12 Easy Chicken and Rice Recipes

You've probably made chicken and rice a thousand times, but you haven't explored its full potential yet. As a versatile duo, these ingredients can transform into everything from creamy one-pot comfort foods to zesty international dishes. Whether you're craving Mediterranean flavors or Asian-inspired stir-fries, you'll find exciting new ways to elevate this classic combination. Let's explore how these 12 recipes can turn your everyday ingredients into something extraordinary.

One-Pot Creamy Chicken and Wild Rice

One-Pot Creamy Chicken and Wild Rice combines tender chicken pieces with nutty wild rice in a rich, creamy sauce that's both comforting and satisfying. This classic dish brings together simple ingredients to create a meal that's perfect for busy weeknights or casual entertaining.

This hearty recipe requires minimal cleanup since everything cooks in a single pot, allowing the flavors to meld together perfectly. The wild rice adds a delightful texture and earthy flavor that complements the creamy sauce and juicy chicken pieces.

• 2 lbs boneless, skinless chicken breasts, cut into chunks
• 1½ cups wild rice blend
• 4 cups chicken broth
• 1 medium onion, diced
• 3 celery stalks, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 2 tablespoons all-purpose flour

Heat butter and olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown for 5-6 minutes until golden. Remove chicken and set aside.

In the same pot, sauté onions, celery, and carrots until softened, about 5 minutes. Add garlic and cook for another minute.

Sprinkle flour over the vegetables and stir for 1 minute. Gradually add chicken broth, stirring constantly to prevent lumps. Add wild rice, herbs, and return the chicken to the pot. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until rice is tender. Stir in heavy cream and Parmesan cheese during the last 5 minutes of cooking.

For best results, avoid lifting the lid frequently during cooking as this can affect the rice's cooking time and texture. The dish can be made ahead and reheated, though you may need to add a splash of broth or cream when rewarming as the rice will continue to absorb liquid as it sits.

Classic Chicken and Rice Casserole

Classic Chicken and Rice Casserole is a timeless comfort food that combines tender chicken, fluffy rice, and a creamy sauce, all baked to golden perfection. This hearty dish has been a family favorite for generations, offering a complete meal in a single casserole.

This version features a homemade cream sauce instead of canned soup, creating a richer, more flavorful result while maintaining the simplicity that makes this dish so appealing. The combination of herbs and seasonings enhances the natural flavors of the chicken and creates an irresistible aroma as it bakes.

• 4 chicken breasts, boneless and skinless
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups mixed vegetables (carrots, peas, corn)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup shredded cheddar cheese

Preheat the oven to 375°F (190°C). In a large skillet, melt butter and sauté onions and garlic until translucent. Add flour to create a roux, then gradually whisk in chicken broth and cream. Once the sauce thickens, add the seasonings. In a 9×13 baking dish, combine the uncooked rice, raw chicken breasts, mixed vegetables, and prepared sauce. Cover tightly with foil and bake for 45 minutes.

Remove from oven, uncover, and top with shredded cheese. Return to oven uncovered for an additional 10-15 minutes until cheese is melted and bubbly, and rice is tender.

For best results, allow the casserole to rest for 10 minutes before serving. The rice on the bottom of the dish might be crispier than the rest – many consider this the best part. If the casserole seems dry during baking, add an extra 1/2 cup of hot chicken broth. Leftovers can be stored in an airtight container for up to 3 days and often taste even better the next day.

Asian-Style Chicken Fried Rice

Asian-Style Chicken Fried Rice is a versatile and satisfying dish that transforms leftover rice into a flavorful meal. This classic combination of tender chicken, aromatic vegetables, and seasoned rice creates the perfect balance of textures and tastes that's beloved throughout Asia.

The key to achieving restaurant-quality fried rice lies in using day-old rice, which has had time to dry out slightly, preventing the final dish from becoming mushy. This recipe incorporates traditional Asian seasonings like soy sauce and sesame oil while maintaining the flexibility to adjust ingredients based on preference or availability.

Ingredients:

• 4 cups cooked white rice (day-old)
• 2 chicken breasts, diced
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 tablespoons vegetable oil
• 2 green onions, chopped
• 1/2 teaspoon white pepper
• Salt to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Cook diced chicken until golden brown, then remove and set aside. In the same pan, sauté onions and garlic until fragrant, add frozen vegetables and cook until heated through. Push vegetables to one side of the pan, add beaten eggs to the empty space and scramble until just set.

Add the day-old rice to the pan, breaking up any clumps. Stir in the cooked chicken, soy sauce, sesame oil, and white pepper. Cook for 3-4 minutes, stirring frequently to ensure even heating and to slightly crisp the rice. Top with chopped green onions before serving.

