Mmm, nothing beats the cozy comfort of a warm, savory chicken and rice dish after a long day! If you’re looking for easy, delicious dinners that your whole family will love, you’ve come to the right place. We’ve gathered 20 flavorful recipes using Knorr’s chicken and rice mixes—each one a guaranteed crowd-pleaser. Get ready to discover your new favorite weeknight meal!
Creamy Knorr Chicken and Rice Casserole
Cradling a warm bowl of this comforting casserole feels like wrapping yourself in a soft blanket on a quiet evening. It’s a humble, one-dish wonder that transforms simple pantry staples into a creamy, savory meal with minimal effort, perfect for those nights when you crave something soothing and familiar. The gentle aroma of chicken and herbs baking together is a small, tender promise of the coziness to come.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 1 (10.5-ounce) can of creamy condensed cream of chicken soup
– 1 (10.5-ounce) can of condensed cream of mushroom soup
– 1 cup of whole milk, gently warmed to room temperature
– 1 cup of shredded sharp cheddar cheese, freshly grated for better melting
– 1/2 cup of finely diced yellow onion, sautéed until translucent and fragrant
– 1/4 cup of unsalted butter, melted to a golden liquid
– 1 teaspoon of dried thyme, crushed between your fingers to release its earthy aroma
– 1/2 teaspoon of freshly ground black pepper, finely milled for a subtle kick
– 1/4 teaspoon of kosher salt, for balanced seasoning
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a thin layer of melted butter or non-stick spray.
2. In a large mixing bowl, combine the rinsed long-grain white rice, creamy condensed cream of chicken soup, condensed cream of mushroom soup, gently warmed whole milk, melted unsalted butter, finely diced yellow onion, dried thyme, freshly ground black pepper, and kosher salt, stirring until fully blended into a smooth, creamy base.
3. Fold in the cubed boneless, skinless chicken breasts, ensuring each piece is evenly coated with the mixture for uniform cooking.
4. Pour the combined ingredients into the prepared baking dish, spreading them into an even layer with a spatula.
5. Cover the dish tightly with aluminum foil, sealing the edges to trap steam, which helps the rice cook through tenderly.
6. Bake at 375°F (190°C) for 30 minutes, then remove the foil carefully to avoid steam burns.
7. Evenly sprinkle the freshly grated sharp cheddar cheese over the top, returning the dish to the oven uncovered.
8. Continue baking for an additional 15 minutes, or until the cheese is bubbly and golden-brown, the chicken is cooked through to an internal temperature of 165°F (74°C), and the rice is tender when pierced with a fork.
9. Remove from the oven and let it rest for 5–10 minutes to allow the flavors to meld and the casserole to set slightly for easier serving.
Soft and creamy with tender bites of chicken, this casserole emerges from the oven with a golden cheese crust that gives way to a rich, herb-infused interior. Serve it straight from the dish, perhaps garnished with a sprinkle of fresh parsley or alongside a crisp green salad for a comforting weeknight dinner that feels like a gentle hug.
One-Pot Knorr Chicken and Rice with Vegetables
Dusk settles outside my kitchen window, and I find myself craving the kind of meal that feels like a warm embrace—simple, nourishing, and requiring just one pot to clean. This chicken and rice dish is that quiet comfort, a gentle simmer of familiar flavors that fills the kitchen with a promise of ease. It’s the perfect answer to a long day, where the reward is minimal effort for maximum coziness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of garlic, minced until fragrant
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 1 packet (about 2.1 oz) of Knorr Chicken Flavor Bouillon
– 2 cups of low-sodium chicken broth, warmed slightly
– 1 cup of frozen mixed vegetables (like peas, carrots, and corn)
– 1/2 teaspoon of finely ground black pepper
– Fresh parsley, chopped for a bright garnish
Instructions
1. Pat the chicken pieces dry with paper towels to ensure a golden sear.
2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Add the chicken pieces in a single layer, cooking for 5-7 minutes until browned on all sides, then transfer to a plate.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing for 3-4 minutes until translucent and soft.
5. Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to let it burn.
6. Add the rinsed rice to the pot, toasting it for 1 minute while stirring constantly to coat it in the oils.
7. Sprinkle in the Knorr bouillon packet and black pepper, stirring to combine evenly with the rice.
8. Pour in the warmed chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
9. Return the browned chicken and any accumulated juices to the pot, nestling the pieces into the liquid.
10. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for 15 minutes.
11. After 15 minutes, quickly stir in the frozen mixed vegetables, re-cover the pot, and continue cooking for 5 more minutes.
12. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
13. Fluff the rice gently with a fork, then garnish with the chopped fresh parsley before serving.
Now, as you lift the lid, the steam carries the savory scent of chicken and herbs. Each spoonful offers tender bites of chicken nestled in fluffy, perfectly cooked rice, with the vegetables adding pops of sweetness and color. For a creative twist, try serving it topped with a dollop of cool sour cream or alongside a crisp green salad to balance the richness.
Spicy Knorr Chicken and Rice Skillet
Evenings like this, when the kitchen window frames a fading winter sky, I find myself drawn to simple, comforting dishes that warm both hands and heart. There’s something quietly satisfying about a one-skillet meal that comes together with little fuss, filling the air with savory, spiced aromas that promise coziness. This particular recipe—a humble blend of chicken, rice, and gentle heat—feels like a soft exhale at the end of a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (5.4-ounce) package Knorr® Rice Sides™ – Chicken flavor
– 2 cups low-sodium chicken broth, warmed
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup fresh cilantro, chopped
– 1/4 cup shredded Monterey Jack cheese
Instructions
1. Pat the chicken pieces dry with a paper towel to ensure a golden sear.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken pieces in a single layer, cooking undisturbed for 4–5 minutes until deeply browned on one side.
4. Flip each piece and cook for another 3–4 minutes until browned all over, then transfer to a plate.
5. Reduce the heat to medium and add the diced onion to the skillet, sautéing for 3–4 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
7. Sprinkle the Knorr rice packet contents into the skillet, stirring to coat with the oils for 1 minute.
8. Pour in the warmed chicken broth and undrained fire-roasted tomatoes, scraping up any browned bits from the bottom.
9. Stir in the smoked paprika and crushed red pepper flakes until evenly distributed.
10. Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the liquid.
11. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes.
12. After 15 minutes, remove the lid—the rice should be tender and have absorbed most of the liquid.
13. Turn off the heat and let the skillet rest, covered, for 5 minutes to allow the flavors to meld.
14. Gently stir in the fresh cilantro and sprinkle the shredded Monterey Jack cheese over the top.
15. Cover again for 2–3 minutes until the cheese melts into a creamy layer.
Now, as you lift the lid, the steam carries notes of smoky paprika and bright tomatoes. Each spoonful offers tender chicken nestled in fluffy, spiced rice, with the melted cheese adding a velvety richness that balances the gentle heat. For a fresh contrast, try serving it alongside a crisp green salad or topping it with creamy avocado slices—it transforms a simple skillet into something quietly special.
Cheesy Knorr Chicken and Rice Bake
Falling into the rhythm of a quiet evening, I find myself craving the kind of meal that feels like a warm embrace, a simple yet deeply satisfying dish that comes together with a comforting familiarity. It’s the sort of recipe that turns a few humble ingredients into a creamy, cheesy haven, perfect for those nights when you need nourishment for both body and soul.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon of rich extra virgin olive oil
– 1 (5.4 ounce) package of Knorr® Rice Sides™ – Chicken flavor
– 2 cups of cold, crisp water
– 1 (10.5 ounce) can of creamy condensed cream of chicken soup
– 1 cup of sharp cheddar cheese, freshly shredded
– 1/2 cup of whole milk, gently warmed
– 1/2 teaspoon of finely ground black pepper
– 1/4 cup of fresh parsley, finely chopped for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a thin layer of olive oil.
2. In a large skillet over medium-high heat, warm the rich extra virgin olive oil until it shimmers, about 1 minute.
3. Add the cubed boneless, skinless chicken breasts to the skillet, arranging them in a single layer to ensure even browning.
4. Cook the chicken for 5-7 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
5. Tip: Let the chicken sear undisturbed for the first 2 minutes to develop a flavorful crust before stirring.
6. Transfer the browned chicken to the prepared baking dish, spreading it evenly across the bottom.
7. In the same skillet, reduce the heat to medium and add the package of Knorr® Rice Sides™ – Chicken flavor along with the 2 cups of cold, crisp water.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 7 minutes, or until the rice is tender and has absorbed most of the liquid, stirring once halfway through to prevent sticking.
9. Tip: For fluffier rice, let it rest covered off the heat for 2 minutes after simmering.
10. In a medium mixing bowl, whisk together the creamy condensed cream of chicken soup, gently warmed whole milk, and finely ground black pepper until smooth and fully combined.
11. Pour the cooked rice mixture over the chicken in the baking dish, spreading it into an even layer.
12. Evenly pour the soup mixture over the rice and chicken, using a spatula to gently press down and ensure everything is well-coated.
13. Sprinkle the freshly shredded sharp cheddar cheese evenly over the top, covering the surface completely.
14. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
15. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and develops light golden spots on top.
16. Tip: For a crispier cheese topping, broil on high for the final 1-2 minutes, watching closely to avoid burning.
17. Remove the bake from the oven and let it rest for 5 minutes to allow the flavors to meld and the dish to set slightly.
18. Garnish with the finely chopped fresh parsley just before serving.
Gently scooping into this bake reveals tender chicken nestled in creamy, perfectly cooked rice, each bite layered with the sharp tang of cheddar that melts into the rich sauce. The texture is wonderfully cohesive—neither too dry nor overly saucy—making it ideal for spooning over a bed of crisp greens or alongside roasted vegetables for a heartier meal. Leftovers, if there are any, reheat beautifully, the flavors deepening overnight into an even more comforting treat the next day.
Knorr Chicken and Rice Soup with Fresh Herbs
Holding a warm bowl on a quiet evening, I find myself returning to this simple soup—a gentle reminder that comfort often comes from humble beginnings, where a few pantry staples and fresh herbs transform into something deeply nourishing. It’s a recipe that feels like a soft exhale, inviting you to slow down and savor each step as the aromas fill your kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 large carrots, peeled and sliced into thin coins
– 2 celery stalks, thinly sliced
– 4 cups low-sodium chicken broth
– 1 packet (about 2 ounces) Knorr Chicken Flavor Bouillon
– 1 cup long-grain white rice
– 2 cups shredded cooked chicken breast
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh dill, finely chopped
– 1/2 teaspoon finely ground black pepper
– 1 tablespoon fresh lemon juice
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of rich extra virgin olive oil over medium heat until it shimmers, about 1 minute.
2. Add 1 medium yellow onion, finely diced, and sauté until translucent and fragrant, 3–4 minutes, stirring occasionally to prevent burning.
3. Stir in 2 large carrots, peeled and sliced into thin coins, and 2 celery stalks, thinly sliced, cooking until slightly softened, 4–5 minutes.
4. Pour in 4 cups of low-sodium chicken broth and 1 packet of Knorr Chicken Flavor Bouillon, stirring to dissolve the bouillon completely.
5. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
6. Add 1 cup of long-grain white rice, cover the pot, and simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Stir in 2 cups of shredded cooked chicken breast, 1/4 cup of fresh parsley, finely chopped, 2 tablespoons of fresh dill, finely chopped, and 1/2 teaspoon of finely ground black pepper.
8. Cook uncovered for 5 minutes to allow the flavors to meld and the herbs to wilt slightly.
9. Remove from heat and stir in 1 tablespoon of fresh lemon juice just before serving.
Letting the soup rest for a few minutes off the heat deepens the flavors, with the rice becoming plump and tender while the herbs release their bright, earthy notes. Serve it in deep bowls, perhaps with a crusty baguette for dipping, and notice how the lemon juice lifts the richness into a soothing, balanced bowl that feels like a warm embrace on a chilly day.
