12 Simple Chicken and Rice Recipes for Your Rice Cooker

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Vibrant and comforting, these 12 chicken and rice recipes turn your humble rice cooker into a dinner hero. From creamy to spicy, each one is a breeze to make—perfect for busy weeknights. Let’s dive in!

Lemon Herb Chicken and Rice

Whip up this easy lemon herb chicken and rice – it’s a one-pot wonder made right in your rice cooker. You get tender chicken and fluffy rice with bright, fresh flavors, and minimal cleanup. Perfect for busy weeknights!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken & Marinade

1½ lbs boneless, skinless chicken thighs, trimmed
2 tbsp extra-virgin olive oil
Zest and juice of 1 large lemon
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
½ tsp kosher salt
¼ tsp freshly ground black pepper

For the Rice

1½ cups long-grain white rice, rinsed
1¾ cups low-sodium chicken broth
2 tbsp unsalted butter, cut into small pieces
2 tbsp freshly chopped parsley
Additional lemon slices for serving

Instructions

In a medium bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add chicken thighs and toss to coat. Let marinate at room temperature for at least 15 minutes (or up to 2 hours in the fridge).
Turn your rice cooker to the 'Sauté' or 'Cook' setting (if available). Once hot, add the chicken thighs in a single layer. Cook for 4–5 minutes per side until golden brown. (Tip: Don't overcrowd; work in batches if needed. The browning adds flavor.)
Remove chicken to a plate. Add the rinsed rice to the rice cooker pot and stir for 1 minute to coat with the pan drippings. (Tip: Toasting the rice enhances nuttiness.)
Pour in the chicken broth and scatter the butter pieces over the rice. Return the chicken thighs to the pot, nestling them into the rice.
Close the lid and set the rice cooker to the 'White Rice' or 'Standard' cycle. Cook until the cycle completes, about 20–25 minutes. (Tip: Let the rice rest for 5 minutes after the cycle ends before opening the lid—this gives you fluffier rice.)
Fluff the rice with a fork, then sprinkle with fresh parsley. Serve with lemon slices on the side.

Here, the chicken stays juicy and the rice soaks up all the lemony-herb goodness. You can add steamed green beans or a simple salad on the side for a complete meal. Leftovers reheat beautifully for lunch the next day.

Mexican Chicken and Rice

A one-pot meal that brings the vibrant flavors of Mexico to your table, this Mexican Chicken and Rice combines tender chicken, smoky cumin, and zesty salsa with fluffy rice and hearty black beans. It's an easy, satisfying dinner that comes together in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
3 cloves fresh garlic, minced
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 teaspoons ground cumin
1 teaspoon ancho chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups long-grain white rice, rinsed and drained
1½ cups low-sodium chicken broth
1 cup fire-roasted salsa
1 can (15 oz) black beans, drained and rinsed
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 6 minutes. (Tip: Don't overcrowd the pan—brown in batches if needed for even searing.)
Add the rinsed rice and stir to coat with the oil and juices. Cook for 2 minutes, toasting lightly to enhance its nutty flavor.
Pour in the chicken broth and salsa. Stir to combine and bring to a boil.
Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid during cooking—the steam is essential for fluffy rice.
Remove the pot from heat and let it stand, still covered, for 5 minutes to allow the rice to finish steaming.
Uncover and gently fold in the black beans, cilantro, and lime juice. Use a fork to fluff the rice and combine without mashing the grains. (Tip: Folding gently preserves texture.)
Taste and adjust seasoning if needed. Serve warm.

Finally, every spoonful delivers tender chicken, perfectly cooked rice, and a smoky-spiced kick from the salsa and cumin. The black beans add heartiness, while the lime and cilantro brighten the dish. Serve with a dollop of sour cream or sliced avocado for extra creaminess—it's a weeknight winner that tastes like a fiesta.

