One-pot chicken and rice with corn and Parmesan cheese in a white bowl, garnished with fresh herbs

Dinner

Chicken Rice

Name: Chicken Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1 tbsp olive oil; 2 lbs boneless, skinless chicken thighs; 1 onion, chopped; 1.5 cups white rice; 3 cups chicken stock, plus more as needed; 2 bay leaves; 1.5 cups (225 g) frozen corn kernels, defrosted in the microwave; 1/2 cup (50 g) grated Parmesan

Love this meal. It's so simple and so easy to make but extremely flavourful. This is a weekly recipe in our household.

Prep

15 min

Cook

35 min

Total

50 min

Serves

Style

💰 Everyday

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I love this meal. It's so simple and so easy to make, yet extremely flavourful. This is a weekly recipe in our household.

Ingredients

Servings:

1 tbsp olive oil
2 lbs boneless, skinless chicken thighs
1 onion, chopped
1.5 cups white rice
3 cups chicken stock, plus more as needed
2 bay leaves
1.5 cups (225 g) frozen corn kernels, defrosted in the microwave
1/2 cup (50 g) grated Parmesan

Instructions

1
Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the chicken and cook on one side for 3–5 minutes until deep golden brown. Remove it to a plate and set aside.
2
Add the onions and cook for 3 minutes until softened. Add the rice and cook for about 2 minutes until lightly toasted and fragrant. Add 3 cups (720ml) of chicken stock and bay leaves. Bring to a simmer. Top with the chicken, seared side up. Cover, reduce the heat to maintain a gentle simmer, and cook for about 20 minutes (as per the rice package instructions).
3
After 20 minutes, check to make sure the chicken is cooked and the rice is done. Remove the bay leaves. Stir in the Parmesan and corn. Stir until the Parmesan cheese is melted. You may wish to add a bit more chicken stock for a creamier consistency. Serve and enjoy.

FAQ

Can you make chicken rice ahead of time?+

Yes, you can make this dish up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop with a splash of extra chicken stock to restore moisture, or microwave individual portions with a lid to prevent drying out.

What can I substitute for chicken thighs in this recipe?+

You can use boneless, skinless chicken breasts, though they'll cook faster (about 3-4 minutes per side) and may be slightly less moist. Alternatively, use bone-in chicken thighs for even richer flavor, but increase cooking time to 5-7 minutes per side.

Why is my chicken rice coming out mushy?+

You're likely using too much liquid or cooking it too long after adding the stock. Stick to exactly 3 cups of stock and keep the heat at a gentle simmer once you add it—the rice should be tender but still have individual grains, not porridge-like.

What should I serve with chicken rice?+

A simple green salad or steamed vegetables like broccoli or green beans pair perfectly, and a squeeze of fresh lemon juice brightens the dish nicely. You can also add a dollop of sour cream or extra Parmesan on the side for richness.