Chicken and Rice Recipe

An easy Chicken and Rice Bake recipe with golden brown chicken, onions, celery, carrots, and fluffy rice cooked up in one easy pot with the flavors of rosemary and thyme. This is one of our favorite one-pot meals for busy weeknights, and it is made without any canned soups.

Course main meal chicken

Cuisine American

Keyword chicken and rice recipe, how to make chicken and rice, rice and chicken

Prep Time 10

Cook Time 40

Servings servings

Calories 443kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 ½ lb. boneless skinless chicken breast cut into bite-size pieces
⅕ teaspoon paprika
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 medium yellow onion chopped
2 ribs celery chopped
3 large carrots peeled and chopped
2 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon marjoram
2 cups jasmine or basmati rice uncooked
4 ½ cups chicken broth
Kosher salt and fresh ground black pepper to taste
Chopped fresh thyme or rosemary.

Instructions

Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat. Meanwhile, sprinkle the chicken with paprika, kosher salt, and fresh ground black pepper. Add the chicken and brown on both sides. Remove the chicken to a plate and cover it to keep it warm.
Melt the remaining butter in the pot over medium heat. Add the onion, celery, and carrots and cook until the onions and celery are soft.
Reduce the heat to low and add the garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes while stirring to toast the rice.
Stir in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, add the browned chicken, cover, and simmer for 20 minutes without lifting the lid.
Remove from the heat and let it sit for 5 minutes without removing the lid. Then fluff the dish using a fork. Garnish with chopped fresh thyme or rosemary.

Notes

This recipe works well with boneless skinless chicken breasts and boneless skinless chicken thighs.
You can substitute oregano for the marjoram, but you should treat yourself if you have never cooked with marjoram. Marjoram is less intense, milder, and sweeter, with a woodsy citrus aroma.
Any long-grain white rice works well with this recipe. Brown rice requires more liquid and a longer cooking time.
Do not lift the lid when the rice is cooking. Doing so will let the steam out, preventing the rice from being cooked properly.

Nutrition