For best results, prepare all ingredients before starting to cook, as this dish comes together quickly and requires constant attention. Avoid overcrowding the pan, and if cooking for a large group, consider making it in batches to maintain proper heat distribution and achieve the desired texture. The rice should be chilled and completely dry before using, and breaking up any clumps beforehand will help achieve better results.

Mediterranean Lemon Chicken With Herbed Rice

Mediterranean Lemon Chicken with Herbed Rice combines bright citrus flavors with aromatic herbs in a classic Mediterranean dish that's both comforting and sophisticated. The tender chicken, marinated in lemon and herbs, pairs perfectly with fragrant rice infused with parsley, dill, and oregano.

This one-pan meal serves 4-6 people and takes about 45 minutes to prepare from start to finish. The dish captures the essence of Mediterranean cuisine with its use of olive oil, fresh herbs, and zesty lemon, creating a light yet satisfying meal that's perfect for both family dinners and entertaining guests.

• 4 chicken breasts, boneless and skinless
• 2 cups long-grain white rice
• 4 tablespoons olive oil
• 3 lemons
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2 cups water
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, diced
• 2 bay leaves

Begin by marinating the chicken breasts in a mixture of 2 tablespoons olive oil, juice of two lemons, minced garlic, oregano, salt, and pepper for at least 30 minutes.

While the chicken marinates, rinse the rice until the water runs clear. In a large skillet, heat the remaining olive oil over medium heat and sauté the diced onion until translucent. Add the rice and stir to coat with oil, then add the chicken broth, water, and bay leaves. Bring to a boil, then reduce heat and simmer.

Place the marinated chicken breasts on top of the rice, cover the skillet, and cook for 20-25 minutes until the chicken is cooked through and the rice has absorbed all the liquid. Once done, remove from heat and let stand for 5 minutes. Stir in the fresh parsley and dill, and squeeze the remaining lemon over the dish before serving.

For best results, ensure the chicken breasts are of similar size for even cooking. The rice can be made more flavorful by toasting it in the pan with the onions until it becomes slightly golden before adding the liquid. If the dish seems dry during cooking, add more chicken broth in small amounts. Store leftovers in an airtight container in the refrigerator for up to three days.

Spicy Mexican Chicken and Rice Skillet

Spicy Mexican Chicken and Rice Skillet combines traditional Mexican flavors with the convenience of a one-pan meal. The combination of tender chicken, fluffy rice, and bold spices creates a satisfying dish that's perfect for busy weeknight dinners or casual entertaining.

This versatile recipe can be adjusted to your preferred spice level and allows for easy customization with additional toppings like fresh avocado, sour cream, or cilantro. The dish comes together in about 30 minutes, making it an efficient choice for families seeking a flavorful yet manageable cooking experience.

• 4 boneless, skinless chicken breasts, diced
• 1½ cups long-grain white rice
• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 2 bell peppers, diced
• 2 jalapeños, seeded and minced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown, about 5-6 minutes. Remove chicken and set aside. In the same skillet, sauté onions, bell peppers, and jalapeños until softened. Add garlic and cook for another minute. Stir in rice, spices, and toast for 2 minutes.

Add chicken broth, diced tomatoes, and black beans to the skillet. Return chicken to the pan and bring mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before fluffing rice with a fork.

For best results, ensure your skillet has a tight-fitting lid to prevent steam from escaping during cooking. The rice at the bottom of the pan may develop a crispy layer, which many consider a delicacy. If the dish becomes too spicy, serve with dairy-based toppings like sour cream or shredded cheese to help neutralize the heat.

Slow Cooker Chicken and Rice Soup

Slow Cooker Chicken and Rice Soup combines classic comfort food ingredients into a hearty, nourishing meal that practically cooks itself. The slow cooking process allows the chicken to become tender while infusing the broth with rich, deep flavors from the vegetables and herbs.

This recipe takes the guesswork out of timing since the slow cooker maintains a consistent temperature throughout the cooking process. The rice absorbs the flavorful broth while cooking, creating a perfect texture and eliminating the need for pre-cooking it separately.

• 1½ pounds boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil

Place chicken breasts, diced vegetables, and minced garlic in the slow cooker. Add olive oil, herbs, salt, and pepper. Pour in the chicken broth and stir to combine all ingredients. Cover and cook on low for 6 hours.

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and add the rice. Continue cooking for an additional 30-45 minutes until the rice is tender and has absorbed some of the broth. Remove the bay leaf before serving.

For best results, avoid lifting the slow cooker lid during cooking as this releases accumulated heat and can extend cooking time. The soup can be stored in an airtight container in the refrigerator for up to 4 days, though the rice may continue to absorb liquid and become softer. If planning to freeze portions, consider cooking and storing the rice separately to maintain optimal texture.

