Tuesday, October 22, 2024 · 76 Comments

Stove Top Chicken and Rice

I’ve spent years perfecting this stove top chicken and rice, and it has all the flavor and spice you’d expect in a weekend dish. The best part is, it’s still easy enough to throw together on a busy weeknight.

Stove Top Chicken and Rice

I’ve been tweaking this chicken and rice recipe for years to get it just right. I started making my version at least fifteen years ago, and after countless trials and errors, I’ve finally settled on what I call my “house” chicken and rice recipe. It’s so delicious and super simple to put together.

Using the right ingredients is essential. I’ve tested a lot of options to find what works best, so you don’t have to. Stick with thighs for this dish; they’re juicier and more flavorful than chicken breasts. Substituting other seasonings don’t give the same result. This recipe is worth following as it is—you’ll be glad you did.

Why I Love This Recipe

I love the layers of flavor in this chicken and rice; it always hits the spot.
This recipe is super kid-friendly and easy to make on a weeknight.
Chicken thighs keep it juicy and tender.

Ingredients

Here are the ingredients that make this chicken and rice dish special:

Skinless, Boneless Chicken Thighs: These thighs stay juicy and tender, soaking up all the flavors.
Salt and Pepper
Montreal Chicken Seasoning: This blend is a must; it adds a unique depth that can’t be substituted.
Paprika and Chile Powder: Paprika adds sweetness and color, while chile powder gives it little kick.
Chicken Bouillon Powder: It boosts the savory notes.
Garlic and Onion Powder
Ground Oregano: Oregano adds earthy, peppery notes that tie the spices together.
Cayenne Pepper:
Olive Oil
Chicken Broth: Using broth instead of water infuses the rice with a savory taste.
Tomato Paste: It adds acidity and richness.
Basmati Rice: Stick with basmati for its perfect texture and ability to soak up all the liquid and flavor—no substitutes here.

ingredients

How I Make My Stove Top Chicken and Rice

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step 1: Pat the chicken dry, then season both sides with salt, pepper, and Montreal Chicken Seasoning. Set it aside.
Step 2: In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set that aside, too.
Step 3: Heat a large skillet (I use a 3.5 quart skillet with a lid) with about a tablespoon of oil, just enough to coat the bottom. The chicken will release some fat as it cooks, so don’t worry if it seems like too little. Once the pan is hot, add the chicken in batches and brown both sides. We’re not cooking it through yet, just getting a nice color. Move the chicken to a plate and set it aside.
Step 4: Keep the pan on the stove but turn off the heat. There should be some oil and juices left in the pan, and that’s perfect. Add your spice mixture to the pan and stir it together with a wooden spoon. The residual heat will gently toast the spices—it’s one of my favorite smells.
Step 5: Now, turn the heat back on and slowly pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom. Whisk in the tomato paste, then add the rice, stirring everything together so it’s all nicely coated.
Step 6: Bring it all to a boil. Once boiling, nestle the partially cooked chicken back into the pan. Turn the heat to the lowest setting, cover, and let the chicken and rice cook for 25 minutes. Just let it do its thing—everything will come together.

chicken and rice stove top

Recipe Tips

Here are some tips to help you nail this chicken and rice recipe:

The size of your pan is crucial. Use a wide, shallow skillet (like a 3.5-quart) for even cooking; a tall Dutch oven can trap steam and lead to uneven results.
Don’t skip browning the chicken first. This step adds depth of flavor and gives the dish a nice golden color.
After cooking, let the dish sit covered for a few minutes. This resting time allows the rice to finish absorbing the flavors, resulting in a fluffier texture.
If you enjoy a bit of heat, feel free to add extra cayenne or a pinch of red pepper flakes to amp up the spice level. As is, this recipe is not spicy.
Make sure to measure your chicken broth carefully. Too much liquid can make the rice mushy, so stick to the recommended amount for the best texture.

rice and chicken on the stove

Storage and Freezing

For storage and freezing, keep these tips in mind:

Allow the dish to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
Store any leftovers in an airtight container in the fridge for up to three days. It’s perfect for a quick reheatable meal and the chicken thighs stay juicy.
If you want to freeze it, portion the chicken and rice into freezer-safe containers. It can be frozen for up to three months.
To reheat, thaw overnight in the fridge, then warm in a skillet over low heat. Add a splash of chicken broth if the rice seems dry.
For best results, avoid refreezing after thawing to maintain the quality and texture of the dish.

chicken and rice easy

More Chicken Dinner Recipes

If you’re on the hunt for more chicken dinner inspiration, here are a few more of my chicken recipes that are just as easy and flavorful to make:

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 28 votes

Stove Top Chicken and Rice

This stove top chicken and rice has been perfected over the years, with all the flavor and spice you'd expect in a weekend dish. The best part is, it’s still easy enough to throw together on a busy weeknight.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Stove Top Chicken and Rice

Servings:

Calories: 317kcal

Author: Cathy Pollak

Equipment

Ingredients

2 lbs. skinless, boneless chicken thigh fillets*
salt and pepper
1-1/12 tbsps. McCormick Montreal chicken seasoning do not substitute
1 tbsp. paprika
2 tsps. chicken bouillon powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground oregano
1/4 tsp. chile powder
1/8 tsp. cayenne pepper
1 tbsp. olive oil
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 cup dry basmati rice do not substitute

Instructions

Pat the chicken dry, then season both sides with salt, pepper, and Montreal Chicken Seasoning. Set aside.
2 lbs. skinless, boneless chicken thigh fillets*, salt and pepper, 1-1/12 tbsps. McCormick Montreal chicken seasoning
In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set aside.
1 tbsp. paprika, 2 tsps. chicken bouillon powder, 1 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. ground oregano, 1/4 tsp. chile powder, 1/8 tsp. cayenne pepper
Heat a large skillet (I use a 3.5 quart skillet with a fitted lid) and add olive oil (1 tablespoon, or just enough to coat the bottom of the pan). The chicken will release some fat, so you’ll have plenty. Over medium heat, when the pan is hot, add the chicken in batches and brown both sides. (No need to cook it through yet, just brown it.) Remove the chicken to a plate and set aside.
1 tbsp. olive oil
Leave the pan on the stove, but turn off the heat. You’ll have oil and juices left in the pan, which is fine. Add your spice mixture to the oil and juices, combining them with a wooden spoon. The residual heat will gently toast the spices.
Once the spices are combined, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, scraping up any brown bits stuck to the bottom. Whisk in the tomato paste, then add the rice, stirring to combine. Bring everything to a boil.
2 cups low-sodium chicken broth, 1 tbsp. tomato paste, 1 cup dry basmati rice
Once it’s boiling, layer in the partially cooked chicken, then turn the heat down to the lowest setting. Cover and cook for 25 minutes, allowing the chicken and rice to finish cooking together.

Video

Notes

Chicken: Stick with thighs for this recipe; they really add to the flavor. I prefer thigh fillets because they’re easier to tuck in between the rice. If your thighs are on the thicker side, just slice them lengthwise to make them thinner.

Cooking Time: Keep in mind that everyone’s stove is a little different, so if your rice isn’t fully cooked (soft) in the time I’ve suggested, just keep cooking until it’s done. Don’t worry, it’ll get there.

For optimal outcomes when making this chicken and rice, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Stove Top Chicken and Rice

Amount Per Serving (241 g)

Calories 317 Calories from Fat 103

% Daily Value*

Fat 11.4g18%

Saturated Fat 2.2g14%

Polyunsaturated Fat 2.3g

Monounsaturated Fat 4.9g

Cholesterol 122mg41%

Sodium 441mg19%

Potassium 529mg15%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 1g1%

Protein 29g58%

Vitamin A 50IU1%

Vitamin C 2mg2%

Calcium 23mg2%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 28 votes