This Old Fashioned Chicken and Rice recipe is one of those simple, hearty Southern comfort food dinners that’s stood the test of time. In this easy 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 great. 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.
My earliest memory of this recipe is from my paternal grandmother’s kitchen. Her chicken and rice was always my favorite. She made it with a rich, homemade broth loaded with black pepper for extra flavor. My version stays true to hers, but with one thing that takes it over the top, and that’s the butter, which adds a richness that makes all the difference.
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.
Recipe Snapshot: Old Fashioned Chicken and Rice
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Cuisine: American, Southern, Vintage
Cooking Method: Stovetop
Primary Ingredients: Chicken, rice, butter, onion, celery, chicken stock
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“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.
“Found your recipe months ago and absolutely LOVE it. Make it weekly. Freezes well for prep to freezer meal. Perfect recipe just the way it’s written.“
— Brenda
What Makes This Recipe Special
This is a recipe that has been passed from kitchen to kitchen for decades for one reason. It’s absolutely delicious and it always works. Without fail. This is pure and simple comfort food–nothing trendy about it. Chicken, rice, onion, celery, butter, and good stock all come together in one pot and turn into the kind of meal families ask for again and again.
A generous amount of butter gives the recipe richness, the black pepper gives it character, and the rice absorbs every bit of seasoned stock as it steams. It relies on simple seasonings and ingredients most cooks keep on hand.
Generations have made this dish for weeknight suppers, Sunday dinners, and times when comfort was called for. That’s the kind of staying power that has made this a true heritage recipe.
Ingredient Notes
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This easy chicken and rice dish uses simple, everyday ingredients. There’s nothing fancy, just classic, from-scratch flavors that deliver every time.
- Butter — The butter is one of the main reasons this recipe is so comforting!
- Onion and Celery — Onion and celery are a much-used combination that adds wonderful flavor to many recipes! I prefer a yellow onion for this recipe, but please use whatever you happen to have in your pantry.
- Boneless, Skinless Chicken — I think this recipe is best with an equal mix of dark and light meat, but feel free to use whatever you like. I typically use packaged thighs and breasts for convenience. You can always start with a whole chicken and debone it yourself to save money.
- 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, and 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 – Be sure to taste the stock before adding salt. And remember that ground black pepper is an important seasoning for this recipe.
- 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.
Recipe Variations to Try
- 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 of 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°F for 30 minutes or until the rice is done.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 216 of my cookbook, My Southern Table! Get your signed copy today.
How to Make One Pot Chicken and Rice
STEP 1. Start by melting half a stick of butter (that’s 4 tablespoons) over medium heat in a deep sided skillet.
STEP 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.
STEP 3. Add the chicken and cook, stirring frequently, until the chicken has stiffened and started to brown very slightly.
STEP 4. Add the stock and stir in the uncooked rice.
STEP 5. 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.
STEP 6. Bring the mixture to a boil, then reduce the heat to low.
STEP 7. Cover the pan, and cook for 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 :-)
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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.
Suggested Menus
This is a hearty recipe that pairs well with lighter sides and desserts.
Traditional Southern Menu
- Old Fashioned Chicken and Rice
- Old Fashioned Southern Style Green Beans
- Homemade Pull-Apart Rolls
- Southern Iced Sweet Tea
Weeknight Family Dinner Menu
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 and Answers: Old Fashioned Chicken and Rice
- Do you have any tips for making chicken and rice 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 chicken and rice in the instant pot?
Yes, you can! Set the Instant Pot to sauté, melt 4 tablespoons of butter, and cook the diced onion and celery until softened. Add the cut-up chicken and cook for 2-3 minutes until lightly browned. Stir in 3 cups of chicken stock, 1 1/2 cups of rice, salt, pepper, and the remaining 2 tablespoons of butter. Secure the lid and valve, and cook on manual high pressure for 5 minutes. Let the Instant Pot naturally release for 10 minutes, then do a quick release for any remaining pressure. Fluff the rice with a fork and garnish with chopped parsley if desired. If using brown rice, increase the pressure cook time to 20-22 minutes and add an additional 1/2 cup of broth.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Old Fashioned Chicken and Rice
Ingredients
- 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
Instructions
- In a large deep skillet over medium heat, melt 4 tablespoons of the butter.4 tablespoons butter
- Add the onion and celery and cook until softened but not browned.1 large onion diced, 3 ribs celery diced
- Add the chicken and cook, stirring frequently, until the chicken has stiffened and starts to brown very slightly.3 boneless skinless chicken thighs (or 2 breasts)
- Add the stock, rice, salt, pepper, remaining butter, and parsley. Bring to a boil.2 tablespoons butter3 cups chicken stock, 1 ½ cups rice, 2 teaspoons salt, 1 teaspoon ground black pepper, 2 tablespoons chopped fresh parsley
- Reduce the heat to low, cover and cook 20 minutes or until rice is tender.
