This is a one-pot meal for stovetop chicken and rice skillet that combines tender chicken pieces and aromatic rice cooked together in a savory broth until perfectly tender. It has a delicious flavor that’s both hearty and comforting.

A round light tan plate with stovetop chicken and rice and a fresh parsley leaf

I first whipped up this easy chicken and rice recipe one night over four years ago when I first began this food blog. It’s joined our weeknight dinner rotation because it’s an easy one-pan dish.

Just toss some chicken pieces into a hot skillet with some veggies, season it up, then add rice and broth. 18 minutes later, dinner is served - easy, delicious, and minimal cleanup.

It’s a one-pot meal with a ton of flavor that the whole family will enjoy. It’s really customizable because you can add broccoli, carrots, bite-sized pieces of asparagus, or some zucchini, and then it’s a complete meal with vegetables.

I purposely leave it plain so my kids will eat i,t and I serve the vegetables on the side.

Ingredients for Stovetop Chicken and Rice

A white bowl of raw diced chicken, a white bowl of long grain white rice, a white bowl of spices, a white bowl of diced yellow onion, a ½ cup silver measuring cup with finely grated parmesan cheese, and a large measuring cup with 3 cups of chicken broth in it; all of the bowls are sitting over a blue and white striped napkin and a wooden background

Boneless Skinless Chicken Breasts
Reduced-Sodium Chicken Broth or Chicken Stock
Long Grain White Rice (Like Basmati or Jasmine Rice)
Yellow Onion
Butter
Parmesan Cheese
Parsley
Garlic Powder
Smoked Paprika
Italian Seasoning
Salt
Black Pepper
Crushed Red Pepper Flakes

How to Cook Stove Top Chicken and Rice

Dice the onion and chicken. Pat the chicken dry with a paper towel.

A large white bowl with green striped rim filled with raw seasoned chicken that's been diced and a fork is sitting with the chicken; the bowl is sitting over a blue and white striped napkin over a dark wood background

Mix Parmesan and all seasonings in a shallow dish. Coat the chicken with Parmesan seasoning blend.

An overhead view of diced cooked onion in a black hexclad skillet over a stovetop

A large hexclad pan with cooked diced chicken over a stove

Heat 2 tablespoons of butter in a large skillet over medium heat, and once melted, add chopped onions. Cook until the onion begins to brown. Set aside.
In the same pan, add the remaining 2 remaining tablespoons of butter over medium-high heat and cook the diced chicken until golden brown on all sides.

A large hexclad skillet with diced chicken and chicken broth in it over a stove

A hexclad skillet with diced chicken and rice cooked in it on the stove

Add chicken broth and onion back to the pan and bring it to a simmer. Scrape up any tidbits from the meat and onion cooking that might be stuck to the bottom of the pan.
Add uncooked rice, stir, and cover with a lid. Cook for about 18 minutes, until rice is tender, and fluff with a fork. Top with fresh parsley and Parmesan.

Additions and Substitutions

Rice: The type of rice used does matter in this recipe. The amount of liquid and cooking time is specific to using white long-grain rice like basmati or jasmine.

I don’t recommend substituting brown rice or instant rice. Brown rice takes nearly twice as long to cook as white rice, and instant rice cooks much quicker.

Sauce: To make it a creamy chicken and rice dish, you can easily add a canned condensed soup to the meal.

I actually have a homemade recipe for cream of mushroom soup and cream of chicken soup if you’d like to create them from scratch.

Canned condensed soups work just as easily. Heat the soup with the chicken and rice after they’ve both cooked, and blend well.

Vegetables: Add in some broccoli, sliced carrots, red bell pepper, or zucchini to have a full, well-balanced meal.

A round light tan plate with stovetop chicken and rice and a fresh parsley leaf on the upper right corner of the photo

Side Dishes for Chicken and Rice

Homemade Ratatouille: A beautiful, colorful dish of zucchini, squash, tomatoes, onion, and eggplant roasted in a flavorful tomato sauce.
Garlic Parmesan Roasted Carrots: Carrots roasted in garlic butter balance well with rice and chicken.
Garlic Roasted Brussels Sprouts: Garlic-roasted Brussels sprouts are a delightful side dish that brings out the natural sweetness of these cruciferous vegetables while adding a savory garlic flavor.
Steamed Vegetables: Serve with a side of steamed broccoli, green beans, or carrots for a nutritious addition to your meal.
Salad: A crisp garden salad with fresh greens and cucumbers, and your favorite dressing, adds a refreshing contrast to the warm and savory chicken and rice.
Grilled Corn on the Cob: Grilled corn on the cob, brushed with butter and sprinkled with salt and pepper, is a classic side that pairs well with chicken and rice.
Stir-Fried Vegetables: Quickly stir-fry a medley of colorful vegetables like bell peppers, baby corn, broccoli, carrots, and mushrooms for a flavorful side dish.

A round light tan plate with chicken and rice and a silver fork scooping rice and chicken; the plate is sitting over a dark wooden background

Storing Leftovers

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing

Allow the dish to cool before freezing. Place chicken and rice in a microwave-safe/freezer-safe container with a lid and freeze for up to 4 months.

Once ready to thaw, place the container in the microwave for 6-8 minutes, stirring every 1-2 minutes and fluffing the rice with a fork.

Reheating

Microwave: Reheat leftovers in the microwave by placing the chicken and rice in a microwave-safe dish and covering it with a damp paper towel to give the rice moisture. Microwave on high in 30-second intervals, stirring in between, until heated through.
Stovetop: Reheat the chicken and rice in a skillet on the stovetop over medium heat. Add a splash of chicken broth or water to prevent the rice from drying out and give it a good stir. Place a lid on top to keep the moisture in the pan until it’s heated through.

A round light tan plate with chicken and rice; the plate is sitting over a blue and white napkin on a dark wooden background

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