Knorr Chicken and Rice Burrito Bowl
Years of chasing elaborate meals sometimes make me crave something simpler—a comforting bowl that feels like a warm hug after a long day. This Knorr Chicken and Rice Burrito Bowl is exactly that: a humble, satisfying dish that comes together with minimal fuss, letting the familiar flavors of seasoned chicken, fluffy rice, and fresh toppings speak for themselves.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 packet (5.4 oz) Knorr® Fiesta Sides™ Spanish Rice
– 2 cups low-sodium chicken broth
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 teaspoon smoky ground cumin
– 1/2 teaspoon mild chili powder
– 1/4 teaspoon finely ground black pepper
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup sweet corn kernels, fresh or thawed from frozen
– 1/2 cup fresh cilantro, roughly chopped
– 1 ripe avocado, sliced
– 1/2 cup sharp cheddar cheese, shredded
– 1/4 cup tangy sour cream
– 1 lime, cut into wedges
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and fragrant, about 4-5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced fresh garlic, smoky ground cumin, mild chili powder, and finely ground black pepper, cooking for 1 minute until aromatic.
4. Add the cubed boneless, skinless chicken breasts to the skillet in a single layer, searing for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
5. Pour in the low-sodium chicken broth and scrape up any browned bits from the bottom of the skillet—this adds depth to the sauce.
6. Stir in the packet of Knorr® Fiesta Sides™ Spanish Rice, rinsed and drained black beans, and sweet corn kernels, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid, stirring halfway through to prevent sticking.
8. Remove from heat and let the bowl rest, covered, for 5 minutes to allow the flavors to meld and the rice to fluff up.
9. Garnish with roughly chopped fresh cilantro, sliced ripe avocado, shredded sharp cheddar cheese, and a dollop of tangy sour cream.
10. Serve immediately with lime wedges on the side for a bright, citrusy finish.
But the true magic lies in the contrast of textures: the tender chicken mingles with fluffy rice and creamy beans, while the crisp corn and avocado add a refreshing crunch. Drizzle with extra sour cream or a dash of hot sauce for a personalized kick, making each bowl a cozy, customizable escape.
Slow Cooker Knorr Chicken and Rice Pilaf
Perhaps there’s something quietly comforting about letting a meal come together on its own while the day unfolds around it. This slow cooker pilaf, with its tender chicken and fragrant rice, feels like a gentle exhale—a simple, hands-off dish that fills the kitchen with warmth and anticipation.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
– 1 cup long-grain white rice, rinsed until the water runs clear
– 1 packet Knorr® Rice Sides™ Chicken Flavor Pilaf mix
– 2 cups low-sodium chicken broth, warmed slightly
– 1 cup finely diced yellow onion, with its sweet, aromatic bite
– 3/4 cup diced carrots, in bright orange half-moons
– 2 tablespoons unsalted butter, cut into small cubes
– 1/2 teaspoon freshly ground black pepper, with its warm, earthy notes
– 1/4 cup chopped fresh parsley, for a burst of herbal freshness at the end
Instructions
1. Place the 1-inch chunks of boneless, skinless chicken thighs evenly in the bottom of a 6-quart slow cooker.
2. Scatter the sweet, aromatic diced yellow onion and bright orange half-moons of diced carrots over the chicken.
3. In a medium bowl, combine the rinsed long-grain white rice, the packet of Knorr® Rice Sides™ Chicken Flavor Pilaf mix (including the seasoning), and the warm low-sodium chicken broth; stir until the rice is fully submerged.
4. Pour the rice and broth mixture evenly over the chicken and vegetables in the slow cooker.
5. Dot the top with the small cubes of unsalted butter and sprinkle evenly with the warm, earthy freshly ground black pepper.
6. Cover and cook on LOW for 4 hours, without stirring, to allow the rice to absorb the liquid properly—peeking can release too much steam.
7. After 4 hours, remove the lid and fluff the pilaf gently with a fork to separate the grains; the rice should be tender and the chicken cooked through to 165°F internally.
8. Let the pilaf rest, uncovered, for 10 minutes to allow the flavors to settle and any excess moisture to evaporate.
9. Just before serving, fold in the chopped fresh parsley for a burst of herbal freshness.
Gently, each spoonful yields tender chicken that melts alongside fluffy, fragrant rice, with the carrots and onion adding a subtle sweetness. The pilaf holds its texture beautifully, making it ideal for scooping into bowls or even stuffing into warmed pita pockets for a cozy, handheld meal.
Knorr Chicken and Rice Stuffed Peppers
Sometimes, on quiet evenings when the kitchen feels like a sanctuary, I find myself craving a meal that’s both comforting and vibrant—a dish that fills the home with warmth and the table with color. Stuffed peppers, with their cheerful hues and satisfying fillings, have always been one of those humble treasures, and today, I’m sharing a version that feels like a cozy embrace, using a familiar pantry staple to create something special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large, vibrant bell peppers (a mix of red, yellow, or green for visual appeal)
– 1 (5.4 oz) package of Knorr® Chicken Flavor Rice Sides™
– 1 lb of lean ground chicken
– 1 small yellow onion, finely diced to a translucent softness
– 2 cloves of garlic, minced into a fragrant paste
– 1 cup of shredded sharp cheddar cheese, divided
– 1 (14.5 oz) can of diced tomatoes with their rich, tangy juices
– 2 tablespoons of rich extra virgin olive oil
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of sea salt for subtle seasoning
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking later.
2. Carefully slice the tops off the bell peppers and remove all seeds and membranes, creating hollow vessels; set them aside in a baking dish.
3. In a large skillet, heat the rich extra virgin olive oil over medium heat until it shimmers lightly.
4. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
5. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
6. Add the lean ground chicken to the skillet, breaking it apart with a spoon, and cook for 6–8 minutes until no pink remains.
7. Pour in the Knorr® Chicken Flavor Rice Sides™ package and the can of diced tomatoes with juices, stirring to combine evenly.
8. Reduce the heat to low, cover the skillet, and simmer for 7 minutes, allowing the rice to absorb the flavors and become tender.
9. Remove the skillet from heat and stir in ¾ cup of the shredded sharp cheddar cheese, along with the finely ground black pepper and sea salt, until the cheese melts into a creamy mixture.
