29 Delicious Rice Steamer Recipes for Succulent Chicken

Craving tender, juicy chicken without the fuss? Your rice steamer is about to become your new best friend in the kitchen! From quick weeknight dinners to comforting one-pot meals, we’ve gathered 29 mouthwatering recipes that transform simple ingredients into succulent chicken dishes with minimal effort. Get ready to discover how versatile your steamer truly is—your taste buds are in for a treat!

Ginger and Soy Steamed Chicken with Jasmine Rice

Mmm, get ready to ditch those takeout menus because this ginger-soy chicken is about to become your new weeknight superhero—steaming hot, flavor-packed, and so easy you’ll wonder why you ever ordered in.

Ingredients

Chicken thighs – 1 lb
Soy sauce – ¼ cup
Fresh ginger – 1 tbsp, grated
Garlic – 2 cloves, minced
Jasmine rice – 1 cup
Water – 2 cups
Green onions – 2, sliced
Sesame oil – 1 tsp

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch for fluffier grains.
2. Combine the rinsed rice and 2 cups of water in a medium pot with a tight-fitting lid.
3. Bring the rice and water to a boil over high heat, then immediately reduce the heat to low.
4. Cover the pot and simmer the rice for 15 minutes without lifting the lid to prevent steam escape.
5. Remove the pot from heat and let the rice sit, covered, for 10 minutes to finish steaming.
6. While the rice cooks, pat 1 lb of chicken thighs dry with paper towels to ensure even steaming.
7. In a small bowl, whisk together ¼ cup soy sauce, 1 tbsp grated ginger, and 2 cloves minced garlic.
8. Place the chicken thighs in a heatproof dish that fits inside your steamer basket.
9. Pour the soy-ginger mixture evenly over the chicken thighs.
10. Bring 1 inch of water to a boil in a steamer pot or wok over high heat.
11. Once boiling, place the dish with chicken into the steamer basket and cover tightly.
12. Steam the chicken for 20 minutes over medium-high heat until the internal temperature reaches 165°F.
13. Carefully remove the dish from the steamer and drizzle 1 tsp sesame oil over the chicken.
14. Fluff the rested rice with a fork to separate the grains before serving.
15. Slice 2 green onions and sprinkle them over the steamed chicken as garnish.
16. Serve the ginger-soy steamed chicken immediately over the jasmine rice. Velvety chicken that falls apart at the touch of a fork meets fluffy, fragrant jasmine rice soaked in that savory-sweet ginger-soy elixir. Try piling it into lettuce cups for a crunchy handheld feast or topping with a fried egg for the ultimate comfort bowl.

Garlic Herb Chicken Rice Platter

Nailed it! We’ve all stared into the fridge, hoping dinner would magically assemble itself—until this Garlic Herb Chicken Rice Platter swooped in like a culinary superhero, saving weeknights from blandness with minimal effort and maximum flavor. It’s the kind of dish that makes you feel like a kitchen rockstar without needing a fancy degree or a cape (though aprons are encouraged for dramatic flair).

Ingredients

Chicken Breast – 1 lb
Olive Oil – 2 tbsp
Garlic – 3 cloves
Dried Thyme – 1 tsp
Long-Grain White Rice – 1 cup
Chicken Broth – 2 cups
Salt – ½ tsp
Black Pepper – ¼ tsp

Instructions

1. Pat the chicken breast dry with paper towels to ensure a crispy sear.
2. Season the chicken evenly on both sides with salt and black pepper.
3. Heat 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 to develop a golden-brown crust.
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 set it aside on a plate.
7. Mince the garlic cloves and add them to the same skillet, sautéing for 1 minute until fragrant.
8. Stir in the dried thyme and toast for 30 seconds to deepen the herb flavor.
9. Add the long-grain white rice to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
10. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
11. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes until the rice is tender and has absorbed all the liquid.
12. Slice the rested chicken into strips and arrange them over the rice.
Forget boring dinners—this platter delivers fluffy rice soaked in savory garlic-herb goodness, with tender chicken that’s juicy enough to make your taste buds do a happy dance. Serve it straight from the skillet for a rustic vibe, or top with a squeeze of lemon to brighten things up; either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Lemon Chicken and Basmati Rice Delight

Yikes, your dinner routine needs a serious glow-up, and this zesty lemon chicken with fluffy basmati rice is here to save the day—no cape required, just a skillet and a splash of sass.

