Southern Chicken and Rice Recipe

Chicken and rice in a white bowl.

5 from 4 reviews

This Southern chicken and rice recipe is a simple dish that packs a ton of flavor. It's a healthy and hearty Southern staple that the entire family is sure to love! 



4 boneless skinless chicken thighs (or breasts) 

1 1/2 tbsp. olive oil

1 tbsp. butter

3 stalks celery, sliced

1 medium yellow onion, diced

3 medium cloves garlic, minced

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried parsley

2 cups long grain white rice

4 cups chicken broth

Salt and pepper to taste


  1. Heat a lidded Dutch oven over medium heat. 
  2. Season the chicken with salt and pepper.
  3. Cook for 4 - 5  minutes per side, or until golden brown. When the chicken is done, set aside. 
  4. Add the chopped celery into the leftover oil and chicken juice and saute for about 5  minutes.
  5. Add in the butter and onions and saute for another 5 minutes, or until onions are translucent. Mix in the garlic, thyme, and parsley, and cook until aromatic, about 1 minute. 
  6. Stir in the rice, and give the bottom of the pot a good scraping with a wooden spoon.
  7. Add the chicken stock and season with salt and pepper. Place the cooked chicken over top of the rice, place the lid on the pot, and bring to a boil.
  8. Once the rice has come to a boil, reduce the heat to medium-low and simmer until all the liquid has been absorbed. Around 20 - 25 minutes.
  9. Once the rice is cooked, take out the chicken, and place the lid back on the pot to cover the rice. 
  10. Shred the chicken with two forks and combine with the rice. Garnish with parsley.


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