Chicken & Brown Rice Pilaf

image of a top down mise en place shot showing fresh ingredients for chicken and brown rice pilaf arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Chicken & Brown Rice Pilaf

A warm, soul-soothing one-pot chicken and brown rice pilaf that brings comfort to any busy weeknight. Packed with aromatic vegetables, tender chicken, and perfectly cooked nutty brown rice, this dish is satisfying, healthy, and endlessly customizable.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Equipment Method Notes

Ingredients

The Protein

1.5 lbs chicken breast or chicken thighs cut into 1-inch cubes

The Grain

1.5 cups long-grain brown rice

The Aromatics

2 Tbsp unsalted butter
1 Tbsp olive oil
1 medium yellow onion diced
2 carrots diced
2 stalks celery diced
3 cloves garlic minced

The Liquid Backbone

4 cups low-sodium chicken broth

The Seasoning

1 tsp dried thyme
1/2 tsp paprika
1 bay leaf
to taste salt
to taste freshly cracked black pepper

The Finishers (Optional but Encouraged)

1/2 cup frozen peas
1/4 cup grated fresh parmesan cheese
a handful fresh parsley for garnish

Equipment

Large skillet or Dutch oven
Wooden spoon
- Measuring cups and spoons

Method

Season the cubed chicken generously with salt and pepper. In a large, deep skillet or Dutch oven, heat olive oil until shimmering. Add the chicken and sear until nicely browned on all sides, about 4-5 minutes. Remove to a plate.
Reduce heat to medium. Add butter to the skillet (do not wipe it out). Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 minute.
Add the brown rice to the skillet. Stir constantly for 2–3 minutes to toast. Sprinkle in thyme and paprika.
Pour in chicken broth, scraping up any browned bits. Add bay leaf and return chicken to the pot. Nestle chicken into the rice and liquid. Bring to a boil, then reduce heat to low, cover, and simmer gently.
Cook untouched for 35–40 minutes until liquid is absorbed and rice is tender.
Remove from heat. Stir in frozen peas and parmesan cheese. Cover and let rest for 10 minutes. Garnish with parsley before serving.

Notes

To make dairy-free, substitute butter with olive oil and omit the parmesan.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can use white rice—reduce liquid to 3 cups and shorten cooking time to 15–20 minutes.
Try with leftover rotisserie chicken to save time.