10. Spoon the filling generously into the hollowed bell peppers, packing it down lightly to prevent gaps.
11. Sprinkle the remaining ¼ cup of shredded sharp cheddar cheese evenly over the tops of the stuffed peppers.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
13. Remove the foil and bake for an additional 10–15 minutes, until the peppers are tender when pierced with a fork and the cheese is golden and bubbly.
14. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set slightly.
Gently, each bite reveals tender peppers giving way to a savory, cheesy rice filling, with the Knorr seasoning lending a subtle herbaceous depth that feels both nostalgic and fresh. For a creative twist, serve these alongside a crisp green salad or drizzle with a light balsamic glaze to balance the richness, making them perfect for a quiet dinner or a shared gathering where comfort takes center stage.
Knorr Chicken and Rice with Mushrooms
Perhaps it’s the quiet comfort of a weeknight, when the world outside slows and the kitchen becomes a sanctuary, that calls for a dish like this. There’s something deeply reassuring about the way simple ingredients transform into something warm and nourishing, a gentle ritual that fills the home with the earthy scent of mushrooms and the savory promise of chicken and rice.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon of rich, golden extra virgin olive oil
- 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup of finely chopped yellow onion
- 8 ounces of fresh cremini mushrooms, sliced into thick, meaty pieces
- 2 cloves of aromatic garlic, minced
- 1 (5.4 oz) package of Knorr® Rice Sides™ – Chicken flavor
- 2 cups of cold, clear water
- 1/4 cup of finely chopped fresh parsley
- 1/2 teaspoon of finely ground black pepper
Instructions
- Heat 1 tablespoon of rich, golden extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers, about 1 minute.
- Add 1 pound of cubed chicken breasts to the hot oil in a single layer. Cook undisturbed for 3-4 minutes to develop a golden-brown sear on one side. Tip: Avoid overcrowding the pan to ensure proper browning, not steaming.
- Flip the chicken pieces and cook for another 3-4 minutes until they are opaque and cooked through. Transfer the cooked chicken to a clean plate.
- Reduce the heat to medium. Add 1 cup of chopped yellow onion to the same skillet. Cook, stirring occasionally, for 4-5 minutes until the onions become soft and translucent.
- Add 8 ounces of sliced cremini mushrooms and 2 cloves of minced garlic to the skillet. Cook, stirring frequently, for 5-6 minutes until the mushrooms release their liquid and become tender and browned.
- Pour 2 cups of cold water into the skillet, scraping the bottom with a wooden spoon to lift any flavorful browned bits.
- Stir in the entire contents of the Knorr® Rice Sides™ – Chicken flavor package and 1/2 teaspoon of finely ground black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low. Cover the skillet tightly with a lid and simmer gently for 7 minutes. Tip: Keep the lid on to trap steam, which is essential for perfectly cooking the rice.
- Remove the lid. Stir the cooked chicken and any accumulated juices back into the skillet.
- Cover the skillet again and continue to cook on low for an additional 5 minutes, or until the rice is tender and has absorbed most of the liquid. Tip: Let the dish rest, covered and off the heat, for 5 minutes after cooking; this allows the flavors to meld and the rice to achieve the ideal texture.
- Remove from heat. Gently fold in 1/4 cup of chopped fresh parsley until just combined.
Offering a comforting embrace, the finished dish presents tender morsels of chicken nestled in fluffy, savory rice, all punctuated by the deep, umami-rich flavor of the mushrooms. The parsley adds a final, bright note of freshness. For a delightful twist, serve it in shallow bowls topped with a dollop of cool sour cream or a sprinkle of sharp, grated Parmesan cheese to contrast the warm, hearty base.
Knorr Chicken and Rice Stir-Fry
Zestfully, I find myself drawn to simple comforts as the year winds down, and this one-pan wonder has become a quiet ritual in my kitchen—a humble stir-fry that transforms a few pantry staples into something deeply satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of fragrant toasted sesame oil
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 medium yellow onion, thinly sliced into half-moons
– 2 cloves of garlic, minced to a fine paste
– 1 red bell pepper, sliced into thin strips
– 1 package (5.7 ounces) of Knorr® Chicken Flavor Rice Sides™
– 2 cups of cold water
– 2 tablespoons of low-sodium soy sauce
– 1 teaspoon of freshly grated ginger
– 2 green onions, thinly sliced for garnish
Instructions
1. Heat the fragrant toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers lightly.
2. Add the bite-sized chicken pieces to the hot oil in a single layer, cooking undisturbed for 3–4 minutes until the bottoms develop a golden-brown sear.
3. Flip the chicken pieces and cook for another 3–4 minutes until fully cooked through and no longer pink in the center.
4. Transfer the cooked chicken to a clean plate and set aside, covering loosely to retain warmth.
5. In the same skillet, add the thinly sliced yellow onion and cook over medium heat for 4–5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and sliced red bell pepper, cooking for 2–3 minutes until the pepper begins to soften but still retains a slight crunch.
7. Sprinkle the Knorr® Chicken Flavor Rice Sides™ evenly over the vegetables in the skillet.
8. Pour in the 2 cups of cold water and 2 tablespoons of low-sodium soy sauce, stirring gently to combine all ingredients.
9. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
10. Cover the skillet with a tight-fitting lid and simmer for 7 minutes, resisting the urge to stir to prevent the rice from becoming gummy.
11. After 7 minutes, remove the lid and stir in the freshly grated ginger and reserved cooked chicken.
12. Cover again and continue simmering for 3 more minutes until the rice is tender and has absorbed most of the liquid.
13. Remove from heat and let rest, covered, for 2 minutes to allow the flavors to meld.
14. Fluff gently with a fork and garnish with the thinly sliced green onions before serving.
Comforting in its simplicity, this dish offers tender chicken nestled in fluffy, savory rice with crisp-tender vegetables that provide just the right textural contrast. The subtle warmth of ginger and umami depth from the soy sauce make it feel both familiar and special—perfect for spooning into bowls on a chilly evening, perhaps with a sprinkle of sesame seeds or a drizzle of chili oil for those who crave a little heat.
