Southern Chicken and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty Southern dish with slow-cooked chicken, seasoned rice, and sautéed vegetables. This american-inspired chicken ready in about 50 minutes pairs chicken thighs, long grain rice, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600g chicken thighs
• 1 cup long grain rice
• 2 carrots
• 2 stalks celery
• 1 tsp thyme
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add 600g chicken thighs, skin side down, and cook for 5-6 minutes without moving until the edges are golden brown and crispy. Flip, season with salt and pepper, and cook 3-4 minutes more until the chicken is browned on both sides and nearly cooked through. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure even browning.
2. Step 2: Add 2 carrots (diced into 1/2-inch cubes) and 2 celery stalks (sliced into 1/2-inch pieces) to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened but still hold their shape and release their aroma. Tip: Cook the chicken first to render its fat, which adds richness to the dish.
3. Step 3: Stir in 1 tsp thyme and 1 cup long grain rice, ensuring the grains are evenly coated in the oil and herbs. Add 2 cups water (or broth) and 1/2 cup chicken stock (if using), stirring to combine. Bring to a gentle simmer, then cover the skillet with a tight-fitting lid. Reduce heat to low and cook for 45 minutes, checking occasionally to ensure the liquid doesn’t evaporate completely. Tip: Use a lid to trap steam, which helps the rice cook evenly without becoming mushy.
4. Step 4: After 45 minutes, check the chicken: it should be tender and easily pierced with a fork, and the rice should be fluffy and fully cooked. If the rice is undercooked, continue simmering uncovered for 5-10 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender. Tip: Avoid lifting the lid too early—this can cause the rice to become dry or unevenly cooked.