Ingredients

• Chicken breast – 1 lb
• Basmati rice – 1 cup
• Lemon juice – ¼ cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 2 cups

Instructions

1. Pat the chicken breast dry with paper towels to ensure a crisp sear.
2. Season the chicken breast evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken breast to the skillet and cook for 6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
6. Mince 2 cloves garlic and sauté in the same skillet over medium heat for 1 minute until fragrant.
7. Add 1 cup basmati rice to the skillet and toast for 2 minutes, stirring constantly, to enhance nuttiness.
8. Pour in 2 cups chicken broth and ¼ cup lemon juice, scraping up any browned bits from the pan.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
10. Slice the rested chicken into strips and fold them into the rice mixture.

Perfectly tender chicken mingles with citrus-kissed rice for a bright, lively bite that’s begging to be topped with extra lemon wedges or served alongside a crisp arugula salad—dinner just got a major personality boost!

Teriyaki Chicken with Brown Rice Bonanza

Ever feel like your dinner routine needs a serious flavor intervention? Enter this teriyaki chicken situation that’s so ridiculously easy, you’ll wonder why you ever ordered takeout. Get ready to transform basic ingredients into a saucy, savory masterpiece that’ll have your taste buds throwing a party.

Ingredients

• Chicken thighs – 1 lb
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves
• Brown rice – 1 cup
• Water – 2 cups
• Cornstarch – 1 tbsp
• Green onions – 2 stalks

Instructions

1. Rinse 1 cup of brown rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan.
3. Bring the rice and water to a boil over high heat.
4. Reduce heat to low, cover the saucepan, and simmer for 45 minutes.
5. Remove the rice from heat and let it stand, covered, for 10 minutes to steam.
6. While rice cooks, mince 2 cloves of garlic.
7. Trim any excess fat from 1 lb of chicken thighs.
8. Heat a large skillet over medium-high heat for 2 minutes until hot.
9. Place chicken thighs skin-side down in the dry, hot skillet.
10. Sear chicken for 6-8 minutes until the skin is golden brown and crispy.
11. Flip chicken thighs and cook for another 6 minutes.
12. Remove chicken from skillet and set aside on a plate.
13. In the same skillet, add ¼ cup soy sauce, 2 tbsp brown sugar, and minced garlic.
14. Whisk the sauce ingredients together over medium heat until the sugar dissolves.
15. Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl to create a slurry.
16. Whisk the cornstarch slurry into the sauce and cook for 2-3 minutes until thickened.
17. Return the chicken to the skillet and coat with the teriyaki sauce.
18. Simmer the chicken in the sauce for 5 minutes, flipping once halfway through.
19. Thinly slice 2 stalks of green onions.
20. Fluff the cooked brown rice with a fork.
21. Serve the teriyaki chicken over the brown rice and garnish with sliced green onions.

Zesty, sticky teriyaki glaze clings to every tender bite of chicken, while the nutty brown rice provides the perfect chewy foundation. For a next-level move, pile everything into lettuce cups for a handheld feast, or top with a fried egg for that glorious runny yolk situation that makes everything better.

Coconut Curry Chicken with Steamed Rice

Mmm, get ready to ditch your boring dinner routine faster than you can say “takeout again?” This coconut curry chicken is about to become your weeknight superhero—flavor-packed, ridiculously easy, and guaranteed to make your kitchen smell like a tropical vacation (minus the sand in your shoes).

