Time: 40 min · Also need: onion, garlic, broth, paprika
Golden chicken baked right on top of the rice, so the rice soaks up all the flavor.
Season 1½ lb boneless thighs or breasts with salt, pepper and paprika. Brown both sides in an oven-safe skillet and set aside.
In the same pan, soften a diced onion and 2 garlic cloves. Stir in 1 cup white rice and 2 cups broth.
Set the chicken on top, cover, and bake at 375°F for 25 minutes until the rice is tender and the chicken reaches 165°F.
Thighs stay juicier than breasts here and cost less.
2. Chicken teriyaki bowls
Time: 25 min · Also need: soy sauce, brown sugar, garlic, cornstarch
Better than takeout and ready before delivery would show up.
Cook 1 cup rice.
Cut 1½ lb chicken into bite-size pieces and cook in a little oil over medium-high heat until done, 6 to 8 minutes.
Whisk ⅓ cup soy sauce, 3 tbsp brown sugar, 1 minced garlic clove, 1 tsp cornstarch and ¼ cup water. Pour over the chicken and stir until thick and glossy. Serve over rice.
Add a bag of frozen stir-fry vegetables in step 2 to make it a full meal.
3. Chicken fried rice
Time: 20 min · Also need: 2 eggs, frozen peas and carrots, soy sauce
The perfect way to use leftover rice and leftover chicken.
Scramble 2 eggs in a large skillet and set aside.
Cook 1 lb diced chicken (or use 2 cups cooked) with 1 cup frozen peas and carrots.
Add 3 cups cold cooked rice, the eggs and 3 tbsp soy sauce. Stir-fry over high heat until hot and lightly crisp.
Cold, day-old rice fries up best. Fresh rice tends to clump.
4. Cheesy chicken, broccoli and rice bake
Time: 45 min · Also need: broccoli, cheddar, milk, a can of cream of chicken soup or broth
The cozy casserole that disappears fast.
Mix 3 cups cooked rice, 2 cups cooked diced chicken, 2 cups chopped broccoli, 1 can cream of chicken soup and ½ cup milk.
Stir in 1 cup shredded cheddar and spread in a baking dish.
Top with another cup of cheese and bake at 350°F for 25 to 30 minutes until bubbly.
A rotisserie chicken makes this a 10-minute prep.
5. Lemon chicken and rice soup
Time: 35 min · Also need: carrots, celery, onion, broth, lemon
Bright, comforting and good for whatever is going around the house.
Soften a diced onion, 2 carrots and 2 celery stalks in a large pot.
Add 8 cups broth, 1 lb chicken breast and ¾ cup rice. Simmer 20 minutes until the chicken is cooked and the rice is tender.
Shred the chicken with two forks, return it to the pot, and stir in the juice of a lemon, salt and pepper.
Rice keeps soaking up broth as it sits. Add more broth when reheating.
6. Chicken burrito bowls
Time: 30 min · Also need: black beans, salsa, cheese, chili powder, cumin
Build-your-own bowls that keep everyone happy.
Cook 1 cup rice and stir in a little lime juice and salt.
Season 1½ lb chicken with chili powder, cumin, salt and garlic powder. Cook until 165°F, then slice or chop.
Set out rice, chicken, warm black beans, salsa, cheese and any other toppings.
Leftovers make easy lunches or next-day quesadillas.
Quick answers
What temperature should chicken be cooked to?
The USDA recommends 165°F (74°C) in the thickest part. Without a thermometer, cut into the thickest piece: the juices should run clear with no pink.
Thighs or breasts?
Boneless thighs stay juicy and forgive overcooking, so they are great for one-pan dishes. Breasts are leaner and work well cut small and cooked fast.
How much rice for 4 people?
One cup uncooked white rice makes about 3 cups cooked, enough for four.
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