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
Dishwasher safe
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
- One Year Ago: Hawaiian Pizza Grilled Cheese Sandwich
- Three Years Ago: Quick-No Fail Pizza Dough
The Best One Pot-Stove Top Chicken and Rice
Ingredients
- 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)
Directions
- 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.
Justine | Cooking and Beer says
I adore chicken and rice, and I’m sure all of these amazing spices just liven it up! This looks perfect for dinner next week!
Mel says
Any suggestions on substitute for the bouillon? Have a sensitivity to msg and autolyzed yeast extract in family and avoid it. Or if you happen to know of one that may work?
sharee says
I have same problem I use Better Than Bullion and its great. Comes in many flavors and no msg.
chris says
this looks way too easy- which is a good thing.. btw I googled the chicken seasoning and they offer lower sodium seasoning… will it still work w/this recipe or should I go full blown sodium w/this? 🙂
Cathy says
Use low-sodium broth but not low sodium seasoning.
maggie says
How much of the chicken seasoning?
Cathy says
I don’t measure that. If you look at my picture of the raw chicken you can see it’s a healthy sprinkling.
Erin @ Dinners, Dishes, and Desserts says
10 years to get it right, oh this has to be good!! Chicken is rice is kind of a staple, making this one next time!
Andi @ The Weary Chef says
I love one pot recipes especially if its a chicken recipe! This looks flavorful! Gotta have to try this soon!
Laura / I Heart Naptime says
this looks amazing! it’s going on my menu to try next week!
Ashlyn @ Belle of the Kitchen says
Tried and true recipes are my favorite, plus I love using chicken thighs! I’m trying this soon!
Michelle | A Latte Food says
Chicken and rice is such a great combination–and this recipe looks absolutely fantastic!
Lauren @ Hall Nesting says
Nothing better than chicken and rice…oh wait make it one pot!
Carole says
This is an absolutely wonderful dish…it came out looking exactly like the photo and tasting great (even for a novice cook like me)…I hate to ask this question but my family is not crazy about paprika…is there *any* possible way to swap it out for something else? Sorry to ask!
Cathy says
You will have to find something that suits your taste. For us the recipe is perfect as is and we’ve tried lots of things.
Carole says
I made it with paprika (of which I’m not a fan). So yes I took your advice and subbed in a bit of cayenne pepper instead. Now the recipe is just perfect for *my* taste. Really, no offense intended when I questioned one of your ingredients…I realize how much work went into your revisions. But when you put the recipe out on the ‘net for the world’s use, there’s just going to be different strokes, that’s all… and it *is* an outstanding recipe…you’re really very talented.
J Jones says
Whippin this up right nah
Liz says
My husband doesn’t care for paprika so I leave it out. I’ve had this dish both ways and like it both ways, however, the paprika adds great color and some depth of flavor although you can’t specifically taste it.
Sicily says
Can I double the amount t of rice?
Cathy says
It won’t turn out. The liquid is fine tuned to this amount of rice.
Keiko says
I made this for dinner last night. I love how intuitive and delicious your recipes are! I did what you said not to do, though, and substituted brown rice. I just added about 1/3c more chicken stock and cooked it for 50 (probably 45 if I didn’t check it every 10 minutes to find out when it would be done) minutes instead of 25. It came out awesome! This is definitely going into our regular rotation.
Becky says
I love one-pot dinners. I made this just as written and there are not enough words to describe how delish this is. I made it for my daughter n son-in- law and it was unanimously voted as a keeper.
Becky
Mary says
Do the chicken thighs have to be boneless?
Cathy says
Yes and skinless. Thigh Fillets.
Kim says
My family likes white meat chicken. Can I substitute thighs for breast tenderloins?
Cathy says
In the recipe I specifically talk about not using white meat. It’s not the same and very dried out. You can if you like, but it won’t really represent this recipe in flavor.
Julie says
Have you tried soaking breasts in milk or buttermilk first to make them moist? Just not a thigh fan.
Cathy says
It’s not the same flavor.