Creamy Mushroom Chicken and Rice

Dinner doesn't get much cozier than this one-pan creamy mushroom chicken and rice. It's the kind of comfort food that practically makes itself, thanks to a secret shortcut: cream of mushroom soup. Ready in under an hour, this dish will become your go-to for busy weeknights.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the dish

2 tbsp unsalted clarified butter
1.5 lbs pasture-raised chicken thighs, patted dry
8 oz cremini mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice, rinsed
1 can (10.5 oz) condensed cream of mushroom soup
1 cup chicken bone broth
1/2 cup heavy cream
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
Sea salt, to taste
1/4 cup freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped

Instructions

In a large heavy-bottomed skillet over medium-high heat, melt the clarified butter until shimmering.
Season the chicken thighs generously with sea salt and black pepper, then place them skin-side down in the skillet. Cook without moving for 5–6 minutes until the skin is deep golden and crispy. Flip and cook another 4 minutes. Transfer to a plate; set aside. (Tip: Patting the chicken dry ensures a perfect sear.)
Reduce heat to medium. Add the sliced mushrooms and cook, stirring occasionally, for 5 minutes until they release their liquid and begin to brown.
Add the diced onion and cook 3 minutes until translucent. Stir in the minced garlic and cook 30 seconds until fragrant.
Add the rinsed rice and stir for 1 minute to coat the grains with the pan drippings.
Pour in the cream of mushroom soup, chicken bone broth, and heavy cream. Stir in the dried thyme and 1/4 teaspoon black pepper. Bring the mixture to a simmer.
Nestle the browned chicken thighs (along with any accumulated juices) into the rice mixture. Cover the skillet tightly, reduce heat to low, and cook for 20 minutes without lifting the lid. (Tip: Resist the urge to stir—the rice will become creamy as it steams.)
After 20 minutes, uncover and check the rice: it should be tender and most liquid absorbed. If not quite done, cover and cook another 3–5 minutes.
Remove from heat. Stir in the grated Parmesan cheese until melted. Taste and adjust salt if needed. Let the dish rest, covered, for 5 minutes to thicken. (Tip: Resting allows the starches to fully hydrate for a luxurious texture.)
Garnish with chopped fresh parsley and serve warm.

Pair it with a crisp green salad or steamed green beans for a complete meal. The mushrooms add an earthy depth that elevates the entire dish, while the rice soaks up all that creamy goodness. Perfect for a chilly evening when you need a hug in a bowl.

Curry Chicken and Rice

Between busy weeknights and craving something warm, this curry chicken and rice hits the spot. It's a one-pot wonder that comes together quickly, filling your kitchen with the most inviting aromas.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons coconut oil or clarified butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper (optional)
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 cup long-grain white rice, rinsed
Salt and black pepper to taste
Fresh cilantro for garnish

Instructions

Season the chicken pieces with salt and pepper. Pat them dry with paper towels for better browning.
In a large pot or Dutch oven, heat the coconut oil over medium-high heat.
Add the chicken in a single layer, working in batches if needed. Cook until browned on all sides, about 4-5 minutes per batch. Do not overcrowd the pot. Remove and set aside.
Reduce heat to medium. Add the onion, garlic, and ginger; sauté until softened, about 3-4 minutes, scraping up any browned bits.
Stir in the curry powder, turmeric, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
Pour in the coconut milk and chicken broth, stirring to combine. Scrape the bottom of the pot to release any stuck-on bits for extra flavor.
Return the chicken to the pot, along with any accumulated juices. Bring to a gentle simmer.
Stir in the rinsed rice. Cover the pot with a tight-fitting lid and reduce heat to low. Do not lift the lid during cooking.
Cook for 20-25 minutes, until the rice is tender and the liquid is absorbed. Check at the 20-minute mark.
Remove from heat and let it rest, covered, for 5 minutes. This ensures fluffy rice. Fluff with a fork.
Garnish with fresh cilantro before serving.

Pair this dish with a side of steamed greens for a complete meal. The creamy coconut sauce coats every grain of rice, while the spices warm you from the inside out. It's a bowl of pure comfort.

