Picture this: a steaming plate of chicken and rice, the ultimate comfort food that warms you from the inside out. Whether you’re craving something quick on a busy weeknight or a slow-cooked Sunday supper, we’ve gathered 21 delicious recipes to make your cozy dinners unforgettable. Get ready to find your new favorite—let’s dive into these scrumptious dishes!
Lemon Herb Chicken and Rice Skillet
Hangry? Let’s fix that. This Lemon Herb Chicken and Rice Skillet is your new weeknight superhero—a one-pan wonder that transforms basic pantry staples into a zesty, comforting meal faster than you can say “takeout regret.” It’s the kind of dish that makes you feel like a culinary genius with minimal effort, because who has time for fussy recipes when hunger strikes?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, patted dry and cut into 1-inch pieces
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups low-sodium chicken broth
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp extra-virgin olive oil
– 4 cloves garlic, minced
– 1 medium yellow onion, finely diced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup fresh parsley, finely chopped
Instructions
1. Heat 2 tbsp extra-virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
2. Season 1.5 lbs boneless, skinless chicken thighs with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
3. Add the chicken to the skillet in a single layer, searing undisturbed for 4–5 minutes until golden brown on one side. Tip: Avoid overcrowding to ensure a proper sear—cook in batches if needed.
4. Flip the chicken pieces and cook for an additional 3–4 minutes until browned on all sides, then transfer to a plate.
5. Reduce heat to medium and add 1 medium yellow onion, finely diced, to the skillet, sautéing for 3–4 minutes until translucent.
6. Stir in 4 cloves garlic, minced, 1 tsp dried oregano, and 1 tsp dried thyme, cooking for 1 minute until fragrant.
7. Add 1 cup long-grain white rice to the skillet, toasting for 2 minutes while stirring constantly to coat in the oil and aromatics.
8. Pour in 2 cups low-sodium chicken broth and 1/4 cup freshly squeezed lemon juice, scraping up any browned bits from the bottom of the skillet.
9. Return the seared chicken to the skillet, nestling it into the rice mixture.
10. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and has absorbed the liquid. Tip: Resist the urge to peek—keeping the lid on traps steam for perfectly cooked rice.
11. Remove the skillet from heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
12. Fluff the rice gently with a fork, then stir in 1/4 cup fresh parsley, finely chopped. Tip: For extra brightness, garnish with additional lemon zest just before serving.
Unbelievably fluffy rice soaks up the tangy lemon and herb-infused broth, while the chicken stays juicy and tender. Serve it straight from the skillet for a rustic family-style meal, or pair it with a crisp green salad to balance the richness—either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Spicy Cajun Chicken and Rice Bake
Ready to transform your weeknight dinner from ‘meh’ to magnificent? This Spicy Cajun Chicken and Rice Bake is the culinary equivalent of a high-five—bold, satisfying, and guaranteed to make your taste buds do a happy dance. It’s a one-pan wonder that packs a flavorful punch with minimal fuss, perfect for when you crave something exciting without the kitchen marathon.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 1 red bell pepper, seeded and julienned
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups low-sodium chicken broth
– 2 tbsp Cajun seasoning blend
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– ½ cup heavy cream
– 2 tbsp fresh parsley, finely chopped
– Sea salt, to season
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry with paper towels and season generously on both sides with sea salt.
3. In a large, oven-safe skillet, heat the clarified butter over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken thighs and sear for 4–5 minutes per side until golden brown; transfer to a plate and set aside. Tip: Avoid overcrowding the pan to ensure a proper sear.
5. Reduce heat to medium and add the diced onion, julienned bell pepper, and chopped celery to the skillet; sauté for 5–7 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the rinsed rice, Cajun seasoning, smoked paprika, and cayenne pepper; toast for 2 minutes, stirring constantly.
8. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
9. Nestle the seared chicken thighs back into the skillet, submerging them partially in the liquid.
10. Bring the mixture to a simmer, then cover tightly with a lid or aluminum foil.
11. Transfer the skillet to the preheated oven and bake for 25 minutes. Tip: Resist the urge to peek—keeping it covered ensures the rice cooks evenly.
12. Remove the skillet from the oven and let it rest, covered, for 10 minutes. Tip: This resting period allows the rice to absorb any residual liquid and firm up.
13. Fluff the rice with a fork, garnish with the chopped parsley, and serve immediately.
Bursting with layers of smoky heat and savory depth, this bake delivers tender, juicy chicken atop perfectly cooked rice that’s infused with Cajun spices. For a creative twist, top it with a dollop of cool sour cream or serve alongside a crisp green salad to balance the richness.
