Ever feel like weeknight dinners are a race against the clock? You’re not alone. That’s why we’ve gathered 20 flavorful chicken and rice crock pot recipes that do the heavy lifting for you. Just set it and forget it—come home to comforting, delicious meals that make busy evenings feel effortless. Let’s dive into these easy, satisfying solutions your whole family will love.
Creamy Garlic Parmesan Chicken and Rice
Knowing how to create a comforting one-pan meal can transform your weeknight dinners, and this Creamy Garlic Parmesan Chicken and Rice delivers exactly that. Keep reading to learn how to build layers of flavor with simple ingredients, resulting in a dish that’s both satisfying and straightforward to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and base:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1 tbsp olive oil
– 1 cup long-grain white rice
– 2 cups chicken broth
For the creamy garlic parmesan sauce:
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated parmesan cheese
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning, then season both sides with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
4. Transfer the chicken to a plate and cover loosely with foil to keep warm.
5. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
6. Pour in 1 cup long-grain white rice and toast it with the garlic for 2 minutes, stirring constantly to coat each grain.
7. Add 2 cups chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes until the rice is tender and has absorbed the liquid.
9. Stir in 1 cup heavy cream, 1 cup grated parmesan cheese, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until the sauce is smooth and creamy.
10. Return the chicken to the skillet, nestling it into the rice mixture, and cook uncovered for 3–4 minutes to reheat the chicken and thicken the sauce slightly.
11. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld.
Gently spoon the creamy rice onto plates, topping each with a chicken breast. The rice should be tender with a luxuriously smooth sauce that clings to every bite, while the parmesan adds a salty, nutty depth that complements the garlic beautifully. For a fresh contrast, try serving it alongside a simple arugula salad dressed with lemon vinaigrette.
Spicy Cajun Chicken and Rice
Every home cook needs a reliable one-pot wonder in their repertoire, and this Spicy Cajun Chicken and Rice delivers bold flavor with minimal cleanup. Let’s walk through the process methodically, ensuring each step builds toward a perfectly balanced dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the chicken and seasoning:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning blend
– For the aromatics and rice:
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
Instructions
1. Pat the chicken pieces dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip the chicken pieces and cook for another 3 minutes until browned on all sides.
5. Sprinkle the Cajun seasoning evenly over the chicken and stir for 30 seconds to toast the spices.
6. Add the diced onion, bell pepper, and celery to the pot, stirring to coat in the spices.
7. Cook the vegetables, stirring occasionally, for 5 minutes until they begin to soften.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the rinsed rice, ensuring each grain is coated with the oil and spices.
10. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
11. Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot tightly.
12. Simmer for 20 minutes without lifting the lid to allow the rice to steam properly.
13. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to finish absorbing the liquid.
14. Fluff the rice and chicken gently with a fork to combine.
Creating this dish yields tender, juicy chicken nestled in fluffy, spice-infused rice with a subtle kick. Consider topping it with sliced green onions or a dollop of cool sour cream to balance the heat, making it a versatile centerpiece for weeknight dinners or casual gatherings.
Lemon Herb Chicken and Rice
Deliciously simple and perfect for busy weeknights, this Lemon Herb Chicken and Rice is a one-pan wonder that delivers bright, comforting flavors with minimal cleanup. Designed for beginners, it walks you through each step methodically to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Rice and Sauce:
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken in the skillet and cook undisturbed for 5–6 minutes until golden brown.
5. Flip the chicken and cook for another 5–6 minutes until browned, then transfer to a plate.
6. Reduce heat to medium and add butter to the skillet, scraping up any browned bits with a wooden spoon.
7. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Stir in rice, thyme, and oregano, toasting for 1 minute to enhance flavor.
9. Pour in chicken broth and lemon juice, stirring to combine.
10. Return chicken to the skillet, nestling it into the rice mixture.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
12. Remove from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
13. Sprinkle chopped parsley over the dish before serving.
Perfectly cooked, the rice is fluffy and infused with zesty lemon and aromatic herbs, while the chicken remains juicy and tender. For a vibrant twist, garnish with extra lemon slices or serve alongside a crisp green salad to balance the richness.
Cheesy Broccoli Chicken and Rice Casserole
Unquestionably, this comforting casserole transforms simple ingredients into a satisfying one-dish meal perfect for busy weeknights. Using a methodical approach ensures a creamy, cheesy result every time, even for beginners in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 2 cups cooked white rice
– 2 cups cooked, shredded chicken breast
– 3 cups fresh broccoli florets
For the Sauce:
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
For the Topping:
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Place the 3 cups of fresh broccoli florets in a microwave-safe bowl with 2 tablespoons of water.
