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Easy Chicken & Rice

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 6 - 8
  • Course: Main Dish

Simple but filling, you get grains, veggies, and protein all in one dish! Our Easy Chicken & Rice recipe is great for busy weeknights and is sure to be a family favorite.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Reheat it and then eat it! Our Easy Chicken & Rice recipe makes for a simple supper tonight, and leftovers can be packed up in a Reynolds Heat & Eat container for lunch tomorrow! They’re a great alternative to plastic and disposable for quick cleanup.

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Ingredients

  • 2 large boneless chicken breasts (approximately 2 to 2 1/2 pounds total), cut into halves (4 pieces)
  • 1 tablespoon mixed dried herbs (we used a mix of rosemary, thyme, sage and parsley) – 2 tablespoons of mixed fresh herbs may be substituted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 1/2 cups carrot, diced
  • 1 cup onion, diced
  • 1/4 cup celery, minced fine
  • 1 cup Texmati rice
  • 1 bay leaf
  • 2 cups chicken stock
  • 1 cup frozen peas, thawed to room temperature
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Place the boneless chicken breasts in a foil-lined baking dish. Sprinkle herbs, salt and pepper generously over the top of the breasts and roast until cooked through and tender, approximately 20-25 minutes.

Step 3

While the chicken roasts, in a saucepan with a lid, melt butter over medium high heat then add carrots, onion and celery and sauté until tender – approximately 5 minutes. Add rice and sauté for two more minutes stirring often. Add bay leaf, pour in chicken stock and bring to a boil. Cover with lid and reduce heat to a simmer, cooking rice until tender (approximately 12 minutes.) When rice is tender, add peas and stir. Cover and allow to sit for a few minutes in order for the peas to heat through. Remove and discard bay leaf.

Step 4

Remove chicken from the oven and place on a cutting board. Pour juices from roasted chicken into the pot of rice and vegetable. Cut chicken breasts into bite-sized chunks, then stir into rice.

Step 5

Add salt and pepper to taste if desired. Serve immediately

Step 6

Store leftovers in Reynolds Heat and Eat containers

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