Can I use chicken thighs instead?

Those are my mama's preference too! So yes you can. :)

Can I use any kind of rice?

Different rices need different amounts of cooking time, and sometimes also different amounts of liquid, so I recommend sticking with the long grain white rice. But if you NEED to use a different kind of rice, do your best to adjust the amount of liquid as the rice cooks.

Can I make this ahead?

You can! Reheat it on the stovetop over medium low heat, adding some more chicken broth so that it doesn't stick to the bottom of the pan.

Have a question that I didn't answer?

Pop your question in the comment section below and I will answer pronto!

Stovetop Chicken and Rice: An Easy Family Recipe

Stovetop Chicken and Rice

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5 from 2 reviews

This one pot recipe for stovetop chicken and rice is a perfect all in one comfort food that the whole family will love!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

4 tablespoons butter
4 carrots, peeled and chopped
1 sweet onion, peeled and chopped
4 stalks celery, chopped
2 cups rice (we love Anson Mills Carolina Gold)
8 cups chicken broth
1 teaspoon poultry seasoning
2 pounds boneless skinless chicken breasts
½ cup heavy cream
2 chopped fresh scallions, plus extra for garnish
Salt and pepper

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Instructions

Put 2 tablespoons of the butter in a heavy Dutch oven over medium high heat. Add the carrots, onion and celery and stir for 3-5 minutes until starting to soften.
Pour in the rice and give it all a good stir. Add the chicken broth and the poultry seasoning and bring everything to a boil.
Let the rice simmer for about 10 minutes and then add the chicken. Bring the mixture back up to a simmer, cover and let it all cook until the rice is tender and the chicken is cooked through (you can check it with a food thermometer – it should read 165), about 15 to 20 minutes, stirring every 5 minutes or so. Add more broth if things are looking dry as things are cooking.
Remove the chicken and shred it into bite sized pieces. Return it to the pot along with the rest of the butter, ½ cup of cream and the chopped scallions. Give everything a good stir for a couple of minutes over low heat.
Turn off the heat and let it cool for a few minutes while someone else sets the table. Ladle it out into warmed bowls and enjoy!

Notes

- Chicken: You can swap in chicken thighs for chicken breasts if you like, just make sure they are boneless.

- Rice: We use a regular long grain rice for this recipe, but any variety will work, including brown rice. You may have to adjust the cooking time a bit – check the box for their recommended cooking time.

- Veggies: We like the classic carrots and celery and onion for this recipe, but feel free to add in others – peas, butternut squash and zucchini are all fab!

Find it online: https://www.framedcooks.com/stovetop-chicken-and-rice/