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
Cuisine: American, Southern, Vintage
Cooking Method: Stovetop
Total Time: 40 Minutes
Servings: 6
Primary Ingredient(s): Chicken, rice, butter, onion, celery, chicken stock
Skill Level: Easy
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.
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.
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 About Chicken and Rice
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.
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.
More Recipes You’ll Like
Red Rice
Chicken with Mushrooms in White Wine Sauce
Stick of Butter Rice
Lemon Honey Glazed Chicken Thighs
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.
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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.
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!