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.
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!!