Shana says
I made this tonight, followed the recipe exactly (per your notes) and it was fantastic! I can’t wait to have leftovers for lunch tomorrow! Thank you for this awesome recipe! Will be making it frequently!!
Cathy says
Glad to hear it!
GloriaT says
I made this tonight and it was delicious! And I know you said don’t change anything, but I did use the low sodium Montreal seasoning and we loved it. Also, I didn’t have sweet paprika (ran out and didn’t put it on the list) but did have smoked paprika. I cut back on the amount and we still enjoyed that flavor. I’ll be making this again soon and will have the sweet paprika!
Bea says
Is the chicken bouillion powdered, or a crumbled up cube? Any brand suggestions?
I am going shopping for the Montreal seasoning today and can’t wait to make this recipe.
Thanks.
Cathy says
Powdered is what to use. Any brand is fine.
Bob says
When you say, “lowest possible setting” do you mean simmer or low? Having my burner on low for 25 minutes would mean a hearty boil if the pan is covered.
Dave Mantella says
Awesome dish. Easy to do and very tasty. I loved it. Even my fussy at times 11 yr old loved it. Definitely worth making. Thank you for sharing it.
Janet Q says
I have made this recipe twice and both times the rice did not cook.
What am I doing wrong?
Cathy says
There could be so many reasons, it could just be the burner on your stove is not as hot etc. All you have to do is taste it and keep cooking it until the rice is done.
Angela says
I had to leave comment. I followed the recipe and things turned out GREAT! My boyfriend who never raves about anything called me from work to tell me how good was. In fact, he said he had to share with others on his job because they wanted to try it. Good thing I made a double batch! This is definitely going into the rotation! By the way, I saw other commenters asking how much of the Montreal seasoning to use. I used 1 1/2 Tbs.
Melissa says
Any suggestions on substitute for the bouillon? Have l food allergies here and haven’t found one without msg or yeast extract
Tara says
This is awesome and so full of flavor. My 11 year old loved it and there were NO leftovers. I’m making it for the second time in 2 weeks. Making a double batch this time.
Stans says
Quick questions: Chicken and Rice is, hands-down, my favorite comfort meal. I was planning to try your rendition this weekend for family and some visiting extended family. Have you ever tried just doubling everything in a large dutch oven? If not, I might just cook in two separate pans. Also, do you use smoked paprika or just regular paprika? I have both, and I wasn’t sure which would be more appropriate. My family members are definitely not hot and spicy fans, but I’m assuming the 1/8 tsp of cayenne leaves only a mild zip to the spice…think they’ll handle it okay?
Cathy says
The recipe does not work when made in a high-sided Dutch Oven. It’s all about the liquid absorbing and cooking out and having a tight lidded pan that is more shallow. Make sure you taste the rice for doneness as everyone’s stove cooks a little bit differently. Two pans would be required. The recipe is not spicy.
Betsey says
I followed recipe to a T and end result looks like soup? There aren’t “end-instructions” and the pix depict a dish that contains no liquid. Did you strain the chicken and rice pieces out of the liquid or what?
Cathy says
Something went seriously wrong with a measurement you might have made. There is no liquid in the final dish.
Scott R. Anderson says
Why must the thighs be boneless and skinless. Most good cooks and chefs will tell you straight out that bone-in thighs and skin on when baked on the stovetop or in the oven, are what gives the rice the flavor it needs. I will never make a chicken thighs with rice recipe that doesn’t have the bone-in and skin on. Sorry…..you should come up with another modified recipe.
Cathy says
Recipes are merely a guide and it is your choice to make it how you want. However, you will have to adjust cooking time and liquid etc. I prefer the recipe as made, which is why I shared it this way.
Natalie says
Wow…… sorry but maybe YOU should come up with the recipe then!
Allison says
Would this work in a rice cooker? Mine has a sauté feature that I could brown the meat with first…
Cathy says
Nope, will not be the same.
