20 Chicken and Rice Recipes, Ranked by Total Time

20 recipes in this roundup

1. 

   1.15-Minute Chicken Fried Rice

   Use chilled rice, cooked chicken, eggs, peas, scallions, and soy sauce for quick skillet dinner. A hot pan gives the rice separate, browned grains instead of a soft, steamed pile. This version serves four, using about two cups of chicken. Keep portions refrigerated for 3 to 4 days, or freeze them for 60 days. It is the fastest option when leftover rice is already waiting in the fridge after work.

2. 

   2.20-Minute Chicken Rice Bowls

   Start with microwave rice and cooked chicken for a fast bowl dinner. Warm black beans, corn, salsa, and cheese while the rice heats. Each batch serves four with roughly two cups chicken. Keep covered portions refrigerated for 3 to 4 days, or freeze them for 60 days. Add avocado, cilantro, or lime at the table for brighter flavor and contrast without changing the basic pan work after a long day.

3. 

   3.25-Minute Chicken Rice Skillet

   Brown diced chicken with onion, then add quick-cooking rice and stock. Stir in spinach and lemon near the end. The skillet serves four, with two chicken pieces per portion. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Use store-bought stock here; it keeps the ingredient list short on busy nights and gives the rice a savory base without extra work at dinnertime each week at home.

4. 

   4.30-Minute Chicken Burrito Skillet

   Cook chicken, rice, beans, and salsa together for a scoopable skillet. Corn and shredded cheese make it feel like burrito filling. The pan serves six, stretching three cups chicken across generous portions. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Set out tortilla chips, lettuce, and hot sauce so everyone builds a bowl at the table with little extra cooking on a weeknight after work.

5. 

   5.35-Minute Creamy Chicken Rice

   Use cooked chicken and tender rice in this stovetop, creamy skillet. Mushrooms, garlic, peas, and Parmesan bring plenty of savory flavor. The recipe serves four with two cups chopped chicken. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Loosen chilled portions with a splash of stock while reheating them gently on the stove for a smoother sauce and softer grains the next day at lunch too.

6. 

   6.40-Minute Chicken Rice Pilaf

   Sauté onion and carrots before adding chicken, rice, stock, and herbs. Cover the pan until the grains turn tender. This pilaf serves four, using about two cups cooked chicken. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. A handful of toasted almonds adds crunch, while parsley keeps each spoonful tasting fresh without requiring another pot or a long ingredient list for dinner tonight at home.

7. 

   7.45-Minute Chicken Rice Casserole

   Chicken Rice Casserole with Tender One-Pan Rice bakes rice directly in sauce. That makes it useful when you want fewer dishes. The casserole serves six, using roughly three cups chicken. Refrigerate portions for 3 to 4 days, or freeze them for 60 days. Choose dark meat for freezer portions because it holds its texture better after reheating and leaves white meat for sandwiches or salads tomorrow when needed at lunch too.

8. 

   8.50-Minute Broccoli Chicken Rice

   Chicken Broccoli Rice Casserole with Crisp Topping brings vegetables into the pan. Broccoli and cheddar pair easily with cooked chicken and rice. The dish serves six, with about three cups chicken throughout. Refrigerate portions for 3 to 4 days, or freeze them for 60 days. Bake the topping separately near the end if crisp texture matters most. It works well for packed lunches and planned second dinners during busy weeks too.

9. 

   9.55-Minute Cheesy Chicken Broccoli Rice

   Chicken Broccoli Rice Cheese Casserole leans into cheddar and a creamy center. Use leftover chicken to cut the active prep. The pan serves eight, spreading three cups chicken across family-sized portions. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Add a simple green salad alongside to balance the rich, baked rice and keep the table simple on nights with limited time for cooking at home.

10. 

    10.60-Minute Chicken and Wild Rice

    Wild rice gives this chicken bake a nutty, chewy base. Use mushrooms, celery, onion, and stock for familiar casserole flavor. The recipe serves six, with about two and one-half cups chicken. Refrigerate portions for 3 to 4 days, or freeze them for 60 days. Keep the topping simple with buttered breadcrumbs, then add herbs just before serving for a little contrast against the creamy rice underneath at dinner tonight.

