Easy Chicken and Rice Recipe (2024)

I cooked 12 oz. cremini mushrooms, sliced, with the onions. I added 2 cloves garlic, minced, with the rice and used low-sodium chicken broth instead of water. When the dish was done, I turned off the heat, added 1 1/2 cups frozen peas, and covered the skillet for about 5 minutes to cook the peas. Still quick and easy, but a lot more flavor. Next time, like other reviewers, I'll use less rice.

For moroccan flavor profile:
before adding rice, add spices
1 t coriander
1 t ginger
1 T cumin
before serving, add 1 c shelled pistacios and lots of fresh cilantro. Omit the citrus.
Serve with a salad of cured black olives, blood orange segments, lots of fresh parsley, tossed with olive oil, lemon juice, and aleppo pepper.

This dish is beautiful in it's simplicity. Love cooking everything in one pan, so easy. I added peas (frozen, from another Bittman iteration of this recipe) & green olives. It was ready in an hour or so and delicious. Thank you, Mr. Bittman!

I added a bunch of chopped kale to the onions and left out the saffron. Used two boneless, skinless chicken breasts, cut into chunks, and basmati rice. Delicious! A squeeze of lemon brought it all together.

I didn't think this was going to have enough flavor, but it was really delicious. Make sure to add salt and pepper twice, as advised. Simple, fast, easy to memorize. A great cold weather dinner with salad.

Made this with one cup of brown rice and added sage as suggested by another reviewer. Browned chicken with the onions, pulled out chicken threw rice in and toasted it a bit with the onions and then added chicken back with 1 1/2 cups broth and 1 1/2 cups water. Put lid on and popped it in the oven at 350 because I found myself needing to run pick up my son. Had to leave it there for a little over an hour. It was perfect!! Family loved it. Chicken was wonderfully tender and flavorful.

First dish I learned to cook more than 50 years ago, to serve while my mom was in night school. We used curry powder rather than saffron. Still a favorite, especially with kids.

In instructions . . It states. . 3 cups

Add extra flavor by browning the chicken first, set it aside, then proceed as follows. Brown meat is deliciosis. Muah!

Got inspired by Melissa Clark's porchetta pork chops... Smeared smashed garlic, sage, salt, pepper on both sides of bone-in pork chops (no pocket) and seared in cast iron pan. Removed, then sauteed onion, then did rice per the recipe (including saffron, but used homemade chicken stock -- water would have been fine), put seared pork chops on top and covered until rice was done... And heaven! Variations on this theme are infinite!

Make sure to add enough salt and pepper, and definitely use the saffron - it adds a wonderful flavor to the dish! I crushed a little saffron in a cup, then added 1/4 cup of hot water and a few more threads into the cup and let it sit for about 10 minutes before pouring the mixture into the rice.

First, cooked onions in olive oil until almost soft and added rice to same pan, cooking until golden. In another pan, I browned 8 skin-on, bone-in well-salted and peppered chicken thighs in olive oil, to get rid of some of the fat and make the chicken look more appetizing. Moved thighs to pan with rice and onions, and added 3 cups of chicken stock, plus one lemon, cut with peel on. When it was almost through cooking, I added frozen peas, raisins, and more lemon slices. Family loved it.

20 min to cook the chicken? Doesn’t sound right. Is this starting with raw chicken?

My teenaged daughters loved this dish! Can't think of a better recommendation. This is a perfect addition to my repertoire of simple dinners. I added garlic to the sautéed onions and half tsp of turmeric, in lieu of saffron. I used four skinless boneless chicken thighs, and shredded them a bit at the end to distribute the meat throughout the rice, the way we enjoy it. I may add some sausage next time. Thanks for sharing a delicious basic recipe that I can build upon.

Used chicken stock and cooked with half lemon

This dish is so comforting and delicious! I made it with a bit more than two cups of water so I could get a bit of crispy rice on the bottom, and the rice wouldn't get soggy. It was perfectly done, though because the chicken skin made it so unctuous there was virtually no crisp rice. Next time, I'll crank up the heat at the end! I also added about 8 oz of fresh spinach at the very end, let it wilt, then stirred it in. Perfect one pot dinner!

Used 1.5 lbs chicken breasts- season with salt and pepper, browned then removed from pan. Added sliced portobello mushrooms with the onion, then 2 cloves of garlic, minced. Added 1TB Penzey’s Now Curry powder with 1 cup jasmine rice. Added chicken back in, with 2 cups water and 1 1/4 tsp chicken Better then Bouillon. Covered on med low for about 20 minutes, added half a bag of cooked frozen peas in the last 5 minutes.

My first attempt and followed the recipe, for the most part. Used one large onion (weighed in at 13oz!). Three boneless skinless chicken breasts, because that’s what I had on hand. I shredded the meat a bit after it was cooked to distribute evenly through the rice. Added more S&P a third time after cooking, to make sure it was seasoned enough. Used saffron, ground and added in with some of the hot water before adding chicken and the rest of the water. Lemon, parsley and parm topped my bowl. Yum!

Used five b/s chicken thighs trimmed of excess fat, 1 1/2 cups jasmine rice. Started with 3 cups chicken stock, but it had reduced on simmer by the time it was used to maybe 2 cups. Decided to use it as it was. Added 2 teaspoons minced garlic after onions were mostly done. I did initially brown the chicken thighs, removed, added onions, etc. Garnished with parsley and served with lemon wedges. Rice was cooked perfectly and so was chicken. Easy, quick and very good.

It has a nice texture but, frankly, is a bit bland. It needs a significant dose of your favorite seasoning - probably best added midway through so that it doesn't all end up in the still watery rise versus the chicken.

This is a terrible recipe. Chicken mot browned. Lose a lot of moisture resulting in tough rice. Better off baking chicken and making a pilaf.

Add yoghurt to the broth and some grated ginger, maybe a little powdered ginger, and it's even tastier

Great quick recipe. Make sure to add lots of pepper to it.

I did most of the modifications that other reviewers suggested. I still felt that it was under seasoned at the end. Next time I will double the sage, cumin, turmeric.

I would like to make for a large crowd. Any possibility of putting in oven?

Can this be baked covered in oven?

This is unexpectedly delicious. Use good chicken and do not skip the saffron! And I recommend subbing stock for the water as others note. I also added a couple handfuls of Greek olives when before covering to cook through.

I made mine with chorizo. Sautéed the onions with the suasage. At the end, I added broccoli, covered, and let it steam.Next time, I will use less broth. Not much, but maybe 75ml less.

I planned to try this but didn’t realize I was low on rice! I had a boxed Spanish rice started and used that as the rice and mixed the spices in with the onions. A ! With some peas, it was such a crowd pleaser!