10+ Chicken Rice Recipes You’ll Love to Try Today

Chicken and rice—honestly, it’s hard to go wrong. It’s a simple, filling meal that fits into a busy day, and there are so many ways to make it your own.

You’ll find all kinds of versions, each with its own twist on flavors and ingredients. Most of these recipes are easy to throw together, often with just one pot or pan. That means less mess, which is always a win.

Chicken and rice works for any meal—weeknight dinner, lazy weekend, whatever. The basics are cheap and probably already in your kitchen.

With just a few steps, you’ll have something that tastes homemade and comforting, but without a ton of effort.

Ingredients

• Chicken (breasts, thighs, or tenders)
• Rice (white, brown, or instant)
• Water or broth
• Onion
• Celery (optional)
• Salt

Cooking Instructions

1. Cut up your chicken if needed.
2. Sauté onion and celery in a pot until soft.
3. Add chicken and cook until it gets some color.
4. Pour in rice and water or broth.
5. Salt it up.
6. Cover and simmer for 20-30 minutes, until rice is cooked and chicken is tender.

1) My Mom’s One-Pot Chicken and Rice

This one’s as simple as it gets—perfect for those days when you just want to dump it all in a pot and call it dinner.

The chicken stays nice and tender, and the rice picks up all those good flavors from the broth and veggies.

Frozen chicken tenders, celery, and onion make it even easier. It’s one of those recipes that just feels like home.

Ingredients

• 1 pound frozen boneless, skinless chicken tenders
• 6 cups water
• 1 teaspoon kosher salt
• 3 celery ribs, chopped
• 1 medium yellow onion, chopped

Cooking Instructions

1. Add water and salt to a big pot, bring it to a boil.
2. Toss in chicken tenders, celery, and onion.
3. Lower the heat and simmer until the chicken’s cooked through.
4. Take the chicken out, shred it, then put it back in the pot.
5. Add rice and cook until it’s tender.
6. Stir and serve it up hot.

Learn more on My Mom’s One-Pot Chicken and Rice.

2) Tiffy Cooks’ 30-Minute One Pot Chicken and Rice

Tiffy Cooks’ take on chicken and rice is all about getting dinner on the table fast. You only need one pot, and you’ll be eating in half an hour.

The chicken comes out juicy, and the rice soaks up all those good flavors from the spices and broth.

It’s a weeknight lifesaver when you don’t want to spend forever cooking or cleaning.

Ingredients

• Chicken pieces (breast or thigh)
• Rice
• Onion
• Garlic
• Chicken broth or water
• Salt and pepper
• Cooking oil

Cooking Instructions

1. Heat oil in a pot over medium.
2. Brown chicken on both sides.
3. Add chopped onion and garlic, cook till soft.
4. Stir in rice to coat it with those juices.
5. Add broth, salt, and pepper.
6. Bring to a boil, then turn it to low.
7. Cover and cook 20 minutes.
8. Let it sit covered for 5 minutes before you dig in.

Full recipe at Tiffy Cooks’ One Pot Chicken and Rice.

3) Mamaw’s Chicken and Rice Casserole

Mamaw’s casserole is old-school comfort food—nothing fancy, just cozy and filling. You only need a handful of ingredients.

Just cube up some chicken, mix it with instant rice, cream of chicken soup, and water. Butter on top keeps it moist and adds flavor as it bakes.

You can toss in your favorite veggies or seasonings if you want to change things up.

Ingredients

• 3 boneless, skinless chicken breasts (cubed)
• 2 cups instant white rice
• 2 cups water
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup butter (sliced into pats)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix chicken, rice, water, and soup in a baking dish.
3. Lay butter pats on top.
4. Cover with foil and bake 45 minutes.
5. Take off the foil and bake 10 more minutes, until the rice is tender and butter’s melted.

4) Marry Me Chicken and Rice

Marry Me Chicken and Rice is a one-pan wonder. You get tender chicken and flavorful rice, all cooked together for maximum taste and minimal dishes.

Season the chicken with herbs like oregano and thyme. Cook it almost all the way, then add rice, stock, garlic, and sun-dried tomatoes.

Let everything simmer until the rice soaks up the flavors and the chicken finishes cooking.

Ingredients

• 1 lb chicken breasts
• 2 tsp kosher salt
• 1 tsp oregano
• 1 tsp thyme leaves
• 1 tbsp tomato paste
• 3 oz sun-dried tomatoes
• 3 garlic cloves, minced
• 3 cups chicken stock
• 1 cup rice
• 2 tbsp olive oil
• 1 tbsp butter

Cooking Instructions

1. Season chicken with salt, oregano, and thyme.
2. Heat oil and butter in a large skillet over medium.
3. Brown chicken on both sides.
4. Add garlic, tomato paste, and sun-dried tomatoes; cook for a minute.
5. Pour in chicken stock and rice.
6. Bring to a boil, then cover and lower the heat.
7. Simmer 20 minutes, until rice is tender and chicken’s fully cooked (165°F / 74°C).

5) Iowa Girl Eats’ Creamy One Pot Chicken and Rice

You want creamy, cozy, and easy? This one’s for you. Chicken and rice cook together in one pot for a meal that’s part soup, part risotto.

Basic ingredients, nothing fancy, but the result is super satisfying. It’s the kind of dinner you’ll want to make again.

Ingredients

• 1 lb chicken breasts, cut up
• 1 cup long grain white rice
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (optional)
• Salt and pepper
• 2 tbsp olive oil or butter

Cooking Instructions

1. Heat oil in a large pot over medium.
2. Brown chicken pieces, then set aside.
3. Sauté onion and garlic in the same pot.
4. Stir in rice, cook 1-2 minutes.
5. Add broth and chicken back in.
6. Bring to a boil, then cover and simmer 20 minutes.
7. Stir in cream and cheese, season to taste.