Tomato Basil Chicken and Rice

Zipping up a quick, comforting one-pot meal is a weeknight lifesaver. This tomato basil chicken and rice dish brings bright garden flavors to your table with minimal fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 pasture-raised chicken breasts (about 1 lb), pounded to even thickness
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 cup Arborio or long-grain white rice
1 can (14.5 oz) organic fire-roasted diced tomatoes, undrained
1.5 cups unsalted chicken broth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 cup thinly sliced fresh basil leaves

Instructions

Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
Sear chicken breasts for 4-5 minutes per side until deep golden brown. Transfer to a plate and set aside.
Reduce heat to medium. Add minced garlic and cook, stirring, for 30 seconds until fragrant.
Stir in the rice and toast for 1 minute, coating each grain with oil.
Pour in the diced tomatoes with their juices, broth, balsamic vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir to combine.
Nestle the seared chicken breasts into the rice mixture, along with any accumulated juices.
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Remove from heat and let stand, covered, for 5 minutes. The rice should be tender and liquid absorbed.
Fluff the rice with a fork. Stir in the fresh basil until just wilted.
Slice the chicken and serve over the rice, garnishing with extra basil if desired.

Unbelievably, the rice soaks up all that tomato-basil goodness while staying fluffy and separate. The chicken stays juicy thanks to the steamy finish. Try serving it with a crisp green salad and crusty bread to sop up every last bit.

BBQ Chicken and Rice

Round up your family for a smoky, sweet BBQ chicken and rice dish that's perfect for weeknight dinners. This one-pan wonder combines tender chicken with fluffy rice and sweet corn, all coated in a tangy barbecue sauce. Easy to make and even easier to clean up!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the BBQ Chicken

1½ lbs boneless, skinless chicken thighs (organic preferred)
1 tbsp extra-virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ cup high-quality smoky barbecue sauce

For the Rice

1 tbsp unsalted butter
1 small yellow onion, finely diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 cup long-grain white rice (such as jasmine or basmati)
1½ cups low-sodium chicken broth
1 cup fresh corn kernels (from about 2 ears)

Instructions

Season the chicken thighs on both sides with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Let rest at room temperature for 10 minutes.
In a large skillet (12-inch) with a lid, melt butter over medium heat. Add onion and bell pepper; sauté until softened, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
Stir in the rice, coating it with the butter and vegetables. Toast for 2 minutes, stirring frequently, until the rice edges turn translucent.
Pour in chicken broth and bring to a boil. Reduce heat to low, add corn kernels, then place the seasoned chicken thighs on top of the rice in a single layer. Spoon 2 tablespoons of barbecue sauce over each thigh.
Cover the skillet tightly and simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender and liquid is absorbed. (Tip: Resist lifting the lid during cooking to keep steam in.)
Remove from heat and let rest, covered, for 5 minutes. (Tip: This allows the rice to finish steaming and the chicken juices to redistribute.)
Uncover and brush the remaining barbecue sauce over the chicken. (Tip: For extra char, broil on high for 2 minutes, watching closely.)

With each forkful, you get juicy, saucy chicken, fluffy rice, and pops of sweet corn. The smoky barbecue flavor ties everything together beautifully. Serve with a side of coleslaw or grilled vegetables for a complete meal.

Sesame Ginger Chicken and Rice

Vibrant and savory, this sesame ginger chicken and rice is a weeknight hero. With a glossy soy-ginger glaze and nutty sesame crunch, it’s easy enough for a busy Tuesday but impressive enough for guests.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken & Marinade

1.5 lbs boneless, skinless chicken thighs
3 tbsp low-sodium soy sauce
2 tbsp toasted sesame oil
1 tbsp freshly grated ginger
2 cloves garlic, minced
1 tbsp honey

For the Rice

1 cup jasmine rice
1.5 cups water
1/4 tsp sea salt

For the Sauce & Garnish

2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp toasted sesame oil
1 tbsp sesame seeds, toasted
2 green onions, thinly sliced

