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Old Fashioned Chicken and Rice

This old-fashioned one pot Chicken and Rice recipe is pure, hearty comfort food. For this simple recipe, chicken, rice, celery, and onions are combined and steamed to perfection all in one pot. It’s a great meal to make on a weeknight or when you need something that really sticks to your ribs!

There are certain recipes that I make over and over, but somehow, I 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.

A serving of chicken and rice on a white plate.

This classic Chicken and Rice is one of those recipes. I started cooking this one day recently, and it suddenly occurred to me that I had never posted this recipe. Heck, I didn’t even have a recipe for this. How could I not have ever written down one of our absolute favorites?!

So, I grabbed a pen and paper to make notes, and here we are…an honest-to-gosh written recipe, with measurements even (!), for my quick chicken and rice recipe.

Even though this recipe is high in protein, I’m not going to try to make any sort of claim that this is healthy. Or good for you. Or anything like that. What I can claim is that this is old-fashioned comfort food, full of delicious flavors, pure and simple.

It’s good for cold days, warm days, and in between days. 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.

Why I Love This Recipe

  • It’s made with simple ingredients you can find at any grocery store.
  • It’s a one-pot meal, so cleanup is easy!
  • It’s high in protein but balanced with carbs from the rice.
  • Simple comfort food that’s easy to work into your dinner rotation.
  • All you’ll need is a green vegetable on the side to turn this into a complete meal.

Ingredient Notes

Ingredients needed to make chicken and rice.

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  • Butter – The butter is one of the main reasons this recipe is so comforting!
  • Onion and celery – These aromatic vegetables impart their flavor throughout the chicken and rice. I prefer a yellow onion for this recipe, but please use whatever you happen to have in your pantry.
  • Boneless, skinless chicken – Use all white meat, all dark, or a mixture according to your preference. In my opinion, it’s best with an equal mix of dark meat and boneless skinless chicken breasts. For an even more budget-friendly option, purchase bone-in chicken and debone it yourself.
  • Chicken stock – The rice absorbs all the stock during the steaming, making it flavorful and fluffy. If you have homemade stock, it’s the best! Purchased stock also works great. You can also use low sodium chicken broth if you’re watching your salt intake.
  • Rice–  Rice adds its own heartiness and texture to the recipe. My favorite is basmati rice, but regular long grain white rice or brown rice both work equally well in this recipe.
  • Salt and pepper –  Always present in savory dishes to enhance the flavors.
  • Parsley–  Completely optional, but adds a pop of color and a bit of fresh flavor.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.


“This is by far the best chicken and rice recipe out there and I wouldn’t change a thing! Even my picky eaters love this.”
— Linda C.

How to Make One Pot Chicken and Rice

  1. Start by melting half a stick of butter (that’s 4 tablespoons) over medium heat in a deep sided skillet.
  2. 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.

👉 PRO TIP: I use my chicken fryer for making this recipe. It’s about 10″ across and at least 3″ deep — the perfect size and shape. You could also use a Dutch oven or something like that. Just make sure it has a snug fitting lid.

  1. Add the chicken and cook, stirring frequently, until the chicken has stiffened and started to brown very slightly.
  2. Add the stock and stir in the uncooked rice.
  3. Add the salt, pepper, remaining butter, and parsley.

👉 PRO TIP: Don’t skimp on the ground black pepper! It’s very important to the flavor of this recipe.

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

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, broccoli casserole, or peas make an excellent accompaniment.

A spoonful of chicken and rice held above a pan.

Recipe Tips

  • Cut the chicken into similarly sized pieces so that it will cook evenly.
  • The vegetables should be diced small and in evenly sized pieces.
  • Check the cooking time for the type of rice you use in the recipe. I use basmati rice and the cooking time is 20 minutes. Brown rice (or other varieties) may require more or less time.
  • Let the pan sit, covered and off the heat, for about 10 minutes at the end of cooking for fluffier rice.


