Some evenings, the clock just seems to sprint ahead, leaving you scrambling for something both easy and fulfilling. That’s exactly when this chicken breast with rice steps in—no fuss, but plenty of comfort. The tender chicken, lightly spiced and seared to a golden brown, pairs naturally with fluffy white rice that’s been gently steamed to perfection. It’s the kind of dinner that feels like a warm hug after a long day.

I remember the other night when I was trying to juggle emails, a distracted toddler, and a growing hunger all at once. The chicken was sizzling, and the smell of garlic and onion bubbling in the pan was somehow reassuring, even though I kept glancing at the clock and the baby monitor. Somehow, the rice came out just right—not too sticky, not too dry—and the sauce clinging to the chicken made me forget the chaos for a moment. It wasn’t perfect, but in that moment, it felt just right.

Comforting and straightforward: no complicated techniques, just good food.
Balancing flavorful seasoning with a clean, simple sauce that doesn’t overpower.
It’s simple — and that’s kind of the point when you’re in a rush.
Serves well as leftovers, but the texture changes a bit once refrigerated.

Even if you’re not a pro in the kitchen, this recipe is forgiving and approachable. It won’t demand your full attention, which means you can multitask (or sneak in a quick break) while it cooks. And if you have a few extra minutes, adding a quick side of steamed veggies or a crisp salad rounds out the plate nicely.

Chicken Breast with Rice

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A simple and delicious recipe featuring tender chicken breasts served with fluffy white rice, perfect for a quick and satisfying meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

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2 cups long-grain white rice
4 cups water
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth

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Instructions

Rinse the rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, season the chicken breasts evenly with 1/2 teaspoon salt, black pepper, garlic powder, paprika, and dried thyme.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3 minutes to reduce slightly.
Return the chicken breasts to the skillet and spoon some of the sauce over them. Cook for an additional 2 minutes to heat through.
Fluff the cooked rice with a fork and divide it among four plates. Place a chicken breast on top of each serving of rice and spoon the onion and garlic sauce over the chicken.
Serve immediately.

When it comes to kitchen gear, a decent-sized skillet and a pot for the rice are all you really need—no fancy equipment required. I usually serve this with some lightly steamed broccoli or green beans, which add a fresh crunch and color that makes the meal feel more complete. Sometimes, I’ve tossed in a pinch of chili flakes for a little kick, though that’s definitely optional depending on your mood. If you want to switch things up, try swapping the white rice for brown or jasmine rice—though I haven’t tested all of these options with the sauce, so results may vary. For a creamier twist, stirring in a spoonful of sour cream or Greek yogurt into the pan sauce can be surprisingly good.

FAQ

Can I use chicken thighs instead of breasts? Yes, chicken thighs work well, just adjust cooking time to make sure they’re cooked through.

Is it okay to prepare the rice ahead of time? You can, but it’s best freshly cooked for fluffiness. Leftover rice tends to clump a bit.

Can I make this gluten-free? Absolutely. The recipe is naturally gluten-free unless you add any pre-mixed seasoning or broth with gluten-containing ingredients.

What’s the best way to reheat leftovers? Microwave or stovetop with a splash of water to keep rice moist.

Give this chicken breast with rice a try tonight—it’s a reliable classic that fits perfectly into busy evenings, offering just enough flavor without demanding too much time or effort. Once you’ve tasted it, you might find yourself coming back to it more often than you thought.