Instructions

In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, grated ginger, minced garlic, and honey to create the marinade. Add chicken thighs, turning to coat. Let marinate at room temperature for 15 minutes. (Tip: For deeper flavor, marinate in the fridge up to 2 hours.)
While chicken marinates, rinse jasmine rice under cold water until water runs clear. In a small saucepan, combine rice, 1.5 cups water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a small bowl, stir together sauce ingredients: 2 tbsp soy sauce, rice vinegar, sugar, and 1 tsp sesame oil. Set aside.
Heat a large nonstick skillet over medium-high heat. Add chicken thighs in a single layer (discard leftover marinade). Cook 5-7 minutes per side, until golden brown and internal temperature reaches 165°F. (Tip: Don’t overcrowd the pan; cook in batches if needed.)
Transfer chicken to a cutting board; let rest 3 minutes, then slice crosswise into 1/2-inch strips.
Return skillet to medium heat, add prepared sauce, and scrape up any browned bits. Simmer 1 minute until slightly thickened.
To serve, divide rice among bowls, top with sliced chicken, drizzle sauce over, and garnish with toasted sesame seeds and green onions.

Rich, glossy sauce clings to each piece of chicken, while the nutty sesame and fresh ginger sing in every bite. For a complete meal, serve with steamed bok choy or a crisp cucumber salad.

Spinach and Feta Chicken and Rice

Vibrant and comforting, this spinach and feta chicken and rice skillet is a weeknight lifesaver. It’s packed with savory chicken, fluffy rice, and tangy feta, all in one pan—minimal cleanup, maximum flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 cup long-grain white rice, rinsed
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1/4 cup sun-dried tomatoes in oil, drained and chopped
5 oz fresh baby spinach
4 oz crumbled feta cheese
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Salt and freshly ground black pepper to taste

Instructions

Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken in a single layer and cook undisturbed for 4 minutes until golden brown. Flip and cook another 3 minutes. Transfer to a plate (it will finish cooking later).
Reduce heat to medium. Add the onion and cook, stirring occasionally, for 3 minutes until softened. (Tip: Scrape up any browned bits from the bottom of the pan for extra flavor.)
Stir in the garlic and cook 30 seconds until fragrant.
Add the rice and cook, stirring, for 1 minute until the grains are translucent at the edges.
Pour in the white wine and cook, scraping the pan, until mostly absorbed, about 1 minute.
Add the chicken broth, sun-dried tomatoes, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. (Tip: Don't peek while simmering; steam is key for fluffy rice.)
Return the chicken and any accumulated juices to the skillet. Stir gently, cover, and cook for another 5 minutes until the rice is tender and chicken is cooked through.
Remove from heat. Add the spinach and stir until wilted, about 1 minute.
Sprinkle feta cheese over the top, cover, and let stand for 2 minutes to soften the cheese. (Tip: For a creamy finish, stir half the feta into the rice before topping with the rest.)

Don't skip the final rest—it allows the feta to gently melt into the warm rice, creating creamy pockets of tangy goodness. Serve with a squeeze of lemon and a side of crusty bread to soak up every last bit.

Lemon Butter Chicken and Rice

Ready for a dinner that feels fancy but requires minimal effort? This Lemon Butter Chicken and Rice is your new weeknight hero—juicy chicken thighs nestled in fluffy rice, all kissed with bright lemon and rich butter.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Lemon Butter Chicken and Rice

1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion, finely diced (about 1/2 cup)
3 cloves garlic, minced
1 cup long-grain white rice, rinsed and drained
1.5 cups low-sodium chicken broth
1/4 cup fresh lemon juice (from about 2 lemons)
2 tablespoons fresh parsley, finely chopped