  • Instead of chicken, substitute beef tips or your favorite ground meat.
  • Add diced carrots in with the onions and celery for a naturally sweet flavor.
  • Substitute brown rice or quinoa instead of white rice.
  • Use half butter and half olive oil if you like.
  • If you’re a garlic lover, add a little (about 1/2 teaspoon) garlic powder or a couple of cloves garlic, finely minced, along with the vegetables.
  • Add your favorite herbs and spices, such as thyme or rosemary, with the celery and onions for a delicious herbed flavor.
  • Turn it into a chicken and rice casserole— make the recipe through step 4, then stir in a can of cream of chicken soup, cream of celery soup, or cream of mushroom soup. Pour the mixture into a greased casserole dish. Cover tightly with aluminum foil and bake at 350 for 30 minutes or until the rice is done.

Storing and Freezing

  • Storing: place cooled leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Store in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.

Questions About Easy Chicken and Rice Recipe

Do you have any tips for making the recipe more flavorful?

It’s very important to use a nicely flavored stock. Homemade is always best, but there are some good retail brands available as well. Choose a “stock” instead of a “broth” for the best flavor and, to really bump up the taste, add a chicken bouillon cube.

Can I make this in the instant pot?

Yes, you can! Sauté the chicken and veggies right in the instant pot with butter. Add the rice and chicken broth and cook on manual high pressure for 5 minutes. Release the pressure after 10 minutes and fluff the rice with a fork. NOTE: The amount of broth needed depends on the type of grain used.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!


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A serving of chicken and rice on a white plate.

Chicken and Rice

This old-fashioned Chicken and Rice with celery and onions is one of the world's most nearly perfect comfort food recipes. Your family will love it!
5 from 242 votes
Print It Rate It
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 389kcal
Author: Lana Stuart


  • 6 tablespoons butter divided
  • 1 large onion diced
  • 3 ribs celery diced
  • 3 boneless skinless chicken thighs (or 2 breasts) cut into 1” pieces
  • 3 cups chicken stock
  • 1 ½ cups rice long grain white, basmati, or brown
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley optional


  • In a large deep skillet over medium heat, melt 4 tablespoons of the butter.
  • Add the onion and celery and cook until softened but not browned.
  • Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.
  • Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.
  • Reduce the heat to low, cover and cook 20 minutes or until rice is tender.


  • Cut the chicken into similarly sized pieces so that it will cook evenly.
  • Check the cooking time for the type of rice you use in the recipe. Brown rice (or other varieties) may require more or less time.
  • Let the pan sit, covered and off the heat, for about 10 minutes at the end of cooking for fluffier rice.
  • Storing: place cooled leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating and serving.

Nutrition Information

Serving 1 | Calories 389kcal | Carbohydrates 43g | Protein 18g | Fat 15g | Saturated Fat 8g | Trans Fat 1g | Cholesterol 87mg | Sodium 1102mg | Potassium 365mg | Fiber 1g | Sugar 3g | Vitamin A 491IU | Vitamin C 3mg | Calcium 34mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Chicken and rice in a blue bowl on a wooden board.

— This post was originally published on April 12, 2013. It has been updated with new photos and additional information.

5 from 242 votes (210 ratings without comment)

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Recipe Rating


  1. Can you tell me what a serving size is? I need to double or triple the recipe for an event, and I am trying to estimate 30 servings. Thank you!

    1. The recipe makes about 6 servings. For 30 servings, you’d need 5x this recipe.

  2. Ms Carter says:

    5 stars
    My 9 yr old went back for seconds he’s a very picky eater. We absolutely love this recipe, I added some diced bell-pepper and salt-free seasoning blend.

  3. 5 stars
    This was so yummy. My 88 year old daddy has been under the weather for a few days and this was just the perfect dish to make him! Thank you!