Creamy Mushroom Chicken and Rice
Dinner dilemmas got you down? Fear not, because this one-pan wonder is here to save your weeknight with minimal fuss and maximum flavor. It’s the cozy, creamy hug your taste buds have been craving, turning basic chicken and rice into a restaurant-worthy meal without the takeout guilt.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly cracked black pepper
– 2 tbsp clarified butter
– 1 lb cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
– 1/2 cup heavy cream
– 1/4 cup dry white wine
– 2 tsp fresh thyme leaves
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Season the chicken thighs evenly on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp clarified butter in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs and sear until golden brown, 5-6 minutes per side, then transfer to a plate. *Tip: Don’t crowd the pan to ensure a proper crust forms.*
4. In the same skillet, add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and turn deeply browned, 8-10 minutes.
5. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and cook until fragrant, 30 seconds.
7. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and simmer until reduced by half, about 2 minutes.
8. Add 1 cup rinsed long-grain white rice and stir to coat in the pan juices for 1 minute.
9. Pour in 2 cups low-sodium chicken broth and 1/2 cup heavy cream, then bring to a gentle boil.
10. Nestle the seared chicken thighs back into the skillet, reduce heat to low, cover, and simmer until the rice is tender and has absorbed most of the liquid, 18-20 minutes. *Tip: Keep the lid on to trap steam for perfectly cooked rice.*
11. Remove from heat and stir in 2 tsp fresh thyme leaves and 1/4 cup grated Parmesan cheese until melted and creamy.
12. Let the dish rest, covered, for 5 minutes to allow the flavors to meld. *Tip: Resting ensures the sauce thickens to a luscious consistency.*
13. Garnish with 2 tbsp chopped fresh parsley before serving.
That tender chicken and creamy rice create a texture that’s downright dreamy, with the earthy mushrooms and sharp Parmesan adding layers of savory depth. Try serving it straight from the skillet for a rustic family-style meal, or plate it up with a crisp green salad to cut through the richness.
One-Pot Teriyaki Chicken and Rice
Just when you thought your weeknight dinner routine needed a superhero, this one-pot wonder swoops in to save the day—no cape required, but a good appetite is mandatory. It’s the culinary equivalent of a high-five: effortless, satisfying, and guaranteed to make your taste buds do a happy dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup long-grain white rice, rinsed until water runs clear
– 1.5 cups low-sodium chicken stock
– 1/2 cup teriyaki sauce
– 1 tbsp toasted sesame oil
– 2 tbsp clarified butter
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1/2 cup scallions, thinly sliced, white and green parts separated
– 1 cup snap peas, trimmed
– 1 tbsp rice vinegar
– 1 tsp toasted sesame seeds, for garnish
Instructions
1. Pat the chicken pieces dry with paper towels to ensure a proper sear.
2. Heat the clarified butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken in a single layer, searing until golden brown on all sides, approximately 6–8 minutes total; work in batches if needed to avoid overcrowding.
4. Transfer the seared chicken to a clean plate, leaving any fond in the pot.
5. Reduce heat to medium and add the toasted sesame oil to the pot.
6. Sauté the white parts of the scallions, minced garlic, and grated ginger until fragrant, about 1 minute, scraping up the fond.
7. Stir in the rinsed rice, toasting it lightly for 1 minute to enhance its nutty flavor.
8. Pour in the chicken stock and teriyaki sauce, stirring to combine and deglaze the pot.
9. Return the seared chicken and any accumulated juices to the pot, nestling the pieces into the liquid.
10. Bring the mixture to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes.
11. Uncover the pot and gently fold in the snap peas and rice vinegar.
12. Re-cover and cook for an additional 2 minutes, just until the snap peas are bright green and crisp-tender.
13. Remove from heat and let rest, covered, for 5 minutes to allow the rice to steam and absorb any residual liquid.
14. Fluff the rice with a fork, then garnish with the green parts of the scallions and toasted sesame seeds.
Unbelievably, this dish emerges with sticky, glazed chicken perched atop fluffy, savory rice—each bite is a harmony of sweet, salty, and umami. For a creative twist, serve it in shallow bowls topped with a soft-boiled pasture-raised egg, letting the yolk mingle with the teriyaki for an extra-rich finish.
Garlic Butter Chicken and Rice Casserole
Venture into the realm of cozy, one-pan wonders where garlic and butter reign supreme. This casserole is the culinary equivalent of a warm hug, transforming humble chicken and rice into a golden, aromatic masterpiece that practically begs to be devoured straight from the dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, patted dry and cut into 1-inch pieces
– 1.5 cups long-grain white rice, such as jasmine or basmati
– 3 cups low-sodium chicken stock, warmed
– 1 cup heavy cream
– 1/2 cup unsalted butter, divided
– 1/4 cup extra-virgin olive oil
– 8 large garlic cloves, finely minced
– 1 large yellow onion, finely diced
– 1 cup freshly grated Parmesan cheese
– 1/4 cup fresh flat-leaf parsley, finely chopped
– 2 tsp kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large, oven-safe skillet or Dutch oven, heat the olive oil and 2 tablespoons of the unsalted butter over medium-high heat until the butter foams.