3. Cover the bowl and microwave the broccoli on high power for 3 minutes to par-cook it; drain any excess water.
4. In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter.
5. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 full minute to form a roux, stirring constantly to prevent burning.
6. Gradually pour in the 2 cups of whole milk while whisking continuously to avoid lumps.
7. Cook the sauce, whisking often, until it thickens and coats the back of a spoon, about 5-7 minutes.
8. Remove the saucepan from the heat and immediately stir in 1 cup of shredded sharp cheddar cheese until fully melted and smooth.
9. Stir the 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper into the cheese sauce.
10. In a large mixing bowl, combine the 2 cups of cooked white rice, 2 cups of shredded chicken, and the par-cooked broccoli florets.
11. Pour the warm cheese sauce over the rice mixture and stir gently until everything is evenly coated.
12. Transfer the mixture to the prepared baking dish and spread it into an even layer.
13. In a small bowl, mix the 1/2 cup of shredded sharp cheddar cheese with the 1/4 cup of panko breadcrumbs.
14. Sprinkle the cheese and panko mixture evenly over the top of the casserole.
15. Bake the casserole, uncovered, in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
16. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving. Perfectly baked, this casserole offers a delightful contrast between the creamy, cheesy interior and the crispy, golden-brown topping. The sharp cheddar flavor shines through, complementing the tender chicken and broccoli beautifully. For a fun twist, serve individual portions in small cast-iron skillets or garnish with fresh chopped parsley.
Teriyaki Chicken and Rice Bowl
Let’s make a simple, satisfying Teriyaki Chicken and Rice Bowl that’s perfect for a weeknight dinner. This recipe breaks down the process into easy-to-follow steps, so you can build a flavorful bowl with tender chicken and a glossy, savory sauce. We’ll start by preparing the components separately before bringing them together for a delicious meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Rice
– 1 ½ cups long-grain white rice
– 3 cups water
For the Chicken and Sauce
– 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– ½ cup low-sodium soy sauce
– ¼ cup brown sugar
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For Garnish (Optional)
– 2 green onions, thinly sliced
– 1 teaspoon sesame seeds
Instructions
1. Rinse 1 ½ cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps prevent clumping.
2. Combine the rinsed rice and 3 cups of water in a medium saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes until the water is absorbed and the rice is tender.
3. Remove the rice from the heat, keep it covered, and let it rest for 5 minutes to steam and fluff up perfectly.
4. While the rice cooks, pat 1 ½ pounds of cubed chicken breasts dry with paper towels to ensure even browning and prevent steaming.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken cubes to the skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides and cooked through to an internal temperature of 165°F.
7. Transfer the cooked chicken to a plate, leaving any juices in the skillet to build flavor in the sauce.
8. In the same skillet over medium heat, add ½ cup low-sodium soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 2 minced garlic cloves, and 1 teaspoon grated ginger, stirring to combine and dissolve the sugar.
9. Bring the sauce mixture to a gentle simmer, then whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for 2-3 minutes until thickened to a glossy consistency, stirring constantly to avoid lumps.
10. Return the cooked chicken to the skillet, tossing to coat evenly in the sauce and heat through for 1-2 minutes.
11. Divide the cooked rice among four bowls, top with the saucy chicken, and garnish with sliced green onions and sesame seeds if desired.
Mouthwatering and comforting, this bowl features tender chicken coated in a sweet-savory glaze that clings to each grain of fluffy rice. The contrast between the juicy meat and the sticky sauce makes every bite satisfying, and for a creative twist, try adding steamed broccoli or a fried egg on top to make it a heartier meal.
Mexican Chicken and Rice with Black Beans
Cooking a satisfying weeknight dinner doesn’t have to be complicated, and this one-pot Mexican Chicken and Rice with Black Beans is the perfect proof. Combining tender chicken, fluffy rice, and hearty beans in a single skillet, it delivers bold flavors with minimal cleanup, making it ideal for busy evenings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For Browning the Chicken and Aromatics
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the Rice and Seasoning
– 1 cup long-grain white rice
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
For the Liquid and Beans
– 1 (15 oz) can black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 3/4 cups low-sodium chicken broth
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken breasts to the hot oil and cook undisturbed for 3 minutes to develop a golden-brown sear on one side.
