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Stove Top Chicken and Rice

By Melissa

5 from 1 vote

on Oct 06, 2014, Updated Sep 11, 2024

Stove Top Chicken and Rice is the simplest one pan dinner you can prepare for your family! This chicken recipe is so easy to put together, and it tastes wonderful – pair it with your favorite greens or a side salad and you are set

This easy one pan dish is a creamy rice dish packed with flavor and a bit of chicken. Rice is the true star of the dish and the chicken is there to add flavor and some protein. I only used one pound of chicken to make this and feed my family of 6. You can use up to two pounds, but we didn’t feel like we were missing anything. This protein hack is very economical when feeding a family. Just use rice for the bulk of the dish instead of chicken.

This dish cooks up a bit like a casserole with everything mixed together. I like this because everything tastes great, so the kids don’t mind if they are eating carrots because they taste just like the rice. I also added a few secret touches like a small diced apple and RiceSelect Arborio Blend™ with Mushrooms for a more complex and meatier flavor. I love to serve it with my whole wheat dinner rolls.

Why You’ll Love this Recipe

• One-pot meal, perfect for easy cleanup and minimal dishes.
• The combination of chicken, rice, and veggies makes it a complete, balanced meal.
• Subtle sweetness from the apple adds a delicious twist to the savory flavors.
• Cooks in just 30 minutes, making it ideal for busy weeknights.

Recipe Ingredients

• Olive oil
• Boneless skinless chicken – Breast or thighs
• Onion
• Carrots
• Apple
• Garlic cloves
• RiceSelect Arborio Blend™ – With Mushrooms
• Chicken broth
• Herbs – Fresh oregano and parsley
• Spices – Salt and pepper

See the recipe card below for full information on ingredients and quantities 

How to Make Stovetop Chicken and Rice

Step #1. Brown the chicken in olive oil until golden, then set aside.

Step #3. Add chicken broth, oregano, and parsley, cover, and cook until rice is tender (18-20 minutes).

Step #2. Sauté onions, carrots, and apple in the same pan, then add garlic and rice.

Step #4. Stir in the chicken, remaining parsley, and season with salt and pepper before serving.

Recipe FAQs

Expert Tips

• Instead of chopping the chicken raw and letting it cook with the onions and carrots, I seared it to a golden brown in the bottom of the hot pan first.
• Cooking the chicken just until it’s done (8-10 minutes) instead of cooking it the whole time the rice is cooking creates a more tender and moist piece of meat.
• If you prefer a creamier texture, stir in a bit of butter or cream at the end.
• Don’t skip the resting period after cooking; it helps the rice absorb any remaining liquid.
• Don’t be leery of the dried mushrooms in the rice if you don’t like mushrooms. They give the dish a complex flavor, but I promise you’ll never know they are in there. Once everything is cooked together you can’t even see them.
• If you can’t find a rice with dried mushrooms in it just use your favorite white rice. This recipe does best with a long or medium grain white rice. 

How to Serve and Store Stovetop Chicken and Rice

I love to serve this dish with a side of green beans or asparagus. A bread for dipping like sourdough focaccia, brioche bread, challah bread, cracked wheat braided bread, or french bread also pairs perfectly.

Refrigerate any leftovers in an airtight container for up to 4 days. Place the cooled portions in freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or microwave with a little extra broth to prevent drying out.

More Chicken Recipes to Consider

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Chicken Brine

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

5 from 1 vote

Stove Top Chicken and Rice

By: Melissa Griffiths

Stove top Chicken and Rice is a simple dinner made in one dish on the stove that everyone will love. Make with chicken, carrots, apple, rice, and chicken broth, it’s a quick meal for any busy night. 

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 3 tablespoons olive oil
• ▢ 1 to 2 pounds boneless skinless chicken, breast or thighs
• ▢ 1 large onion, finely chopped
• ▢ 3 or 4 large carrots, peeled and chopped
• ▢ 1 small apple, peeled and chopped
• ▢ 2 cloves garlic, minced
• ▢ 2 cups RiceSelect Arborio Blend™ with Mushrooms
• ▢ 6 cups chicken broth
• ▢ 1 teaspoon fresh chopped oregano, (or 1/2 teaspoon dried oregano)
• ▢ 2 tablespoons finely chopped fresh parsley
• ▢ salt and pepper to taste

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Instructions 

• Heat a large cast-iron Dutch oven or skillet over high heat (something with a lid). Add the olive oil, and heat until the oil is shimmering. Carefully add the chicken to the hot pan and let it cook on one side without turning until deep golden brown on the bottom, about 5 minutes. Flip the chicken over and cook on the second side for another 5-6 minutes until the chicken is golden brown and cooked through.
• Remove the chicken from the pan and set it on a plate. Set aside.
• Reduce the heat to medium and add the onions, carrots, and apple to the same pan that you just took the chicken out of. Cook, stirring often, until the onions are translucent, about 5 minutes.
• Add the garlic and rice, and cook for 2 minutes.
• Add the chicken broth, oregano, and half the parsley and cook with the lid on, stirring occasionally, until the rice is cooked through, 18 to 20 minutes.
• Remove from the heat and let the mixture rest for 5 minutes. While the rice is resting, slice the chicken against the grain. After the 5 minutes are up, add the chicken, the rest of the parsley, and salt and pepper to taste.
• Stir to combine and serve hot.

Notes

• Don’t be leery of the dried mushrooms in the rice if you don’t like mushrooms. They give the dish a complex flavor, but I promise you’ll never know they are in there. Once everything is cooked together you can’t even see them. The same goes with the apple. It might sound a little odd here, but it just adds a nice, subtle sweetness that goes perfectly with everything else.
• If you can’t find a rice with dried mushrooms in it just use your favorite white rice. This recipe does best with a long or medium grain white rice. 
• Instead of chopping the chicken raw and letting it cook with the onions and carrots, I seared it to a golden brown in the bottom of the hot pan first.
• If you prefer a creamier texture, stir in a bit of butter or cream at the end.
• Don’t skip the resting period after cooking; it helps the rice absorb any remaining liquid.
• Cooking the chicken just until it’s done (8-10 minutes) instead of cooking it the whole time the rice is cooking creates a more tender and moist piece of meat.

Nutrition

Serving: 1 of 8 servings, Calories: 455kcal, Carbohydrates: 67g, Protein: 23g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 53mg, Sodium: 1011mg, Potassium: 664mg, Fiber: 5g, Sugar: 8g, Vitamin A: 11933IU, Vitamin C: 8mg, Calcium: 47mg, Iron: 4mg

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