3. Add the diced yellow onion and cook, stirring frequently, for 5-7 minutes until translucent and fragrant.
4. Add the finely minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
5. Add the remaining unsalted butter to the skillet.
6. Add the chicken pieces in a single layer, seasoning them with the kosher salt, black pepper, and smoked paprika.
7. Sear the chicken for 3-4 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.
8. Tip: Patting the chicken dry ensures a superior sear and prevents steaming.
9. Return all chicken to the skillet and add the long-grain white rice, stirring to coat the grains in the fats for 1 minute.
10. Pour in the warmed low-sodium chicken stock and heavy cream, scraping up any browned bits from the bottom of the pan.
11. Bring the mixture to a gentle simmer, then immediately remove from heat.
12. Stir in the freshly grated Parmesan cheese until just incorporated.
13. Tip: Warming the stock prevents it from shocking the rice and slowing the cooking process.
14. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
15. Bake for 25 minutes.
16. Remove the cover and bake for an additional 10-15 minutes until the rice is tender, the liquid is absorbed, and the top is lightly golden.
17. Tip: Letting the casserole rest for 5 minutes after baking allows the rice to fully set and absorb any residual liquid.
18. Remove from the oven and let rest, covered, for 5 minutes.
19. Garnish with the finely chopped fresh flat-leaf parsley before serving.
Heavenly aromas of roasted garlic and Parmesan will greet you as you uncover this dish. The rice emerges perfectly separate and creamy, while the chicken stays remarkably juicy. For a stunning presentation, serve it directly in the skillet topped with a final flourish of parsley and an extra crack of black pepper.
Mediterranean Lemon Chicken and Rice
Mmm, who knew a single skillet could deliver such a sun-soaked vacation for your taste buds? This Mediterranean Lemon Chicken and Rice is basically a one-way ticket to flavor town, no passport required. It’s the kind of effortlessly chic weeknight hero that makes you look like a culinary rockstar with minimal cleanup drama.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, patted dry
– 2 tbsp extra-virgin olive oil, divided
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups low-sodium chicken broth
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 1/4 cup chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Season 1.5 lbs of patted-dry chicken thighs generously on all sides with kosher salt and freshly ground black pepper.
2. Heat 1 tbsp of extra-virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs and sear until deeply golden brown, about 5-6 minutes per side. Transfer to a plate. Tip: Don’t crowd the pan—sear in batches if needed for the best crust.
4. Reduce heat to medium and add the remaining 1 tbsp of olive oil to the same skillet.
5. Add 1 finely diced yellow onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
6. Add 3 minced garlic cloves and cook until fragrant, about 1 minute.
7. Stir in 1 cup of rinsed long-grain white rice, 1 tsp dried oregano, and 1/2 tsp smoked paprika, toasting for 1 minute to coat the grains.
8. Pour in 2 cups of low-sodium chicken broth and 3 tbsp of fresh lemon juice, scraping up any browned bits from the pan bottom.
9. Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the rice mixture.
10. Bring the liquid to a simmer, then immediately reduce heat to low, cover tightly, and cook for 20 minutes. Tip: Resist the urge to peek—keeping the lid on is crucial for perfectly steamed rice.
11. After 20 minutes, remove the skillet from heat and let it stand, covered, for 10 minutes. Tip: This resting period allows the rice to finish absorbing liquid and become fluffy.
12. Uncover, fluff the rice with a fork, and stir in the zest of 1 lemon and 1/4 cup of chopped fresh parsley.
Just imagine that first forkful: tender, herb-kissed chicken perched atop fragrant, lemon-infused rice with every grain distinct and fluffy. The bright citrus and smoky paprika create a vibrant dance on the palate. For a stunning presentation, serve it family-style straight from the skillet, garnished with extra lemon wedges and a drizzle of good olive oil.
Southwestern Chicken and Rice Bowl
Aren’t you tired of the same old lunch routine? Let’s spice things up with a Southwestern Chicken and Rice Bowl that’s so flavorful, your taste buds might just throw a fiesta. This vibrant, one-bowl wonder packs a punch of smoky, zesty goodness and comes together faster than you can say “more guac, please.”
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed and diced into 1-inch cubes
– 2 tbsp avocado oil, divided
– 1 cup long-grain white rice, rinsed until water runs clear
– 1.5 cups low-sodium chicken broth
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and diced into 1/2-inch pieces
– 1 cup canned black beans, rinsed and drained
– 1 cup frozen sweet corn kernels
– 2 tbsp Southwestern seasoning blend (containing chili powder, cumin, smoked paprika, and oregano)
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges for serving
– 1/2 cup crumbled cotija cheese
– 1/2 cup sour cream
Instructions
1. In a large skillet over medium-high heat, add 1 tablespoon of avocado oil and heat until shimmering, about 1 minute.
2. Add the diced chicken thighs and cook, stirring occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F, approximately 8-10 minutes. Tip: Avoid overcrowding the skillet to ensure proper browning.
3. Transfer the cooked chicken to a plate and set aside, covering loosely with aluminum foil to retain warmth.
4. In the same skillet over medium heat, add the remaining 1 tablespoon of avocado oil and heat for 30 seconds.
5. Add the finely diced yellow onion and cook, stirring frequently, until translucent and softened, about 4-5 minutes.
6. Add the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant and slightly tender.
7. Stir in the rinsed long-grain white rice and Southwestern seasoning blend, toasting for 1 minute to enhance the spices’ aroma.
8. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet, and bring to a boil.
9. Reduce heat to low, cover the skillet tightly with a lid, and simmer for 15 minutes until the rice is tender and has absorbed all the liquid. Tip: Do not lift the lid during cooking to prevent steam escape.
10. Remove the skillet from heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming.
11. Fluff the rice mixture with a fork, then gently fold in the cooked chicken, rinsed black beans, and frozen sweet corn kernels.
12. Return the skillet to low heat and cook, stirring gently, for 3-4 minutes until everything is heated through. Tip: For a crisp texture, briefly sear the corn in a separate pan before adding.
13. Divide the mixture evenly among four bowls and top with roughly chopped fresh cilantro, crumbled cotija cheese, and a dollop of sour cream.
14. Serve immediately with lime wedges on the side for squeezing over the bowls.
Now, dig into that bowl and savor the tender, juicy chicken mingling with fluffy, seasoned rice and pops of sweet corn. The creamy cotija and tangy lime brighten each bite, making it a fiesta in a bowl—perfect for a quick dinner or a show-stopping lunch prep that’ll have everyone asking for seconds.
Baked Honey Mustard Chicken with Rice
Feeling that midweek dinner slump? Fear not, food friends! This Baked Honey Mustard Chicken with Rice is your golden ticket from ‘meh’ to magnificent, combining sweet, tangy, and savory in one gloriously easy sheet-pan wonder. It’s the kind of cozy, crowd-pleasing hero that makes you look like a kitchen wizard with minimal effort—perfect for when you’re craving something seriously satisfying without the serious fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/3 cup Dijon mustard
– 1/4 cup raw honey
– 2 tbsp extra-virgin olive oil
– 3 garlic cloves, minced
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
– 2 tbsp unsalted butter
– 1/4 cup fresh parsley, finely chopped
Instructions
1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure a crispier bake.
3. In a medium bowl, whisk together the Dijon mustard, raw honey, extra-virgin olive oil, minced garlic, smoked paprika, kosher salt, and freshly cracked black pepper until smooth.
4. Place the chicken thighs in a large baking dish and pour the honey-mustard mixture over them, turning to coat each piece evenly.
5. Spread the rinsed long-grain white rice in an even layer around the chicken in the baking dish.
6. Carefully pour the low-sodium chicken broth over the rice, avoiding the chicken to keep the coating intact.
7. Dot the unsalted butter in small pieces over the rice.
8. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
9. Remove the foil and continue baking uncovered for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender and has absorbed the liquid.
10. Let the dish rest for 5 minutes after removing it from the oven to allow the juices to redistribute.
11. Garnish with the finely chopped fresh parsley before serving.
Yes, you’ve just created a masterpiece where the chicken emerges sticky-sweet and succulent, while the rice soaks up every drop of that glossy, aromatic sauce. For a fun twist, serve it alongside a crisp arugula salad or pile the leftovers into warm tortillas for next-day lunch tacos—trust me, it’s even better the second time around!
Instant Pot Chicken and Rice Pilaf
Whew, who knew your Instant Pot could moonlight as a culinary wizard, transforming a few humble ingredients into a cozy, flavor-packed dinner faster than you can say “What’s for dinner?” This Instant Pot Chicken and Rice Pilaf is the ultimate weeknight hero, delivering tender chicken and perfectly fluffy rice in one pot with minimal fuss and maximum deliciousness. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
– 1.5 cups long-grain white rice, such as basmati, rinsed until the water runs clear
– 2 tbsp clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2.5 cups low-sodium chicken broth
– 1 tsp kosher salt
– 0.5 tsp freshly ground black pepper
– 0.5 tsp smoked paprika
– 0.25 tsp ground turmeric
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add the clarified butter to the pot and swirl to coat the bottom evenly.
3. Place the diced chicken pieces in a single layer and sear for 3–4 minutes, undisturbed, until a golden-brown crust forms on one side. (Tip: Avoid overcrowding the pot to ensure proper browning, which builds a flavorful fond.)
4. Flip the chicken pieces using tongs and sear for an additional 2–3 minutes until lightly browned on all sides. Transfer the chicken to a clean plate and set aside.
5. Add the finely diced onion to the pot and sauté for 3–4 minutes, stirring occasionally, until translucent and fragrant.
6. Stir in the minced garlic and cook for 30 seconds, just until aromatic to prevent burning.
7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
8. Add the rinsed rice, kosher salt, black pepper, smoked paprika, and ground turmeric to the pot, stirring to combine.
9. Return the seared chicken and any accumulated juices to the pot, nestling the pieces evenly into the rice mixture.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes. (Tip: The rice will continue to absorb liquid during the natural release, so resist the urge to peek early.)
11. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
12. Open the lid and fluff the rice gently with a fork. (Tip: For extra fluffiness, let the pilaf rest uncovered for 5 minutes to allow excess steam to escape.)
13. Stir in the finely chopped fresh parsley until evenly distributed.
Lusciously tender chicken mingles with aromatic, separate grains of rice in this vibrant pilaf, where the smoky paprika and earthy turmeric create a warm, golden hue. Serve it straight from the pot for a comforting family meal, or elevate it with a dollop of Greek yogurt and a sprinkle of toasted almonds for added crunch and creaminess.
Thai Green Curry Chicken and Rice
Heads up, flavor adventurers: if your taste buds are bored of the same old chicken dinners, this Thai green curry chicken and rice is about to become your new spicy, aromatic best friend. It’s the perfect weeknight rescue mission that delivers restaurant-quality vibes with minimal fuss—just be prepared for your kitchen to smell absolutely incredible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 tbsp Thai green curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup jasmine rice, rinsed until water runs clear
- 1.5 cups low-sodium chicken broth
- 1 tbsp fish sauce
- 1 tbsp coconut oil
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
- ¼ cup fresh Thai basil leaves, torn
- 2 Thai bird’s eye chilies, thinly sliced (optional)
Instructions
- Heat 1 tbsp coconut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
- Add the cubed chicken thighs in a single layer and sear until golden brown on all sides, approximately 6-8 minutes total. Tip: Avoid overcrowding the pan to ensure proper browning and flavor development.
- Transfer the seared chicken to a clean plate and set aside.
- In the same skillet, add the sliced onion and red bell pepper. Sauté over medium heat until softened and slightly caramelized, about 5-7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Push the vegetables to the side of the skillet and add the 3 tbsp Thai green curry paste to the center. Toast the paste for 1 minute, stirring constantly, to awaken its aromatic oils.
- Pour in the entire can of full-fat coconut milk and 1.5 cups low-sodium chicken broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
- Bring the liquid to a gentle simmer, then stir in 1 tbsp fish sauce.
- Return the seared chicken and any accumulated juices to the skillet, submerging it in the curry sauce.
- Reduce heat to low, cover, and simmer gently for 15 minutes to allow the flavors to meld and the chicken to become tender.
- While the curry simmers, combine 1 cup rinsed jasmine rice with 1.5 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Tip: Do not lift the lid during cooking to ensure perfectly steamed, fluffy rice.
- After 15 minutes, remove the rice from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- Once the curry has simmered for 15 minutes, remove it from heat and stir in 1 tbsp fresh lime juice and the torn Thai basil leaves.
- Taste the curry sauce and adjust seasoning if necessary. Tip: For more heat, stir in the thinly sliced Thai bird’s eye chilies at the end.
Serve this vibrant curry immediately over a bed of the fluffy jasmine rice. Silky, rich coconut milk coats the tender chicken and crisp-tender vegetables, while the fragrant green curry paste delivers a beautifully balanced punch of herbaceous, spicy, and savory notes. For a stunning presentation, garnish with extra basil leaves and a lime wedge, or get creative by serving it in a hollowed-out pineapple for a tropical twist that’s sure to impress.
Spanish Style Chicken and Rice Arroz Con Pollo
Naturally, you’ve probably stared at a sad, plain chicken breast and thought, “There’s got to be a more exciting way to do this.” Enter Arroz Con Pollo, the Spanish-style chicken and rice dish that’s basically a fiesta in a pot—no passport required. It’s the cozy, one-pan wonder that turns a humble weeknight into a vibrant dinner party, proving that flavor doesn’t need to be complicated, just brilliantly layered.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 1 red bell pepper, finely diced
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp saffron threads, lightly crushed
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups low-sodium chicken broth, warmed to 120°F
– 1/2 cup dry white wine
– 1/4 cup fresh flat-leaf parsley, finely chopped
– 1 lemon, cut into wedges for serving
Instructions
1. Pat the chicken thighs completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Heat the extra-virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs in a single layer and sear until deeply golden brown, 4–5 minutes per side; transfer to a plate and set aside. (Tip: Don’t crowd the pan—sear in batches if needed to avoid steaming.)
4. Reduce heat to medium and add the finely diced yellow onion and red bell pepper to the pot; sauté, stirring frequently, until softened and lightly caramelized, 6–8 minutes.
5. Stir in the minced garlic, smoked paprika, and crushed saffron threads; cook until fragrant, about 1 minute.
6. Add the rinsed long-grain white rice to the pot and toast, stirring constantly, for 2 minutes to coat evenly with the aromatics.
7. Pour in the dry white wine and scrape up any browned bits from the bottom of the pot; simmer until the wine is nearly evaporated, about 2 minutes.
8. Nestle the seared chicken thighs back into the pot, then pour in the warmed low-sodium chicken broth, ensuring the rice is fully submerged.
9. Bring the mixture to a gentle boil, then immediately reduce heat to low, cover tightly, and simmer undisturbed for 20 minutes. (Tip: Resist the urge to peek—this keeps the steam trapped for perfectly fluffy rice.)