Ingredients

Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Ginger – 1 tbsp
Red curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Chicken broth – 1 cup
Fish sauce – 1 tbsp
Brown sugar – 1 tbsp
Lime – 1
Basil – ¼ cup
Jasmine rice – 1 cup
Water – 2 cups

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear.
2. Combine rinsed rice and 2 cups water in saucepan, bring to boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer for 15 minutes.
4. Remove rice from heat and let stand covered for 10 minutes.
5. Cut 1.5 lbs chicken thighs into 1-inch cubes.
6. Heat 2 tbsp vegetable oil in large skillet over medium-high heat.
7. Add chicken pieces and cook for 6 minutes until browned on all sides.
8. Remove chicken from skillet and set aside.
9. Dice 1 medium yellow onion.
10. Mince 3 cloves garlic and 1 tbsp ginger.
11. Add onion to same skillet and cook for 4 minutes until softened.
12. Add garlic and ginger, cook for 1 minute until fragrant.
13. Stir in 3 tbsp red curry paste and cook for 30 seconds.
14. Pour in 1 can coconut milk and 1 cup chicken broth, scraping bottom of skillet.
15. Return chicken to skillet along with 1 tbsp fish sauce and 1 tbsp brown sugar.
16. Bring mixture to simmer, then reduce heat to medium-low.
17. Cook uncovered for 15 minutes, stirring occasionally.
18. Juice 1 lime and chop ¼ cup basil.
19. Stir lime juice and basil into curry.
20. Serve curry over steamed rice.

Fluffy jasmine rice soaks up that creamy coconut curry sauce like a flavor sponge, while tender chicken pieces deliver protein-packed satisfaction in every bite. For maximum drama, serve it family-style with extra lime wedges for squeezing, or go full tropical and pair it with a cold beer—because you’ve earned it after cooking this masterpiece.

Mediterranean Chicken and Rice Bowl

Zesty, zingy, and downright zany—this Mediterranean Chicken and Rice Bowl is the weeknight hero you didn’t know you needed, turning your kitchen into a flavor-packed fiesta without the fuss!

Ingredients

• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Salt – 1 tsp
• White rice – 1 cup
• Water – 2 cups
• Cucumber – 1, diced
• Tomato – 1, diced
• Feta cheese – ½ cup, crumbled

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season the chicken breast evenly with garlic powder, paprika, and salt.
3. Place the chicken in the hot skillet and cook for 6–7 minutes per side, until the internal temperature reaches 165°F—use a meat thermometer for accuracy, because guessing games belong in trivia night, not dinner!
4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to keep the juices locked in.
5. While the chicken rests, rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch for fluffier results.
6. In a saucepan, combine the rinsed rice and 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Remove the saucepan from heat and let it sit, covered, for 5 minutes—no peeking, or you’ll let the steam escape like a overcaffeinated gossip!
8. Fluff the rice with a fork and drizzle with the remaining 1 tbsp olive oil and 2 tbsp lemon juice.
9. Dice the rested chicken into bite-sized pieces.
10. In a bowl, layer the rice, diced chicken, diced cucumber, diced tomato, and crumbled feta cheese.
11. Gently toss the ingredients together to combine, avoiding overmixing to keep textures distinct.

Get ready for a party in your mouth: the tender chicken mingles with fluffy, lemony rice, while crisp cucumber and juicy tomato add a refreshing crunch, all tied together by salty feta. Serve it straight from the bowl for a no-fuss feast, or pack it for a picnic and watch your friends swoon!

Honey Mustard Steamed Chicken and Rice

Zesty doesn’t even begin to describe this honey mustard steamed chicken and rice situation—it’s the kind of effortlessly delicious meal that makes you feel like a kitchen wizard without any of the stress. Picture tender chicken and fluffy rice, all steamed together in a sweet, tangy glaze that’ll have you questioning why you ever bothered with complicated dinners. Seriously, your weeknight dinner game is about to level up big time.

