Easy Chicken & Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 6 - 8
- Course: Main Dish
Simple but filling, you get grains, veggies, and protein all in one dish! Our Easy Chicken & Rice recipe is great for busy weeknights and is sure to be a family favorite.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Reheat it and then eat it! Our Easy Chicken & Rice recipe makes for a simple supper tonight, and leftovers can be packed up in a Reynolds Heat & Eat container for lunch tomorrow! They’re a great alternative to plastic and disposable for quick cleanup.
Ingredients
- 2 large boneless chicken breasts (approximately 2 to 2 1/2 pounds total), cut into halves (4 pieces)
- 1 tablespoon mixed dried herbs (we used a mix of rosemary, thyme, sage and parsley) – 2 tablespoons of mixed fresh herbs may be substituted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 1/2 cups carrot, diced
- 1 cup onion, diced
- 1/4 cup celery, minced fine
- 1 cup Texmati rice
- 1 bay leaf
- 2 cups chicken stock
- 1 cup frozen peas, thawed to room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Step 1
Preheat oven to 375 degrees F.
Step 2
Place the boneless chicken breasts in a foil-lined baking dish. Sprinkle herbs, salt and pepper generously over the top of the breasts and roast until cooked through and tender, approximately 20-25 minutes.
Step 3
While the chicken roasts, in a saucepan with a lid, melt butter over medium high heat then add carrots, onion and celery and sauté until tender – approximately 5 minutes. Add rice and sauté for two more minutes stirring often. Add bay leaf, pour in chicken stock and bring to a boil. Cover with lid and reduce heat to a simmer, cooking rice until tender (approximately 12 minutes.) When rice is tender, add peas and stir. Cover and allow to sit for a few minutes in order for the peas to heat through. Remove and discard bay leaf.
Step 4
Remove chicken from the oven and place on a cutting board. Pour juices from roasted chicken into the pot of rice and vegetable. Cut chicken breasts into bite-sized chunks, then stir into rice.
Step 5
Add salt and pepper to taste if desired. Serve immediately
Step 6
Store leftovers in Reynolds Heat and Eat containers
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