Easy Chicken and Rice Recipe: One Pan Dinner

Master This Easy Chicken and Rice Recipe

The sizzle of chicken tenderloins hitting a hot, buttery pan is basically the theme song of my Tuesday nights. I remember the first time I tried making a version of this years ago, and honestly, it was a disaster. I ended up with a pot of gummy, gray mush that even the dog looked at with suspicion.

I realized then that I was treating the rice like an afterthought, just boiling it in liquid and hoping for the best.

But here is the thing: once you learn to treat those little grains of rice with a bit of respect, everything changes. This easy chicken and rice recipe is the result of all those soggy failures. It is about that specific moment when the dry rice hits the melted butter and starts to smell nutty, almost like popcorn.

That is the aroma of a dinner that everyone is going to ask for seconds of, and it is a far cry from the bland casseroles I grew up eating.

We are going to skip the heavy canned soups and the complex marinades. This is about using simple pantry staples to create something that feels like a hug in a bowl. Whether you are dealing with picky toddlers or a partner who "isn't that hungry" (until they smell the garlic), this dish delivers.

It is a reliable, one pan easy chicken supper that has saved my sanity more times than I can count.

The Science of Fluffy Grains

• Starch Gelatinization Control: Toasting the dry rice in butter creates a fat barrier around each grain, which limits the amount of starch that escapes into the liquid, preventing a gummy texture.
• The Maillard Reaction: Searing the chicken tenderloins at a high temperature creates a golden crust of amino acids and sugars, which provides the base savory flavor for the entire pot.
• Hygroscopic Balance: Using exactly 2.5 cups of chicken stock for 1.5 cups of rice ensures the grains absorb enough moisture to soften without becoming waterlogged or mushy.

When you are looking for a quick turnaround, using chicken tenderloins is a strategic move. Because they are smaller and thinner than a full breast, they cook through rapidly without drying out. This timing is crucial because you want the chicken and the rice to reach their finish line at the exact same moment.

Component Role Analysis

A quick tip from my kitchen to yours: if you find yourself wanting to change things up, this method is surprisingly flexible. For instance, if you enjoy the flavors here, you might also like the technique in this Mu Shu Chicken recipe which also focuses on quick cooking protein. Both recipes rely on getting the temperature right from the very start.

Essential Ingredients and Substitutes

• 1.25 lbs chicken tenderloins: These are the "easy button" for weeknight cooking. Why this? They cook fast and remain tender without much effort.
  • Substitute: Boneless skinless chicken thighs (cut into strips). Note: These will take about 2-3 minutes longer to sear.
• 1.5 cups long grain white rice: Provides the fluffy, distinct texture we need. Why this? High amylose content keeps grains separate.
  • Substitute: Jasmine rice. Note: Use slightly less liquid (reduce stock by 1/4 cup) as jasmine is softer.
• 2.5 cups low sodium chicken stock: The flavor engine of the dish. Why this? Infuses the rice with deep savory notes.
  • Substitute: Vegetable broth or water with a bouillon cube.
• 1 small yellow onion, finely diced: Adds sweetness and depth.
  • Substitute: Shallots or the white parts of green onions.
• 2 tbsp unsalted butter: Used for sautéing and adding richness.
  • Substitute: Avocado oil or olive oil for a dairy-free version.
• 3 cloves garlic, minced: Essential for that classic home cooked aroma.
  • Substitute: 1 tsp garlic powder (if you are in a massive rush).
• 1 tsp smoked paprika: Adds color and a hint of earthiness.
  • Substitute: Sweet paprika or a pinch of cumin.
• 1 tsp garlic powder: Double down on the savory profile.
• 0.5 tsp kosher salt & 0.5 tsp cracked black pepper: Basic seasoning.
• 0.5 cup frozen peas: Adds a pop of color and sweetness.
  • Substitute: Chopped spinach or small broccoli florets.
• 1 tbsp fresh parsley, chopped: For a bright, fresh finish.
• 1 lemon, cut into wedges: The acid cuts through the richness of the butter.

If you are looking to expand your weeknight rotation after trying this, I highly recommend checking out this Chicken Skewers Recipe. It uses a similar seasoning profile but offers a different texture that's great for dipping. It's another one of those dinners with chicken and rice vibes that my family loves.