Ingredients

Chicken thighs – 1 lb
White rice – 1 cup
Honey – ¼ cup
Dijon mustard – 2 tbsp
Chicken broth – 1 ½ cups
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
2. Pat 1 lb of chicken thighs completely dry with paper towels to ensure even cooking.
3. Season both sides of the chicken thighs with 1 tsp salt and ½ tsp black pepper.
4. In a small bowl, whisk together ¼ cup honey, 2 tbsp Dijon mustard, and 2 minced garlic cloves until smooth.
5. Spread the rinsed rice evenly across the bottom of a steamer basket or heatproof dish.
6. Arrange the seasoned chicken thighs in a single layer over the rice.
7. Pour the honey mustard mixture evenly over the chicken and rice.
8. Carefully pour 1 ½ cups chicken broth around the edges, avoiding washing the glaze off the chicken.
9. Cover the steamer or dish tightly with a lid or foil to trap steam.
10. Steam over medium heat for 25 minutes, resisting the urge to peek to maintain temperature.
11. Check that the chicken reaches 165°F internally using a meat thermometer.
12. Remove from heat and let rest covered for 5 minutes to allow rice to absorb remaining liquid.
13. Fluff the rice with a fork before serving to separate grains.

The chicken emerges incredibly juicy, practically falling apart at the slightest nudge, while the rice soaks up every drop of that sweet-savory honey mustard magic. Try serving it over a bed of crisp arugula for a fresh contrast, or stuff it into warm tortillas with some pickled onions for a next-level wrap situation—either way, your taste buds are in for a seriously good time.

Sesame Chicken with Steamed Wild Rice

Ridiculously delicious sesame chicken that’ll make your takeout guy jealous—this sticky, saucy wonder pairs perfectly with fluffy wild rice for a meal that’s basically a hug in a bowl. Ready to ditch the delivery app and become the star of your own kitchen? Let’s get cooking!

Ingredients

Chicken breast – 1 lb
Cornstarch – ¼ cup
Soy sauce – 3 tbsp
Honey – 2 tbsp
Sesame oil – 1 tbsp
Rice vinegar – 1 tbsp
Garlic – 2 cloves
Ginger – 1 tsp
Sesame seeds – 1 tbsp
Wild rice – 1 cup
Water – 2 cups

Instructions

1. Cut 1 lb chicken breast into 1-inch cubes.
2. Place ¼ cup cornstarch in a bowl and toss chicken pieces until fully coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add coated chicken to the hot skillet in a single layer, leaving space between pieces.
5. Cook chicken for 4 minutes without moving to create a golden crust.
6. Flip each piece and cook for another 4 minutes until internal temperature reaches 165°F.
7. While chicken cooks, combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, and 1 tbsp rice vinegar in a small bowl.
8. Mince 2 cloves garlic and 1 tsp fresh ginger, then add to the sauce mixture.
9. Remove cooked chicken from skillet and set aside on a plate.
10. Pour sauce mixture into the hot skillet and simmer for 2 minutes until slightly thickened.
11. Return chicken to the skillet and toss to coat evenly in the sauce.
12. Sprinkle 1 tbsp sesame seeds over the chicken and stir to combine.
13. Meanwhile, rinse 1 cup wild rice under cold water until water runs clear.
14. Combine rinsed rice and 2 cups water in a saucepan and bring to a boil.
15. Reduce heat to low, cover, and simmer for 45 minutes until rice is tender and water is absorbed.
16. Fluff cooked rice with a fork before serving.

Seriously, that crispy chicken coated in sticky-sweet sauce against the nutty wild rice creates a texture party in your mouth. The sesame seeds add that perfect crunch while the ginger gives it a zesty kick that’ll have you doing a happy dance. Try serving it with steamed broccoli for some green goodness, or go full restaurant-style with fortune cookies for dessert!

Balsamic Glazed Chicken and Herbed Rice

Hangry? Let’s fix that with a dish that turns basic chicken into a sticky, sweet, savory masterpiece—no fancy chef skills required, just a pan and a dream. This balsamic-glazed wonder paired with herbed rice is your ticket from “meh” to “more, please!” in under 30 minutes.