    1. I’m so glad he enjoyed the recipe, Char! Hoping he feels better soon, too.

    2. Janet F. Smith says:

      I have been looking for an old fashioned chicken and rice recipe! I make this once a week for my picky grandchildren, but my recipe seemed tasteless! Of course, I’ll have to leave out the celery and super fine cut the onion but a least it’s not boiled white meat and rice! You’re my new ” go to” site for Southern cooking, being I’m from Savannah, GA! ( we won’t tell Paula). P.S. love the Brunswick Stew too!

      1. Janet — I’m so glad you found a recipe you enjoy and that your grandchildren like as well! Let me know if you have any questions!

  4. Jane in NC says:

    5 stars
    This was the perfect, easy to make, dinner for a ‘70ish’ couple now Recovering from the new covid variant (we are fully vaxed, too); I did cut the recipe in half and added a few chopped mushrooms.
    Reduced the salt as the broth I used had some salt in it. Thanks for a great recipe.

  5. 5 stars
    This recipe is so delicious! Much better than the recipes with creamed soup. We added soy sauce. Yummy!

  6. 5 stars
    This was simple and delicious… I did add some GROUND Italian seasonings, lemon pepper,
    minced garlic , and a couple of splashes of hot sauce when I added the chicken to the aromatics (only did this for my own taste buds)….when I added the broth and rice, I squeezed some fresh lemon 🍋….. this recipe was a great and easy base for chicken and rice…thank you…

  7. 5 stars
    Thank you Lana. This is the best chicken and rice recipe I’ve ever made!
    I added carrots and served it with gravy. It is totally a going into the monthly recipe line up. Thanks again!

    1. So glad you liked it and used it to make your own version of the recipe.

  8. Hello, I was wondering how to prevent rubbery or chewy chicken? My chicken is rubbery on the outside but undercooked on the inside. Do you only need to cook the outsides of the chicken and then allow the middle to cook through in the broth? Also, is it recommended to brine or not brine the chicken before cooking? Thank you.

    1. Rubbery chicken usually means it’s overcooked. For this recipe, the chicken should be browned lightly but not cooked through. It will finish cooking along with the rice. Brining is optional.

  9. Hi Lana! This recipe sounds amazing! I would like to make it for my daughter but she has a dairy allergy. Do you think I can use sticks of vegan butter instead of regular butter? Or do you think it would have a different outcome?

    1. Hi Mandi. Sorry I can’t help. I’ve never tried vegan butter and have no idea how it would substitute.

      1. 5 stars
        Thank you! I made the recipe exactly as you stated and substituted vegan stick butter for regular and it was delicious! Even more important my daughter loves it! Reminds me of when I was a kid. This one will go in the rotation for sure!

  10. 5 stars
    Yummy comfort food! Easy and quick too!!!

    1. Thank you! I’m happy to know you like the recipe. Hope you’ll find others to enjoy as well.

  11. 5 stars
    Lana, this is a delicious dish. Simple and flavorful without adding a lot of extra ingredients. I always try to make a recipe as written the first time, and then decide if there are variations I’d like to try. It is delicious as written, and turned out great. I also wanted to commend your response to reviewers that change your recipe and then critique it. I absolutely agree – “sounds nice, but that’s not my recipe.” Classic! Looking forward to making more of your recipes.

    1. Thanks for your comments, Diane. You know, I always want my recipes to be an inspiration to readers but I can’t understand those who change the recipe and then say it didn’t turn out right. I always make a new recipe exactly as written the first time and then from there on I add my own tweaks.

  12. 5 stars
    My son absolutely loves this dish, his new favorite meal! Have made it several times now but do have a couple of questions. Should the excess butter/juices be drained off after cooking the celery/onions and/or chicken? Also, once everything is simmering on low, should it be periodically stirred? Thank you and thanks for a great recipe!

    1. Hi Barb. I’m so glad to hear that your son enjoys the recipe! To answer your questions, no you should not drain anything nor stir it while it’s simmering. Do give it a stir before you serve in order to fluff up the rice. At the end of the cooking time, you shouldn’t have excess liquid in the pan just really buttery chicken and rice.

