Wrap your senses in a comforting feeling with this delightful Chicken Rice. This one-pan dish offers tender, savory chicken and fluffy, fragrant rice—a simple yet magical combination that soothes both your belly and soul.
Chicken and rice go incredibly well together, so we decided to spice this pairing up with our chicken rice recipe.
Normally, we cook chicken and rice separately, but for this dish, we cook these two ingredients together to get tender chicken and flavorful rice. This recipe is also convenient, as it only requires one pot to cook the entire dish.
Is This Dish Healthy?
Yes, chicken rice is a suitable healthy option.
This dish makes a fulfilling meal, with 509 calories in each serving. According to our nutrition guidelines, the amount of saturated fat and sodium are reasonable, with 6.4 g and 585 mg, respectively.
Chicken thighs provide you with 26.2 g of protein per serving. The vegetables, namely carrot, celery, garlic, and onion give this dish valuable nutrients like antioxidants and minerals.
Skin-on-bone-in chicken thighs are the ideal choice for this recipe because they have tons of flavor to offer. Both the skin and flesh are enhanced by two simple seasonings: paprika and garlic powder.
Since you’re cooking the chicken twice (searing and steaming), we suggest not using chicken breasts as they can turn dry.
Alongside the chicken, rice is the other star of this dish. The unique way we cook rice adds more flavor to it.
Since rice is a blank canvas, there’s no particular rule on what you can or cannot add. For seasonings, we use lemon juice, dried oregano, salt, pepper, and thyme.
A liquid is needed to cook rice, and our choice is chicken broth. Same as Hainanese chicken rice, chicken broth gives rice more color and taste.
The reduced chicken broth and the chicken itself infuse the rice with a bold and savory taste, especially the rice at the bottom of the pot.
The vegetables in this recipe are selected for their aromas. Garlic, onion, celery, and carrot are tasty in their own right, and their combined taste and fragrance make the base of this dish’s flavor profile.
How to Store and Reheat Leftovers
You can refrigerate chicken rice for 3 days and freeze it for up to 3 months. Store the leftovers in airtight containers or Ziplock bags.
Reheat in a microwave or oven until warm. Make sure to add a couple of tbsp of water to prevent the rice from drying.
What to Serve With
We suggest serving chicken rice with salads to add some much-needed leafy greens to this stacked meal.
This chicken teriyaki stir fry can add a whole range of flavors to your week meal. It has chicken breasts, bell peppers, broccoli, and carrot, all mingle-mangled in a savory, sweet sauce that smells of first-class soy sauce. It reheats really well, too.
Dice the carrot: Slice off the top part and peel the skin with a vegetable peeler. Cut the carrot crosswise into large segments. Cut the segments lengthwise into 1/4 inch slices, cut the slices lengthwise into fingers, and cut the fingers crosswise into dice.
Chop the celery: Chop off the leaves and wash the stalk. Cut the stalk lengthwise into quarters, then cut the quarters into cubes.
Mince the garlic: Slice off the root of the cloves, then bash them with a knife to peel off the skin. Mince the cloves with a knife or mincer.
Dice the onion: Cut the onion in half and peel the skin. While keeping the root intact, make vertical and horizontal cuts all 1/8-inch apart in a crosshatch pattern. Slice the onion to get small cubes.
Chop the parsley: Bunch the parsley together on the cutting board and chop finely with a knife.
Score the chicken: Score the chicken to help it absorb more flavor and cook more quickly.
Season the chicken: Add 1 tsp paprika and 1/2 tsp garlic powder to 28 oz chicken thighs. Rub the seasoning thoroughly on the chicken.
Sear the chicken: Prepare a pot and add 1 tbsp olive oil. Sear the chicken on both sides for 5 minutes. Remove the chicken from the pot and set aside.
Caramelize the garlic and onion: In the same pot, add 1 tbsp garlic and 2 oz onion. Stir for 1 minute to caramelize.
Sauté the carrot and celery: Add 2 oz carrot and 2 oz celery. Stir for 2 minutes.
Add and season the rice: Add 1 cup uncooked long-grain rice, 1/2 tbsp lemon juice, 1 tsp dried oregano, 3/4 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp thyme. Stir for 30 seconds.
Add the liquid: Pour in 2 cups of unsalted chicken broth and mix everything.
Cook the rice with the chicken: Add the chicken back to the pot. Put the lid on and let it cook for 20 minutes over low heat until the rice absorbs the broth and turns fluffy.
Garnish and serve: Sprinkle 2 tbsp parsley on top of the dish. Enjoy.
Amount Per Serving (1 serving)
Calories 509Calories from Fat 227
% Daily Value*
Saturated Fat 6.4g
Trans Fat 0.1g
Polyunsaturated Fat 4.9g
Monounsaturated Fat 11.4g
Vitamin A 2985.6IU
Vitamin C 6.3mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.