Chicken and Rice

There are certain recipes that I make over and over but, somehow, never think of sharing them on the blog. They’re old recipes that I grew up with and have made all my life without ever having a written recipe. I just throw them together and they always turn out to be delicious.

This chicken and rice is one of those recipes. I started to make this last weekend and it suddenly occurred to me that I had never posted a recipe for this. Heck, I don’t even have a recipe for this. So, I grabbed my camera, a pen, and some paper to make notes and here we are…an honest-to-gosh written down recipe, with measurements even (!), for my chicken and rice.

Now, I’m not going to try to make any kind of claim that this recipe is healthy. Or good for you. Or anything like that. What I can claim is that this is old-fashioned comfort food, pure and simple. It’s good for cold days, warm days, and in between days. It’s good for when you have the sniffles or when you feel like celebrating. It’s really, really good for when you’re feeling homesick. It’s just good food.

Melting butter for Chicken and Rice

You’ll start by melting half a stick of butter over medium heat in a deep sided skillet. I use my chicken fryer. It’s about 12″ across and at least 3″ deep. The perfect size and shape for this. You could also use a Dutch oven or something like that. Just make sure it has a snug fitting lid.

Saute veggies for chicken and rice

When the butter has melted, add the diced celery and onion. Let it cook slowly, giving it a stir every once in a while, until it has softened but hasn’t started to brown.

Add chicken to chicken and rice

Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly. This time I used boneless, skinless thighs. You could just as easily use breasts or a mixture of light and dark meat. It doesn’t make any difference at all and, honestly, it’s just as good either way.

You could also boil a whole chicken, let it cool, remove the meat, discard the skin and bones, and add that in using the broth from the chicken where my recipe calls for stock. But, if you’re in a hurry like I usually am, you can skip all that and use my quick method here.

Add broth and rice to Chicken and Rice

Add the stock and stir in the rice. I used Basmati rice because I like it and it’s what I had on hand. Plain old long grain rice is fabulous for this.

Add seasonings to Chicken and Rice

Add the salt, pepper, remaining butter, and parsley. Ground black pepper is very important to the flavor of this recipe. I specified a teaspoon and that sounds like a lot, but with all that stock and rice it’s really not. Feel free to add even more if you’d like. Another 1/2 teaspoon wouldn’t hurt anything.

Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook 20 minutes or until the rice is tender.

Fluff the Chicken and Rice with a fork

When you’re ready to serve, use a fork to fluff the rice. Sprinkle a little additional chopped parsley over the top just to make it pretty :-)

I serve this as the main dish. Fresh green beans or peas make a fine accompaniment.


Chicken and Rice
Prep time
Cook time
Total time
This chicken and rice is old-fashioned comfort food, pure and simple. Chicken, rice, celery, and onions steam together for a simple family meal.
Serves: 6 servings
  • 6 tblsp. butter, divided
  • 1 large onion, diced
  • 3-4 stalks celery, diced
  • 3 boneless, skinless chicken thighs (or 2 breasts), cut into 1” pieces
  • 3 cups chicken stock
  • 1 1/2 cups rice
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tblsp. chopped fresh parsley
  1. In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
  2. Add the onion and celery and cook until softened but not browned.
  3. Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
  4. Add the stock, rice, salt, pepper, and parsley. Bring to a boil.
  5. Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
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  1. Neena says

    Boy this does look quick and easy. I’ll do away with boiling the chicken and go with this version any day.

    • says

      It’s so much easier than boiling the chicken first and all that. And even though there’s a lot of butter in it, it’s not greasy like some chicken and rice I’ve had. I can make this and have it on the table in about 40 minutes total.

    • says

      Me too, Shaina. This is definitely one of those go-to’s. It’s dependable, easy, and everyone likes it. That makes it a winner for me :-)

  2. says

    I know what you mean about certain recipes you just automatically throw together and never think to blog about! This one sounds wonderful Lana, I’ll definitely be trying it :) Pinned!

    • says

      We all have our “stand bys” that we make when we’re either busy or can’t come up with anything else, don’t we? This is definitely one of mine. Hope you like it!

    • says

      I really love that my recipe makes you think of eating with your grandma. That’s the nicest thing anyone had said in a while!

  3. says

    I could have written your first sentences…my girls want those recipes on my blog and I had better get with it!

    This is a long time favorite here too though I might add a bit of garlic but then I add a bit of garlic to most everything!

  4. angelitacarmelita says

    I’ve just found your blog, and I’m so glad I did! Funny, I started browsing your recipe index and was like “this looks just like it could belong to anyone in my family!” I’m a Southern Girl as well this recipe in particular, although I don’t have one anything like it, reminds me of home. My Daddy loved chicken and rice… I like your version because of the boneless-skinless thighs (read, juicy and not greasy!). Thank you for sharing your recipes w/us, I’m subscribed to you feed, so I can’t wait to try more!

    • Lana Stuart says

      Thank you so much for visiting the blog and for subscribing to the feed. I hope you find lots of recipes to enjoy! And – I totally agree about the chicken thighs – juicy and not greasy!

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