Simple Preparation Steps

1. Season the chicken. Rub the 1.25 lbs chicken tenderloins with the smoked paprika, garlic powder, salt, and pepper until they are fully coated. Note: This creates a dry rub that browns beautifully in the pan.
2. Sear the protein. Heat a large skillet over medium high heat with a splash of oil and sear the chicken for 3 minutes per side until a golden crust forms. Remove the chicken and set it aside on a plate; it will finish cooking later.
3. Sauté the aromatics. Lower the heat to medium and melt the 2 tbsp unsalted butter. Toss in the diced onion and sauté for 4 minutes until translucent and soft.
4. Add the garlic. Stir in the 3 minced garlic cloves and cook for about 30 seconds until the aroma fills the kitchen. Don't let it brown or it will turn bitter.
5. Toast the rice. Add the 1.5 cups long grain white rice to the buttery onions. Stir constantly for 2 minutes until the edges of the rice look translucent.
6. Introduce the liquid. Pour in the 2.5 cups chicken stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan that's where the flavor lives!
7. Simmer the base. Bring the liquid to a boil, then immediately turn the heat down to low.
8. Nestle the chicken. Place the seared chicken tenderloins (and any juices from the plate) back into the skillet on top of the rice. Cover the pan with a tight fitting lid.
9. Cook and steam. Let everything simmer for 15 to 18 minutes until the liquid is fully absorbed. Turn off the heat and let it sit, covered, for 5 minutes.
10. Final touches. Stir in the 0.5 cup frozen peas (the residual heat will cook them) and fluff the rice with a fork. Sprinkle with fresh parsley and serve with lemon wedges.

Troubleshooting Common Glitches

My Rice Is Still Crunchy

This usually happens if the heat was too high, causing the liquid to evaporate before the rice could soften, or if the lid wasn't tight enough. If the rice is still hard after the allotted time, add 1/4 cup of warm stock, cover it tightly, and let it steam on the lowest setting for another 5 minutes.

The Bottom Is Burnt

This is often a result of using a thin bottomed pan or having the burner heat too high during the simmer phase. To avoid this, use a heavy skillet like a cast iron or a Dutch oven. If it already happened, don't stir the burnt part! Serve from the top and leave the scorched bits behind.

✓ Rinsing the rice

Skipping this leads to a sticky, starchy mess.

✓ Using a tight lid

If steam escapes, the rice won't cook evenly.

✓ The resting period

Those 5 minutes of off heat steaming are mandatory for the perfect texture.

✓ Peeking

Resist the urge to lift the lid; every time you do, you lose the heat and steam required for the rice.

✓ Patting chicken dry

Wet chicken steams instead of searing, meaning you lose that golden crust.

Recipe Scaling Methods

If you are cooking for a larger crowd, you can easily double this recipe. Use a larger pot, such as a 5 quart Dutch oven, to ensure the rice has enough room to expand. Keep the spices at 1.5x the original amount rather than a full double to avoid overpowering the dish, and ensure your liquid ratio remains precise.

For a smaller household, you can halve the ingredients. When halving, use a smaller 8 inch skillet so the liquid depth is sufficient to cover the rice. The cooking time usually stays the same because the volume of rice per square inch of the pan remains similar.

Chef's Tip: If you are making this for a "healthy easy chicken supper," you can swap half the white rice for riced cauliflower. Just add the cauliflower in the last 5 minutes of cooking so it doesn't turn to mush!

Widespread Cooking Myths

One common myth is that you must "seal in the juices" by searing the chicken. In reality, searing is all about the Maillard reaction creating flavor and texture. The moisture stays in the chicken because we finish it gently by steaming it on top of the rice, not because the crust "sealed" it.

Another misconception is that all long grain rice needs a 2:1 water to rice ratio. In a covered skillet where less evaporation occurs, a 2:1 ratio often leads to mushy rice. This easy recipe with chicken tenderloins uses a slightly lower ratio (about 1.6:1) to account for the moisture released by the chicken and the tight lid.

Storage and Waste Reduction

This dish stores beautifully in the fridge for up to 3 days. To reheat, add a tiny splash of water or stock to the bowl before microwaving; this creates steam that revives the rice and keeps the chicken from turning rubbery. You can also freeze this meal for up to 2 months.

Just make sure it is completely cool before sealing it in an airtight container to prevent ice crystals.

For a zero waste approach, don't throw away those lemon rinds! After you’ve squeezed the juice over your dinner, you can toss the rinds into a pot of simmering water with a cinnamon stick to make your kitchen smell incredible.

If you have leftover rice but no chicken, it makes a brilliant base for a quick fried rice the next day with whatever veggies are lingering in your crisper drawer. This easy recipe with chicken breast and rice components really is the gift that keeps on giving.