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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 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Nutrition 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
 

  1. 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.
  2. 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.
  3. Add the brown rice to the skillet. Stir constantly for 2–3 minutes to toast. Sprinkle in thyme and paprika.
  4. 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.
  5. Cook untouched for 35–40 minutes until liquid is absorbed and rice is tender.
  6. Remove from heat. Stir in frozen peas and parmesan cheese. Cover and let rest for 10 minutes. Garnish with parsley before serving.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 4gCholesterol: 70mgSodium: 680mgPotassium: 510mgFiber: 4gSugar: 5gVitamin A: 4200IUVitamin C: 10mgCalcium: 75mgIron: 2.5mg

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.
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