Lemon-Garlic Knorr Chicken and Rice
Lately, I’ve been craving the kind of meal that feels like a warm, savory hug—something simple to prepare yet deeply satisfying to eat. This lemon-garlic chicken and rice, built around a trusty packet of seasoning, is exactly that kind of comforting dish. It comes together in one pan, filling the kitchen with the most inviting aromas while promising minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs of skin-on, bone-in chicken thighs
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1 cup of long-grain white rice
– 1 packet of Knorr® Garlic & Herb recipe mix
– 2 cups of low-sodium chicken broth
– 1 large lemon, zested and juiced
– 1/4 cup of fresh parsley, roughly chopped
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a crisp sear.
2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Carefully place the chicken thighs skin-side down in the hot oil, arranging them in a single layer without crowding.
5. Sear the chicken undisturbed for 6-8 minutes, until the skin is deeply golden brown and releases easily from the pan.
6. Flip the chicken and cook for an additional 3 minutes to brown the other side, then transfer to a clean plate.
7. Reduce the heat to medium and add the diced onion to the rendered fat in the pan.
8. Sauté the onion for 4-5 minutes, stirring occasionally, until it becomes translucent and soft.
9. Add the minced garlic and cook for 1 minute more, just until fragrant.
10. Stir in the white rice and the entire packet of Knorr seasoning mix, coating the grains in the oil and aromatics for about 30 seconds.
11. Pour in the chicken broth and the fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
12. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
13. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice mixture.
14. Cover the pan tightly with a lid and simmer for 20 minutes without peeking, allowing the rice to fully absorb the liquid.
15. After 20 minutes, remove the pan from the heat and let it rest, still covered, for 5 minutes.
16. Uncover the pan and fluff the rice gently with a fork.
17. Stir in the fresh lemon zest and chopped parsley.
Before serving, let the dish sit for a final moment. The rice will be perfectly tender, each grain distinct yet coated in a glossy, savory sauce infused with lemon and garlic. The chicken, having steamed gently above, remains incredibly juicy. For a bright finish, consider serving it with a simple arugula salad dressed in the remaining lemon juice, letting the peppery greens contrast the rich, comforting base.
Knorr Chicken and Rice Salad with Avocado
Evenings like this, when the light fades early and the kitchen feels like a quiet sanctuary, I find myself drawn to recipes that comfort without demanding too much energy. This simple chicken and rice salad, with its creamy avocado, is exactly that kind of gentle, nourishing meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (5.4 oz) package Knorr® Chicken Flavor Rice Sides™
– 1 ¾ cups cool, filtered water
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon finely ground black pepper
– 2 cups shredded, tender rotisserie chicken
– 1 large, perfectly ripe avocado, diced
– ¼ cup finely chopped fresh, crisp celery
– 2 tablespoons finely chopped fresh, aromatic flat-leaf parsley
Instructions
1. In a medium saucepan, combine the package of Knorr® Chicken Flavor Rice Sides™ and 1 ¾ cups of cool, filtered water.
2. Bring the mixture to a rolling boil over high heat, stirring once to prevent sticking.
3. Immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer gently for 7 minutes. (Tip: A tight-fitting lid is crucial for the rice to absorb all the flavorful liquid properly.)
4. After 7 minutes, remove the saucepan from the heat. Let the rice stand, still covered, for an additional 5 minutes to finish steaming and become perfectly tender.
5. While the rice steams, in a large mixing bowl, whisk together 2 tablespoons of rich extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, and ½ teaspoon of finely ground black pepper to create a simple, bright vinaigrette.
6. Fluff the finished rice gently with a fork to separate the grains and allow it to cool for about 10 minutes, until it is just warm to the touch. (Tip: Letting the rice cool slightly prevents it from cooking the delicate avocado when mixed.)
7. To the bowl with the vinaigrette, add the 2 cups of shredded, tender rotisserie chicken, the diced ripe avocado, ¼ cup of finely chopped crisp celery, and 2 tablespoons of finely chopped aromatic parsley.
8. Add the slightly cooled rice to the bowl with the other ingredients.
9. Using a large spoon or spatula, fold all the ingredients together gently but thoroughly until everything is evenly coated in the dressing and well combined. (Tip: Folding, rather than stirring aggressively, helps keep the avocado pieces intact for better texture.)
10. Taste the salad and adjust seasoning with an extra pinch of pepper or a small drizzle of lemon juice if desired.
Unfolding with each gentle fold, the salad becomes a delightful mosaic of textures—the fluffy, savory rice, the soft give of the avocado, and the satisfying shred of chicken. The lemon and parsley lift everything with a clean, herbal brightness, making it perfect served over a bed of butter lettuce or stuffed into a ripe tomato for a handheld lunch.
Crispy Knorr Chicken and Rice Fritters
Venturing into the kitchen tonight, I found myself craving something both comforting and crisp, a humble transformation of pantry staples into little golden bites of warmth. The simple act of mixing, shaping, and frying felt like a quiet, grounding ritual, turning leftover chicken and rice into something new and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of cold, cooked long-grain white rice
– 1 1/2 cups of shredded, cooked chicken breast
– 1 (5.4 oz) packet of savory Knorr® Chicken Flavor Rice Sides™, prepared according to package directions and cooled
– 2 large, farm-fresh eggs, lightly beaten
– 1/2 cup of finely grated sharp cheddar cheese
– 1/3 cup of all-purpose flour
– 2 tablespoons of finely chopped fresh parsley
– 1 teaspoon of garlic powder
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
– 1 1/2 cups of vegetable oil, for frying
Instructions
1. In a large mixing bowl, combine the cold cooked rice, shredded chicken, and the cooled prepared Knorr rice, using a fork to break up any clumps.
2. Add the beaten eggs, grated cheddar cheese, all-purpose flour, chopped parsley, garlic powder, black pepper, and kosher salt to the bowl.
3. Gently fold all ingredients together with a spatula until just combined and a cohesive, slightly sticky mixture forms. Tip: Avoid overmixing to keep the fritters tender.