Ingredients

Chicken breasts – 2
Balsamic vinegar – ¼ cup
Honey – 2 tbsp
Olive oil – 1 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
White rice – 1 cup
Chicken broth – 2 cups
Dried thyme – ½ tsp

Instructions

1. Pat chicken breasts dry with paper towels to ensure a crispy sear.
2. Season chicken evenly with salt, black pepper, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in the skillet and cook for 6 minutes without moving to develop a golden-brown crust.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate.
7. Reduce heat to medium and pour balsamic vinegar into the skillet, scraping up browned bits with a wooden spoon.
8. Stir in honey and simmer for 3 minutes until glaze thickens enough to coat the back of a spoon.
9. Return chicken to skillet, turning to coat evenly in glaze, and cook for 1 minute.
10. In a saucepan, combine white rice, chicken broth, and dried thyme, then bring to a boil.
11. Reduce heat to low, cover, and simmer for 18 minutes until liquid is fully absorbed.
12. Fluff rice with a fork before serving. Ready for the grand finale? That glossy glaze locks in juicy tenderness, while the thyme-kissed rice balances each bite with earthy flair. Try stacking sliced chicken over rice and drizzling extra glaze for a plate that’s as Instagram-worthy as it is delicious.

Thai Green Curry Chicken with Sticky Rice

Let’s be real—your taste buds deserve a vacation from boring chicken dinners, and this Thai Green Curry is their first-class ticket to flavor town. Loaded with creamy coconut, spicy curry paste, and tender chicken, it’s the weeknight hero you’ve been dreaming of, served alongside sticky rice that clings to your spoon like a happy koala.

Ingredients

Chicken thighs – 1 lb
Thai green curry paste – 3 tbsp
Coconut milk – 1 (14 oz) can
Fish sauce – 1 tbsp
Brown sugar – 1 tsp
Jasmine rice – 1 cup
Water – 1 ¼ cups
Basil leaves – ¼ cup
Vegetable oil – 1 tbsp
Lime – 1

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear. 2. Combine the rinsed rice and 1 ¼ cups of water in a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. 3. Remove the rice from heat and let it sit, covered, for 10 minutes—this steams it to perfect stickiness. 4. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers. 5. Add 1 lb of chicken thighs and cook for 6–8 minutes, flipping once, until golden brown on both sides. 6. Stir in 3 tbsp of Thai green curry paste and cook for 1 minute until fragrant. 7. Pour in 1 can of coconut milk, 1 tbsp of fish sauce, and 1 tsp of brown sugar, stirring to combine. 8. Bring the curry to a simmer, then reduce heat to medium-low and cook for 12–15 minutes until the chicken is tender and the sauce thickens slightly. 9. Stir in ¼ cup of basil leaves and cook for 1 more minute until wilted. 10. Squeeze the juice of 1 lime over the curry just before serving. Keep it cool—the lime juice brightens everything up, so add it at the end to keep that zing. Kiss goodbye to bland meals; this curry wraps you in a creamy, spicy hug, with sticky rice that soaks up every drop of that vibrant sauce. Try scooping it into lettuce cups for a crunchy twist, or just dive in with a big spoon—no judgment here!

Spicy Szechuan Chicken Rice Combo

Hangry? You’re about to meet your new best friend: a fiery, flavor-packed Spicy Szechuan Chicken Rice Combo that’ll make your taste buds do a happy dance. This isn’t just dinner—it’s a culinary adventure in a bowl, ready to rescue you from bland food boredom in under 30 minutes.

Ingredients

Chicken breast – 1 lb
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Rice vinegar – 1 tbsp
Sriracha – 2 tsp
Brown sugar – 1 tbsp
Garlic – 3 cloves
Ginger – 1 tsp
Cornstarch – 1 tbsp
Water – ¼ cup
Cooked white rice – 3 cups

