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.
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.