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Herbed Chicken and Rice Pilaf

Prep 15 min Cook 35 min Difficulty 2/5

One-skillet herbed chicken and rice pilaf: simple, cozy, and weeknight-friendly.

Why this recipe works

A quick, cozy skillet dish blending tender chicken with fluffy rice and fresh herbs. It suits weeknights when you want something comforting without long prep, and serves as a family-friendly option or meal-prep-friendly option.

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Key takeaways

One-pan method keeps cleanup minimal.
Toasted rice adds warmth and depth.
Resting the dish helps flavors meld.

Recipe guide

A quick, cozy skillet dish blending tender chicken with fluffy rice and fresh herbs. It suits weeknights when you want something comforting without long prep, and serves as a family-friendly option or meal-prep-friendly option.

A tasty, all-in-one skillet dinner ready in under an hour.

  • One-pan method keeps cleanup minimal.
  • Toasted rice adds warmth and depth.
  • Resting the dish helps flavors meld.

1) Brown the chicken

Season the chicken with salt, pepper, and chopped herbs. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Sear the chicken 3–4 minutes per side until golden. Remove and set aside.

2) Toast rice and simmer

In the same skillet, add the remaining butter, then the rinsed long-grain rice. Toast 1–2 minutes, stirring, until carefully aromatic. Pour in 2 cups broth, scraping browned bits from the pan. Return the chicken to nestle into the rice.

3) Finish and serve

Bring to a simmer, cover, and reduce heat to low. Cook 18–20 minutes until rice is tender and chicken reaches 165°F. Rest covered 5 minutes, fluff rice, adjust seasoning, and garnish with fresh herbs before serving.

Ingredients

  • 1 pound chicken thighs (boneless, skinless)
  • 1 cup long-grain rice
  • 2 tablespoons butter

Instructions

  1. Pat chicken thighs dry, season with salt and pepper and chopped herbs (thyme or parsley).
  2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat.
  3. Sear chicken 3-4 minutes per side until golden; remove and set aside.
  4. Add remaining butter to the skillet, then add 1 cup rinsed long-grain rice and toast 1-2 minutes, stirring.
  5. Pour in 2 cups chicken broth (or water) and scrape up browned bits from the pan.
  6. Return chicken to the skillet, nestling pieces into the rice.
  7. Bring to a simmer, cover, and reduce heat to low. Cook 18-20 minutes until rice is tender and chicken reaches 165°F.
  8. Remove from heat and let rest covered 5 minutes.
  9. Fluff rice with a fork, adjust seasoning, and garnish with chopped fresh herbs before serving.

FAQs

Can I use chicken breasts instead of thighs? Yes. You can swap chicken thighs for boneless, skinless breasts, but adjust cooking time to prevent drying them out.
What can I use if I don’t have chicken broth? If you don’t have chicken broth, use water with a pinch more salt or a splash of soy sauce for depth.
How should I store leftovers? Leftovers store in the fridge 3–4 days or freeze for longer storage.