Got a busy week ahead but still want delicious, home-cooked meals? You’ve come to the right place! Chicken and rice is the ultimate comfort food combo that’s perfect for meal prep—saving you time and stress while keeping your taste buds happy. Get ready to discover 31 mouthwatering recipes that will make your weekly cooking a breeze. Let’s dive in and find your new favorites!
Teriyaki Chicken and Broccoli Rice Bowls
Oh man, you know those nights when you want something delicious but don’t want to spend hours in the kitchen? These teriyaki chicken and broccoli rice bowls are your new go-to—they come together in under 30 minutes and hit all the right savory-sweet notes.
Ingredients
– Chicken breast – 1 lb
– Broccoli florets – 2 cups
– White rice – 1 cup
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Garlic – 2 cloves
– Ginger – 1 tsp, grated
– Cornstarch – 1 tbsp
– Water – ½ cup
– Vegetable oil – 1 tbsp
Instructions
1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. Cook the rice according to package directions—this usually means combining it with 2 cups of water, bringing to a boil, then simmering covered for 18 minutes.
3. While the rice cooks, cut 1 lb of chicken breast into 1-inch cubes. Tip: For even cooking, make sure all pieces are roughly the same size.
4. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Add the chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F.
6. While the chicken cooks, mince 2 cloves of garlic and grate 1 tsp of fresh ginger.
7. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp brown sugar, the minced garlic, grated ginger, 1 tbsp cornstarch, and ½ cup water until smooth.
8. Remove the cooked chicken from the skillet and set aside on a plate.
9. Add 2 cups of broccoli florets to the same skillet and cook for 4-5 minutes until bright green and slightly tender. Tip: Don’t overcrowd the pan—this ensures the broccoli gets a nice sear instead of steaming.
10. Pour the teriyaki sauce into the skillet with the broccoli and bring to a simmer, stirring constantly.
11. Cook the sauce for 2-3 minutes until it thickens enough to coat the back of a spoon. Tip: If the sauce thickens too much, add a tablespoon of water to thin it out.
12. Return the cooked chicken to the skillet and stir to coat everything in the teriyaki sauce.
13. Divide the cooked rice between two bowls and top with the teriyaki chicken and broccoli mixture. But here’s the best part—the tender chicken soaks up that glossy sauce while the broccoli stays crisp-tender, creating this perfect balance in every bite. Try sprinkling with sesame seeds or drizzling with sriracha if you want an extra kick.
Lemon Herb Chicken with Cauliflower Rice
Aren’t you tired of complicated dinners that take forever? This lemon herb chicken with cauliflower rice is your new weeknight hero—it comes together fast and tastes incredible. You’ll love how the bright lemon and fresh herbs make everything pop.
Ingredients
Chicken breasts – 1 lb
Lemon – 1
Fresh parsley – ¼ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Cauliflower rice – 4 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the chicken breasts completely dry with paper towels.
2. Season both sides of the chicken evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the chicken in the skillet and cook for 6 minutes without moving it.
5. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and let it rest on a plate for 5 minutes.
7. Mince the garlic cloves finely.
8. Add the remaining 1 tablespoon olive oil to the same skillet over medium heat.
9. Sauté the minced garlic for 1 minute until fragrant but not browned.
10. Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally.
11. Zest the entire lemon directly into the skillet.
12. Juice the lemon and add 2 tablespoons of juice to the cauliflower rice.
13. Chop the fresh parsley and stir it into the cauliflower rice.
14. Season the cauliflower rice with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
15. Slice the rested chicken against the grain into ½-inch thick pieces.
16. Serve the sliced chicken over the cauliflower rice.
Ultra-tender chicken with that zesty lemon punch makes this dish feel fancy without the effort. The cauliflower rice stays perfectly fluffy while soaking up all those herb-infused juices. Try topping it with extra lemon wedges or a sprinkle of red pepper flakes for a little kick.