Notes
- 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
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.
Loved it!
This is an excellent recipe. I made mine using a bag of pre cooked chicken I wanted to get out of the freezer, home made chicken stock also from the freezer and I did not have celery so instead I threw in a small can of drained mushrooms and drained carrots. I always try to slip in extra veggies. I really do not like black pepper so just to be on the safe side I added a teaspoon of Better Than Bouillon. I know it sounds like I made significant changes but I did not really, just the celery. It’s a really great recipe, took about 15 minutes the way I prepared it and is going to be a standard at my house.
This was amazing and immediately made me feel like I was back sitting in my grandmother’s kitchen. I used bone broth and Carolina gold rice only because it’s what I had in the pantry, but looking forward to making it again with a fluffier white rice. Huge hit with the whole family.
It always makes me happy when I can give someone the feeling of being back in their grandmother’s kitchen. Thank you for your lovely comment!
This was sooooo good!
Stumbled on this looking for a quick dinner recipe. I altered it just a tad by rubbing Cajun poultry seasoning on the chicken and added the rice a minute or two before the chicken to make a pilaf. Family loved it and want it more often. Thank you!
Really good recipe and fairly easy. And I didn’t use all the onion & celery as I have a couple picky eaters. Will definitely keep this recipe & check out others.
Made this last night and it was perfect and comforting. With the salted butter and chicken broth, I only used one teaspoon of table salt. Just right. We love having your cookbook and all of the great recipes.
Thanks so much for taking time to leave a comment and rating! I so appreciate supportive readers like you, and I’m thrilled that you like the Chicken and Rice recipe.
Served some unexpected company and it was a big hit.
This chicken and rice recipe was so good! Easy to make, full of flavor, and the chicken came out tender and delicious. Definitely a recipe I’ll be making again!
Thanks for letting me know you liked the recipe, Heather!
Great simple recipe
Thank you.
Delicious and simple, definitely a dish that will be a regular.
Glad you like it! It has been a regular in our house for generations.
My only complaint is that the photos don’t do it justice. This was delicious and looked amazing
I’m so glad you enjoyed the recipe!
The flavor of this dish is a wonderful childhood memory. Was in our family’s regular rotation and always one of my favorites mother made. For us, it was very moist, so I did add more stock than was specified but that was the only slight revision I made. One thing that made it perfect for me was a mayonnaise sandwich. Not sure why that little accompaniment completes it for me, but it did. Transported me straight back to my childhood in the 60s. Thanks so much for sharing this wonderful recipe. (PS, my 92 year old mother is staying with me now, I can’t wait to serve it to her today!)
Thanks so much for your lovely comment! This is one of my favorite recipes made by my grandmother so long ago. I really hope your mother enjoys it as well!
My family’s favorite meal
Found your recipe months ago and absolutely LOVE it. Make it weekly. Freezes well for prep to freezer meal. Perfect recipe just the way it’s written. Sometimes I dice up a carrot as suggested.
I’d say my favorite additions are red pepper flakes and use beef broth instead of chicken.
Glad you like it! It’s a recipe from my grandmother.
Simple, easy and tasty. Exactly what I searched for. Thank you
I’m so glad you enjoyed the recipe, Jane.
I made this recipe exactly as is. it’s fantastic. Everyone’s comment about black pepper is correct. It makes the dish! I did double it. Probably would add more chicken next time. It’s absolutely perfect. Thank you for sharing;
This recipe is delicious, my partner and I loved it and it is now going to be a regular meal
I’m so pleased that you both enjoyed it! It’s an old favorite of ours.
The recipe was Great! Used Costco rotisserie chicken, adding to the cooked rice and vegs. Then added McCormick’s Chicken Gravy for moisture. Oh my…wonderful!
I tried this recipe because I was hosting a few catholic Nuns for a week and one of them said their favorite meal was old fashioned chicken and rice. It was her favorite because it reminded her of her childhood. So, I took the liberty to look for a recipe and found this one. I ventured out and tried it and not only did Sister Mary L love it, my daughter and I loved it as well. It definitely is a comfort food. I like the idea of adding a little carrot as suggested, not so much for the sweetness, but it add some nice color to the dish. Thank you for sharing this recipe.