3. Stir the chicken and continue cooking for 2 more minutes until it is no longer pink on the outside, then transfer it to a clean plate using a slotted spoon.
4. Add the diced onion to the same skillet and cook for 4 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add 1 cup long-grain white rice, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt to the skillet, stirring constantly for 1 minute to toast the rice and spices.
7. Pour in the undrained diced tomatoes and 1 3/4 cups chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits for extra flavor.
8. Return the browned chicken and any accumulated juices to the skillet, then gently stir in the drained black beans.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly with a lid, and simmer for 20 minutes without lifting the lid to allow the rice to steam properly.
10. After 20 minutes, remove the skillet from the heat and let it stand covered for 5 minutes to allow the rice to finish absorbing any remaining liquid.
11. Fluff the rice and chicken mixture gently with a fork before serving.
What makes this dish so comforting is the fluffy, perfectly cooked rice that soaks up the smoky, spiced tomato broth, while the black beans add a creamy texture. For a vibrant finish, top each serving with fresh cilantro, a squeeze of lime juice, or a dollop of cool sour cream to balance the warmth of the spices.
Coconut Curry Chicken and Rice
Venturing into the world of curries can be wonderfully simple, and this Coconut Curry Chicken and Rice is the perfect place to start. It’s a complete, comforting meal that comes together in one pot, making both cooking and cleanup a breeze for any beginner. We’ll build layers of flavor step-by-step, ensuring a delicious result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Chicken and Base:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
For the Sauce and Rice:
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1.5 cups low-sodium chicken broth
– 1 cup jasmine rice, rinsed until the water runs clear
– 1 red bell pepper, thinly sliced
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp fresh lime juice
For Garnish:
– 1/4 cup fresh cilantro, chopped
Instructions
1. Pat the cubed chicken breasts completely dry with paper towels. Tip: This helps the chicken brown properly instead of steaming.
2. Heat 1 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken in a single layer and cook without moving for 4-5 minutes to achieve a golden-brown sear on one side.
4. Flip the chicken pieces and cook for an additional 3-4 minutes until browned on all sides. Transfer the chicken to a clean plate.
5. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, for 5 minutes until softened and translucent.
6. Add the minced garlic and grated ginger. Cook, stirring constantly, for 1 minute until fragrant.
7. Add the 2 tbsp of red curry paste to the pot. Cook, stirring constantly, for 1 full minute to toast the paste and deepen its flavor.
8. Pour in the entire can of coconut milk and 1.5 cups of chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Stir in the 1 cup of rinsed jasmine rice, 1 tbsp of fish sauce, and 1 tbsp of brown sugar until well combined.
10. Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
11. Simmer for 15 minutes. Do not lift the lid during this time to ensure the rice cooks evenly.
12. After 15 minutes, remove the lid and gently stir in the browned chicken and sliced red bell pepper. Tip: The residual heat will cook the pepper just enough to keep it crisp-tender.
13. Cover the pot again and continue to simmer on low heat for an additional 10 minutes.
14. Turn off the heat. Remove the lid and drizzle 1 tbsp of fresh lime juice over the curry. Let it rest, uncovered, for 5 minutes. Tip: Resting allows the rice to absorb any remaining liquid and the flavors to meld.
15. Fluff the rice gently with a fork and stir everything together.
16. Serve the curry in bowls, garnished generously with the chopped fresh cilantro.
Savor the creamy, aromatic sauce clinging to each grain of fluffy rice and tender piece of chicken. The bell pepper adds a sweet crunch that contrasts beautifully with the rich curry. For a fun twist, serve it in hollowed-out roasted bell peppers or with a side of crispy papadum for added texture.
BBQ Chicken and Rice with Corn
A comforting one-pan meal that brings together smoky BBQ chicken, fluffy rice, and sweet corn for a satisfying dinner. This recipe is perfect for beginners, as it uses simple techniques and common ingredients to create a flavorful dish with minimal cleanup. Follow each step carefully to ensure your chicken is juicy and your rice is perfectly cooked.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup BBQ sauce
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– For the rice and vegetables:
– 1 cup long-grain white rice
– 1 cup corn kernels (fresh, frozen, or canned and drained)
– 1.5 cups chicken broth
– 1/2 cup water
– 1 tbsp butter
Instructions
1. In a medium bowl, combine the chicken pieces, BBQ sauce, olive oil, garlic powder, salt, and black pepper, stirring until the chicken is evenly coated.