Spicy Sriracha Chicken and Brown Rice
Ever have one of those days where you just need something quick, spicy, and satisfying? This spicy sriracha chicken and brown rice is your answer. It comes together fast and hits all the right notes.
Ingredients
Chicken breast – 1 lb
Brown rice – 1 cup
Sriracha – 3 tbsp
Soy sauce – 2 tbsp
Olive oil – 1 tbsp
Garlic – 2 cloves
Salt – ½ tsp
Instructions
1. Rinse 1 cup of brown rice under cold water until the water runs clear.
2. Combine the rinsed rice with 2 cups of water in a saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer for 45 minutes.
4. While rice cooks, cut 1 lb of chicken breast into 1-inch cubes.
5. Mince 2 cloves of garlic.
6. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
7. Add chicken cubes to the hot skillet in a single layer.
8. Cook chicken for 6-8 minutes, turning pieces halfway through, until all sides are golden brown.
9. Add minced garlic to the skillet and cook for 1 minute until fragrant.
10. In a small bowl, whisk together 3 tbsp sriracha, 2 tbsp soy sauce, and ½ tsp salt.
11. Pour the sauce mixture over the chicken in the skillet.
12. Stir constantly for 2 minutes until the sauce thickens and coats all chicken pieces.
13. Remove skillet from heat.
14. Fluff the cooked brown rice with a fork.
15. Serve the spicy sriracha chicken over the brown rice.
Zesty and slightly sticky from the sriracha glaze, the chicken pairs perfectly with the nutty brown rice. For a fresh twist, top with sliced green onions or serve with quick-pickled cucumbers on the side.
Mediterranean Chicken and Quinoa Rice Mix
Tired of the same old dinner routine? This Mediterranean chicken and quinoa rice mix is your new go-to for a flavorful, healthy meal that comes together in no time. You’ll love how the bright lemon and herbs make this dish feel fresh and satisfying.
Ingredients
Chicken breast – 1 lb
Quinoa – 1 cup
Olive oil – 2 tbsp
Lemon – 1
Garlic – 3 cloves
Chicken broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Cut the chicken breast into 1-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
3. Add chicken cubes and cook for 6 minutes, turning occasionally until all sides are golden brown.
4. Mince garlic cloves and add to the skillet, cooking for 1 minute until fragrant.
5. Rinse quinoa under cold water in a fine-mesh strainer to remove bitterness.
6. Add rinsed quinoa to the skillet and stir to coat with oil.
7. Pour in chicken broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes until quinoa has absorbed all liquid.
9. Cut lemon in half and squeeze juice directly over the cooked mixture.
10. Season with salt and black pepper, then fluff with a fork.
11. Let rest covered for 5 minutes to allow flavors to meld.
Really, the fluffy quinoa soaks up all those Mediterranean flavors while the chicken stays perfectly tender. The lemon adds a bright zing that makes this dish feel light yet satisfying—try serving it over a bed of fresh greens or stuffed into pita pockets for a fun twist.
Coconut Curry Chicken with Jasmine Rice
Just when you need a cozy meal that comes together fast, this coconut curry chicken delivers. It’s creamy, fragrant, and perfect for a busy weeknight—plus, it pairs beautifully with fluffy jasmine rice.
Ingredients
Chicken thighs – 1 lb
Jasmine rice – 1 cup
Coconut milk – 1 (14 oz) can
Curry powder – 2 tbsp
Chicken broth – 1 cup
Onion – 1 medium
Garlic – 3 cloves
Vegetable oil – 1 tbsp
Salt – 1 tsp
Instructions
1. Rinse 1 cup jasmine rice under cold water until the water runs clear.
2. Cook the rice according to package directions, then fluff with a fork and keep warm.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
4. Season 1 lb chicken thighs with 1 tsp salt and add to the hot skillet.
5. Cook the chicken for 6 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside.
7. Dice 1 medium onion and mince 3 cloves garlic.
8. Sauté onion and garlic in the same skillet for 4 minutes, until softened.
9. Add 2 tbsp curry powder and toast for 1 minute, stirring constantly to prevent burning.
10. Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan.