10. After 20 minutes, remove from heat and let rest, covered, for 10 minutes to allow the rice to finish absorbing any residual liquid.
11. Fluff the rice gently with a fork, then stir in the finely chopped fresh flat-leaf parsley. (Tip: For extra brightness, fold in the zest of half a lemon before serving.)
12. Serve directly from the pot, garnished with lemon wedges for squeezing over each portion.
Chicken emerges tender and infused with smoky paprika, while the rice is flawlessly separate and stained golden by the saffron. Each forkful is a savory hug with a bright, citrusy kick from the lemon—try scooping it into warm tortillas for a playful, handheld twist, or top with a dollop of garlic aioli for creamy contrast.
Ginger Soy Chicken and Rice Stir Fry
Yikes, your takeout menu is about to get jealous! This Ginger Soy Chicken and Rice Stir Fry is the weeknight hero we all deserve, delivering a flavor-packed punch that’s faster than your favorite delivery driver can say ‘order confirmed.’ Get ready to ditch the cardboard containers for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tbsp refined avocado oil, divided
– 1 tbsp freshly grated ginger root
– 3 cloves garlic, finely minced
– 1/2 cup low-sodium soy sauce
– 2 tbsp unseasoned rice vinegar
– 1 tbsp toasted sesame oil
– 1 tbsp raw honey
– 1/2 tsp crushed red pepper flakes
– 4 cups cooked jasmine rice, cooled
– 1 cup matchstick-cut carrots
– 1 cup snow peas, trimmed
– 4 scallions, thinly sliced, whites and greens separated
– 1 tbsp toasted white sesame seeds
Instructions
1. In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes until fully emulsified; set this aromatic sauce aside.
2. Pat the chicken pieces completely dry with paper towels to ensure a proper sear.
3. Heat 2 tablespoons of avocado oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
4. Add the chicken in a single layer and cook undisturbed for 3 minutes to develop a golden-brown crust.
5. Flip the chicken pieces and continue cooking for another 3 minutes until cooked through; transfer to a clean plate.
6. Reduce heat to medium-high and add the remaining 1 tablespoon of avocado oil to the same wok.
7. Sauté the ginger, garlic, and scallion whites for 45 seconds until fragrant but not browned.
8. Add the carrots and snow peas, stir-frying for 3 minutes until the vegetables are crisp-tender.
9. Tip: For maximum wok hei (breath of the wok), keep the ingredients moving constantly with a spatula.
10. Push the vegetables to the side and add the cooled jasmine rice to the center of the wok.
11. Break up any clumps and stir-fry the rice for 2 minutes until lightly toasted and heated through.
12. Return the cooked chicken and any accumulated juices to the wok, pouring in the reserved sauce.
13. Toss everything vigorously for 90 seconds until the sauce coats every grain and piece of chicken uniformly.
14. Tip: A final splash of rice vinegar off the heat can brighten the entire dish if the flavors feel too rich.
15. Remove from heat and fold in the scallion greens and toasted sesame seeds.
16. Tip: Let the stir-fry rest for 2 minutes before serving to allow the rice to fully absorb the sauce.
Lusciously sticky rice clings to tender, savory chicken in every bite, with the ginger providing a warm, spicy kick that dances on the palate. Serve it straight from the wok into shallow bowls, or get creative by stuffing the mixture into crisp lettuce cups for a handheld feast. The contrast of the sweet carrots and snappy snow peas against the rich, umami sauce is nothing short of addictive.
Herbed Chicken and Wild Rice Soup
Picture this: a cozy winter evening where your taste buds are begging for something more exciting than another sad sandwich, and your soul craves the kind of comfort only a steaming, herbaceous hug in a bowl can provide. This Herbed Chicken and Wild Rice Soup is that culinary cuddle, a masterclass in turning simple ingredients into a symphony of savory, soul-warming goodness that will have you questioning every bland soup you’ve ever tolerated.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 2 tablespoons clarified butter
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and cut into ¼-inch rounds
- 3 celery stalks, cut into ¼-inch slices
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
- 1 cup wild rice blend
- 6 cups low-sodium chicken stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream
- Kosher salt
- Freshly cracked black pepper
- ¼ cup fresh flat-leaf parsley, finely chopped
Instructions
- Heat the clarified butter in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion, carrot rounds, and celery slices to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8-10 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
- Add the chicken thigh pieces to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-7 minutes. Tip: For deeper flavor, let the chicken develop a light golden sear on one side before stirring.
- Pour in the wild rice blend and stir to coat the grains in the fat and juices for 1 minute.
- Add the chicken stock, rosemary sprigs, thyme sprigs, and bay leaf to the pot. Increase the heat to high and bring the liquid to a boil.
- Once boiling, immediately reduce the heat to low, cover the pot with a lid, and simmer gently for 35 minutes, or until the wild rice is tender and has split open. Tip: Resist the urge to stir too often, as this can break the rice and make the soup cloudy.
- Remove and discard the rosemary sprigs, thyme sprigs, and bay leaf.