  13. 5 stars
    I come back to this recipe all the time. Can’t count how many times I’ve made it and we love it every time. Easy to add in other vegetables or meats as mentioned in the introduction before the recipe. Thank you for this! The black pepper makes it!

    1. You have no idea how much your comment made me smile! Thank you for your kind words.

  14. I’m going to make this tonight! Hope to see a response but I’m planning on using chicken quarters with bone… how should I prepare this within steps?

    1. You’ll need to remove the skin and de-bone the quarters. Discard both skin and bones (or save them for making stock!). Then cut the thigh and leg meat into 1-inch pieces and proceed with the recipe from there.

  15. I made this last night. It looked great until I scooped it out. The bottom layer had burned, not terribly much, but enough to make it taste quite unpleasant. I used the time instructions very closely. I don’t really think I could have cooked less time, because the rice was just soft and done enough. Maybe lower heat? What should I do next time?

    1. People often ask me what happened when the recipe didn’t turn out as they expected, and it is almost impossible to say what went wrong without me being in the kitchen with you watching every step of the preparation. All I can say is that I’ve never experienced a failure with this particular recipe. Your rice scorching on the bottom could be attributed to dozens of factors – a thin pan, heat too high, not enough liquid. Cooking is not formulaic as there are always variables from one kitchen to the next (even from one brand of product to the next) and overcoming those differences requires experience. My advice for next time would be to use a heavy-bottomed pan, adequate liquid, and very low temperature.

  16. I’m having an issue with my rice not being cooked all the way through. Cooking for 25 mins and it’s still crunchy. I’m using long grain white rice. Any tips?

    1. It’s so hard to say without being in your kitchen, but it sounds like there wasn’t enough liquid in the pot. Add another 1/2 cup of water and continue cooking on low until the rice is done.

  17. Mark Barrington says:

    5 stars
    Typo Lana not Laura. Sorry.

  18. Mark Barrington says:

    5 stars
    I made this for dinner tonight and followed Laura’s steps almost to a tee. Only difference is I boiled my 1″ chicken cubes for 10mins in water and chicken broth just before adding it and the other ingredients to the onion and celery.
    The meal was absolutely outstanding and I’m not a huge poultry fan but my family and my sons girlfriend thought it was the best. I was hoping to have some leftovers but that didn’t happen so maybe nexttime.
    Thanks for sharing this amazing dish for I’m adding it to my rotation for meals.

  19. Katherine says:

    5 stars
    I made this last night and my family really enjoyed it. I needed a little more food but didn’t want to double it so I just added one more chicken breast, another 1/2 cup of rice and another cup of chicken stock. I kept the amount of all of the other ingredients the same as in the original recipe. It turned out great. Thanks.

  20. I’m making this as I write this out I used kfc in place of the raw chicken it smells really good. Added some mushrooms, onions, celery, then used parboiled rice
    I just took a taste tasty. I may have added a little bit to much black pepper but believe it will be ok. Thanks for a great recipe. Family will love it. Have salad and peaches with it tonight.
    Joyce Hurt from Shreve Ohio

    1. I’m glad that you were inspired by this post to make a completely different recipe. I’m quite sure it will be tasty, but it won’t be old-fashioned chicken and rice.

  21. 5 stars
    First off thanks for sharing this delicious recipe. My husband was having a upset stomach and I was looking for a recipe that I could cook rice with because it is supposed to help and ran across yours. I didn’t have enough Chicken Broth so I used 1 cup of Beef broth and it was still good we enjoyed it and it helped him I will make this in the future hopefully just as a dish not for a upset stomach LOL.
    Thanks, Wendy from Colorado

    1. That’s great! I’m glad you enjoyed it and it was helpful for your husband.

  22. I make this but always add poultry seasoning to it. Such comfort food!

    1. 5 stars
      This dish is just delicious. It tastes like something you would find when you sit down to dinner at your grandmother’s house. I am not a person who alters recipes but I did taylor this to my needs. Because of high blood pressure, I used only 4 tablespoons of unsalted butter instead of 6 and I used unsalted chicken stock. I only added 1 teaspoon of salt instead of 2. The flavor is wonderful and I’ll be making this again and again.
      Thanks for this great recipe.

