Old Fashioned Chicken and Rice

This old fashioned chicken and rice recipe is a Southern classic, made with tender chicken, aromatic vegetables, and fluffy rice all in one pot.

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

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 butter
3 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.

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.