I’m so pleased that you and the Sisters enjoyed my recipe! Thank you for taking time to let me know.
Simple and yummy. Feels like a warm hug from my grandma. Will definitely keep this as a new staple recipe.
I grew up eating this simple dish; so glad I found the recipe that brought back memories!
I’m glad you found it, too, Cindy! It’s one that we enjoy often here.
This was so good! Made it for dinner tonight. Decided to add a can of drained, black beans, some minced garlic, and a can of tomatoes when we ate it we topped it with cheddar cheese and sour cream.
Oh wow, you made an entirely different recipe with a completely different flavor profile. I’m glad it turned out okay for you.
Love it! I added a cup of chopped broccoli too and a can of cream of celery since I had them. It was sooo good!!!! Thanks lady!
I added the carrots which gave it color and a sweet hint. Amazing Lana! The family loved it and asked for seconds. You rock girl’
Nice simple recipe with lots of flavor from the butter.
I know I’ve made this at least 10 times. The best chicken and rice recipe that I have found! My family raves about it!!!
I’m so glad to know your family likes the recipe! I have nice memories of my grandmother making this when I was a child.
I have been making this for a few years now. The only thing I do differently is I add in grated carrots. When Lana mentions about the pepper she is absolutely right. When my mom, who was almost 101 when she passed couldn’t handle pepper, well now I can and don’t skimp on it. This is a family favorite, anytime of the year. If you haven’t tried this recipe yet, make it, you won’t be disappointed! Thank you Lana! Happy 2026 to all!
Thank you so much for your sweet comment, Denise! I’m so glad you enjoy my recipe.
Absolutely delicious. Taste like my grandmother use to make.
That’s the best compliment you could give!!
This is one of the best one-pot recipes anywhere. We’ve made it several times and it’s always a hit, especially with those who are sick. I did a full video review on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews and opinions. This is a 1,000 star recipe!
Thanks so much! I agree that this is a really delicious recipe. It’s exactly the way my grandmother made it for us decades ago. Appreciate the review and the rating!
This is a great recipe! It tastes great and easy to make ❤️
So glad you like it! It’s one of my all-time favorites. Pure comfort food.
OMGOODNESS! This is my new favorite dinner dish! I’m making it right now for the over tenth time, at least, in the last few months. My husband and son ask for it all of the time! What I love as much as the recipe itself is the way that the delicious recipe is written. It reads so well and is easy to comprehend. Thanks for making many meals delicious as well as easy!!
I’m so pleased that you and your family enjoy one of my favorite recipes as much as I do!
Hi Lana, I cooked the Old Fashioned Chicken and Rice tonight and it was delicious.
I was delighted to find out that I had everything I needed, I also used cut up chicken thighs and I also added a diced carrot. My oven went out so this recipe satisfied the whole family, thank you!
I’m so glad your family liked the recipe, Elle!
For 20 years, I was the bread winner at home, and I was expecting to find food on the table when I came home at night. In this world, things don’t last and I find myself at home these days, while my wife just got promoted at work. So I’m the one who needs to put food on the table now. I can’t cook. I have never done it. I’m not good at it. I don’t enjoy it.
But circumstances change, don’t they. I found this recipe by chance and decided to give it a go. At dinner tonight, my family ate it, then gave me weird looks – like how is this even possible, and do we even know you??? It was priceless. And so, I’m very grateful. Thank you Lana!!
Bastien – I am humbled that I was the source of a recipe that drew priceless reactions from your family. It’s comments like yours that make running a blog like mine worthwhile!! Keep cooking and feeding your family. You can do it!
I make this almost once a week and it’s simply scrumptious comfort food!
Thank you so much, Tina. I can’t think of anything any more comforting than chicken and rice myself!
Do you happen to have a recipe for Creamed Chicken? My mother used to make this and put it over biscuits.
I don’t have “creamed chicken” specifically, but my Chicken a la King might be very close to what you’re looking for.
OMG I’ve been trying to find a chicken and rice recipe like I remember my grandmother making. This is perfection! One of the best meals I’ve had in a long time.
I did make a few minor changes. First, I used two thighs and one breast. Second, since I don’t like the texture of celery and onion, I mince/nearly puree them when they are called for. The flavor stays, the texture disappears into the rest of the dish.
