Chicken and Rice with Artichokes
Aug 28, 2016, Updated Sep 29, 2025
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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.
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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.
I tried this recipe yesterday. I found the ratio of liquid to rice to be off and the rice was not cooked through. I also found it to be a rather boring presentation. It needs a little something to give it a pop, perhaps some cherry tomatoes or something of that nature. I would not make it again.
Hi Kathy! That’s too bad :(( I am very sorry you didn’t enjoy it. The recipe relies heavily on the flavor of the artichokes – did you use marinated artichokes? It could also be just a personal preference. In as far as the water to rice ratio, that should have been fine. Maybe just giving it a bit more time to cook would have helped the end result. Nonetheless, thank you for your feedback!! I truly do appreciate it. Have a wonderful weekend!
I made this tonight and it was fantastic! Definitely adding this to the regular rotation.
YAY!! Thank you, Ann! So happy you enjoyed it!!
It looks so flavorful! A one complete meal for me! yum!
Yes yes yes yes! I adore the artichokes in this one pot meal!
This dish is calling my name! Loving the flavors!
This meal is such a comfort dish! I love how it is made in one skillet – it looks so good!
I am a sucker for a) a great one-pot meal and b) anything with artichokes. I’m guessing I would love every bite of this!
This is the kind of dinner I love! Delicious idea!
Thank you for being open about sponsoring. I can’t stand food blogs that are obviously doing it but don’t actually say.
Thank your mom and thank you. I love marinated artichoke hearts and chicken. This will be a new way to feed the family and they will lick the plate!
Wishes for tasty dishes,
Linda