- Stir in the heavy cream and let the soup return to a bare simmer over low heat for 5 minutes to allow the flavors to meld.
- Season the soup with kosher salt and freshly cracked black pepper. Tip: Season in stages, tasting after each addition, as the saltiness of stocks can vary.
- Remove the pot from the heat and stir in the chopped fresh parsley just before serving.
Gloriously, each spoonful delivers a textural adventure—the tender chicken, the pleasantly chewy wild rice, and the creamy, velvety broth. The medley of herbs creates a fragrant, earthy backbone that makes this soup feel both rustic and refined. For a stunning presentation, ladle it into deep bowls and finish with an extra crack of pepper and a drizzle of high-quality olive oil, or serve alongside a crusty, buttered baguette for the ultimate dunking experience.
Cheesy Broccoli Chicken and Rice Casserole
Let’s be real: some days you need a dinner that feels like a cozy hug but doesn’t require a culinary degree. Enter this glorious, one-pan wonder that transforms humble ingredients into pure comfort-food magic. It’s the ultimate weeknight hero, ready to save you from the dreaded ‘what’s for dinner?’ spiral.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1.5 cups long-grain white rice, rinsed
– 3 cups low-sodium chicken broth
– 1 cup heavy cream
– 4 cups fresh broccoli florets, cut into bite-sized pieces
– 2 cups sharp cheddar cheese, freshly grated
– 1 cup Monterey Jack cheese, freshly grated
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the cubed chicken breasts completely dry with paper towels to ensure a proper sear.
3. Heat the extra-virgin olive oil in a large, oven-safe Dutch oven or deep skillet over medium-high heat.
4. Add the chicken cubes in a single layer, seasoning with half of the kosher salt and black pepper. Sear for 3-4 minutes per side until golden brown, then transfer to a clean plate. (Tip: Avoid overcrowding the pan to prevent steaming.)
5. In the same pot, add the finely diced yellow onion. Sauté for 4-5 minutes until translucent and fragrant.
6. Add the minced garlic and sauté for 1 additional minute until aromatic.
7. Stir in the rinsed long-grain white rice, toasting it for 1 minute to lightly coat in the oils.
8. Pour in the low-sodium chicken broth and heavy cream, scraping up any browned bits from the bottom of the pot.
9. Bring the liquid to a simmer, then stir in the remaining kosher salt, black pepper, and smoked paprika.
10. Carefully nestle the seared chicken and any accumulated juices back into the pot.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 20 minutes. (Tip: Do not peek, as this releases essential steam.)
12. Remove the pot from the oven and carefully stir in the fresh broccoli florets.
13. Sprinkle the freshly grated sharp cheddar and Monterey Jack cheeses evenly over the entire surface.
14. Return the pot to the oven, uncovered, and bake for an additional 15-20 minutes until the cheese is bubbly and golden, and the broccoli is tender-crisp. (Tip: For extra browning, broil for the final 1-2 minutes.)
15. Remove from the oven and let the casserole rest, uncovered, for 5-10 minutes before serving.
Absolutely divine! The final bake yields tender chicken, perfectly cooked rice that’s not mushy, and broccoli with a delightful bite, all enveloped in a rich, velvety cheese sauce. For a fun twist, serve individual portions in rustic bowls topped with a sprinkle of crispy fried onions or a drizzle of hot sauce for a spicy kick.
Slow Cooker Fiesta Chicken and Rice
Ever have one of those days where you’d rather wrestle a slow cooker than actually cook? Enter this magical, hands-off dish that does all the heavy lifting while you binge-watch your favorite show. It’s a fiesta in a pot, packed with flavor and requiring minimal effort—your future self will thank you for this deliciously lazy masterpiece.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 cup fire-roasted diced tomatoes, with juices
– 1 cup low-sodium chicken broth
– 1 cup frozen sweet corn kernels
– 1 cup canned black beans, drained and rinsed
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp extra-virgin olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– ¼ cup fresh cilantro leaves, chopped
– 1 lime, cut into wedges
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a better sear and season both sides evenly with kosher salt and freshly ground black pepper.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 3–4 minutes per side until golden brown, then transfer to the slow cooker insert.
4. In the same skillet, sauté the finely diced yellow onion for 4–5 minutes until translucent, then add the minced garlic and cook for 1 minute until fragrant.
5. Add the chili powder, ground cumin, and smoked paprika to the skillet, stirring constantly for 30 seconds to toast the spices and enhance their flavor.
6. Transfer the onion-spice mixture to the slow cooker, arranging it around the chicken thighs.
7. Pour in the low-sodium chicken broth and fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom of the skillet for added depth.
8. Add the rinsed long-grain white rice, frozen sweet corn kernels, and drained and rinsed black beans to the slow cooker, gently stirring to combine without disturbing the chicken.
9. Cover and cook on high for 3.5–4 hours until the chicken reaches an internal temperature of 165°F and the rice is tender.
10. Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the slow cooker, folding it into the rice mixture.
