Stove Top Chicken and Rice

Stove Top Chicken and Riceis the simplest one pan dinner you can prepare for your family! This chicken recipe is so easy to put together, and it tastes wonderful – pair it with your favorite greens or a side salad and you are set

This easy one pan dish is a creamy rice dish packed with flavor and a bit of chicken. Rice is the true star of the dish and the chicken is there to add flavor and some protein. I only used one pound of chicken to make this and feed my family of 6. You can use up to two pounds, but we didn’t feel like we were missing anything. This protein hack is very economical when feeding a family. Just use rice for the bulk of the dish instead of chicken.

This dish cooks up a bit like a casserole with everything mixed together. I like this because everything tastes great, so the kids don’t mind if they are eating carrots because they taste just like the rice. I also added a few secret touches like a small diced apple and RiceSelect Arborio Blend™ with Mushrooms for a more complex and meatier flavor. I love to serve it with mywhole wheat dinner rolls.

Why You’ll Love this Recipe

• One-pot meal, perfect for easy cleanup and minimal dishes.
• The combination of chicken, rice, and veggies makes it a complete, balanced meal.
• Subtle sweetness from the apple adds a delicious twist to the savory flavors.
• Cooks in just 30 minutes, making it ideal for busy weeknights.

Recipe Ingredients

• Olive oil
• Boneless skinless chicken– Breast or thighs
• Onion
• Carrots
• Apple
• Garlic cloves
• RiceSelect Arborio Blend™– With Mushrooms
• Chicken broth
• Herbs –Fresh oregano and parsley
• Spices –Salt and pepper

See the recipe card below for full information on ingredients and quantities

How to Make Stovetop Chicken and Rice

Step #1.Brown the chicken in olive oil until golden, then set aside.

Step #3.Add chicken broth, oregano, and parsley, cover, and cook until rice is tender (18-20 minutes).

Step #2.Sauté onions, carrots, and apple in the same pan, then add garlic and rice.

Step #4.Stir in the chicken, remaining parsley, and season with salt and pepper before serving.

Recipe FAQs

Expert Tips

• Instead of chopping the chicken rawand letting it cook with the onions and carrots, Iseared it to a golden brown in the bottom of the hot pan first.
• Cooking the chicken just until it’s done (8-10 minutes)instead of cooking it the whole time the rice is cooking creates a more tender and moist piece of meat.
• If you prefer a creamier texture, stir in abit of butter or cream at the end.
• Don’t skip the resting period after cooking; it helps therice absorb any remaining liquid.
• Don’t be leery of the dried mushroomsin the rice if you don’t like mushrooms. They give the dish a complex flavor, but I promiseyou’ll never know they are in there. Once everything is cooked together you can’t even see them.
• If you can’t find a rice with dried mushrooms in it just use your favorite white rice.This recipe does best with a long or medium grain white rice.

How to Serve and Store Stovetop Chicken and Rice

I love to serve this dish with a side ofgreen beansorasparagus. A bread for dipping likesourdough focaccia,brioche bread,challah bread,cracked wheat braided bread, orfrench breadalso pairs perfectly.

Refrigerate any leftovers in an airtight container for up to 4 days. Place the cooled portions in freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or microwave with a little extra broth to prevent drying out.

More Chicken Recipes to Consider

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