So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That’s exactly why chicken and rice exists—it’s basically the sweatpants of dinner: cozy, forgiving, and always there when you need it. The best part? It’s cheap, filling, and you won’t end up with a mountain of dirty dishes. If you can stir a spoon and not set your stove on fire, you’re already qualified to make this dish.
Why This Recipe is Awesome?
Let’s get one thing straight: chicken and rice is not fancy. But it doesn’t need to be. This recipe is:
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Idiot-proof. Even I didn’t mess it up, and that’s saying something.
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One-pot magic. Which means fewer dishes. (Yes, you can finally stop using your sink as a “storage unit.”)
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Comfort food royalty. Seriously, it’s warm, hearty, and makes you feel like you’ve got your life together—even if you’re eating it in bed while binge-watching Netflix.
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Flexible AF. Don’t like peas? Skip ’em. Want extra garlic? Do it. This dish forgives all sins.
Ingredients You’ll Need
(aka your shopping list, but with commentary)
- 2 cups cooked rice – White or brown, whatever you’ve got lying around. No judgment.
- 2 chicken breasts – Or thighs if you’re feeling fancy and want extra flavor.
- 1 onion, chopped – Try not to cry; the chicken deserves your strength.
- 2 cloves garlic, minced – Or 5 cloves if you live dangerously.
- 1 cup chicken broth – The liquid that makes everything better.
- 1 cup frozen peas – Yes, frozen. Nobody is peeling fresh peas at home.
- 2 tbsp olive oil or butter – Pick your fighter: heart-healthy or deliciously sinful.
- Salt & pepper – Don’t overthink it.
- Optional: parsley, chili flakes, lemon squeeze – If you want to trick people into thinking you’re a gourmet chef.
Step-by-Step Instructions
- Cook the chicken. Heat oil in a big ol’ skillet. Toss in your chicken (cut into bite-sized pieces), season with salt and pepper, and cook until golden. If it looks like bland boiled mystery meat, you did something wrong.
- Add onion and garlic. Toss those in with the chicken. Sauté until your kitchen smells like heaven—or at least better than your roommate’s burnt toast.
- Deglaze with broth. Pour in that chicken broth. Scrape the bottom of the pan like your life depends on it—those little browned bits are flavor bombs.
- Add peas. Stir ’em in. They’ll defrost in the pan, and boom—instant veggies. Look at you being healthy.
- Mix in the rice. Add your cooked rice and stir everything together. Taste. Add more salt, pepper, or spices if needed.
- Finish strong. Optional squeeze of lemon or sprinkle of parsley on top. Stand back and admire your culinary masterpiece.
Common Mistakes to Avoid
- Thinking raw rice will magically cook in broth in 5 minutes. Spoiler: it won’t. Cook the rice first unless you want crunchy sadness.
- Overcooking the chicken. Dry chicken is basically edible cardboard. Stop cooking once it’s no longer pink.
- Forgetting to season. Salt = life. Bland food is a crime against humanity.
- Dumping in too many “extras.” Yes, you can add mushrooms, carrots, or even hot sauce. But if you treat this recipe like a garbage disposal, don’t blame me when it tastes… suspicious.
Alternatives & Substitutions
- Rice swap: Quinoa, couscous, or even cauliflower rice if you’re pretending to be healthy.
- Protein swap: Turkey, shrimp, tofu—whatever’s in your fridge. Just adjust cooking times.
- Veggie options: Broccoli, corn, spinach. Honestly, if it grows in the ground, it probably works here.
- Flavor boost: A splash of soy sauce, a pinch of paprika, or some grated cheese. (Cheese makes everything better—fight me on this.)
FAQs
Q: Can I make this ahead of time?
Yes, but fair warning—rice tends to dry out in the fridge. Just reheat with a splash of broth or water.
Q: Can I use leftover rotisserie chicken?
Absolutely. In fact, that’s the ultimate lazy move. You’ll skip the cooking step and jump straight to flavor town.
Q: Do I have to use peas?
Nope. But if you replace them with gummy bears, that’s on you.
Q: Can I cook the rice directly in the broth?
Technically yes, if you start with raw rice. Just add more broth and time. But don’t blame me if you end up with a starchy glue puddle.
Q: Is this recipe freezer-friendly?
Totally. Just portion it out and freeze. Then you’ve got instant homemade “TV dinners.”
Q: Can I make it spicy?
Heck yes. Throw in chili flakes, hot sauce, or even a sliced jalapeño. Live a little.
Final Thoughts
There you have it—an easy chicken and rice recipe that’s basically foolproof. It’s fast, cheap, filling, and makes you look like you know what you’re doing in the kitchen (even if you don’t). So go ahead—grab that skillet, toss some chicken in, and whip up something you’ll actually want to eat.
Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it. And hey, if you make it while wearing sweatpants, that’s basically the full experience.
EXPLORE MORE RECIPES:-
Easy Chicken and Rice Recipe: Perfect for Dinner!
Ingredients
- 1 tablespoon olive oil
- 4 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 1 cup frozen peas optional
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper, then place them skin-side down in the skillet.
- Cook for 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
- In the same skillet, add diced onion and cook until translucent, about 3 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in rice, chicken broth, thyme, and paprika. Bring to a boil.
- Return chicken thighs to the skillet, placing them on top of the rice.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the chicken is cooked through.
- If using, add frozen peas during the last 5 minutes of cooking.
- Remove from heat and let it sit, covered, for 5 minutes before serving.
Notes
- Avoid overcrowding the skillet: Ensure there's enough space for the chicken to brown properly.
- Don't skip searing the chicken: This step adds depth of flavor to the dish.
- Use long-grain rice: Short-grain rice may become too sticky in this recipe.
- Check the rice: If the rice isn't fully cooked but the liquid is absorbed, add a bit more broth and continue cooking.
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