2. Let the chicken marinate at room temperature for 10 minutes to allow the flavors to absorb.
3. Heat a large skillet or Dutch oven over medium-high heat until a drop of water sizzles upon contact.
4. Add the marinated chicken to the hot skillet in a single layer, leaving space between pieces to ensure even browning.
5. Cook the chicken for 4-5 minutes without stirring until the bottom develops a caramelized crust, then flip each piece and cook for another 3-4 minutes until browned on all sides.
6. Remove the chicken from the skillet with a slotted spoon and set it aside on a plate, covering it loosely with foil to keep warm.
7. In the same skillet, add the butter and let it melt over medium heat, scraping up any browned bits from the bottom for extra flavor.
8. Add the rice to the skillet and toast it for 1-2 minutes, stirring constantly until it turns lightly golden and fragrant.
9. Pour in the chicken broth and water, stirring to combine and deglaze the skillet.
10. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the skillet with a tight-fitting lid.
11. Simmer the rice for 15 minutes without lifting the lid to allow steam to build and cook the rice evenly.
12. After 15 minutes, remove the lid and gently stir in the corn kernels and reserved cooked chicken.
13. Cover the skillet again and cook for an additional 5 minutes over low heat until the corn is heated through and the rice is tender.
14. Turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld and any excess liquid to absorb.
Keep this dish warm in the skillet for a casual family-style serving, or plate it individually for a neat presentation. The rice will be fluffy and infused with smoky BBQ notes, while the chicken stays juicy and tender. For a creative twist, top with fresh cilantro or a squeeze of lime juice to brighten the flavors.
Greek Lemon Chicken and Rice with Olives
Finally, a one-pan wonder that brings the sunny flavors of the Mediterranean to your weeknight table. This Greek Lemon Chicken and Rice with Olives is a complete, comforting meal where the rice cooks right in the savory pan juices, absorbing every bit of flavor from the chicken, lemon, and herbs.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken:
– 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the Rice & Sauce:
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
– 1/2 cup pitted Kalamata olives, halved
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 2 tbsp chopped fresh dill
Instructions
1. Pat the chicken thighs completely dry with paper towels; this helps the skin get crispy.
2. Season the chicken on both sides with the oregano, salt, and pepper.
3. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs in the skillet skin-side down. Cook without moving for 6-8 minutes, until the skin is deeply golden brown and crispy.
5. Flip the chicken and cook for 3 more minutes on the other side. Transfer the chicken to a clean plate.
6. Reduce the heat to medium. Add the diced onion to the skillet and cook, stirring frequently, for 4-5 minutes until softened.
7. Add the minced garlic and cook for 1 more minute, just until fragrant.
8. Add the rice to the skillet and stir to coat it in the oil and onion mixture, toasting it for 1 minute.
9. Pour in the chicken broth and lemon juice, and use a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where a lot of flavor lives.
10. Stir in the halved Kalamata olives.
11. Nestle the seared chicken thighs back into the skillet on top of the rice mixture, skin-side up.
12. Bring the liquid to a simmer, then immediately cover the skillet with a tight-fitting lid and reduce the heat to low.
13. Cook undisturbed for 25 minutes. Do not lift the lid during this time to ensure the rice steams properly.
14. After 25 minutes, turn off the heat. Let the skillet sit, still covered, for 10 minutes to allow the rice to finish absorbing the liquid and become perfectly tender.
15. Uncover the skillet and fluff the rice gently with a fork. Stir in the chopped fresh dill.
Delightfully, the rice emerges fluffy and infused with bright lemon and briny olive flavor, while the chicken stays incredibly juicy. The crispy skin provides a wonderful textural contrast to the tender grains. For a complete meal, serve it directly from the skillet with a simple side of tzatziki and a crisp, green salad.
Honey Mustard Chicken and Rice
Zesty and satisfying, this honey mustard chicken and rice is a one-pan wonder that delivers big flavor with minimal fuss. Perfect for busy weeknights, it combines tender chicken with a tangy-sweet sauce over fluffy rice, all cooked together for easy cleanup. Follow these methodical steps for a foolproof meal that will become a regular in your rotation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the Chicken and Base:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups chicken broth
For the Honey Mustard Sauce:
– 1/4 cup Dijon mustard
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tsp dried thyme
– 1/2 tsp black pepper
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer and cook without stirring for 4 minutes to develop a golden-brown sear.
