Chicken and Rice Pilaf

If you’ve been around my kitchen for a while, you know I love keeping things simple but tasty. Chicken and Rice Pilaf is one of those recipes that always makes its way into the weekly rotation. It’s not fussy, uses everyday ingredients like 1 lb chicken thighs, cut into chunks, and the end result feels way more special than the effort it takes. Honestly, it’s the kind of meal that makes you look like you planned ahead, even if you just threw it together at the last minute.

I usually make this when friends come over or when I just want something comforting without hovering over the stove for hours. The beauty of chicken and rice pilaf is that you can adapt it to what you have on hand. Some weeks I stick to the recipe exactly, and other weeks I’ll swap an herb, add an extra squeeze of citrus, or toss in some seasonal veggies. Either way, it always turns out satisfying and delicious.

Another reason I love this dish is how flexible it is with sides. You can keep it simple with a green salad and bread, or dress it up with roasted vegetables and grains. I’ve even used leftovers as the base for next-day lunches—tucked into wraps, tossed on top of salad, or reheated for a quick dinner. It’s a real workhorse of a recipe.

If you’re new to cooking or just looking for something reliable to add to your rotation, give this chicken and rice pilaf a try. The flavors are classic, the steps are straightforward, and you’ll feel accomplished pulling it out of the oven or off the stove. Let’s get into the recipe, but don’t skip the tips and FAQs—I’ve included some notes to help you make it your own.

📝 Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 4

5 from 1 vote

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Ingredients

• 1 lb chicken thighs cut into chunks
• 2 tbsp olive oil divided
• 1 small onion diced
• 1 carrot diced
• 1 cup long-grain rice rinsed
• 2 cups chicken broth
• 1/2 tsp kosher salt
• Black pepper to taste

Instructions

• Sear chicken in 1 tbsp oil until lightly browned; remove.
• Sauté onion and carrot in remaining oil; add rice and toast 1 minute.
• Stir in broth, salt, pepper, and chicken; cover and simmer 15–18 minutes.

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Tips

• Let rest covered 5 minutes off heat for fluffy rice.
• Add peas in the last 5 minutes for color.

FAQs

Q: Use breasts?
A: Yes—reduce sear time to avoid dryness.

Q: Brown rice?
A: Increase liquid and time (about 40–45 minutes).