Teriyaki Chicken Stir-Fry With Brown Rice

Teriyaki chicken stir-fry with brown rice combines lean protein, wholesome grains, and vibrant vegetables in a sweet and savory Asian-inspired sauce. This quick and nutritious meal takes less than 30 minutes to prepare, making it perfect for busy weeknight dinners.

The key to a successful stir-fry lies in the preparation and timing. Having all ingredients ready before cooking ensures the vegetables stay crisp, the chicken remains tender, and the brown rice maintains its perfect texture. The homemade teriyaki sauce adds depth and authentic flavor that store-bought versions simply can't match.

Ingredients:

• 2 cups cooked brown rice
• 1 pound chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Sesame seeds for garnish

Begin by cooking the brown rice according to package instructions. While the rice cooks, whisk together soy sauce, mirin, honey, and cornstarch in a small bowl to create the teriyaki sauce. Heat oil in a large wok or skillet over medium-high heat, add chicken pieces and cook until golden brown, about 5-6 minutes. Remove chicken and set aside.

Return the wok to heat, add garlic and ginger, and stir-fry for 30 seconds. Add vegetables in order of cooking time – carrots first, followed by broccoli, bell peppers, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Return chicken to the wok, pour in the teriyaki sauce, and cook while stirring until the sauce thickens and coats all ingredients evenly. Serve hot over brown rice and garnish with sesame seeds.

For best results, cut all vegetables and chicken pieces uniformly to ensure even cooking. The brown rice can be prepared in advance and reheated just before serving. If the sauce becomes too thick, thin it with a splash of chicken broth or water. Store leftovers in an airtight container in the refrigerator for up to three days.

Cheesy Ranch Chicken and Rice Bake

This hearty Cheesy Ranch Chicken and Rice Bake combines the classic comfort of a casserole with the beloved flavors of ranch seasoning. The dish features tender chicken breast pieces nestled in a bed of perfectly cooked rice, all enveloped in a rich, creamy sauce and topped with melted cheese.

The beauty of this recipe lies in its simplicity and convenience, making it perfect for busy weeknight dinners or meal prep. The ingredients are affordable and easily found in most grocery stores, while the cooking process requires minimal hands-on time as the oven does most of the work.

• 4 boneless, skinless chicken breasts
• 2 cups white rice, uncooked
• 2 packets ranch seasoning mix
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 can cream of chicken soup
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste

Preheat the oven to 375°F and grease a 9×13 inch baking dish. In a large bowl, combine the uncooked rice, chicken broth, heavy cream, one packet of ranch seasoning, cream of chicken soup, diced onion, and garlic. Pour this mixture into the prepared baking dish. Season the chicken breasts with the second packet of ranch seasoning, salt, and pepper, then place them on top of the rice mixture. Cover tightly with foil and bake for 45 minutes.

Remove the foil, top with shredded cheese, and return to the oven uncovered for an additional 15-20 minutes, until the cheese is melted and bubbly, and the chicken is cooked through. Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken and the flavors to settle.

For best results, use long-grain white rice as it maintains its texture better during baking. The dish can be prepared ahead and refrigerated for up to 24 hours before baking, though you may need to add an extra 10-15 minutes to the cooking time if baking from cold. If the top browns too quickly, cover with foil until fully cooked.

Cajun Chicken and Dirty Rice

Cajun Chicken and Dirty Rice combines traditional Louisiana flavors with a hearty, satisfying meal that's perfect for family dinners or casual entertaining. The dish gets its name from the "dirty" appearance of white rice after it's cooked with spices, vegetables, and finely chopped meat.

This one-pot meal features tender chicken thighs seasoned with classic Cajun spices like paprika, cayenne, and thyme, while the rice is enhanced with the holy trinity of Cajun cooking – onions, celery, and bell peppers. The combination creates a rich, flavorful dish that captures the essence of Southern comfort food.

• 6 chicken thighs, bone-in and skin-on
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1/2 lb chicken liver, finely chopped (optional)
• 2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• Salt and black pepper to taste
• 2 green onions, chopped
• Fresh parsley for garnish

Season chicken thighs with Cajun seasoning, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat and brown the chicken on both sides until golden, about 5-7 minutes per side. Remove chicken and set aside. In the same pot, sauté the holy trinity (onions, celery, and bell peppers) until softened, about 5 minutes. Add garlic and chicken liver if using, cooking until liver is no longer pink. Stir in rice, remaining spices, and broth, bringing the mixture to a boil. Place chicken thighs on top of the rice, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.

For best results, let the dish rest for 10 minutes after cooking before fluffing the rice and serving. The resting period allows the flavors to meld and ensures the rice reaches the perfect texture. Garnish with chopped green onions and parsley just before serving.