3. Flip chicken pieces and cook for another 3 minutes until browned on all sides, then transfer to a plate.
4. Reduce heat to medium and add diced onion to the skillet, cooking for 5 minutes until translucent and softened.
5. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Stir in rice and cook for 2 minutes to lightly toast the grains, which helps prevent mushiness.
7. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
8. In a small bowl, whisk together Dijon mustard, honey, soy sauce, dried thyme, and black pepper until smooth.
9. Pour the honey mustard sauce into the skillet and stir to combine with the rice mixture.
10. Return the seared chicken to the skillet, nestling pieces into the rice mixture.
11. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 18 minutes.
12. After 18 minutes, remove from heat and let rest covered for 5 minutes to allow rice to finish absorbing liquid.
13. Fluff rice gently with a fork before serving.
Golden and aromatic, this dish features tender chicken pieces coated in a glossy, balanced sauce that clings perfectly to each grain of rice. The rice absorbs all the savory-sweet flavors while maintaining a distinct, fluffy texture. For a colorful presentation, serve alongside roasted broccoli or top with chopped fresh parsley just before eating.
Pineapple Chicken and Rice with Bell Peppers
Often, weeknight dinners need to be both satisfying and straightforward, and this Pineapple Chicken and Rice with Bell Peppers delivers exactly that. One pan brings together sweet pineapple, tender chicken, and colorful peppers in a savory sauce over fluffy rice, making cleanup a breeze and the meal a guaranteed hit. Our methodical approach will guide you through each step for perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the chicken and vegetables:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 red bell pepper, seeded and diced into 1/2-inch pieces
– 1 green bell pepper, seeded and diced into 1/2-inch pieces
– 1 small yellow onion, diced
– For the rice:
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
– For the sauce:
– 1 cup canned pineapple chunks in juice (reserve 1/4 cup juice)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken breasts to the hot oil in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear on one side.
3. Flip each chicken piece using tongs and cook for another 3 minutes until lightly browned on all sides, then transfer to a clean plate. Tip: Avoid overcrowding the pan to ensure proper browning; cook in batches if needed.
4. In the same skillet, add diced onion, red bell pepper, and green bell pepper, stirring to coat in the remaining oil.
5. Cook the vegetables for 5 minutes, stirring occasionally, until they begin to soften and the onion turns translucent.
6. Stir in 1 cup long-grain white rice, toasting it with the vegetables for 1 minute to enhance its nutty flavor.
7. Pour in 2 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Add the reserved 1/4 cup pineapple juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 minced garlic cloves, stirring to combine.
9. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18 minutes. Tip: Do not lift the lid during simmering to keep steam trapped for perfectly cooked rice.
10. Uncover the skillet and gently fold in the cooked chicken and 1 cup pineapple chunks.
11. Cover again and let sit off the heat for 5 minutes to allow the flavors to meld and the chicken to warm through. Tip: This resting time helps the rice absorb any remaining liquid for a fluffy texture.
12. Fluff the mixture gently with a fork before serving.
Just as the sweet pineapple chunks burst with juice against the savory soy and ginger sauce, the tender chicken and crisp-tender peppers create a delightful contrast in every bite. Serve it straight from the skillet for a family-style meal, or garnish with chopped green onions and a sprinkle of sesame seeds for an extra pop of color and crunch.
Garlic Butter Chicken and Rice with Mushrooms
Finally, a one-pan wonder that delivers restaurant-quality flavor with minimal cleanup. This Garlic Butter Chicken and Rice with Mushrooms is the ultimate cozy dinner, where juicy chicken, savory mushrooms, and fragrant rice simmer together in a rich, buttery sauce. Follow these steps closely for a foolproof meal that feels both comforting and impressive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the Chicken and Mushrooms:
– 1.5 lbs boneless, skinless chicken thighs
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Aromatics and Rice:
– 1 medium yellow onion, diced
– 4 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth
For the Garlic Butter Sauce:
– 4 tbsp unsalted butter
– 1/4 cup fresh parsley, chopped
– 1 tbsp fresh lemon juice
Instructions
1. Pat the 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs and sear undisturbed for 5-6 minutes per side until deeply golden brown and nearly cooked through; transfer to a plate.
4. In the same skillet, add the 8 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Add the diced yellow onion and cook for 3-4 minutes until softened, then stir in the 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Tip: Rinsing the 1 cup long-grain white rice removes excess starch for fluffier results; stir it into the skillet to coat with the aromatics.
