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Simple Chicken Pilaf: easy 30-minute dinner
A quick, 30-minute chicken pilaf with clear steps, perfect for weeknights and family meals.
Why this recipe works
This simple chicken pilaf uses a short ingredient list and straightforward steps to create a comforting, family-friendly dish. It suits busy weeknights, cooks who want a mild, flexible rice dish, and leftovers lovers.
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Key takeaways
Rinse and toast the rice for best texture.
Cook the rice in broth for flavor, then rest.
Finish with chicken and parsley for freshness.
Recipe guide
This simple chicken pilaf uses a short ingredient list and straightforward steps to create a comforting, family-friendly dish. It suits busy weeknights, cooks who want a mild, flexible rice dish, and leftovers lovers.
A comforting chicken pilaf you can pull together quickly.
- Rinse and toast the rice for best texture.
- Cook the rice in broth for flavor, then rest.
- Finish with chicken and parsley for freshness.
Step 1: Toast, simmer, and rest
Rinse the rice until the water runs clear. Toast in butter to develop flavor, then simmer with chicken broth until tender. The shredded chicken and parsley finish the dish with color and lift.
Step 2: Add chicken and herbs
Stir in shredded chicken and parsley after the rice has steamed off the heat. Adjust salt and pepper to taste.
Step 3: Serve and store
Serve warm as a simple main or alongside vegetables. Leftovers store in the fridge for 3–4 days.
Ingredients
- 1 cup long-grain rice
- 2 tablespoons butter
- 1 cup shredded cooked chicken
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Rinse rice under cold water until water runs clear.
- Melt butter in a medium saucepan over medium heat.
- Add rice and stir to coat with butter, toast 1–2 minutes.
- Pour in chicken broth, add salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed.
- Remove from heat and let sit, covered, 5 minutes to steam.
- Fluff rice with a fork, stir in shredded chicken and chopped parsley.
- Adjust seasoning to taste and serve warm.
FAQs
Why rinse and toast the rice?
Rinse rice to remove excess starch, toast in butter to flavor, then cook with broth on low heat.
When should I add the chicken and parsley?
Fold in the chicken and parsley after the rice rests to avoid overmixing.
How long will leftovers keep?
Store leftovers in an airtight container for 3–4 days in the fridge.