4. Using a 1/4-cup measuring scoop, portion the mixture and shape it into 12 even patties, about 3/4-inch thick, compressing them gently between your palms.
5. Place the shaped patties on a parchment-lined baking sheet and refrigerate for 10 minutes to help them firm up and hold their shape during frying.
6. While the patties chill, pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven, ensuring it reaches a depth of about 1/2 inch.
7. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry or candy thermometer. Tip: Maintaining this oil temperature is key for a crispy exterior without burning.
8. Carefully place 4-5 chilled patties into the hot oil, ensuring they are not touching, and fry for 3-4 minutes.
9. Using a slotted spatula, flip each fritter and fry for an additional 3-4 minutes until both sides are a deep, uniform golden brown and crisp.
10. Transfer the cooked fritters to a wire rack set over a paper towel-lined plate to drain. Tip: Letting them rest on a rack prevents the bottom from getting soggy.
11. Repeat the frying process with the remaining patties, allowing the oil to return to 350°F between batches.
Something magical happens in that hot oil—the exterior becomes shatteringly crisp, giving way to a soft, savory interior where the chicken and seasoned rice meld perfectly. Serve them warm with a dollop of cool ranch dressing or a spicy sriracha mayo for dipping, perhaps alongside a simple green salad for a complete, comforting meal.
Knorr Chicken and Rice with Spinach and Feta
Kneading the memory of a cozy kitchen into this simple meal, I find myself returning to the comforting rhythm of a one-pot dinner. The familiar scent of chicken and rice, brightened with spinach and tangy feta, feels like a quiet evening spent at home, where each ingredient tells a small story of warmth and nourishment.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 package (5.4 oz) Knorr® Chicken Flavor Rice Sides™
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 cups (about 5 oz) fresh baby spinach leaves, loosely packed
– 1/2 cup crumbled creamy feta cheese
– 2 cups low-sodium chicken broth
– 1/4 teaspoon finely ground black pepper
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers lightly, about 2 minutes.
2. Add the cubed boneless, skinless chicken breasts to the skillet, spreading them in a single layer to ensure even browning, and cook for 5–7 minutes until golden on all sides, stirring occasionally.
3. Tip: Resist stirring the chicken too often to develop a nice sear that locks in juices.
4. Transfer the browned chicken to a clean plate and set aside, covering loosely to keep warm.
5. In the same skillet, add the finely diced small yellow onion and cook over medium heat for 3–4 minutes until softened and translucent, stirring frequently.
6. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the 2 cups low-sodium chicken broth and the package of Knorr® Chicken Flavor Rice Sides™, stirring to combine and scrape up any browned bits from the bottom of the skillet.
8. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the skillet, and simmer for 10 minutes, allowing the rice to absorb the liquid and become tender.
9. Tip: Keep the lid on tightly during simmering to trap steam and cook the rice evenly without stirring.
10. Return the browned chicken to the skillet, nestling it into the rice, and sprinkle with the 1/4 teaspoon finely ground black pepper.
11. Cover again and cook over low heat for 5 more minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
12. Remove the skillet from the heat and stir in the loosely packed 4 cups fresh baby spinach leaves, letting the residual heat wilt the spinach for 2–3 minutes until bright green and tender.
13. Tip: Add the spinach off the heat to preserve its vibrant color and delicate texture without overcooking.
14. Gently fold in the 1/2 cup crumbled creamy feta cheese just before serving to maintain its tangy crumbles.
15. Let the dish rest for 2 minutes off the heat to allow flavors to meld.
Looking at the finished skillet, the creamy rice clings to tender chicken, while pops of feta and wilted spinach add bursts of flavor and color. Serve it straight from the pan for a rustic touch, or pair it with a crisp green salad to balance the richness, making each bite a comforting blend of savory and fresh notes.
Southwest Knorr Chicken and Rice Bowl
Folding into the quiet of a winter evening, I find myself drawn to the kitchen, where the promise of a warm, comforting meal feels like a gentle embrace. This Southwest-inspired bowl, with its familiar aromas and simple preparation, is the kind of dish that settles the soul after a long day, a humble yet deeply satisfying creation that feels like home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of fragrant garlic, minced
– 1 red bell pepper, diced into ½-inch pieces
– 1 (5.4 oz) package of Knorr® Fiesta Sides™ – Spanish Rice
– 1 (15 oz) can of fire-roasted diced tomatoes, with their juices
– 1 (15 oz) can of plump black beans, rinsed and drained
– 1 cup of low-sodium chicken broth
– ½ teaspoon of smoky ground cumin
– ¼ teaspoon of finely ground black pepper
– Fresh cilantro leaves, for garnish
– 1 ripe avocado, sliced, for serving
– ½ cup of shredded sharp cheddar cheese, for serving
Instructions
1. Pat the cubed chicken breasts completely dry with paper towels to ensure a good sear.
2. Heat the rich extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat until it shimmers.
3. Add the chicken cubes in a single layer, working in batches if necessary to avoid crowding, and cook undisturbed for 4-5 minutes until a golden-brown crust forms on one side.
4. Flip each piece and cook for an additional 3-4 minutes until the chicken is cooked through and no longer pink in the center, then transfer it to a clean plate.
5. Reduce the heat to medium and add the finely diced yellow onion to the same skillet, cooking for 3-4 minutes until it turns soft and translucent.
6. Stir in the minced fragrant garlic and cook for 30 seconds until its aroma is released but not browned.
7. Add the diced red bell pepper and cook for 2-3 minutes until it just begins to soften.
8. Pour in the entire package of Knorr® Fiesta Sides™ – Spanish Rice, the can of fire-roasted diced tomatoes with their juices, the rinsed plump black beans, the low-sodium chicken broth, smoky ground cumin, and finely ground black pepper, stirring to combine everything thoroughly.
9. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20 minutes, resisting the urge to stir, which allows the rice to cook evenly without becoming mushy.
10. After 20 minutes, remove the lid and fluff the rice mixture gently with a fork; the rice should be tender and have absorbed most of the liquid.
11. Return the cooked chicken cubes to the skillet, gently folding them into the rice mixture to warm through for 1-2 minutes.
12. Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld together.
13. Divide the mixture evenly among four bowls, topping each with shredded sharp cheddar cheese, sliced ripe avocado, and a sprinkle of fresh cilantro leaves.
Creating this bowl yields a delightful contrast of textures—the tender chicken, fluffy rice, and creamy beans are punctuated by the crisp bell pepper. Consider serving it with a dollop of cool sour cream or a squeeze of fresh lime juice to brighten the smoky, savory flavors, making it a versatile centerpiece for a cozy weeknight dinner.
Knorr Chicken and Rice Coconut Curry
Nestled in the quiet of a winter evening, the aroma of simmering coconut curry feels like a warm embrace, transforming simple pantry staples into a comforting, fragrant meal that soothes the soul with every spoonful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of fragrant extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 (13.5-ounce) can of rich, creamy coconut milk
– 1 cup of low-sodium chicken broth
– 1 (5.6-ounce) package of Knorr Chicken Flavor Rice Sides
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 teaspoons of golden curry powder
– 1/2 teaspoon of finely ground black pepper
– 1/4 cup of fresh cilantro leaves, roughly chopped
Instructions
1. Heat the fragrant extra virgin olive oil in a large, deep skillet over medium heat until it shimmers lightly, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until it turns soft and translucent, approximately 5 minutes.
3. Stir in the minced fresh garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add the bite-sized chicken breast pieces to the skillet and cook, stirring occasionally, until they are lightly browned on all sides, about 5–7 minutes.
5. Pour in the rich, creamy coconut milk and low-sodium chicken broth, then sprinkle in the golden curry powder and finely ground black pepper, stirring gently to combine.
6. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it bubble softly for 10 minutes to allow the flavors to meld.
7. Stir in the Knorr Chicken Flavor Rice Sides, cover the skillet with a lid, and cook over low heat for 10 minutes, or until the rice is tender and has absorbed most of the liquid.
8. Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the rice to finish absorbing any remaining moisture.
9. Fluff the mixture gently with a fork, then fold in the roughly chopped fresh cilantro leaves just before serving.
Comforting in its creamy texture, this curry offers a subtle warmth from the spices, balanced by the tender chicken and fluffy rice. Consider serving it in shallow bowls with a side of naan bread for dipping, or top it with a squeeze of lime for a bright, tangy contrast that elevates each bite.
Baked Knorr Chicken and Rice Fajita Style
As the evening light fades on a quiet December day, I find myself drawn to the comforting ritual of preparing a meal that feels both familiar and a little festive. This baked chicken and rice dish, inspired by the vibrant flavors of fajitas, is my simple answer to a cozy, satisfying dinner that comes together with minimal fuss, letting the oven do most of the work while I steal a moment of peace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch strips
– 1 (5.4 oz) package of Knorr® Fiesta Sides™ – Spanish Rice
– 1 large yellow onion, thinly sliced into half-moons
– 1 large green bell pepper, thinly sliced into strips
– 1 large red bell pepper, thinly sliced into strips
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of smoky chili powder
– 1 teaspoon of fragrant ground cumin
– 1/2 teaspoon of finely ground garlic powder
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of coarse kosher salt
– 1 cup of low-sodium chicken broth
– 1/4 cup of fresh cilantro leaves, roughly chopped for garnish
– 1 lime, cut into wedges for serving
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of the extra virgin olive oil.
2. In a large mixing bowl, combine the chicken strips, sliced onion, green bell pepper, and red bell pepper.
3. Drizzle the remaining extra virgin olive oil over the chicken and vegetables, then sprinkle with the smoky chili powder, fragrant ground cumin, finely ground garlic powder, finely ground black pepper, and coarse kosher salt.
4. Toss everything thoroughly with your hands or a spoon until the chicken and vegetables are evenly coated with the oil and spices.
5. Spread the seasoned chicken and vegetable mixture evenly in the prepared baking dish.
6. In a separate medium bowl, empty the entire package of Knorr® Fiesta Sides™ – Spanish Rice and pour in the 1 cup of low-sodium chicken broth. Stir briefly to combine.
7. Tip: For deeper flavor, you can briefly toast the dry rice mixture in a dry skillet over medium heat for 1-2 minutes before adding the broth, but this is optional.
8. Pour the rice and broth mixture evenly over the chicken and vegetables in the baking dish. Do not stir.
9. Cover the baking dish tightly with aluminum foil, ensuring a good seal around the edges to trap steam.
10. Place the covered dish in the preheated oven and bake for 30 minutes.
11. After 30 minutes, carefully remove the dish from the oven and take off the aluminum foil. Tip: Be cautious of the hot steam escaping.
12. Gently stir the contents of the dish to redistribute the rice and ensure even cooking.
13. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the rice is tender, the liquid is fully absorbed, and the chicken is cooked through to an internal temperature of 165°F (74°C).
14. Remove the dish from the oven and let it rest, uncovered, for 5 minutes. Tip: This resting time allows the rice to firm up slightly and the flavors to settle.
15. Garnish the finished dish with the roughly chopped fresh cilantro leaves and serve immediately with the lime wedges on the side.
Now, the magic happens as you serve: the rice becomes wonderfully fluffy and infused with all the savory, spiced juices from the chicken and peppers, while the chicken itself stays remarkably tender. Nestle a generous scoop into a warm tortilla with a squeeze of lime for a handheld feast, or simply enjoy it straight from the bowl for a deeply comforting, one-pan meal that fills the kitchen with the most inviting aroma.
Knorr Chicken and Rice with Caramelized Onions
Wandering through the kitchen on this quiet evening, I find myself craving something deeply comforting yet simple enough to let my thoughts drift. The gentle sizzle of onions caramelizing in a pan feels like a meditation, transforming humble ingredients into a warm embrace. This dish—a cozy blend of chicken and rice—is exactly what my soul needs tonight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large sweet yellow onion, thinly sliced into half-moons
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups low-sodium chicken broth, warmed
– 1 cup long-grain white rice, rinsed until the water runs clear
– 1 packet Knorr Chicken Flavor Bouillon, crumbled
– ½ cup freshly grated Parmesan cheese, for finishing
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat the rich extra virgin olive oil in a large, heavy-bottomed skillet over medium-low heat until it shimmers.
