Name: Chicken and Rice Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter); 3 1/2 – 4 pounds bone-in chicken pieces (whole cut-up chicken or mix of thighs and boneless breasts); Salt and pepper, to taste; 1 large sweet onion, peeled and chopped; 1 1/2 cups chopped celery; 1 1/2 cups chopped carrots; 4-5 cloves garlic, minced; 3 cups long-grain rice; 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme); 2 teaspoons ground cumin (or substitute with paprika); 1/4 cup chopped parsley; 6 cups water

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This comforting chicken and rice recipe is packed with tender chicken, fluffy long-grain rice, and savory vegetables. It’s a nostalgic, one-pot dish full of warmth and hearty flavors that comes together with minimal fuss. Whether you make it on the stovetop, in the Instant Pot, or in your slow cooker, it’s a cozy family favorite that’s easy to prep and even better as leftovers.

Chicken and Rice Recipe

Why You’ll Love This Recipe

One-pot meal: Easy to prepare and clean up.
Comfort food classic: Tastes just like grandma’s, filled with wholesome ingredients.
Flexible cooking options: Works in a Dutch oven, slow cooker, or Instant Pot.
Family-sized: Feeds a crowd and is perfect for meal prepping.
Customizable: Easily adjust the seasonings or veggies to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil (or 1 tbsp oil + 1 tbsp butter)
3 ½ to 4 pounds bone-in chicken pieces (whole cut-up chicken or mix of thighs and boneless breasts)
1 large sweet onion, chopped
1 ½ cups chopped celery
1 ½ cups chopped carrots
4–5 cloves garlic, minced
3 cups long-grain rice
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
2 teaspoons ground cumin
¼ cup chopped parsley
Salt and black pepper

Directions

Brown the chicken:
In a large 7- to 8-quart Dutch oven, heat olive oil over medium heat. Season the chicken liberally with salt and pepper. Add the chicken skin-side down and brown both sides until crispy, about 8–10 minutes. Remove and set aside.

Tip: If using both bone-in and boneless chicken, brown the bone-in pieces first for 5–6 minutes, then add boneless pieces and cook an additional 2 minutes.
Sauté vegetables:
Add chopped onions to the pot and cook for 3 minutes. Stir in celery, carrots, and garlic, and sauté another 3–5 minutes until softened.
Add rice and seasonings:
Stir in the rice, thyme, cumin, salt, pepper, and 6 cups of water. Mix well, scraping the bottom to deglaze the pan. Nestle the browned chicken on top of the rice.
Cook the rice:
Cover with a heavy lid and bring to a boil. Once boiling, reduce the heat to low and simmer for 15–20 minutes, or until the rice is fully cooked and no liquid remains.
Shred chicken:
Remove the chicken from the pot, discard the bones and skins, and shred or chop the meat into bite-sized pieces.
Combine and serve:
Stir the chopped parsley and shredded chicken back into the rice mixture. Serve warm.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Spicy: Add cayenne pepper, crushed red pepper, or hot sauce for a kick.
Paprika Swap: Replace cumin with sweet or smoked paprika for a different flavor profile.
Add veggies: Stir in frozen peas, spinach, or corn during the last few minutes of cooking.
Lemon twist: Add a squeeze of lemon juice at the end for brightness.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze leftovers in a freezer-safe container for up to 3 months.
Reheat: Warm on the stovetop over medium heat. Add a splash of water or broth if the mixture seems dry.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken thighs or breasts. Just be careful not to overcook them so they stay tender.

Can I substitute brown rice?

You can, but it requires a longer cooking time and more liquid. Adjust accordingly.

Do I have to brown the chicken first?

Browning adds flavor and texture. While you could skip this step, the depth of flavor might be reduced.

What’s the best pot to use?

A large Dutch oven or heavy-bottomed pot with a tight-fitting lid is ideal for even cooking.

Can I make this dish vegetarian?

Yes. Omit the chicken and use vegetable broth instead of water. Add chickpeas or tofu for protein.

Is the cumin flavor strong?

No, it’s subtle and adds warmth. You can omit it or swap it with paprika if preferred.

How can I avoid mushy rice?

Use long-grain rice and be sure to simmer gently, covered, without stirring once the chicken is added.

Can I use pre-cooked chicken?

Yes. Add it during the final 5 minutes just to heat through, not during the entire simmering process.

How can I reduce the portion size?

Use the recipe slider to adjust the number of servings and halve the ingredients as needed.

Can I make it in the Instant Pot?

Yes. Halve the recipe and use 3 cups of water. Cook on High Pressure for 4 minutes and allow a natural release.

Conclusion

This Chicken and Rice recipe is the definition of hearty comfort food. Full of juicy chicken, flavorful rice, and tender vegetables, it’s a classic dish that’s perfect for family dinners, potlucks, or meal prep. No matter how you cook it—on the stove, in a pressure cooker, or slow cooker—it’s sure to become a go-to recipe you’ll return to again and again.