6) One Pan Chicken and Garlic Rice

Here’s a one-pan meal that’s got loads of garlic flavor and juicy chicken. Super simple, but it tastes like you tried harder than you did.

Thyme and paprika give the chicken a nice kick. The chicken cooks right on top of the rice, so everything comes out flavorful and cozy.

Great for busy nights or just when you want something easy but good.

Ingredients

• 4 chicken thighs
• 1 cup long-grain rice
• 3 cloves garlic, minced
• 1 tsp thyme
• 1 tsp sweet paprika
• 2 cups chicken broth
• Salt and pepper
• 1 tbsp olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Heat oil in a pan, brown chicken thighs.
3. Add garlic, thyme, paprika, salt, and pepper.
4. Pour rice and broth in under the chicken.
5. Cover and bake 35-40 minutes, until chicken and rice are done.

Try it for a no-fuss, flavorful dinner. Details at Simple Home Edit.

7) Reddit’s Onion Soup Mix Chicken and Rice

If you want something budget-friendly that’s still tasty, this one’s for you. Onion soup mix does the heavy lifting for flavor here.

Just mix rice, cream of mushroom or chicken soup, water, and the soup mix. Lay some bone-in chicken pieces on top.

It all bakes together, no stirring needed. When it’s done, the chicken is tender and the rice is packed with flavor.

Ingredients

• 2 cups rice
• 2 cans cream of chicken or mushroom soup
• 2 cans water (use the soup cans)
• 1 packet dry onion soup mix
• 6-8 bone-in chicken pieces

Cooking Instructions

1. Preheat oven to 350°F (180°C).
2. Mix rice, soup, water, and onion soup mix in a 9×13-inch dish.
3. Place chicken pieces on top.
4. Cover tightly with foil.
5. Bake for 1 hour 30 minutes, until chicken and rice are done.

8) Turmeric Chicken Thighs with Rice

Turmeric chicken thighs bring a pop of color and earthy flavor to your plate. You’ll cook the chicken with turmeric, and usually toss the rice in the same pot.

Bone-in, skin-on chicken thighs work best here. Sear them first for crispy skin, then cook with rice and turmeric so everything mingles.

Some folks add coconut milk or broth for extra richness. Onions, garlic, and cilantro brighten things up, and a squeeze of lemon at the end makes it sing.

This meal feels special, but it’s so easy you might find yourself making it on a regular old Tuesday.

Ingredients

• 8-10 bone-in, skin-on chicken thighs
• 2 cups basmati rice
• 1 tablespoon turmeric powder
• 1 sweet onion, sliced
• 4 garlic cloves, whole
• 1 can coconut milk (optional)
• 2 ½ cups chicken broth
• Salt and pepper to taste
• Fresh cilantro (optional)

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Sprinkle chicken thighs with salt, pepper, and turmeric.
3. Sear the chicken, skin-side down, in a hot pan until it turns golden. Flip and cook for another two minutes.
4. Move the chicken out of the pan. Toss in onion and garlic, and sauté until they soften.
5. Pour in rice, broth, and coconut milk if you want. Give it a good stir.
6. Set the chicken thighs right on top of the rice. Cover the pan with a lid or foil.
7. Bake for 35-40 minutes. The rice should be tender and the chicken cooked through.
8. Sprinkle fresh cilantro over everything before serving, if you’re into that.

You can find more details on this type of dish at One-Pot Turmeric Chicken and Rice.

9) Budget Bytes’ Herb-Coated Chicken and Rice

This one’s all about juicy chicken thighs coated in herbs and spices. The flavors stay pretty mild—nothing too wild or spicy.

You’ll sauté onions and cook long grain white rice right in the same pot. It’s honestly a full meal with barely any cleanup.

You end up with tender chicken, fluffy rice, and a gentle herb kick. It’s easy enough for a random Tuesday night.

Ingredients

• 4 chicken thighs
• 1 cup long grain white rice
• 1 small onion, chopped
• 1 tsp dried herbs (such as thyme or oregano)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Rub chicken thighs with herbs, salt, and pepper.
3. Heat olive oil in a pan, then brown the chicken on both sides.
4. Take out the chicken. Sauté onions until they’re soft.
5. Add rice and broth. Stir, then lay the chicken on top.
6. Cover and bake for 35-40 minutes, until the rice is soft and the chicken’s done.

10) Simple Chicken and Rice with Thyme and Paprika

If you’ve got basic spices like thyme and paprika, you can whip up a solid chicken and rice dish. It all happens in one pan, which is always a win.

Paprika adds a gentle smoky note, and thyme gives a little earthy depth.
Season the chicken with salt, paprika, and thyme—don’t be shy about it.

Brown the chicken until it looks golden. Then, toss in rice and broth.
Let it all bake so the rice turns tender and the chicken cooks through.

This meal’s a lifesaver for busy nights. It’s simple, flavorful, and you can toss in veggies if you want.

Ingredients

• 4 chicken thighs or breasts
• 1 ½ cups long-grain rice
• 1 tsp dried thyme
• 2 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 3 cups chicken broth

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Grab your chicken and rub it with thyme, paprika, salt, and pepper.

3. Get a large ovenproof pan and brown the chicken on both sides over medium heat.

4. Take the chicken out and set it aside for a bit.

5. Pour rice and broth into the pan, then give everything a good stir.

6. Nestle the chicken right on top of the rice.

7. Cover the pan and bake for 35-40 minutes. The rice should be done, and the chicken cooked through.