Chicken and Rice

Chicken and Rice

This is one of my favorite meals from growing up.

When I was a kid, my mom used to make this with Cream of Mushroom soup which definitely made the whole mean super creamy and yummy.

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 the white rice.

Chicken and Rice

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 makes the rice have some added texture and is really good, but is totally optional.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 2 votes
Chicken and Rice Square Recipe Preview Image
Chicken and Rice
Prep Time
8 mins
Cook Time
1 hr
Total Time
1 hr 8 mins
 
Try this healthy Chicken and Rice for dinner tonight! Super yummy and makes lots of left-overs.
Categories: Easy Dinner
Difficulty: Easy
Keyword: chicken and rice diet recipes, chicken and rice healthy recipe, healthy chicken and rice recipes
Servings: 6
Calories: 789 kcal
Author: A Sweet Pea Chef
Ingredients
  • 1 tbsp olive oil
  • 6-8 chicken thighs can use breasts but they dry out more easily
  • 1 tsp kosher salt plus more to taste
  • 1 tsp ground black pepper plus more to taste
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 15 cremini mushrooms quartered
  • 2 1/2 cups brown rice can use white rice
  • 1/2 cup pearl barley optional - if not using, just use additional rice
  • 5 cups chicken broth
Instructions
  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.
  2. 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.
  3. Add the chicken broth and stir well to combine. Place the chicken on top of the mixture, including any juices from the plate.
  4. 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.
Nutrition Facts
Chicken and Rice
Amount Per Serving
Calories 789 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7.9g40%
Cholesterol 152mg51%
Sodium 728.7mg30%
Carbohydrates 88.5g30%
Fiber 0.6g2%
Sugar 4.5g5%
Protein 37.2g74%
Vitamin A 200IU4%
Vitamin C 3.3mg4%
Calcium 40mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

9 thoughts on “Chicken and Rice

  1. This sound delich! It is a nice change from canned soup. I live in Ecuador and it is hard to find canned soup anyway. I love the one pan stove top meal. Thanks! Can not wait to make this.

  2. 5 stars
    Personally I still prefer the Cream of Mushroom soup as it makes the best gravy. We’ve always used the Thighs (a good choice). I’m all for the Brown Rice but not sure about the blackening as we add peas to ours for added texture. … Love your recipes and always look forward to reading your comments. Guess I’ll have to kook you up on Facebook.

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