It has taken years to perfect this recipe. This is The Best One Pot-Stove Top Chicken and Rice I have ever tasted (yes it’s true!). So easy to throw together on a weeknight, but has all the flavor you would expect in a weekend dish.
It has literally been years and years of tweaking to get this recipe just right. My husband started making a version of this chicken and rice at least ten years ago. It has only been through so much trial trial and error, we as a family have finally settled on our “house” chicken and rice recipe. Let me tell you right now, it is delicious. And believe me when I tell you it’s simple to put together because my husband is not one to fuss in the kitchen. That’s my job.
However, using the right ingredients are key with this recipe. We have done all the swapping, tasting and throwing out of unacceptable batches for you. I know I will get a hundred emails asking if using chicken breasts will be okay…I can tell you it’s not the same ~ too dry and flavorless really. Stick with the thighs. Just do it. And the subbing in and out of other seasonings…I’m telling you…not the same. This is one of those recipes to follow. You won’t be disappointed. It’s pretty much the best dinner ever!
I finally decided to share this recipe with all of you since I was recently treated to set of gorgeous cookware from Wolf Gourmet. OMG I can’t believe I own this whole cookware set! It’s so dreamy. I am one of those kitchen geeks who loves shiny, new kitchen stuff. I know some of you understand me.
The first thing I had to do was break these pans in with a tried and true recipe. This chicken and rice was absolutely my first choice. Knowing exactly how this dish is supposed to turn out, it would give me a sense of how this new 3.5 quart saute pan was going to perform.
Let’s just say it passed with flying colors. There was no sticking or burning in the pan. Complete and even heating was noticeable as there were not any areas of uncooked or overcooked food. The whole family even commented the chicken was more moist than usual. I did not even think that was possible.
This is the seasoning used to flavor the rice, it might as well be gold. You might end up using it in a lot of other recipes.
A quick heating/toasting of the seasoning releases the aromatics and adds another layer of flavor to this delicious recipe.
Once you pour the rice in, you only have 25 minutes to wait until dinner is ready.
When the teenagers descend on our house for dinner it is not unusual for us to make about three pans of this recipe. They can never seem to get enough. Luckily it’s so easy to throw together.
Serve it alongside your favorite veggie.
Again, I couldn’t be happier with the Wolf Gourmet cookware I received.
Here are a few highlights of the line itself and what you can expect when cooking with these gorgeous pots and pans. I can highly recommend the whole set now that I have been cooking with all the pieces ~ they are lovely and have definitely become part of my kitchen culinary team! You can pick up a set for yourself at Bloomingdales. This line is also available in individual pieces.
Proprietary 7-ply construction
Fast, even heating
Superior food release
Beveled walls reduce the risks of burning and sticking
Sturdy, ergonomic handles
Oven safe to 500° F
Lifetime limited warranty
Your family is going to love every last bite.
Other Chicken and Rice Recipes You Might Enjoy:
- One Pan Cilantro-Lime Chicken and Rice
- Southwestern Fiesta Chicken and Rice
- One Pot Chicken and Broccoli Cheddar Rice
- Spanish Chicken and Rice
- One Pot Teriyaki Chicken and Pineapple Rice
The Best One Pot-Stove Top Chicken and Rice
- 2 lbs skinless, boneless chicken thigh fillets
- salt and pepper
- McCormick Montreal Chicken Seasoning (do not substitute ~ widely available)
- 1 Tablespoon paprika
- 2 teaspoons chicken bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground oregano
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne powder
- 1 Tablespoon vegetable oil
- 2 cups low-sodium chicken broth
- 1 Tablespoon tomato paste
- 1 cup uncooked basmati rice (do not substitute)
- Pat chicken dry and season both sides with salt, pepper and Montreal Chicken Seasoning. Set aside.
- In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder and cayenne. Set aside.
- Heat pan and vegetable oil (1 Tablespoon oil or just enough to coat the bottom of the pan, the chicken will also release some fat so you will have plenty) over medium heat. When pan is hot, add chicken in batches and brown both sides. (You do not have to cook the chicken through at this point, you are just browning.) Remove chicken to a plate and set aside. Leave pan on the stove, but turn off the heat. You will have oil and juices left in the pan, which is okay. Add your spice mixture to the oil mixture and combine them with a wooden spoon. The pan will still be hot and you are gently toasting them in the residual heat. Once combined, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, scraping up any final brown bits stuck to the bottom. Whisk in tomato paste and add rice,stirring to combine. Bring to a boil. Once boiling, layer in partially cooked chicken and turn heat down to the lowest possible setting. Cook the chicken and rice, covered for 25-minutes.
- Note: Chicken remains moist and delicious even as leftovers, making it a great lunch to take to the office or deliver to a busy teen as you shuffle them between activities in the evening.
- Note: Remember, everyone's stove and heat settings vary. If your rice is not done (soft) in the amount of time indicated, keep cooking until it is finished.
Disclosure: I have partnered with Wolf Gourmet for this post and they have provided me with a set of their gorgeous cookware. As always, all opinions about this product are 100 percent my own. Please know I only work with brands I truly love and believe offer the highest quality of products in their field. Wolf Gourmet is by far one of those companies.