I think this would also be great with some steamed broccoli and shredded cheese stirred in at the end. I may try that next time :)
I’m so glad that you found a recipe like your grandmother’s! Thanks for letting me know you liked it.
***** 5 star Thank you so much for putting this in the form of a recipe. I was born and raised in the south and my Mom taught us how to make this. But I became disabled about 16 years ago and I can not remember how to make it or the measurements of the ingredients. I made it all the time while raising my family. So, I googled A recipe for a pot of chicken and rice and 3 recipes popped up. The picture of yours looked just like my Moms. My Mom used to live next door to me for over 40 years, she passed away about 5 years ago. I read your story about being raised in the south and cooking this without a recipe. I knew this was the recipe I needed. Being disabled I had to make some adjustments. I used two 12.5 oz cans of cooked chicken breast, I added a little extra celery and yellow onion and I added 6 full length scallion onions, all the green and the white parts and 2 teaspoons of minced garlic. I used 2 cups of rice and the full 32 oz. box of chicken broth as well. I followed your step by step instructions. I used dried parsley flakes, that is what I had on hand. After simmering the chicken when I added the broth and seasonings, rice then I added a can of cream of potato soup with a half a cup of whole milk and some poultry seasoning. ( I always added the cream of potato soup with a half cup of milk to mine back when I use to make it for my family, my Mother did not added it to hers.) It came out as wonderful as I remembered it…. I was not up to making cornbread on the side with sliced tomatoes with slices of purple onion on the side with sweet tea. I was worn out by the time I got the lid on for it to cook the 20 minutes. I did move it off the burner and I let it set for the 10 more minutes to make the rice fluffier. Thank you so much for sharing this recipe, You brought back the warmth of my Mothers love. I could not have made it Mothers way of boiling the chicken with the onions and celery and seasonings and then taking the chicken out of the now homemade chicken broth and picking the skin off and removing the bones and then adding the chicken back to the pot of broth. I have arthritis in both hands and in my entire spine, I physically could not do it that way at all. Again, thank you for putting this recipe in recipe form for us to follow. Thank you, Thank you
Hi Cindy – I’m so pleased that you found my recipe and it is similar to your mother’s!!
I made this for dinner tonight. I just took my 1st bite and it’s delicious. When seeing the ingredients, I thought this would be a good starting point but felt like I would be modifying it in some way to “jazz” it up. Nope! It’s perfect the way it is. What’s even better is how simple it was to make and inexpensive to boot. Thanks for this recipe.
Thnanks, Jennifer! I also think it’s perfect as is and doesn’t need anything added.
So simple so delicious! thank you I did add a little gruyere and parm at the end. I also finely diced green onion and jarred fresno chili peppers then just a touch of frank. I have cone to appreciate simple straight forward recipes so much. Much appreciated!
Easy delicious comfort food. I make this once a month at least.
I make it often, too! It’s like a hug in a bowl.
This is a great recipe! I’m always looking for a good chicken and rice recipe that doesn’t use the canned soups and not so many ingredients. This will be my go to chicken and rice recipe from now on. I used boneless, skinless thighs and Basmati rice. I think using the Basmati rice instead of just plain rice really make a difference. I will admit, I might have added an extra pat of butter. :) The only thing I might do differently next time is add some extra veggies like broccoli and carrots, but didn’t have those available. Just a note, if you’re using a rotisserie chicken for this recipe, you can make a quick homemade stock using the bones/remains. Definitely 5 stars!
Thanks for letting me know you liked the recipe! I agree that the Basmati rice makes a big difference. And more butter never hurt anything.
I made this the other night and it is delicious! I didn’t have any homemade chicken stock, but I had just ordered a bone broth from a coop. My husband ate 2 servings. Thanks so much for a wonderful recipe! The baked spaghetti recipe is on my list for tomorrow night’s dinner!
I’m so pleased to know that you enjoyed the recipe! And I hope you like the baked spaghetti just as much.
2 tsp is Wwwwwwaaaaaay too much salt! Trust me….
I did half that amount because I was like that’s too much just looking at it. I did use regular chicken broth instead of low sodium so that does play a role. Even after only using 1/2 the amount indicated,
I still could have used less. Otherwise a solid recipe!
Interesting. I’ve always used that amount and, trust me…. it has never been Wwwwwwaaaaaay too much. But to each his own.