Su says
Cathy, your recipe is perfect! I made it for our family and our young adult children’s friends while at the beach. I doubled it, and had no leftovers! They’ve requested it again for this year’s vacation, as they like to think of it as a yummy tradition! We have it on a regular basis all year. Thank you for all your hard work in perfecting the recipe, and sharing it! Su
Courtney says
I don’t usually go onto sites I find recipes from and leave comments, but this was so good, I had to! It came together very quickly- I may go ahead and get a couple of baggies of the spice mixture together and leave them in the pantry to help me make this if I have even less time next time. I thought as I read the recipe that I would have to modify it to add in some onions as well, but I always try to makea recipe the way it’s written the first time and after tasting it, it doesn’t need the onions. We had it with corn on the cob and fresh green beans- a very good summer meal! Thanks!
Mardi Butterfield says
Are you using brown or white basmati rice?
Thanks in advance ?
Cathy says
White only. Recipe does not work with brown.
Melissa Rohde says
Made this tonight for my family… Flavor is spot on! My husband loved it! I do want to add that I did omit the cayenne because my daughter and I do not like spicy foods. I made it exactly as directions calls other than that and for us it was a tad too spicy & salty…. The salt could have been my own doing by adding too much to the chicken… We will definetly have this again but with just a little less Paprika & chili seasoning… Awesome flavor and very, very juicy chicken… Best Thigh recipe out there!
Ricky Wieder says
I made your recipe last night and I must say it was absolutely terrific. That said I am making it again tonight and sharing your site and recipe with many of my friends. We love it and it is better than “guud”. Thank you very much…bongatti
Audrey says
Really great and easy recipe- chicken thighs are so great!!! Will be a regular rotation dinner!!!
Cathy says
Glad you loved it.
Nancy says
Delicious! Mine was a little salty but that’s easily fixed. Rice cooked perfectly. After I made it, I noticed on the rice bag that it says to rinse the rice 2-3x before cooking. (??) Did you do this?
Cathy says
I do not.
Sara says
I tried this last night and I really like it! I love that I don’t have to chop anything up. A couple of things: I don’t keep powdered chicken bouillon on hand, so I used a bit of Better Than Boullion added in with the chicken broth and added a little more water (since the boullion can held a little less than 2 cups). Also, next time, I won’t put any salt on the chicken since the Montreal seasoning has salt – it came out a little salty. I added some chopped tomato and avocado before serving to help cut down on the salt. But I’ll definitely make this again!
LizAnne says
Made this last night for my Grandchildren. It was a very big hit. My grandson (age 12), after one bite, gave it a 10 out of 5 stars. Easy to make and very flavorful. Followed recipe exactly and served with green beans. Rice suggested is perfect for this recipe. Can’t say enough about how flavorful it was and chicken thighs were perfect. The Montreal Chicken seasoning is magic especially after chicken sit for a while after seasoning and before cooking. Highly recommend this recipe.
Cathy says
That’s so awesome!
Katy says
I’ve made this numerous times and it’s excellent! Follow the directions exactly. Very simple but delicious with minimal cleanup.
I experimented today and used beef stew chunks. It worked well ! I replaced beef stock and Montreal steak seasoning from the chicken recipe.
Cathy says
Glad you love it.
Laira says
I like easy so I tried this. It was so awesome! And sorry, I made as many substitutions as there were ingredients. Except for the chicken thighs. Sorry, didn’t have basmati… or all of the spices… Or chicken stock… It’s a quarantine people! But! This recipe is on to something with the mixing the spices w the oil/delicious chicken fat b4 the adding of the rice? I toasted my non basmati rice in this lovely mixture. Was lovely. Will keep disobeying the rules and make it again and again. Thank you!
Desiree Burgos says
Will this work in an instant pot?
Cathy says
Instant pots are for recipes that take hours to cook, like a roast etc. This dish is ready in under an hour. No reason to make it in an Instant Pot.
Ellen says
This was delicious. I did have to cook it nearly 45 minutes to get the rice done (my rice may have been old, I guess) but it was yummy just as written.
Nikki Pevito says
I can’t find the recipe. Where do I click?
Cathy says
It’s at the bottom of the post.
Patty says
We usually do low sodium, so this was a little too salty, but the flavor was delicious! Everyone agreed and there were no leftovers!