2. Add the thinly sliced sweet yellow onion and cook slowly, stirring occasionally, for 15–20 minutes until the onions turn a deep golden brown and become fragrantly sweet.
3. Tip: Resist the urge to rush this step—low and slow caramelization builds a flavor foundation that makes the whole dish sing.
4. Push the caramelized onions to the side of the skillet and increase the heat to medium-high.
5. Add the bite-sized chicken breast pieces in a single layer and cook for 4–5 minutes, turning once, until lightly browned on all sides.
6. Tip: Let the chicken sear undisturbed for a minute or two to develop a nice crust, which locks in juices and adds texture.
7. Pour in the warmed low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Stir in the rinsed long-grain white rice and crumbled Knorr Chicken Flavor Bouillon until evenly combined.
9. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18–20 minutes until the rice is tender and has absorbed all the liquid.
10. Tip: Keep the lid on during simmering to trap steam—this ensures fluffy, perfectly cooked rice every time.
11. Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the flavors to meld.
12. Fluff the rice and chicken mixture gently with a fork, then stir in the freshly grated Parmesan cheese until it melts into creamy ribbons.
13. Garnish with the chopped fresh parsley just before serving.
Rustic and heartwarming, this one-pan wonder yields tender chicken nestled in fluffy, savory rice, with the sweet depth of caramelized onions weaving through every bite. For a cozy twist, serve it in shallow bowls topped with a dollop of cool sour cream or alongside a crisp green salad to balance the richness.
Mediterranean Knorr Chicken and Rice Platter
Often, the simplest meals are the ones that feel most like home. On a quiet evening, when the world outside slows down, there’s a gentle comfort in preparing a dish that brings the warmth of the Mediterranean to your table, a humble platter of chicken and rice that feels both nourishing and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs of boneless, skinless chicken thighs, patted dry
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 1 packet (2.2 oz) of Knorr® Mediterranean Sides Chicken & Rice
– 2 cups of low-sodium chicken broth, warmed
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
– 1/4 cup of fresh parsley, roughly chopped
– 1 lemon, cut into wedges for serving
Instructions
1. Heat the rich extra virgin olive oil in a large, deep skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the patted-dry boneless, skinless chicken thighs to the skillet, seasoning them with the kosher salt and finely ground black pepper, and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F; remove the chicken to a plate and set aside, tenting loosely with foil to keep warm.
3. In the same skillet, reduce the heat to medium and add the finely diced yellow onion, cooking for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
4. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the rinsed long-grain white rice to the skillet, toasting it for 2 minutes while stirring constantly to coat it in the oils and develop a nutty aroma.
6. Pour in the warmed low-sodium chicken broth and the packet of Knorr® Mediterranean Sides Chicken & Rice, stirring gently to combine all ingredients.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid; avoid lifting the lid during this time to ensure even cooking.
8. While the rice cooks, slice the rested chicken thighs into bite-sized pieces.
9. Once the rice is done, fluff it gently with a fork, then fold in the sliced chicken pieces and the roughly chopped fresh parsley until evenly distributed.
10. Serve the platter immediately, garnished with lemon wedges for squeezing over the top.
Mellow and aromatic, this platter yields tender chicken nestled in fluffy, herb-infused rice with a subtle tang from the lemon. For a creative twist, serve it alongside a crisp Greek salad or spoon it into warmed pita bread for a handheld feast that captures the essence of a sun-drenched coastline.
Knorr Chicken and Rice Stew with Beans
Dusk settles outside my kitchen window as I stir the pot, watching steam rise like a gentle sigh. This chicken and rice stew feels like a quiet conversation with the stove—a simple, comforting ritual that fills the house with the kind of warmth that lingers long after the bowls are empty.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced into soft, translucent pieces
– 3 cloves aromatic garlic, minced until fragrant
– 1.5 pounds boneless, skinless chicken thighs, cut into hearty 1-inch chunks
– 2 (15-ounce) cans plump cannellini beans, drained and rinsed
– 1 (5.4-ounce) package Knorr® Chicken Flavor Rice Sides™
– 4 cups rich chicken broth, warmed slightly
– 1 teaspoon finely ground black pepper
– ½ teaspoon flaky sea salt
– 2 tablespoons freshly chopped parsley, for a bright, herbal finish
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat until it shimmers lightly.
2. Add 1 large finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until the pieces turn soft and translucent.
3. Stir in 3 cloves of minced aromatic garlic and cook for 1 minute, just until its fragrance blooms in the pot.
4. Add 1.5 pounds of hearty chicken thigh chunks to the pot in a single layer, letting them sear undisturbed for 3–4 minutes to develop a golden-brown crust.
5. Flip each chicken piece and cook for another 3 minutes until lightly browned on all sides.
6. Pour in 4 cups of warmed rich chicken broth, scraping the bottom of the pot to lift any flavorful browned bits.
7. Stir in 1 (5.4-ounce) package of Knorr® Chicken Flavor Rice Sides™, 2 cans of plump drained cannellini beans, 1 teaspoon of finely ground black pepper, and ½ teaspoon of flaky sea salt.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring once halfway through to prevent sticking.
9. After 25 minutes, remove the lid and simmer uncovered for 5 more minutes to allow the broth to thicken slightly into a velvety sauce.
10. Turn off the heat and stir in 2 tablespoons of freshly chopped parsley until evenly distributed.
11. Let the stew rest off the heat for 5 minutes to allow the flavors to meld together beautifully.
Uncover the pot to find tender chicken nestled in creamy rice, with beans adding a soft, pillowy texture. Each spoonful carries the deep, savory notes of broth balanced by the freshness of parsley—serve it in shallow bowls with crusty bread for dipping, or ladle it over a bed of wilted greens for a heartier meal.
Summary
Culinary inspiration awaits in these 20 Knorr chicken and rice recipes! They prove that delicious, comforting meals can be simple to make. We hope you found a new family favorite. Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks discover these flavorful ideas. Happy cooking!