I have been using this recipe for about 5 years now. Lana is right about the black pepper, put exactly the black pepper in the recipe. I have to double it and there isn’t much left. This is true comfort food and Gluten Free! This is the only Chicken and rice that I have found. This is easy to make, the only thing I do differently is I add in carrots to the onion and celery, that great trio! Try this chicken and rice and I guarantee you will LOVE it and will make it a lot! Thank you Lana for such an easy and delicious recipe!
Thanks so much for letting me know that you enjoy the recipe, Denise! It has been a favorite in our family for generations.
Thank you so much for this recipe! It was a joy to prepare, thanks to your thoughtful addition of ingredients portions included throught the instructions section! I wish ALL recipes were written up like this!!
Thanks for letting me know you like the recipe structure, Mary! I’m gradually implementing it on all my recipes.
Delicious recipe! I used 3 chicken breasts (will try chicken thighs next time). Used homemade chicken broth and added salt, 1/4 tsp red pepper flakes, and 1 tsp Italian seasoning. The key is the butter. I’m not a butter person and was happy I didn’t skip it since it was the key to the entire dish. Served it with asparagus cut into 2″ pieces, sautéed in olive oil and sprinkled with toasted cashews and parmesan cheese shavings. Just 2 of us, so we have leftovers! Thank you!
Butter is definitely key in this recipe!
Excellent! This is just like the Chix and Rice my southern Mama used to make, she got it from her Mama. But hers was always put together and baked in a casserole in the oven. This is so much easier, on stove, in one pot! Tweaks: I add good shake of seasoned salt, good dash of powdered garlic and powdered onion, small dash poultry seasoning and 1/2 t. celery salt. You don’t really taste the individual spices, it just kicks up flavor a notch. Love the recipe, so glad I found it. Thank You!!!
made a double batch with celery and carrots (no onion due to allergy). It fed 7 people with still some left over. Everyone LOVED it. We will be fighting over leftovers for lunch!!
Thanks for letting me know how much you liked the recipe!
Excellent, comforting and easy to make.
I’m so glad you enjoyed it!
Delicious and easy version of chicken and rice for this 57 y/o male that isn’t the best cook. I’ve used broth or stock (whatever I have in the pantry), Costco pre-cooked chicken, etc. Same with the rice. As long as the measurements match the recipe, it hasn’t mattered to me. The sautéed onion and celery along with the simple seasoning really makes the dish.
I’m glad you made the recipe you own with shortcuts that made it easier for you.
This is delicious! It’s a comfort food and it’s something I always make for any mealtrain I’m on❤️
Delicious and simple. Definitely a keeper; thank you for sharing!
My pleasure! I’m happy you enjoyed the recipe.
I found your website today and have been devouring it!! I grew up in North Florida, 30 minutes from the Georgia line, and love my Southern cooking. I made this chicken and rice tonight, and it was perfect! Simple, but so delicious!
I made this tonight and my husband loved it. It’s a keeper. Thank you
My pleasure! I’m so glad your husband liked the recipe!
Hi Lana! I absolutely love this recipe and make it frequently for my family of 5 that all love it too. Im making this for a family on the meal train with hopes of them eating it while it’s hot. If they do not, what are the best “heat and eat” instructions I should put on the cover? Oven?
I’m so glad to know you love the recipe! I reheat this either 1) in the microwave (covered) or 2) in a covered saucepan on the stovetop — add a couple of tablespoons of water and use low heat.
I never write reviews but this was soo easy and so good!!! Made a serving size of 8 for my family on a day agter work and taste and measurements were perfect.
I’m so glad to know that your family enjoyed the recipe, Jolisa!
This tasted just like mamma’s growing up. This was wonderful. Thank you so much for this recipe that tasted like my childhood. I did cut the salt to 1.5 tsp. Super easy to make.
I’m so glad you like the recipe and that it reminds you of your mama’s!
Great recipe. Can be a little on the salty side. I would suggest using unsalted butter or a lower sodium chicken broth. Otherwise, this is spectacular and comforting.
Sorry you found it to be a bit salty. I make this recipe very often and have never found it to be too salty, but to each his own!
Oh, Lana, this was better than sublime! I followed your recipe to a T, as I never change someone’s recipe the first time, and this one, ooooo-baby, was spot on delicious and incredibly comforting. So easy yet a symphony to my taste buds! Already I’ve made it twice and tonight will be the 3rd time and my mouth is watering at the thought of it.
