbs and spices to make the dish your own.

Coconut Curry Chicken Rice

Coconut Curry Chicken Rice is a delightful and aromatic dish that combines the rich flavors of coconut milk, aromatic spices, and tender chicken with fluffy rice. This dish is perfect for a cozy family dinner or a special gathering with friends.

The creamy coconut sauce infused with curry spices creates a wonderful harmony with the succulent chicken pieces, while the rice soaks up all the delicious flavors, making each bite a burst of taste and texture. It’s a dish that not only satisfies hunger but also pleases the senses with its vibrant colors and enticing aroma.

This recipe is designed to serve 4-6 people, providing a generous portion that can be enjoyed as a main course. The preparation involves marinating the chicken to infuse it with flavors, then cooking it to perfection with a blend of spices, coconut milk, and rice.

The result is a comforting and satisfying dish that can quickly become a family favorite. Even if you’re new to cooking, the step-by-step instructions will guide you through the process, guaranteeing a successful and delicious outcome every time.

Ingredients for Coconut Curry Chicken Rice:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups Basmati rice
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped for garnish

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with curry powder, turmeric, cumin, and coriander. Add salt and pepper to taste. Mix well to guarantee the chicken is coated evenly. Allow it to marinate for at least 30 minutes in the refrigerator to absorb the spices.
2. Prepare the Rice Base: Rinse the Basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
4. Cook the Chicken: Add the marinated chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
5. Add Liquids and Simmer: Pour in the coconut milk and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
6. Incorporate the Rice: Add the rinsed Basmati rice to the pot, stirring to guarantee it’s evenly distributed. Cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook for about 15-20 minutes until the rice is cooked and has absorbed the liquid.
7. Serve and Garnish: Once the rice is cooked and fluffy, remove the pot from heat. Let it sit covered for another 5 minutes. Fluff the rice with a fork and garnish with freshly chopped cilantro before serving.

Extra Tips:

For an added depth of flavor, consider toasting the spices in the oil before adding the chicken. This will release their oils and enhance their aroma.

If you prefer a spicier dish, feel free to add a diced chili or a pinch of cayenne pepper to the chicken marinade. Always taste the dish before serving to adjust the seasoning to your preference.

If the rice seems too dry during cooking, add a bit more chicken broth to keep it moist. Enjoy your Coconut Curry Chicken Rice with a side of naan or a simple green salad for a complete meal.

Chicken and Rice Stir Fry

Chicken and rice stir fry is a delightful dish that combines tender chicken pieces with vibrant vegetables and fluffy rice, all tossed in a savory sauce. This dish isn’t only delicious but also quick to prepare, making it perfect for busy weeknights. The combination of protein-rich chicken and fiber-packed vegetables alongside rice provides a balanced meal that’s satisfying and nourishing.

Its versatility allows you to customize the vegetables and sauce to suit your preferences, guaranteeing that it can be adjusted to please every palate at the table.

The origins of stir fry can be traced back to Chinese cuisine, where it became popular due to its quick cooking method that retains the nutrients and flavors of the ingredients. In this chicken and rice stir fry recipe, you’ll learn how to achieve a perfect balance of flavors and textures by properly preparing each component.

The key to a successful stir fry is in the preparation, so be certain to have all your ingredients ready before you begin cooking. This recipe serves 4-6 people, making it perfect for family dinners or small gatherings.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups cooked white or brown rice
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• 2 green onions, sliced
• Sesame seeds for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken breasts into bite-sized pieces. Confirm the rice is cooked and cooled, which helps it hold its shape better during stir-frying. Slice the red bell pepper and prepare the broccoli florets and sugar snap peas.
2. Heat the Oil: In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat until shimmering. This should take about 1 minute.
3. Cook the Chicken: Add the chicken pieces to the hot oil and stir-fry for about 5-7 minutes, or until they’re cooked through and have a golden brown exterior. Remove the chicken from the wok and set aside.
4. Stir Fry the Vegetables: In the same wok, add the garlic and ginger, stirring for about 30 seconds until fragrant. Add the broccoli, red bell pepper, and sugar snap peas. Stir-fry for about 3-5 minutes, or until the vegetables are tender-crisp.
5. Combine Ingredients: Return the chicken to the wok and add the cooked rice. Stir everything well to combine, guaranteeing the rice and chicken are evenly mixed with the vegetables.
6. Add the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and red pepper flakes if using. Pour this sauce over the chicken, rice, and vegetables. Stir-fry for another 2-3 minutes, ensuring everything is well-coated and heated through.
7. Finish and Serve: Remove the stir fry from the heat. Sprinkle with sliced green onions and sesame seeds for garnish. Serve immediately while hot.

Extra Tips:

For the best results, guarantee that all your ingredients are prepped and ready before you start cooking, as stir frying is a fast process.

If you prefer a spicier dish, feel free to increase the amount of red pepper flakes or add a splash of sriracha sauce. To enhance the flavor, consider marinating the chicken briefly in a bit of soy sauce and cornstarch before cooking.

Finally, using day-old rice is ideal for stir fry as it’s less sticky and holds its shape well.

Barbecue Chicken Rice Skillet

Barbecue Chicken Rice Skillet is a delightful one-pan meal that combines tender chicken, savory barbecue sauce, and fluffy rice, making it a perfect family dinner option. This dish brings together the smoky flavors of barbecue with the satisfying texture of rice, creating a harmonious blend that’s both comforting and flavorful.

The convenience of cooking everything in a single skillet not only makes for easy cleanup but also allows the flavors to meld beautifully, resulting in a dish that’s certain to become a household favorite. This recipe is perfect for busy weeknights when you need a quick yet delicious meal on the table.

The ingredients are simple and most likely already in your pantry or fridge, making it an economical choice as well. With a serving size of 4-6 people, this dish can easily be scaled up or down depending on your needs, and it also makes for great leftovers that can be enjoyed the next day.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 1 tablespoon olive oil
• 1 cup uncooked long-grain white rice
• 2 cups chicken broth
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 green onions, sliced (for garnish)

Instructions:

1. Prepare the Chicken: Begin by seasoning the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. Sauté Vegetables: In the same skillet, add diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are soft. Add minced garlic and cook for an additional 1 minute until fragrant.
3. Cook Rice: Add the uncooked rice to the skillet, stirring it with the vegetables to coat it in the oil and spices. Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer.
4. Combine Ingredients: Return the cooked chicken to the skillet, nestling it into the rice mixture. Pour the barbecue sauce over the top of the chicken and cover the skillet with a lid.
5. Simmer: Reduce the heat to low and simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid. Check occasionally to make certain the rice doesn’t stick to the bottom of the skillet.
6. Add Cheese: Once the rice is cooked, sprinkle shredded cheddar cheese over the top. Cover the skillet again and let it sit for a few minutes until the cheese is melted.
7. Garnish and Serve: Garnish the dish with sliced green onions and serve hot. Enjoy your Barbecue Chicken Rice Skillet immediately for the best flavor and texture.

Extra Tips:

For added flavor, you can marinate the chicken with barbecue sauce for a couple of hours before cooking. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce.

Additionally, using a non-stick skillet can help prevent the rice from sticking, making cleanup even easier. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stove or in the microwave.