7. Pour in the 2 cups chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
8. Nestle the seared chicken thighs back into the skillet, reduce heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
9. Tip: Avoid peeking during simmering to prevent steam loss and ensure even cooking.
10. Remove the skillet from heat, uncover, and let it rest for 5 minutes to allow the rice to firm up slightly.
11. In a small bowl, melt the 4 tbsp unsalted butter and stir in the 1/4 cup chopped fresh parsley and 1 tbsp fresh lemon juice.
12. Tip: For extra flavor, use the residual heat to warm the garlic butter sauce before drizzling.
13. Drizzle the garlic butter sauce evenly over the chicken and rice, then gently fluff the rice with a fork to incorporate.
14. Serve immediately while hot. Creamy, the rice absorbs the savory garlic butter and chicken juices, creating a tender, almost risotto-like texture with earthy mushroom notes. For a fresh twist, top with a sprinkle of grated Parmesan or serve alongside a crisp green salad to balance the richness.
Buffalo Chicken and Rice Casserole
Kick off your cozy dinner with this Buffalo Chicken and Rice Casserole, a comforting one-dish meal that layers spicy buffalo flavor with creamy, cheesy goodness. It’s perfect for beginners because everything bakes together in one pan, minimizing cleanup while maximizing flavor. Let’s walk through each step methodically to ensure your casserole turns out perfectly every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 cup uncooked long-grain white rice
– 2 cups cooked shredded chicken (about 2 chicken breasts)
– 1 cup diced celery
– 1/2 cup diced yellow onion
For the sauce:
– 1/2 cup buffalo sauce (such as Frank’s RedHot)
– 1 cup ranch dressing
– 1/2 cup chicken broth
– 1/2 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
For topping:
– 1/2 cup crushed cornflakes
– 2 tbsp melted unsalted butter
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
2. In a large mixing bowl, combine the uncooked rice, shredded chicken, diced celery, and diced onion, stirring gently to distribute evenly.
3. In a separate medium bowl, whisk together the buffalo sauce, ranch dressing, and chicken broth until smooth and fully incorporated.
4. Pour the sauce mixture over the rice and chicken base in the large bowl, folding carefully to coat all ingredients thoroughly.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
6. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the casserole.
7. In a small bowl, mix the crushed cornflakes with the melted butter until the crumbs are lightly coated.
8. Scatter the buttered cornflake mixture evenly over the cheese layer, covering it completely.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes to allow the rice to absorb the liquid and cook through.
10. Remove the foil and continue baking uncovered for 15 minutes, or until the topping is golden brown and the edges are bubbling.
11. Let the casserole rest at room temperature for 10 minutes before serving to allow the layers to set for easier slicing.
Ultimately, this casserole emerges from the oven with a satisfying contrast: a creamy, tender interior packed with spicy buffalo kick and a crunchy, buttery topping that adds texture. Serve it hot with extra ranch dressing for dipping or alongside a crisp green salad to balance the richness, making it a versatile centerpiece for weeknight dinners or casual gatherings.
Tomato Basil Chicken and Rice
Venturing into a comforting, one-pan meal? This Tomato Basil Chicken and Rice is your answer—a straightforward dish that delivers tender chicken and fluffy rice in a vibrant, herb-infused tomato sauce, perfect for a weeknight dinner that feels special. Let’s walk through each step together to ensure success, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Chicken and Base:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the Rice and Sauce:
– 1 cup long-grain white rice, rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1/4 cup fresh basil leaves, chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs chicken pieces to the skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear.
3. Flip the chicken pieces and cook for another 3 minutes until browned on all sides, then transfer to a plate and set aside.
4. Reduce heat to medium and add the diced onion to the same skillet, sautéing for 5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add 1 cup rinsed rice to the skillet, toasting it with the onions and garlic for 2 minutes to enhance its nutty flavor.
7. Pour in the undrained diced tomatoes, 2 cups chicken broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
8. Bring the mixture to a boil over high heat, then reduce to a low simmer, cover, and cook for 18 minutes without stirring to allow the rice to absorb the liquid evenly.
9. Return the seared chicken to the skillet, nestling it into the rice, cover again, and cook for 10 more minutes until the chicken is cooked through to an internal temperature of 165°F.
10. Remove from heat, stir in the chopped fresh basil, and let rest covered for 5 minutes to allow the flavors to meld.
This dish yields tender, juicy chicken and perfectly fluffy rice, all infused with the bright, aromatic notes of basil and tomatoes. Try serving it with a sprinkle of Parmesan cheese or a side of crusty bread to soak up the savory sauce for a complete, satisfying meal.
