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A delicious featured image of homemade Chicken & Rice, perfect for a comforting meal.

Best Chicken and Rice Recipe

This comforting chicken and rice recipe is elevated by searing the chicken thighs, toasting the rice, and using flavorful chicken broth. Bone-in, skin-on chicken thighs provide maximum flavor and moisture, while long-grain rice creates a delightful texture. The Maillard reaction and careful simmering result in a truly exceptional dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain rice basmati or jasmine
  • 4 cups chicken broth low sodium
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup chopped fresh parsley, for garnish optional

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • measuring cups and spoons
  • paper towels
  • fork
  • knife
  • cutting board

Method
 

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Sear the chicken thighs, skin-side down, for 5-7 minutes, or until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken from the pot and set aside.
  4. Add the diced onion to the pot and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for another minute, until fragrant.
  6. Add the rice to the pot and toast for 2-3 minutes, stirring constantly, until lightly toasted and fragrant.
  7. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the thyme and rosemary.
  8. Bring the mixture to a boil, then reduce the heat to low, return the chicken thighs to the pot, nestling them into the rice.
  9. Cover the pot tightly and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Avoid lifting the lid during cooking to prevent steam from escaping.
  10. Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to fully absorb the remaining liquid and prevents it from becoming sticky.
  11. Remove the chicken thighs from the pot and shred the meat with two forks. Return the shredded chicken to the pot and fluff the rice with a fork.
  12. Garnish with fresh parsley, if desired, and serve immediately.

Notes

For best results, use homemade chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can experiment with other herbs and spices, such as paprika or garlic powder, to customize the flavor. For a creamier dish, use short-grain rice like Arborio, but monitor carefully to prevent mushiness.