  23. Dolores Dilliplane says:

    I am going to make this recipe, today. I would like to know, I want to add carrots to it. Can I cook the carrots with the onions, and celery?

    1. Hi Dolores. I don’t add carrots to this recipe, but that would probably work fine. Old Fashioned Chicken and Rice doesn’t contain any carrots. That makes it into some other recipe 😊.

  24. S. Garrett says:

    I have some leftover cooked rice that I would like to use. Would I just use less stock in this case?

    1. I wouldn’t use cooked rice in this recipe. The additional cooking time will make the rice overcooked and very mushy.

  25. Silvia Ivanova says:

    5 stars
    Hello, Lana,
    I’m from Bulgaria in Eastern Europe and I’m a big fan of Southern culture and cuisine. It all started with my infatuation with country music and developed into an interest in all things Southern. Southern ladies remind me so much of women in my country, and by the way you remind me of my mum (visually and not only)! This recipe is a popular one here in Bulgaria and I swear we use exactly the same ingredients with the only difference that it’s oven baked! Sending hugs and thanks for teaching this Bulgarian girl how to cook Southern food!

    1. How interesting! It really is true that food is the universal language, isn’t it?

  26. All I have on hand is salted butter and salted broth. Would I still add 2 teaspoons of salt? And is it regular salt or kosher? Thanks.

    1. I’d suggest that you use what you have on hand and taste the recipe to see if you think it needs more salt. If it does, then add some. Just FYI – I only use salted butter, salted broth, and kosher salt in my cooking. I taste and add salt if needed. Rice is bland so it typically needs salt to bring out the flavors. You do what you like.

  27. 5 stars
    Excellent meal. I used leftover chicken which worked great. I also added in carrots, peas, and mushrooms which all blended well. The entire meal worked wonderfully. My husband said this recipe is a keeper! Yummy.

  28. 5 stars
    This was very good! I made it pretty close to the recipe but added about a half teaspoon of dried thyme leaves and a pinch of powdered bay leaf. My hubby really loved it – he loves anything made with rice. Next time I think I will add some Peas and Carrots to give it some color and make it full one dish meal. I’m going to make this for my Granddaughter – I know she will love it as well! Thanks for the recipe!

    1. So glad you liked it, Jane! This is the classic way of cooking it, but it’s always fun to come up with new variations, right?

  29. Caitlyn Sorensen says:

    5 stars
    This recipe is exactly what I was looking for . Used to eat this regularly growing up and man is it still as good as I remember . I threw in some carrots and I also like to add some peas at the end for some extra greens . Love it

  30. SB Malenkos says:

    5 stars
    I made this last night with leftover roast turkey. You know how you get the feeling that something is going to be delicious even if it is the first time you’re making the dish? It was wonderful! Many thanks for an easy, flavorful recipe!

    1. It makes me really happy to know how much you enjoyed this recipe! It’s an old favorite in our home.

  31. 5 stars
    I made this tonight and used mushrooms instead of celery and onion, and it was amazing! It tastes just like the chicken and rice I ate when I was younger. Definitely using this recipe again!

  32. Amanda C. says:

    5 stars
    I was looking for a quick chicken and rice recipe. I stumbled upon your recipe. I had all the ingredients to make this. The only thing i did was add some Slap Ya Momma seasoning…..HOLY COW this recipe is the bomb!!! It will be added to my rotation for lunch/dinner!! Highly recommended! Thank you for sharing your recipe

    1. So glad you like the recipe! It’s one of my family’s all-time favorites as well.

  33. 5 stars
    This is an incredible recipe. Incredibly easy and incredibly delicious. Thank you so much for sharing this recipe.