Instructions

1. Cut 1 lb chicken breast into 1-inch cubes. 2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. 3. Add chicken cubes to the hot skillet in a single layer. 4. Cook chicken for 5 minutes, flipping each piece halfway through, until all sides are golden brown. 5. Mince 3 cloves garlic and grate 1 tsp ginger directly into the skillet. 6. Stir garlic and ginger with chicken for 1 minute until fragrant. 7. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sriracha, 1 tbsp brown sugar, 1 tbsp cornstarch, and ¼ cup water until smooth. 8. Pour the sauce mixture over the chicken in the skillet. 9. Bring the sauce to a boil, then reduce heat to low. 10. Simmer for 3 minutes, stirring constantly, until the sauce thickens and coats the chicken evenly. 11. Divide 3 cups cooked white rice among serving bowls. 12. Spoon the spicy Szechuan chicken and sauce over the rice. Every bite delivers tender chicken with a sticky, glossy sauce that packs a slow-building heat. The rice soaks up all that spicy-sweet goodness, making it perfect for piling into lettuce cups or topping with crunchy sesame seeds for extra texture.

Cilantro Lime Chicken with Steamed Rice

Just when you thought chicken couldn’t get any more exciting, this zesty number swoops in to save dinner from boredom. Juicy, tangy, and ridiculously easy, it’s the weeknight hero your taste buds have been begging for.

Ingredients

• Chicken breasts – 1 lb
• Fresh cilantro – ½ cup chopped
• Limes – 2
• Garlic cloves – 3
• Jasmine rice – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 2 cups

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure a perfect sear.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken in skillet and cook undisturbed for 6 minutes until golden brown.
5. Flip chicken and cook another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
7. While chicken rests, zest both limes into a small bowl using a microplane.
8. Juice both limes into the same bowl, straining out seeds.
9. Mince garlic cloves finely to release maximum flavor.
10. Chop cilantro leaves and tender stems until you have ½ cup packed.
11. Combine lime zest, lime juice, garlic, and cilantro in a bowl to create the sauce.
12. Rinse jasmine rice under cold water until water runs clear to remove excess starch.
13. Combine rinsed rice and 2 cups water in a saucepan with a tight-fitting lid.
14. Bring rice to a boil over high heat, then immediately reduce to low and cover.
15. Simmer rice for 18 minutes without peeking to prevent steam escape.
16. Remove rice from heat and let stand covered for 5 minutes to finish steaming.
17. Slice rested chicken against the grain into ½-inch thick pieces.
18. Toss sliced chicken with the cilantro-lime sauce until fully coated.
19. Fluff rice with a fork to separate grains before serving.

Light and fluffy rice soaks up that vibrant lime-garlic sauce while tender chicken practically melts in your mouth. Leftovers? Stuff it into tortillas tomorrow or pile it over greens for a killer salad—this dish plays well with others!

Italian Herb Roasted Chicken and Rice

Mmm, let’s be real—your oven has been dreaming of something more exciting than frozen pizza. This Italian Herb Roasted Chicken and Rice is here to rescue your weeknight dinners from monotony, delivering crispy-skinned chicken and fragrant rice in one glorious pan.

Ingredients

Chicken thighs – 4
Olive oil – 2 tbsp
Italian seasoning – 1 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Long-grain white rice – 1 cup
Chicken broth – 2 cups

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Rub the chicken thighs evenly with olive oil.
4. Sprinkle Italian seasoning, garlic powder, salt, and black pepper over both sides of the chicken.
5. Place the chicken thighs skin-side up in a 9×13-inch baking dish.
6. Roast the chicken in the preheated oven for 20 minutes.
7. Remove the baking dish from the oven and carefully pour the rice around the chicken.
8. Pour the chicken broth over the rice, ensuring all grains are submerged.
9. Return the baking dish to the oven and roast for 30 minutes.
10. Check that the chicken skin is golden-brown and crispy, and the rice has absorbed all the liquid.
11. Insert a meat thermometer into the thickest part of a chicken thigh—it should read 165°F.
12. Let the dish rest for 5 minutes before serving. Very few things beat the crackle of herb-crusted chicken skin giving way to juicy meat, while the rice below soaks up every savory drop. Try shredding the chicken over the rice for a cozy bowl, or pack it cold for a next-day lunch that’ll make your coworkers jealous.