Chicken and Rice Stuffed Peppers
Unbelievably satisfying yet straightforward, these Chicken and Rice Stuffed Peppers are a complete meal in a vibrant, edible bowl. Using a methodical approach, we’ll build layers of flavor from the ground up, ensuring even a beginner can achieve delicious results every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the peppers and filling:
– 4 large bell peppers (any color)
– 1 lb ground chicken
– 1 cup uncooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
For the seasoning and liquid:
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For topping:
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them upright in a 9×13-inch baking dish.
3. In a large skillet over medium-high heat, heat the olive oil for 30 seconds, then add the diced onion and cook for 4-5 minutes until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the ground chicken to the skillet, breaking it apart with a spoon, and cook for 6-7 minutes until no pink remains.
6. Stir in the uncooked rice, diced tomatoes with their juices, chicken broth, oregano, salt, and black pepper. Bring the mixture to a simmer.
7. Reduce the heat to low, cover the skillet, and let it cook for 15 minutes—the rice will be partially cooked and have absorbed most of the liquid. (Tip: Don’t skip simmering the filling; it prevents undercooked rice in the final bake.)
8. Evenly divide the chicken and rice mixture among the prepared bell peppers, packing it down gently.
9. Pour 1/2 cup of water into the bottom of the baking dish around the peppers to create steam. (Tip: The water prevents the peppers from burning and helps them soften evenly.)
10. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
11. Carefully remove the foil, top each pepper with 1/4 cup of shredded mozzarella cheese, and bake uncovered for 10-12 minutes until the cheese is melted and bubbly. (Tip: For a golden-brown top, switch to broil for the final 1-2 minutes, watching closely.)
12. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
Zesty and comforting, these peppers offer a tender bite with a savory, well-seasoned filling that holds its shape. The melted cheese adds a creamy contrast, making them perfect for a weeknight dinner or for slicing and serving over a bed of greens for a creative twist.
Pesto Chicken and Rice with Sun-Dried Tomatoes
Bursting with vibrant flavors and requiring minimal effort, this one-pan wonder combines tender chicken, aromatic pesto, and tangy sun-dried tomatoes with fluffy rice. Perfect for busy weeknights, it comes together in under an hour and delivers restaurant-quality results. Let’s walk through each step methodically to ensure success.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
For the chicken and base:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
For the flavorings:
– 1/2 cup basil pesto
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs cubed chicken breasts to the skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear.
3. Flip the chicken pieces and cook for another 3 minutes until lightly browned on all sides, then transfer to a plate.
4. Reduce heat to medium and add the diced onion to the same skillet, sautéing for 3 minutes until translucent.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
6. Add 1 cup rinsed rice to the skillet, stirring to coat with the oil and toast for 1 minute.
7. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Return the cooked chicken to the skillet, nestling it into the rice mixture.
9. Bring the liquid to a boil, then immediately reduce heat to low, cover the skillet, and simmer for 18 minutes.
10. Remove the skillet from heat and let it stand covered for 5 minutes to allow the rice to finish absorbing moisture.
11. Uncover and stir in 1/2 cup pesto, 1/2 cup chopped sun-dried tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed.
12. Sprinkle 1/4 cup grated Parmesan cheese over the top and let it melt for 1 minute before serving.
Mouthwatering and satisfying, this dish features tender chicken pieces nestled in fluffy, pesto-infused rice with pops of sweet-tart sun-dried tomatoes. The Parmesan adds a salty, umami finish that complements the herbal notes beautifully. For a creative twist, serve it in hollowed-out bell peppers or alongside a crisp arugula salad dressed with lemon vinaigrette.
Chicken and Rice with Spinach and Feta
Ever find yourself craving a comforting, one-pan meal that’s both nourishing and bursting with flavor? This chicken and rice with spinach and feta is exactly that—a simple, satisfying dish where tender chicken, fluffy rice, and vibrant greens come together with a salty, creamy feta finish. Let’s walk through it step-by-step so you can recreate this cozy favorite with ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Chicken and Base:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
For the Spinach and Feta:
– 5 oz fresh spinach (about 5 packed cups)
– 4 oz crumbled feta cheese
– 1 tsp dried oregano
– 1/2 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces in a single layer and cook undisturbed for 4 minutes to develop a golden-brown sear.