  34. I’m preparing this casserole for dinner. I’m using a Dutch oven to prepare. Do I have to amended anything, i.e. transfer to a casserole dish?

    1. Hi Sybil – this recipe is cooked entirely on the stovetop, so it’s not a casserole. If your Dutch oven is suitable for stovetop cooking, there’s no need for another pan.

  35. 5 stars
    Have eaten this at least monthly for the last 85 years. Family favorite.

  36. 5 stars
    I don’t have a recipe for a Chicken & Rice dish, and was looking for one and found this recipe. The 5 star rating caught my eye, and I liked the simplicity of the ingredients, so last night I made it, and wow! It was so delicious! The butter made this dish the comfort food it is, my family enjoyed,
    It will certainly become a favorite of ours!

    1. Thank you for letting me know, Betty. This is one of our all-time favorites, too!

  37. Bonnie C. says:

    5 stars
    My hubby made this for dinner and we both loved it! I’ve made several versions of chicken and rice over the years but this was delicious.
    We had the leftovers the next day and it was even better then.
    Great recipe!

    1. Glad you enjoyed it! And I agree that it’s often better the next day :-)

  38. Teresa Crews says:

    5 stars
    Delicious! Easy to make!

  39. 5 stars
    Probably the best chicken and rice I’ve ever had, ever! The rice was so buttery, oh my.

  40. Sally R. Jones says:

    I just found your delightful website and I’m going to put it in my bookmarks. I am a 77-year-old woman and I am making your chicken and rice tonight. The ingredients are truly and honestly old-fashioned; believe me I know old fashioned. I hope to see your newsletters in my email box.

  41. 5 stars
    This is by far the best chicken and rice recipe out there and I wouldn’t change a thing! Even my picky eaters love this. Thanks for sharing this Lana.

    1. I’m so pleased that your family likes the recipe, Linda! It’s an old favorite of mine, too. Pure comfort food.

    2. 5 stars
      I love this dish so much! It’s so easy, but more importantly, so good and comforting. My question is about the note at the bottom of the recipe. If I want to make this into a casserole, do I make the basic chicken & rice recipe and then add the cream of ck soup, and then bake? or am I mixing everything together and baking it (raw) for 30 mins? Thank you!

      1. For a casserole, make the recipe through step 4. Then stir in the soup, cover the pan and transfer it to the oven to bake.

  42. I made this last night and it was amazing! I did tweak it just a bit. I used brown rice instead of white. I also added 3 cloves of garlic (pressed through a garlic press). And before I put the chicken in the pan to cook I sprinkled it generously with poultry seasoning. I added a bay leaf. I like a lot of seasoning though. I think next time I will add some frozen vegetables (peas and carrots) to make it a complete one dish meal. And I say it is healthy cause it used butter instead of margerine! ;) Thank you so much for sharing this recipe!

  43. OMG this was goood! I did add chopped carrots, broccoli, bell pepper, and garlic and a little teensy bit of cayenne because I like a little spice. This will definitely be a staple for those nights I want something quick, budget friendly, and comforting. Thanks for the recipe!!!

  44. This sounded great for this cold winter day and it was delicious! I doubled this recipe for my hungry crew and they wolfed it down!!! Thanks so much for sharing this recipe. It reminds me of my childhood.

  45. 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!

    1. 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!

  46. Barbara | Creative Culinary 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!

  47. this just looks so good…I never think to cook this. thanks for the recipe…put it on my pinterest boars..

    1. Hope you enjoy cooking it, Mona. Do let me know how you like it.

  48. Miss @ Miss in the Kitchen says:

    So comforting and reminds me of supper at my grandma’s!

    1. 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!

  49. 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!

    1. 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!

  50. I love go-to family dinners. Looks like a great one to have on hand!

    1. 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 :-)

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

    1. 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.