Chicken and Rice

Here's a healthier version of the Chicken and Rice I grew up on as a kid. It's just as good, but without any of the processed ingredients!

When I was a kid, my mom used to make chicken and rice with Cream of Mushroom soup which definitely made the whole meal super creamy and yummy. I really enjoy taking old familiar recipes and making them modern and healthier. Take, for example, turning pancakes into protein pancakes or making a healthy chicken parmesan.

this RECIPE

Over the years, though, I've tried to make this recipe healthier by using chicken broth instead of the cream of mushroom soup and by using brown rice and barley instead of white rice.

Back then, we called it Arroz Con Pollo, and it was bookmarked in my mom's giant red Better Homes and Gardens Cookbook. I can still picture carefully turning the pages so they wouldn't fall out.

Reasons You'll Love It

• Stores easy in the fridge
• Creamy and delicious
• Great for meal prep
• Great comfort food

Ingredient Notes For Chicken and Rice

Low Sodium Chicken Broth: I started using chicken broth as a substitute for the cream of mushroom soup. I wanted something a little lighter but still needed to provide liquid so everything doesn't dry out.

Rice & Barley: You have a lot of options here. I like using the combo and a lot of times I prefer brown rice over white rice anyways. But either way you choose to go it will still taste great.

Chicken: This just depends on my macros for the day. If I need to keep fat content down and protein high, I will swap for chicken breast, although it is less forgiving than chicken thighs. If I am making a big batch of chicken and rice for meal prepping later, I usually use chicken thighs; they reheat better. For less fat, you can also remove the skin.

How To Make Chicken And Rice

Step 1: Heat olive oil over medium-high heat in a deep skillet that also has a lid. Generously coat the chicken with kosher salt and ground black pepper. Cook the chicken until it is well browned on each side. Once browned, remove the chicken and place aside on a plate, reserving the pan drippings.

Step 2: In the same pan, add the onion and cook until tender, about 6-8 minutes. Add the garlic and cook for 1 minute. Add the mushrooms, rice, and barley and cook an additional 5 minutes.

Step 3: Add the chicken broth and stir well to combine. Place the chicken on top of the mixture, including any juices from the plate.

Step 4: Bring to a simmer, cover, and let cook for approximately 45-60 minutes or until chicken broth is absorbed and rice and barley are fully cooked, stirring occasionally so as not to allow the rice to stick to the pan.

Step 5: Garnish with lemons. (Optional)

I have also learned to use chicken thighs instead of (or in addition to!) chicken breasts because the thighs stay juicier.

One thing Dustin and I like to do is "burn" the rice right at the end.  To do this, just let the rice get nice and golden brown and a little crispy, then stir and repeat.  This gives the rice some added texture and is really good, but is totally optional.

More Healthy Chicken Recipes

Chicken and Rice

A Sweet Pea Chef

Try this healthy Chicken and Rice for dinner tonight! Super yummy and makes lots of left-overs.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 8 minutes mins

Course Dinner

Cuisine American

Servings 6

Calories 789 kcal

Equipment

• Skillet

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 6-8 chicken thighs bone-in, skin-on thighs or bone-in, skin-on breasts work best
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 1 teaspoon ground black pepper plus more to taste
• ▢ 1 medium onion chopped
• ▢ 3 cloves garlic minced
• ▢ 15 cremini mushrooms (10oz container) quartered
• ▢ 2 ½ cups brown rice can use white rice
• ▢ ½ cup pearl barley optional - if not using, just use additional rice
• ▢ 5 cups chicken broth

Instructions

 

• Heat olive oil over medium-high heat in a deep skillet that also has a lid. Generously coat the chicken with kosher salt and ground black pepper. Cook the chicken until it is well browned on each side. Once browned, remove the chicken and place aside on a plate, reserving the pan drippings.
• In the same pan, add the onion and cook until tender, about 6-8 minutes. Add the garlic and cook 1 minute. Add the mushrooms, rice and barley and cook an additional 5 minutes.
• Add the chicken broth and stir well to combine. Place the chicken on top of the mixture, including any juices from the plate.
• Bring to a simmer, cover and let cook approximately 45-60 minutes or until chicken broth is absorbed and rice and barley is fully cooked, stirring occasionally so as not to allow the rice to stick to the pan.
• Garnish with lemons. (Optional)

Nutrition

Calories: 789 kcalCarbohydrates: 88.5 gProtein: 37.2 gFat: 30 gSaturated Fat: 7.9 gCholesterol: 152 mgSodium: 728.7 mgFiber: 0.6 gSugar: 4.5 gVitamin A: 200 IUVitamin C: 3.3 mgCalcium: 40 mgIron: 2.5 mg

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