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.

Course Main Course

Cuisine American

Keyword Stove Top Chicken and Rice

Prep Time 15

Cook Time 25

Total Time 40

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