3. Flip the chicken and cook for another 3 minutes until browned on all sides, then transfer to a plate.
4. Reduce heat to medium and add the remaining 1 tbsp olive oil to the same skillet.
5. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
7. Add the rice to the skillet and toast it for 2 minutes, stirring constantly, to lightly brown the grains.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
9. Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the rice mixture.
10. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
11. Uncover the skillet and gently fold in the fresh spinach in batches until wilted, about 2 minutes.
12. Sprinkle the crumbled feta, dried oregano, and black pepper evenly over the top.
13. Cover again, remove from heat, and let rest for 5 minutes to allow the feta to soften and flavors to meld.
14. Fluff the rice gently with a fork before serving.
Perfectly cooked, this dish offers tender chicken nestled in fluffy, herb-infused rice, with the spinach adding a pop of color and the feta providing a creamy, salty contrast. For a bright twist, serve it with a squeeze of lemon or a side of tangy Greek yogurt to balance the richness.
Smoky Paprika Chicken and Rice
A comforting one-pot meal that’s perfect for a busy weeknight, this smoky paprika chicken and rice brings together tender chicken and fluffy rice in a single skillet. All you need is a handful of pantry staples and about 30 minutes to create a flavorful, satisfying dinner the whole family will love.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ¼ tsp salt
For the rice and vegetables:
– 1 cup long-grain white rice
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 tbsp tomato paste
Instructions
1. In a medium bowl, combine the chicken pieces, olive oil, smoked paprika, garlic powder, and salt, tossing until the chicken is evenly coated.
2. Heat a large skillet or Dutch oven over medium-high heat for 1 minute, then add the chicken in a single layer. Cook for 5–6 minutes, turning once, until browned on both sides. Tip: Avoid overcrowding the pan to ensure a good sear.
3. Transfer the chicken to a clean plate and set aside, leaving any drippings in the skillet.
4. Reduce the heat to medium and add the diced onion to the skillet. Cook for 3–4 minutes, stirring occasionally, until softened and translucent.
5. Add the minced garlic and diced red bell pepper, cooking for 2 more minutes until fragrant. Tip: Stir constantly to prevent the garlic from burning.
6. Stir in the rice, coating it with the vegetable mixture, then add the chicken broth and tomato paste, stirring until the tomato paste is fully dissolved.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes without lifting the lid. Tip: Keeping the lid on traps steam, which helps the rice cook evenly.
8. After 15 minutes, return the browned chicken to the skillet, nestling it into the rice. Cover and cook for an additional 5–7 minutes, until the rice is tender and the chicken is cooked through to an internal temperature of 165°F.
9. Remove from heat and let the dish rest, covered, for 5 minutes before serving.
Kick back and enjoy this hearty meal, where the smoky paprika infuses every bite with warmth and depth. The rice turns out perfectly fluffy, soaking up the savory broth, while the chicken stays juicy and tender. For a fresh twist, top it with a sprinkle of chopped parsley or a squeeze of lemon juice just before serving.
Chicken and Rice with Peas and Carrots
This comforting one-pot meal brings together tender chicken, fluffy rice, and sweet vegetables for a fuss-free dinner that’s perfect for busy weeknights. Think of it as a blank canvas—you can easily swap the vegetables based on what’s in your fridge, making it a versatile staple in your cooking rotation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
For the vegetables and seasoning:
– 1 cup frozen peas
– 1 cup diced carrots (about 2 medium carrots)
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the chicken cubes and cook for 5–7 minutes, stirring occasionally, until they are browned on all sides and no longer pink in the center.
3. Transfer the chicken to a plate using a slotted spoon, leaving any juices in the pan.
4. Reduce the heat to medium and add the chopped onion to the same pan; cook for 4–5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the rice to the pan and toast it for 2 minutes, stirring constantly, to enhance its nutty flavor.
7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon for extra depth.
8. Stir in the diced carrots, dried thyme, salt, and black pepper, then bring the mixture to a boil.
9. Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes without stirring to allow the rice to absorb the liquid evenly.
10. Uncover the pan and gently fold in the cooked chicken and frozen peas.
11. Cover again and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
12. Remove from heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to firm up slightly.
Now you have a hearty dish where the rice soaks up all the savory broth, creating a fluffy texture that contrasts with the tender chicken and crisp-tender vegetables. For a creative twist, top it with a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese just before serving to brighten the flavors.
Summary
Convenient and delicious, these 20 crock pot recipes are your ticket to stress-free, flavorful weeknight dinners. We hope you find a new family favorite! Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to help other busy cooks.