11. Stir in the chopped fresh cilantro leaves and let the dish rest, covered, for 10 minutes to allow the flavors to meld.
12. Serve immediately, garnishing each portion with a lime wedge for a bright, acidic finish.
Mouthwatering and effortlessly comforting, this dish boasts tender, juicy chicken mingled with fluffy rice and a medley of beans and corn, all infused with smoky, zesty spices. The texture is hearty yet balanced, with each bite offering a pop of sweetness from the corn and a tangy kick from the lime. For a creative twist, pile it into warm tortillas with avocado slices and a dollop of sour cream for a next-level taco night.
Moroccan Spiced Chicken and Rice
Feeling like your dinner routine needs a passport stamp? Let’s jet off to a flavor-packed destination without leaving your kitchen! This Moroccan Spiced Chicken and Rice is a one-pot wonder that’s about to become your weeknight hero, blending warm spices, tender chicken, and fluffy rice into a dish that’s as easy as it is exotic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1.5 cups long-grain white rice, rinsed until water runs clear
– 3 tbsp clarified butter (ghee), divided
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 2.5 cups low-sodium chicken broth
– 1/2 cup dried apricots, roughly chopped
– 1/4 cup toasted slivered almonds
– 1/4 cup fresh cilantro, chopped
– Kosher salt, to season
Instructions
1. Pat the chicken thighs dry with paper towels and season generously with kosher salt on all sides.
2. Heat 2 tablespoons of clarified butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken pieces in a single layer, working in batches if needed to avoid crowding, and sear until golden brown on all sides, approximately 6–8 minutes total. Transfer to a plate and set aside.
4. Reduce heat to medium and add the remaining 1 tablespoon of clarified butter to the pot.
5. Add the finely diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
7. Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper to the pot, toasting the spices while stirring constantly for 30 seconds to bloom their flavors.
8. Pour in the rinsed long-grain white rice, stirring to coat each grain in the spiced butter mixture for 1 minute.
9. Return the seared chicken and any accumulated juices to the pot, nestling the pieces evenly into the rice.
10. Carefully pour in the low-sodium chicken broth, ensuring it covers the rice and chicken, and bring to a gentle boil over high heat.
11. Once boiling, immediately reduce heat to low, cover the pot tightly with a lid, and simmer undisturbed for 18 minutes.
12. Remove the pot from heat and let it stand, still covered, for 10 minutes to allow the rice to steam and absorb any residual liquid.
13. Uncover the pot and gently fluff the rice with a fork, being careful not to break the chicken pieces.
14. Fold in the roughly chopped dried apricots and toasted slivered almonds until evenly distributed.
15. Garnish with the chopped fresh cilantro just before serving.
Let this dish transport your senses with its aromatic blend of spices and tender, juicy chicken. The rice emerges perfectly fluffy, each grain infused with the warmth of cinnamon and cumin, while the apricots add a subtle sweetness that balances the savory depth. Serve it straight from the pot for a cozy family meal, or elevate it with a dollop of Greek yogurt and extra toasted almonds for a restaurant-worthy presentation that’s sure to impress.
Pesto Chicken and Rice Bake
Picture this: a cozy weeknight where your oven does the heavy lifting, transforming humble chicken and rice into a vibrant, pesto-kissed masterpiece that’s basically a hug in a casserole dish—no fancy chef skills required, just a craving for something deliciously effortless.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 ½ cups long-grain white rice, rinsed until water runs clear
- ¾ cup basil pesto, preferably homemade or high-quality store-bought
- 3 cups low-sodium chicken broth, warmed to 120°F
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with extra-virgin olive oil.
- In a large mixing bowl, combine the cubed chicken breasts, rinsed long-grain white rice, fine sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, tossing to coat evenly.
- Transfer the chicken and rice mixture to the prepared baking dish, spreading it into a single layer.
- In a separate bowl, whisk together the warmed low-sodium chicken broth, heavy cream, and basil pesto until fully incorporated.
- Pour the pesto mixture evenly over the chicken and rice in the baking dish, ensuring all ingredients are submerged.
- Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
- Tip: For maximum flavor infusion, let the mixture sit for 5 minutes after combining—this allows the rice to start absorbing the liquid.
- Remove the foil and sprinkle the freshly grated Parmigiano-Reggiano cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is golden-brown and bubbly and the rice is tender.
- Tip: Check for doneness by inserting a fork into the center—the rice should be fully cooked with no hard grains.
- Remove from the oven and let rest for 10 minutes to allow the flavors to meld and the dish to set slightly.
- Tip: Resting ensures the rice absorbs any residual liquid, preventing a soggy texture.
Now, savor the creamy, herbaceous pesto melding with tender chicken and fluffy rice, creating a comforting yet sophisticated bite. For a creative twist, serve it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or top with extra red pepper flakes for a spicy kick that’ll make your taste buds dance.
Conclusion
Perfect for any night, these 21 chicken and rice recipes offer endless cozy dinner inspiration. We hope you find a new family favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these delicious ideas.