11. Stir in 1 can coconut milk until fully combined.
12. Return chicken to the skillet and simmer for 10 minutes, until sauce thickens slightly.
13. Shred or slice the chicken before serving.
Perfectly tender chicken soaks up that rich, spiced coconut sauce. Serve it over the fluffy jasmine rice for a complete meal that feels both comforting and a little exotic.
Honey Garlic Chicken over Wild Rice
Dinner just got a whole lot easier with this one-pan wonder. You get tender chicken coated in a sweet-savory glaze that caramelizes beautifully, all served over nutty wild rice that soaks up every drop of that delicious sauce. It’s the kind of meal that feels fancy but comes together with minimal effort on even the busiest weeknight.
Ingredients
- Chicken thighs – 1.5 lbs
- Wild rice – 1 cup
- Chicken broth – 2 cups
- Honey – ¼ cup
- Soy sauce – 3 tbsp
- Garlic – 4 cloves
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Season both sides of the chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place chicken skin-side down in the hot skillet and cook for 6 minutes without moving.
- Flip the chicken and cook for another 4 minutes until golden brown, then transfer to a plate.
- Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
- Pour in chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- Add wild rice to the skillet and bring to a simmer.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet and reduce heat to low, simmering for 45 minutes until rice is tender and liquid is absorbed.
- While the rice cooks, whisk together honey and soy sauce in a small bowl.
- After 45 minutes, uncover the skillet and pour the honey-soy mixture over the chicken.
- Increase heat to medium and cook uncovered for 5 minutes until the sauce thickens and glazes the chicken.
- Check that the chicken reaches 165°F internal temperature using an instant-read thermometer.
- Remove from heat and let rest for 5 minutes before serving to allow the rice to absorb any remaining liquid.
But the magic really happens in that final glaze—the honey caramelizes into a sticky-sweet coating that contrasts perfectly with the savory garlic. You’ll love how the wild rice stays slightly chewy while soaking up all those delicious pan juices. Try serving it with a simple green salad for a complete meal that feels restaurant-worthy.
Grilled Chicken and Vegetable Rice Skillet
Haven’t you had those nights where you just want something delicious but don’t want to fuss with a million pans? This grilled chicken and vegetable rice skillet is your answer. It all comes together in one pan with minimal cleanup.
Ingredients
Chicken breasts – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium
Bell pepper – 1 large
Garlic – 3 cloves
Long grain white rice – 1 cup
Chicken broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Cut the chicken breasts into 1-inch cubes.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken cubes to the hot skillet in a single layer.
4. Cook the chicken for 5-7 minutes, turning occasionally, until all sides are golden brown.
5. Remove the chicken from the skillet and set aside on a plate.
6. Dice the onion and bell pepper into ½-inch pieces.
7. Mince the garlic cloves.
8. Add the remaining 1 tablespoon of olive oil to the same skillet.
9. Sauté the onion and bell pepper for 4-5 minutes until they begin to soften.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Stir in the rice and cook for 2 minutes to lightly toast the grains.
12. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet.
13. Add the salt and black pepper, stirring to combine.
14. Return the cooked chicken to the skillet, nestling it into the rice mixture.
15. Bring the liquid to a boil, then reduce heat to low and cover the skillet.
16. Simmer for 18-20 minutes until the rice has absorbed all the liquid.
17. Remove the skillet from heat and let it stand covered for 5 minutes.
18. Fluff the rice with a fork before serving.
Let this skillet rest those extra minutes after cooking—it makes the rice perfectly tender. The chicken stays juicy while the rice soaks up all those savory flavors from the vegetables and broth. Try topping it with fresh parsley or a squeeze of lemon for a bright finish that really makes the dish pop.