Greek-Style Chicken and Rice Bowls

Greek-Style Chicken and Rice Bowls combine traditional Mediterranean flavors with the convenience of a modern bowl format. The tender, marinated chicken sits atop a bed of fragrant rice, accompanied by classic Greek ingredients like cucumbers, tomatoes, and feta cheese.

This versatile dish can be prepared in advance and assembled just before serving, making it perfect for meal prep or family dinners. The combination of protein, grains, and fresh vegetables creates a balanced meal that's both satisfying and nutritious.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 cups long-grain white rice
• 1 cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives
• 4 tablespoons olive oil
• 2 lemons, juiced
• 4 cloves garlic, minced
• 2 tablespoons dried oregano
• 1 tablespoon dried dill
• Salt and pepper to taste
• 4 cups chicken broth
• Greek yogurt for serving (optional)

Marinate the chicken breasts in a mixture of olive oil, lemon juice, minced garlic, oregano, and dill for at least 30 minutes or up to 4 hours. While the chicken marinates, prepare the rice by cooking it in chicken broth instead of water for added flavor. Once the rice is cooking, grill or pan-sear the marinated chicken until golden brown and cooked through, approximately 6-7 minutes per side. Let the chicken rest for 5 minutes before slicing.

To assemble the bowls, start with a base of the prepared rice, top with sliced chicken, and arrange cucumber, tomatoes, red onion, olives, and feta cheese around the bowl. Drizzle with additional olive oil and lemon juice if desired, and add a dollop of Greek yogurt.

For best results, ensure the chicken is at room temperature before cooking, and don't overcrowd the pan when searing. The rice can be made ahead and reheated, but the vegetables should be cut fresh to maintain their crispness. Store components separately if meal prepping, and assemble just before serving to maintain the optimal texture and freshness of each ingredient.

Buffalo Chicken and Rice Casserole

Buffalo Chicken and Rice Casserole combines the bold, spicy flavors of classic buffalo wings with the comforting simplicity of a rice casserole. This hearty dish transforms everyday chicken and rice into an exciting, crowd-pleasing meal that delivers the perfect balance of heat and creaminess.

The casserole features tender chicken pieces coated in tangy buffalo sauce, mixed with fluffy rice, and topped with melted cheese. The addition of cream cheese and ranch dressing creates a rich, creamy base that helps temper the heat of the buffalo sauce while keeping the dish moist and flavorful.

• 3 cups cooked white rice
• 2 pounds chicken breast, cubed
• 1 cup buffalo sauce
• 8 oz cream cheese, softened
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Preheat the oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat and cook the chicken until golden brown. Add celery, onion, and garlic, cooking until vegetables are tender. Stir in buffalo sauce, softened cream cheese, and ranch dressing until well combined. Mix in the cooked rice until evenly coated.

Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheddar cheese and cover with foil. Bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

For best results, let the casserole rest for 10 minutes before serving to allow the sauce to thicken. The heat level can be adjusted by using mild or hot buffalo sauce, and the dish can be made ahead and refrigerated for up to 24 hours before baking. For a crunchier top, broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.

Coconut Curry Chicken With Jasmine Rice

Coconut curry chicken with jasmine rice is a fragrant and comforting dish that combines the richness of coconut milk with aromatic curry spices. The tender chicken pieces absorb the creamy sauce while the fluffy jasmine rice serves as the perfect base to soak up all the delicious flavors.

This Thai-inspired recipe takes about 45 minutes to prepare and cook, making it an ideal weeknight dinner option. The combination of sweet, savory, and slightly spicy elements creates a balanced meal that's both satisfying and memorable.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 cans (14 oz each) coconut milk
• 3 tablespoons yellow curry powder
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 cups jasmine rice
• 3 cups water
• 1 red bell pepper, sliced
• 2 carrots, sliced
• 1 tablespoon fish sauce
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Start by cooking the jasmine rice according to package instructions, typically combining 2 cups of rice with 3 cups of water in a pot, bringing to a boil, then reducing to simmer for 15-20 minutes until tender. While the rice cooks, heat oil in a large skillet over medium heat and sauté onions, garlic, and ginger until fragrant. Add chicken pieces and cook until golden brown on all sides.

Pour in coconut milk and add curry powder, stirring well to combine. Add bell pepper and carrots, then bring to a simmer. Reduce heat to medium-low and cook for 15-20 minutes until chicken is cooked through and sauce has thickened. Stir in fish sauce and lime juice, then season with salt and pepper to taste.

For best results, let the curry rest for 5 minutes before serving to allow the flavors to meld together. The coconut milk can sometimes separate during cooking – if this happens, simply stir the sauce vigorously to recombine. Storage tip: this curry actually tastes better the next day and can be refrigerated for up to 3 days, making it perfect for meal prep.