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 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.