Buffalo Chicken and Blue Cheese Rice Casserole
Visions of game day snacks just got a major upgrade with this cozy, crowd-pleasing casserole that brings all the buffalo wing flavors into one comforting bake. You get that signature spicy kick paired with creamy, tangy blue cheese in every bite, and it comes together with minimal fuss for maximum flavor payoff. It’s the kind of dish that’ll have everyone asking for the recipe after just one spoonful.
Ingredients
Cooked rice – 3 cups
Cooked shredded chicken – 2 cups
Buffalo sauce – ¾ cup
Cream cheese – 8 oz
Blue cheese crumbles – 1 cup
Milk – ½ cup
Unsalted butter – 2 tbsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with non-stick spray.
2. In a large mixing bowl, combine the cooked rice and shredded chicken until evenly distributed.
3. Pour the buffalo sauce over the rice and chicken mixture, stirring thoroughly to coat every grain and piece.
4. Add the cream cheese, blue cheese crumbles, milk, and unsalted butter to the bowl.
5. Mix all ingredients together until the cream cheese is fully incorporated and no large clumps remain.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
7. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
8. Remove the foil and continue baking uncovered for another 10-15 minutes, until the edges are bubbly and the top develops a light golden crust.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
Every spoonful delivers that perfect balance of spicy buffalo heat and creamy blue cheese tang, with the rice soaking up all the saucy goodness while staying wonderfully tender. The crispy top layer gives way to a moist, flavorful interior that’s ideal for scooping up with celery sticks or piling onto toasted bread for an extra crunch. Leftovers reheat beautifully for lunch the next day, though you’ll be lucky if there are any left to save.
Ginger Soy Chicken with Basmati Rice
Looking for a simple dinner that feels fancy without the fuss? This ginger soy chicken with basmati rice is your new weeknight hero. You’ll love how the savory sauce soaks into every bite.
Ingredients
Chicken thighs – 1.5 lbs
Basmati rice – 1 cup
Soy sauce – ¼ cup
Fresh ginger – 2 tbsp
Garlic – 3 cloves
Brown sugar – 2 tbsp
Vegetable oil – 1 tbsp
Water – 2 cups
Instructions
1. Rinse 1 cup basmati rice under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes without lifting the lid.
4. Remove rice from heat and let stand covered for 5 minutes to finish steaming.
5. While rice cooks, pat 1.5 lbs chicken thighs dry with paper towels to ensure even browning.
6. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
7. Place chicken thighs skin-side down in hot skillet and cook undisturbed for 6 minutes until golden brown.
8. Flip chicken and cook other side for 4 minutes until lightly browned.
9. Mince 3 cloves garlic and grate 2 tbsp fresh ginger directly into a small bowl.
10. Whisk together ¼ cup soy sauce, 2 tbsp brown sugar, and the ginger-garlic mixture until sugar dissolves.
11. Pour sauce over chicken in skillet, scraping bottom to incorporate any browned bits.
12. Reduce heat to medium-low, cover skillet, and simmer chicken for 12 minutes until internal temperature reaches 165°F.
13. Remove chicken from skillet and let rest on cutting board for 3 minutes before slicing.
14. Increase heat to medium-high and simmer sauce for 2-3 minutes until slightly thickened.
Perfectly tender chicken gets a glossy coat from that sticky ginger-soy glaze. Fluff the rice with a fork before serving to separate the grains, then spoon extra sauce over everything. Try topping with sliced green onions for a fresh crunch that cuts through the richness.
Creamy Mushroom Chicken and Rice
Let’s be real—some nights you just need a comforting, no-fuss dinner that feels like a warm hug. This creamy mushroom chicken and rice is exactly that kind of meal, coming together in one pan with minimal effort for maximum cozy vibes. You’ll love how the creamy sauce soaks into every grain of rice.
Ingredients
Chicken thighs – 1 lb
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Cremini mushrooms – 8 oz, sliced
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 4 minutes, then transfer to a plate.
