Classic Chicken and Rice
A comforting dish of tender chicken and fluffy rice in a rich broth, perfect for family dinners.
Ingredients
Chicken and Basic Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Optional Additions
- 1 cup frozen peas optional
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Season your chicken breasts with salt, black pepper, paprika, and thyme.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent.
- Add minced garlic and cook for an additional minute.
Cooking
- Increase heat to medium-high and sear seasoned chicken breasts for about 5 minutes on each side until golden brown.
- Remove the chicken temporarily and add uncooked rice to the pot, stirring for about 2 minutes.
- Pour in the chicken broth, stir well, and return the chicken to the pot, ensuring it's submerged.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 25–30 minutes without lifting the lid.
- Add frozen peas in the last 5 minutes of cooking.
- After 30 minutes, ensure rice has absorbed all liquid and chicken is fully cooked (temperature should be at least 165°F).
- Remove from heat and let sit with the lid on for an additional 5 minutes before serving.
Notes
For best results, let the chicken rest after cooking. Use quality broth and feel free to experiment with herbs. Store leftovers in an airtight container for up to 4 days.