Description

This Easy Rice Cooker Chicken and Rice recipe combines tender chicken breasts and perfectly cooked long-grain white rice with aromatic herbs and vegetables, all prepared effortlessly in a rice cooker. A quick and convenient one-pot meal, it’s ideal for busy weeknights or simple family dinners, delivering comforting flavors with minimal cleanup.

Ingredients

Scale

Protein

2 boneless, skinless chicken breasts (or thighs)

Grains & Liquids

1 cup long-grain white rice (or brown rice, but adjust cooking time)
2 cups chicken broth (or water)

Vegetables & Aromatics

1 medium onion, chopped
2 cloves garlic, minced
1/2 cup frozen peas (optional)

Seasonings & Oils

1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil (or butter)

Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Ingredients: Rinse the rice under cold water to remove excess starch, which helps the rice cook up fluffy and less sticky. Prepare the other ingredients by chopping the onion and mincing the garlic.
Season the Chicken: Season the chicken breasts evenly with salt, pepper, paprika, and dried thyme. Optionally, you can sear the chicken breasts in a skillet with olive oil for 2-3 minutes per side to add extra flavor, but this step is not required.
Layer Ingredients in the Rice Cooker: Add the rinsed rice to the bottom of the rice cooker. Pour in the chicken broth or water evenly over the rice to ensure it’s fully submerged.
Add Chicken and Vegetables: Place the seasoned chicken breasts on top of the rice. Scatter the chopped onion, minced garlic, and optional frozen peas around the chicken. Drizzle olive oil or place a small pat of butter on top for added richness.
Cook the Meal: Close the rice cooker lid and set it to the ‘Cook’ setting. The cooking should take approximately 25-30 minutes for white rice; if using brown rice, the cooking time may be longer—consult your rice cooker manual.
Check Doneness: Once the cooker completes the cycle, open the lid carefully and check the internal temperature of the chicken; it should reach at least 165°F (75°C). If the chicken isn’t fully cooked, close the lid and cook for a few more minutes.
Ensure Rice is Tender: If the rice is not fully cooked, add a splash of broth or water and cook for an additional 5-10 minutes until tender.
Serve: Remove the cooked chicken from the rice cooker and slice it. Fluff the rice with a fork, mixing in the onions and peas. Plate the rice and top with the sliced chicken.
Garnish and Enjoy: Sprinkle freshly chopped parsley over the dish for a burst of color and fresh flavor before serving.

Notes

Using white rice will yield the best results with the specified cooking times; brown rice requires longer cooking and more liquid.
Searing the chicken before adding it to the rice cooker enhances flavor but is optional.
Frozen peas add color and nutrition but can be omitted or substituted with other vegetables like diced carrots or bell peppers.
Adjust seasoning to taste, especially salt, depending on the saltiness of your broth.
If you prefer, chicken thighs can be used instead of breasts for juicier meat.
Letting the rice rest for a few minutes after cooking can improve texture.