Some recipes are timeless — the kind that bring you straight back to your childhood kitchen with just one bite. For me, that’s exactly what Grandma’s Classic Chicken and Rice does. It’s simple, cozy, and absolutely delicious. The tender chicken, buttery rice, and rich, savory flavors come together in a way that’s both comforting and satisfying.
Whether you’re feeding a family on a busy weeknight or want a hearty, no-fuss meal on a Sunday afternoon, this recipe never fails. It’s one of those dishes that feels like a hug on a plate and reminds me that the best recipes are often the simplest ones.
Here’s exactly how I make this tried-and-true classic that always brings comfort to the table.
Why You’ll Love This Chicken and Rice
- Simple ingredients, big flavor
- One pan, minimal cleanup
- Juicy chicken and fluffy, flavorful rice
- Perfect for family dinners or meal prepping
- Nostalgic comfort food at its best
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs or breasts
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika (optional for color)
- Chopped parsley, for garnish (optional)
How I Make Grandma’s Classic Chicken and Rice
1. Preheat and Prepare
I preheat my oven to 350°F (175°C) and season the chicken with salt, pepper, paprika, and thyme.
2. Sear the Chicken
In a large oven-safe skillet or Dutch oven, I melt the butter over medium heat. I sear the chicken skin-side down for about 4-5 minutes, until golden and crispy. I flip and sear the other side for another 3-4 minutes, then remove the chicken and set it aside.
3. Sauté the Aromatics
In the same pan, I add the onions and garlic, cooking for about 2 minutes until softened and fragrant.
4. Add the Rice and Broth
I stir in the rice, letting it toast slightly for 1 minute. Then, I pour in the chicken broth and give everything a good stir, scraping up the browned bits from the bottom for extra flavor.
5. Nestle the Chicken
I place the chicken pieces back into the pan, skin-side up, on top of the rice mixture.
6. Bake
I cover the pan tightly with foil and bake for 40-45 minutes, until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
7. Finish and Serve
I let the dish rest for about 5 minutes, then garnish with fresh parsley and serve warm.
My Favorite Tips for Success
- Use bone-in, skin-on chicken for the most flavor and juiciest results.
- Add a splash of lemon juice to the rice before baking for a subtle brightness.
- Stir in peas or sautéed mushrooms if you want to add vegetables.
- Use chicken thighs for richer flavor and moist texture.
- Toast the rice in butter before adding broth for an extra layer of flavor.
What to Serve with Chicken and Rice
- Steamed green beans or broccoli
- Buttery dinner rolls or garlic bread
- A simple garden salad with vinaigrette
- Roasted carrots or asparagus
- A glass of chilled white wine or sweet iced tea
Frequently Asked Questions
Q: Can I use boneless chicken breasts?
A: Yes, but keep an eye on the cook time as boneless cuts cook faster and can dry out if overcooked.
Q: Can I make this on the stovetop only?
A: You can, but baking helps the flavors meld and gives that classic cozy texture. If cooking on the stovetop, simmer on low with the lid on for about 25-30 minutes.
Q: Can I use brown rice?
A: Yes, but adjust the liquid and cooking time — brown rice takes longer and needs a bit more broth.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven with a splash of extra broth.
The Cozy Meal That Never Fails
Grandma’s Classic Chicken and Rice is one of those recipes that will forever have a place in my heart and on my dinner table. It’s simple, nourishing, and full of the kind of old-fashioned flavor that makes everyone at the table smile. Whether you’re feeding family or craving comfort on a chilly night, this dish always delivers.
If you make this recipe, let me know how it turns out! Add your favorite twist, serve with your favorite side dishes, and enjoy every warm, satisfying bite.
Grandma’s Classic Chicken and Rice: The Ultimate Comfort Food
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chicken thighs and brown them on both sides, about 5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
- Stir in the rice, salt, pepper, paprika, thyme, and bay leaf, cooking for another minute until the rice is lightly toasted.
- Add the chicken broth to the skillet and bring to a boil. Return the chicken to the skillet, skin side up.
- Cover the skillet, reduce the heat to low, and simmer for 25 minutes.
- After 25 minutes, add the frozen peas, cover again, and cook for an additional 5 minutes.
- Remove from heat and let it sit, covered, for 5 minutes. Discard the bay leaf before serving.
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