Sweet and Sour Chicken with White Rice

Prepare to have your taste buds do the cha-cha with this sweet and sour chicken that’s so good, it might just upstage your favorite takeout spot. Picture tender chicken chunks, crispy on the outside, swimming in a glossy, tangy-sweet sauce that clings to every grain of fluffy white rice. It’s the kind of meal that makes you want to do a little happy dance right there in the kitchen.

Ingredients

• Chicken breast – 1 lb, cubed
• Cornstarch – ½ cup
• Vegetable oil – 3 tbsp
• White rice – 1 cup
• Water – 2 cups
• Ketchup – ¼ cup
• Rice vinegar – 2 tbsp
• Sugar – 2 tbsp
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced
• Bell pepper – 1, chopped
• Pineapple chunks – ½ cup

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes.
3. Remove the rice from heat and let it sit, covered, for 5 minutes to steam and become fluffy.
4. Toss 1 lb of cubed chicken breast in ½ cup of cornstarch until evenly coated.
5. Heat 3 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers.
6. Add the coated chicken to the hot skillet in a single layer, cooking for 4–5 minutes per side until golden brown and crispy.
7. Remove the chicken from the skillet and set it aside on a plate lined with paper towels to drain excess oil.
8. In the same skillet, add 2 cloves of minced garlic and 1 chopped bell pepper, sautéing for 2 minutes until slightly softened.
9. Whisk together ¼ cup ketchup, 2 tbsp rice vinegar, 2 tbsp sugar, and 1 tbsp soy sauce in a small bowl.
10. Pour the sauce mixture into the skillet with the peppers and garlic, stirring constantly for 1 minute until bubbly.
11. Add ½ cup of pineapple chunks and the cooked chicken back to the skillet, tossing to coat everything in the sauce and heating for 2 minutes until warmed through.

Keep your forks ready for that perfect crunch-meets-sauce situation, where the crispy chicken gives way to juicy tenderness and the sticky-sweet glaze hugs each bite. Knock back a bowl piled high with extra pineapple for a tropical twist, or serve it straight from the skillet for that ‘I-made-this-myself’ pride—either way, it’s a flavor fiesta that’ll have everyone asking for seconds.

Moroccan Spiced Chicken with Fragrant Rice

Zesty Moroccan spices are about to turn your ordinary chicken dinner into a flavor-packed adventure that’ll make your taste buds do a happy dance. This one-pan wonder combines warm spices with fragrant rice for a meal that’s as easy to make as it is impressive to serve. Get ready to spice up your weeknight routine without breaking a sweat!

Ingredients

• Chicken thighs – 1.5 lbs
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Long-grain rice – 1 cup
• Chicken broth – 2 cups
• Cumin – 1 tsp
• Cinnamon – ½ tsp
• Paprika – 1 tsp
• Salt – 1 tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with salt, cumin, cinnamon, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
5. Flip the chicken and cook for another 4 minutes until golden brown, then remove from skillet.
6. Add diced onion to the same skillet and cook for 3 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add long-grain rice to the skillet and toast for 2 minutes, stirring constantly.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
10. Return the chicken thighs to the skillet, nestling them into the rice mixture.
11. Bring the liquid to a boil, then reduce heat to low and cover the skillet tightly.
12. Simmer for 18 minutes until the rice has absorbed all the liquid.
13. Remove from heat and let rest covered for 5 minutes to allow the rice to steam perfectly.
14. Fluff the rice with a fork before serving.

Unbelievably tender chicken meets fluffy, aromatic rice in this dish that delivers warm spice notes in every bite. The crispy-skinned chicken contrasts beautifully with the perfectly steamed rice that’s absorbed all those Moroccan flavors. Try serving it family-style right in the skillet for maximum visual impact, or top with toasted almonds for an extra crunch that elevates the entire experience.

Conclusion

From quick weeknight dinners to impressive meals for guests, these rice steamer chicken recipes offer endless possibilities for delicious, healthy eating. We hope you’ll try a few favorites and discover how versatile your appliance can be! Don’t forget to share which recipes you love most in the comments below and pin this article to your Pinterest boards for easy reference.