This post may contain affiliate links. Please read our disclosure policy.
This easy Chicken and Rice with artichokes is classic comfort food made simple! Juicy chicken and tender rice are cooked together with flavorful artichokes for a cozy, delicious dinner. With everything made in one pot, cleanup is a breeze!
If you love the chicken rice combo, you’ve got to try this chicken rice and vegetable skillet, my recipe for garlic butter chicken and rice, and this super easy slow cooker chicken and rice recipe.
Easy Chicken and Rice Dinner Recipe
This one’s straight from my mama’s recipe box, just updated a few notches. Thanks, Mom, your food rocks! 🙌
First, if you haven’t noticed, we’re winning in the chicken department over here. Breasts, thighs, drumsticks, whole birds… I keep a gazillion pieces stocked in not one, but two freezers. Why? Because I use chicken constantly in my recipes.
This particular chicken dinner came together with a jar of artichoke hearts, two thawed chicken thighs, and an almost-empty container of rice. What do you do in that moment? Flip back to mom’s comfort-food classics and get to work.
Recipe Ingredients
- Olive oil – For searing the chicken. Any neutral oil is okay to use.
- Chicken pieces – Chicken thighs, breasts, or legs all work here.
- Salt and black pepper – Simple seasonings to bring everything together.
- Garlic – Adds bold, savory flavor right from the start. Garlic powder is a good substitute.
- Long grain rice – Fluffy and not sticky; basmati or jasmine can also be used.
- Chicken broth – Veggie broth works in a pinch.
- Marinated artichoke hearts – Tangy and tender. Plain canned artichokes also work.
- Seasoning mix: Italian seasoning and oregano for that herby depth.
How to Make One Pot Chicken and Rice
- Sear the chicken. Brown the chicken pieces in olive oil until golden, then set aside.
- Toast the rice. Sauté garlic in the same skillet, stir in the rice, and let it toast briefly.
- Combine everything. Add the chicken back to the skillet along with broth, water, and artichokes. Season with Italian seasoning and oregano.
- Bake until tender. Cover with foil and bake at 400˚F until the rice is cooked through and most of the liquid is absorbed.
- Finish and serve. Uncover for a few minutes to brown the top, then fluff the rice, garnish with parsley, and serve warm.
Katerina’s Recipe Tips
- Toast the rice. Don’t skip this step. It helps to deepen the flavor and keeps the grains from turning mushy.
- Skin on or off? I like to cook the chicken with the skin on for extra flavor, then remove it before serving. It’s totally up to you.
- Use a heavy skillet. A cast-iron pan holds heat best and gives the chicken a gorgeous golden sear.
- Drain the artichokes. Too much liquid will make the rice soggy, so be sure they’re well drained.
- Check the liquid. If the rice looks a little dry before it’s fully cooked, splash in a bit more broth.
- Rest before serving. Let the dish sit for 5 minutes after baking so the flavors settle and the rice fluffs up nicely.
Serving Suggestions
This chicken and rice with artichokes is hearty enough to stand alone, but I like to add my shopska salad or maybe some maple roasted carrots on the side. A squeeze of lemon keeps the flavors bright, and a piece of crusty bread (or my dinner rolls!) is perfect for soaking up the juices.
Pin this now to find it later
Pin It
Chicken and Rice with Artichokes
Ingredients
- 2 tablespoons olive oil
- 4 chicken pieces, chicken thighs, breasts, legs, etc…
- salt and freshly ground black pepper, to taste
- 3 to 4 cloves garlic, minced
- 1 cup long grain rice
- 1½ cups chicken broth
- 1 cup hot water
- 14.75 ounces jar of artichoke hearts, drained
- ½ teaspoon Italian Seasoning
- ½ teaspoon dried oregano
Instructions
- Prep. Preheat the oven to 400˚F. Season the chicken pieces with salt and pepper.
- Brown the chicken pieces. Heat the cooking oil in a cast iron skillet. Add the chicken pieces and cook for 4 minutes per side over medium-high heat. Remove the chicken from the skillet and set aside.
- Sauté the garlic and rice. Add the garlic to the skillet and stir for 10 to 15 seconds, or until fragrant. Stir in the rice and continue to stir for about 30 seconds. Do not burn the rice.
- Combine. Return the chicken pieces to the skillet and arrange them over the rice. Then, add the chicken broth and hot water. Arrange the artichoke hearts around the pan; season with salt, pepper, Italian Seasoning, and oregano, and bring the mixture to a boil.
- Bake. Carefully cover the skillet with aluminum foil or a lid and transfer it to the preheated oven. Cook for 30 minutes, or until most of the liquid is absorbed. Remove the foil and continue to cook for 7 more minutes.
- Rest and serve. Remove the chicken and rice from the oven and let it rest for 5 minutes. Stir around to fluff up the rice, and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Store Leftovers
- Fridge: Store any leftovers in an airtight container and refrigerate for 2-3 days.
- Reheat: Warm gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if the rice has dried out a bit.
- Freezer: You can freeze this chicken and rice, but the rice will soften more once thawed. If you want to freeze it, let the dish cool completely, portion it into airtight containers, and freeze for up to 2 months. Reheat straight from frozen or thaw overnight in the fridge, adding a splash of broth to refresh it.
Ooh my yum! Soo good!!! Followed recipe but added chopped Roma tomato last 7 min. Then added feta cheese when plated. Will be making again & often. Easy too : )
Making tonight, thank you for the recipe.
I made this dinner tonight. Only I pre cooked my rice. I have found that if I dont pre cook the rice in other chicken and rice dinners that it turns out chrunchy. Other than that is well liked. We liked the artichoke .And I added cheese to it.Also we used Thigh meat and next time Im going to try breast meat. Delicious meal.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I have made this recipe many times with and without the artichokes. It is equally delicious both ways. It is one of my husband’s favorites. In fact I told him this morning I was making a different chicken dish today and he requested this.
I am very glad you and your husband enjoyed it! Thank you so much! 🙂
I tried this recipe using white rice (I didn’t have long grain) and threw in a can of fire roasted tomatoes that I had on hand and it turned out wonderful! Thank you for the recipe!
How can you call it a “1 pot” dish when you use a skillet? 1 pot leads one to think stove top not oven..
I wonder how to pressure cook this recipe to make it even faster
Hi! I haven’t tried this in my pressure cooker, but I always use this site as a guide: https://www.pressurecookingtoday.com/how-to-convert-a-recipe-into-a-pressure-cooker-recipe/
I hope that helps.
Love this…I’ve made it several times an my only complaint is zero leftovers haha. I can’t seem to get the rice to cook all the way..I think I might be using the wrong one ( its still DELICIOUS but a little crunchy lol) what rice do you recommend and can i double the recipe?
Autoplay videos are not okay.