Instructions

Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and the black pepper.
In a large, heavy-bottomed skillet (12-inch) with a tight-fitting lid, heat 1 tablespoon butter and the olive oil over medium-high heat until shimmering.
Add the chicken thighs in a single layer (work in batches if needed) and sear until golden brown, about 4-5 minutes per side. Transfer to a plate; reserve the skillet.
Reduce heat to medium. Add the remaining 1 tablespoon butter and the diced onion; cook, stirring occasionally, until softened, about 3 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds. Tip: Stir constantly to prevent burning.
Stir in the rinsed rice and cook for 1 minute, coating each grain in the fat. This helps keep the rice fluffy.
Pour in the chicken broth and lemon juice. Add the remaining 1/2 teaspoon salt. Bring to a full boil, scraping up any browned bits from the bottom of the skillet.
Nestle the chicken thighs back into the rice, skin side up (if any skin). Tip: Any juices from the chicken on the plate add flavor—pour them in too.
Reduce heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking—steam is key.
Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork. Sprinkle with fresh parsley and serve immediately.

Most importantly, the buttery, lemony rice soaks up all the savory chicken drippings, creating a side that's just as crave-worthy as the main. Serve it with a simple green salad or steamed asparagus for a complete, feel-good meal.

Spicy Cajun Chicken and Rice

Every time I need a hearty, one-pan dinner that packs a punch, this Spicy Cajun Chicken and Rice comes to mind. It’s a New Orleans-inspired dish loaded with juicy chicken, smoky andouille, and colorful bell peppers. Best of all, it comes together in under an hour for a weeknight win.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Cajun Seasoning

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt

Chicken and Sausage

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
8 ounces andouille sausage, sliced into half-moons
2 tablespoons olive oil
1 large yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced

Rice and Liquid

1 1/2 cups long-grain white rice
3 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 bay leaves
1 teaspoon Worcestershire sauce

Instructions

In a small bowl, combine all Cajun seasoning ingredients: smoked paprika, garlic powder, onion powder, dried oregano, cayenne, black pepper, and salt. Set aside.
Place the chicken pieces in a medium bowl, sprinkle with half of the Cajun seasoning, and toss to coat. Let rest at room temperature for 10 minutes. (Tip: Letting the seasoned chicken rest allows the spices to penetrate the meat for deeper flavor.)
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat. Add the andouille sausage slices and cook until browned, about 4 minutes, stirring occasionally. Transfer sausage to a plate and set aside.
In the same pot, add the remaining 1 tablespoon olive oil. Add the seasoned chicken pieces in a single layer (work in batches if needed) and cook until browned on all sides, about 5 minutes. Remove chicken to the same plate as sausage.
Reduce heat to medium. Add diced onion and both bell peppers to the pot. Sauté until softened, about 5 minutes, scraping up any browned bits. Add minced garlic and cook for 1 minute until fragrant.
Stir in the rice, remaining Cajun seasoning, and cook for 1 minute, coating the rice with the oil and vegetables. (Tip: Toasting the rice in the pot enhances its nutty flavor and helps prevent mushiness.)
Pour in the chicken broth, diced tomatoes with their juices, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
After 20 minutes, gently fold in the reserved chicken and sausage. Cover again and cook for an additional 10 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Discard bay leaves. Fluff rice with a fork. (Tip: Letting the dish rest off the heat allows the rice to finish steaming and the flavors to meld.)

Zesty from the Cajun spices, this one-pot meal delivers a comforting, smoky heat that lingers pleasantly. The rice turns out fluffy and packed with savory goodness from the chicken and sausage. For a tangy twist, serve with pickled okra or a dollop of sour cream to balance the spice.

Cheesy Broccoli Chicken and Rice

Wondering what to make for a cozy weeknight dinner? This Cheesy Broccoli Chicken and Rice is a one-pot wonder that's creamy, comforting, and totally foolproof.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 tablespoon extra-virgin olive oil
1.5 lbs boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup yellow onion, finely diced
3 garlic cloves, minced
1 cup long-grain white rice
3 cups low-sodium chicken broth
2 cups broccoli florets, cut into small pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1.5 cups sharp cheddar cheese, freshly grated