I’m 77, a terrific cook if I may toot my own horn, could spend 24 hrs of bliss a day in a kitchen, but I am awarding you the supreme award for chicken and rice. Looking forward to trying many more of your recipes and sending huge thanks for this one 🏆😀.
I’m so glad to know that you enjoyed my recipe! Thanks so much for letting me know.
What a wonderful, old fashioned Southern cooking recipe! I just love your blog. This recipe reminds me of the way my Mom and Grandmas’ cooked. A basic recipe, but filled with so much love and comfort. Thank you for sharing. It brings back warm memories!
I’m happy that the recipe recalls fond memories for you!
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!
The recipe makes about 6 servings. For 30 servings, you’d need 5x this recipe.
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.
So glad you enjoyed the recipe!!
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!
I’m so glad he enjoyed the recipe, Char! Hoping he feels better soon, too.
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!
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!
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.
Glad you enjoyed the recipe!
This recipe is so delicious! Much better than the recipes with creamed soup. We added soy sauce. Yummy!
Thank you! Glad to know that you liked it.
I was initially nervous because I didn’t think this would have much flavor due to limited ingredients, but thankfully I was so wrong!! I omitted the onion and celery bc I didn’t have any on hand and was making in a crunch. I did add 2 cloves of garlic though. This is comfort food to the max and so simple. My daughter had seconds and my husband had thirds. He couldn’t stop raving about it. The rice was buttery and delicious. Thanks for this easy, amazing recipe that will be a staple for years to come!
I’m so glad you were pleased with the recipe, Nicole! I hope you’ll try it again when you have the onions and celery to add.
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…
Sounds good.
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!
So glad you liked it and used it to make your own version of the recipe.
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.
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.
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?
Hi Mandi. Sorry I can’t help. I’ve never tried vegan butter and have no idea how it would substitute.
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!
Yummy comfort food! Easy and quick too!!!
Thank you! I’m happy to know you like the recipe. Hope you’ll find others to enjoy as well.
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.
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.
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!
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.
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!
You have no idea how much your comment made me smile! Thank you for your kind words.
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?
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.
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?
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.
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?
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.
Typo Lana not Laura. Sorry.
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.
Thank you for letting me know how much you enjoyed the recipe, Mark!
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.
So glad you liked it!!
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
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.
Lana,
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
That’s great! I’m glad you enjoyed it and it was helpful for your husband.
I make this but always add poultry seasoning to it. Such comfort food!
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.
So glad you enjoyed the recipe, Jamie.
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?
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 😊.
I have some leftover cooked rice that I would like to use. Would I just use less stock in this case?
I wouldn’t use cooked rice in this recipe. The additional cooking time will make the rice overcooked and very mushy.
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!
How interesting! It really is true that food is the universal language, isn’t it?
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.
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.
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.
Great! I’m glad you enjoyed the recipe.
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!
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?
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
Definitely an all-time favorite comfort food for us, too!
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!
It makes me really happy to know how much you enjoyed this recipe! It’s an old favorite in our home.
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!
I’m so glad you liked it!
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
So glad you like the recipe! It’s one of my family’s all-time favorites as well.
This is an incredible recipe. Incredibly easy and incredibly delicious. Thank you so much for sharing this recipe.
Thanks, Lisa! I’m glad to know you like it. We love it, too.
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?
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.
Have eaten this at least monthly for the last 85 years. Family favorite.
I cook it very often, too. It’s a lifelong favorite.
This is it! The best!
Thanks! So glad you like it.
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!
Thank you for letting me know, Betty. This is one of our all-time favorites, too!
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!
Glad you enjoyed it! And I agree that it’s often better the next day :-)
Delicious! Easy to make!
Probably the best chicken and rice I’ve ever had, ever! The rice was so buttery, oh my.
Thanks, Crystal! Butter makes everything better, right?
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.
I hope you enjoy the recipe, Sally.
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.
I’m so pleased that your family likes the recipe, Linda! It’s an old favorite of mine, too. Pure comfort food.
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!
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.
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!
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!!!
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.
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!
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!
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!
this just looks so good…I never think to cook this. thanks for the recipe…put it on my pinterest boars..
Love,
Mona
Hope you enjoy cooking it, Mona. Do let me know how you like it.
So comforting and reminds me of supper at my grandma’s!
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!
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!
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!
I love go-to family dinners. Looks like a great one to have on hand!
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 :-)
Boy this does look quick and easy. I’ll do away with boiling the chicken and go with this version any day.
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.