11. 

    11.65-Minute Chicken Mushroom Rice Bake

    Chicken, mushrooms, and rice bake under a light cream sauce. Thyme and garlic give the mild ingredients a clearer direction. This pan serves six, using nearly three cups cooked chicken. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Assemble it earlier, then bake when dinner needs a hands-off main dish with a green vegetable and bread for an easy table on busy nights at home.

12. 

    12.70-Minute Chicken Enchilada Rice Bake

    Layer chicken, rice, black beans, enchilada sauce, and cheese in one dish. Corn adds sweetness and keeps the filling from feeling heavy. The bake serves eight, with three cups chicken divided evenly. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Cut squares for lunch containers, or spoon it warm into tortillas for dinner when the rice is especially saucy and soft after baking each pan.

13. 

    13.75-Minute Chicken Tomato Rice

    Tomatoes, paprika, and peppers give this baked rice a Spanish-style direction. Bone-in chicken pieces sit on top while the rice cooks underneath. The recipe serves six, with six chicken portions and plenty of rice. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Let the pan rest briefly before scooping, so the rice settles neatly and the tomato juices finish soaking through the grains before dinner.

14. 

    14.80-Minute Chicken Curry Rice Bake

    Use curry powder, coconut milk, chicken, and rice for a fragrant bake. Frozen peas and carrots keep the chopping modest. The dish serves six, using about three cups cooked chicken. Refrigerate portions for 3 to 4 days, or freeze them for 60 days. Serve it with lime wedges and cucumber for a cool, simple contrast. The sauce gives leftover rice a new direction without extra pots on another night at home.

15. 

    15.85-Minute Chicken Lemon Rice Bake

    Chicken, lemon, oregano, and rice bake together with onions and stock. The flavor stays bright without needing a complicated sauce. This casserole serves six, using six thighs or about three cups chicken. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Add feta and chopped parsley after baking for a salty, fresh finish that cuts through the warm rice and chicken underneath at the table nicely.

16. 

    16.90-Minute Chicken Brown Rice Casserole

    Brown rice needs more time, but it brings a firmer texture. Combine chicken, onion, celery, carrots, stock, and herbs in one dish. The casserole serves six, with about three cups chicken. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Cover the dish first, then uncover near the end for a browned top and give the grains time to absorb their cooking liquid fully at home.

17. 

    17.95-Minute Chicken Sausage Rice Casserole

    Chicken sausage adds a seasoned shortcut to this hearty rice casserole. Bell peppers, onion, and tomatoes build color without several separate pans. The recipe serves six, using two cups chicken and sausage. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Choose smoked paprika or Cajun seasoning, depending on the direction you want and serve it with greens for a straightforward plate tonight at dinner too.

18. 

    18.100-Minute Chicken Thighs and Rice

    Bone-in thighs season the rice as they bake in one pan. Add onion, garlic, stock, and a spice blend before covering. The recipe serves six, with one thigh and rice per portion. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Use dark meat here because freezer portions tend to reheat with better texture than breast meat after a longer stay in storage at home overall.

19. 

    19.105-Minute Chicken Jambalaya Rice

    Chicken, sausage, peppers, celery, and rice turn into a bold one-pot dinner. Tomatoes and stock give the grains their deep color. The pot serves eight, using three cups chicken plus sliced sausage. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Spoon portions into containers while the rice is still easy to divide evenly for lunches, dinners, and that practical weeknight math later in the week ahead.

20. 

    20.110-Minute Chicken Biryani Rice

    Layer spiced chicken and basmati rice for a longer, celebratory-style dinner. Fried onions, yogurt, and warm spices give every layer distinct flavor. The pot serves six, using about three cups chicken throughout. Refrigerate leftovers for 3 to 4 days, or freeze them for 60 days. Let it stand after cooking, then fluff carefully to keep the rice layers visible and separate when you spoon the finished dish onto plates at dinner.