5. Add diced onion to the same skillet and cook for 3 minutes until softened.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Stir in rice and cook for 1 minute to lightly toast the grains.
9. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
10. Add remaining ½ teaspoon salt and ¼ teaspoon black pepper, stirring to combine.
11. Return chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes without lifting the lid.
13. Remove from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
14. Fluff rice around the edges with a fork before serving.
A rich, creamy sauce clings to every tender grain of rice while the mushrooms add earthy depth to the juicy chicken. Try serving it with a simple green salad to cut through the richness, or spoon it straight from the pan for the ultimate comfort food experience.
Southwestern Chicken and Black Bean Rice
Craving something hearty with a little kick? This Southwestern chicken and black bean rice comes together in one pan and delivers big flavor with minimal effort. You’ll love how the spices mingle with the tender chicken and creamy beans.
Ingredients
Chicken breasts – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Long grain white rice – 1 cup
Chicken broth – 2 cups
Black beans – 15 oz can
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp
Instructions
1. Cut 1 lb chicken breasts into 1-inch cubes.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides.
4. Remove chicken from skillet and set aside on a plate.
5. Dice 1 medium onion and mince 3 cloves garlic.
6. Add diced onion to the same skillet and cook for 4-5 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in 1 cup long grain white rice and toast for 2 minutes, stirring constantly.
9. Add 1 tbsp chili powder, 1 tsp cumin, and 1 tsp salt to the rice mixture.
10. Pour in 2 cups chicken broth and bring to a boil.
11. Reduce heat to low, cover skillet, and simmer for 15 minutes.
12. Drain and rinse 15 oz can black beans while rice cooks.
13. After 15 minutes, stir in cooked chicken and drained black beans.
14. Cover and cook for 5 more minutes until rice is tender and liquid is absorbed.
15. Remove from heat and let stand covered for 5 minutes before serving.
Every bite gives you fluffy rice with just the right chew, tender chicken, and creamy beans that soak up all those warm southwestern spices. Try scooping it into tortillas for quick wraps, or top with fresh cilantro and a squeeze of lime for extra brightness.
Italian Chicken and Tomato Rice Bake
Mmm, imagine coming home to a cozy, comforting dish that practically makes itself. You’ll love this Italian Chicken and Tomato Rice Bake—it’s hearty, flavorful, and perfect for busy weeknights. Just toss everything together and let the oven do the work while you relax.
Ingredients
Chicken thighs – 1 lb
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Long-grain white rice – 1 cup
Crushed tomatoes – 1 (15 oz) can
Chicken broth – 1 cup
Italian seasoning – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Mozzarella cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt and pepper on both sides.
4. Place chicken in the skillet skin-side down and cook for 5 minutes until golden brown.
5. Flip the chicken and cook for another 3 minutes, then remove and set aside.
6. Add diced onion to the skillet and sauté for 4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add long-grain white rice and toast for 2 minutes, stirring constantly.
9. Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom.
10. Stir in Italian seasoning, salt, and black pepper until well combined.
11. Return the chicken thighs to the skillet, nestling them into the rice mixture.
12. Bring the mixture to a simmer, then immediately cover the skillet with a lid or foil.
13. Transfer the skillet to the preheated oven and bake for 25 minutes.
14. Remove the skillet from the oven and carefully take off the lid.
15. Sprinkle shredded mozzarella cheese evenly over the top.
16. Return the skillet to the oven uncovered and bake for 10 more minutes until cheese is melted and bubbly.
17. Let the bake rest for 5 minutes before serving. Oh, the result is pure comfort—tender chicken, fluffy rice soaked in tomato goodness, and that cheesy golden top. Serve it straight from the skillet with a simple green salad, or scoop it over roasted veggies for extra heartiness.
Conclusion
Feeding your family delicious, stress-free meals has never been easier! With 31 chicken and rice recipes perfect for busy weeks, you’ll save time while enjoying wholesome food. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to help other busy home cooks discover these tasty ideas!