Instructions

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering.
Season 1.5 lbs boneless, skinless chicken breasts on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Place the chicken in the hot oil and cook without moving for 5-6 minutes until golden brown. Flip and cook another 5-6 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil. Tip: Let the chicken rest while you start the rice.
Reduce heat to medium. Add 1 tablespoon unsalted butter to the pot. Once melted, add 1/2 cup finely diced yellow onion and 3 minced garlic cloves. Cook, stirring frequently, for 2-3 minutes until softened and fragrant.
Add 1 cup long-grain white rice and cook, stirring, for 1 minute to lightly toast the grains.
Pour in 3 cups low-sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don't lift the lid during simmering to ensure even cooking.
After 15 minutes, uncover and stir in 2 cups broccoli florets (cut into small pieces). Cover again and cook for 5 more minutes until broccoli is tender and rice is fully cooked.
While rice cooks, prepare the cheese sauce: In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in 1 cup whole milk and bring to a simmer, whisking continuously until thickened, about 2-3 minutes.
Remove from heat and stir in 1.5 cups freshly grated sharp cheddar cheese until melted and smooth. Season with a pinch of salt if needed. Tip: Use freshly grated cheese for a smoother sauce; pre-shredded contains anti-caking agents.
Cube the rested chicken into bite-sized pieces.
Pour the cheese sauce over the rice and broccoli mixture. Add the chicken pieces. Gently stir everything together until well combined. Taste and adjust seasoning.
Let the dish sit for 2-3 minutes to thicken slightly before serving. Tip: For a crunchy top, transfer to a baking dish, sprinkle with extra cheese and breadcrumbs, and broil for 2 minutes.

A comforting bowl of Cheesy Broccoli Chicken and Rice is like a warm hug on a plate. The creamy cheddar sauce coats every grain of rice and tender chicken, while the broccoli adds a pop of freshness. Serve it straight from the pot with a side salad or crusty bread for a satisfying meal.

Honey Garlic Chicken and Rice

Busy weeknights call for something easy but impressive, and this honey garlic chicken and rice delivers in just one skillet. The sauce is perfectly balanced between sweet honey and savory garlic, coating every grain of rice and piece of chicken. You'll love how simple it is to pull together.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 ½ lbs boneless, skinless chicken thighs, trimmed of excess fat
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
4 cloves garlic, minced
⅓ cup honey
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 cup jasmine rice, rinsed and drained
1 ½ cups low-sodium chicken broth
2 scallions, thinly sliced (for garnish)
1 tablespoon sesame seeds, toasted (for garnish)

Instructions

Season chicken thighs evenly on both sides with salt and pepper.
Heat 1 tablespoon vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
Add chicken thighs in a single layer (work in batches if needed) and sear without moving for 4–5 minutes, until golden brown. Flip and cook another 3–4 minutes. Transfer to a plate and set aside.
Reduce heat to medium. Add remaining 1 tablespoon vegetable oil and minced garlic. Sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
In a small bowl, whisk together honey, soy sauce, rice vinegar, and sesame oil. Pour into the skillet and let bubble for 1 minute.
Add the rinsed rice and stir to coat with the sauce, cooking for 1 minute.
Pour in chicken broth and bring to a full boil. Return the chicken thighs to the skillet, nestling them into the rice, along with any accumulated juices.
Cover the skillet with a tight-fitting lid, reduce heat to low, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest, covered, for 5 minutes. (Tip: Don't peek during simmering—steam is key to fluffy rice.)
Fluff rice with a fork. Transfer chicken and rice to serving plates. Garnish with sliced scallions and toasted sesame seeds.

Every bite is sticky, savory, and just sweet enough, with tender chicken and perfectly cooked jasmine rice. For a complete meal, serve with steamed bok choy or a simple cucumber salad. The leftovers (if you have any) reheat beautifully for lunch the next day.

Conclusion

Whether you’re a busy parent or a novice cook, these 12 simple chicken and rice recipes unlock your rice cooker’s full potential. We hope you try them all! Which recipe tempts you most? Share your favorite in the comments and pin this collection for later.

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