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Chicken Rice and Grains Dinner One Pot Romanian
4.5 from 22 votes

Chicken Rice Pilaf

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By: Joanna Cismaru •3/27/23 30 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile. It’s a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.

chicken rice pilaf in a skillet with a spoon inside the skillet garnished with parsley
Table of Contents Open
  • Chicken And Rice Pilaf
  • What Is Pilaf?
  • Ingredients In Chicken Rice Pilaf
  • How To Make Chicken Rice Pilaf
  • Tips For Making The Best Chicken Rice Pilaf
  • Storing Leftover Pilaf
  • Craving More Delicious Rice Dishes? Try These Recipes:
  • Chicken Rice Pilaf
    • Video
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Chicken And Rice Pilaf

Looking back, chicken rice pilaf is probably one of the first recipes I ever learned to make which is why I’m surprised I haven’t shared this recipe with you until now! It’s a dish I make all the time because not only is it so full of flavor, it’s also chock full of ingredients that you can find in your fridge or pantry any night of the week. If you want a dish that is full of comfort but short on the guilt, this pilaf is for you.

What Is Pilaf?

Chicken rice pilaf is something my mom used to make often, if not on a weekly basis. Pilaf is just a rice dish usually cooked down with broth and some spices. I like to make mine nice and creamy, with sweet green peas and tender carrots to add some color and flavor. I also added some protein in the form of chicken to transform this dish into an entree.

chicken rice pilaf in a white plate with grated parmesan cheese on top with a fork

Ingredients In Chicken Rice Pilaf

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Butter – Unsalted as we want to control our sodium content.
  • Olive oil – We want something with a higher smoking point with great flavor to brown our protein.
  • Veggies – Onion, carrots, celery, and peas.
  • Chicken – We want a boneless, skinless chicken breast. If you’d like to use thigh feel free, just keep in mind you’ll need to cook it a bit longer.
  • Rice – Long grain white rice is perfect for this recipe, if you’d rather use other kinds of rice just bear in mind that it may affect the cooking time.
  • Broth – We want chicken broth to carry through the flavors of the dish, no sodium as well to control our salt.
  • Bay leaves – These flavor bombs are key to cooking most rice dishes, just be sure to remove them before eating.
  • Cream – I used half and half to make this dish and ensure it was as creamy as possible.
  • Seasoning – Just a bit of salt and pepper to taste is all that’s needed.
  • Cheese – Parmesan cheese, and lots of it freshly grated.
chicken rice pilaf in a large skillet garnished with parsley

How To Make Chicken Rice Pilaf

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Prepare the base: Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent. Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes until the celery and carrots soften a bit.
  • Cook the chicken: Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
  • Prepare the pilaf: Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked. Stir in the peas and cook for 2 additional minutes or until the peas are cooked.
  • Finish the dish: Garnish with parsley and more pepper. Serve warm sprinkled with Parmesan cheese if preferred.

Tips For Making The Best Chicken Rice Pilaf

  • I usually use chicken breast in my pilaf, but my mom has made this many times with chicken drumsticks or wings, she’s probably used every part of the chicken in this dish. And that’s what’s so great about a rice pilaf. It’s very versatile in the kind of meat or vegetables you use.
  • If you’d like to add some golden color and complex flavor to this dish, feel free to saute the rice in some oil before cooking.
  • Sub some water and a chicken bouillon cube for the chicken broth to give a flavor concentrate to the dish.
  • Once you’ve made this dish a few times you’ll never need to look at a recipe again, it’s just so easy to throw together.
overhead shot of chicken rice pilaf on a white plate with a fork

Storing Leftover Pilaf

Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

Craving More Delicious Rice Dishes? Try These Recipes:

  • Mexican Chicken Rice Salad
  • Lemon Chicken Rice Bake
  • Easy Shrimp Fried Rice
  • Chicken Enchilada Rice Casserole
  • Korean Beef Rice Bowls
  • Spanish Rice with Ground Beef
  • One Pot Spanish Chicken and Rice
  • Cheesy Chicken Broccoli Rice Casserole
  • Yellow Rice
  • Creamy Chicken And Rice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a pot full of pilaf with a serving spoon taking a scoop
4.46 from 22 votes

Chicken Rice Pilaf

Prep 15 minutes minutes
Cook 40 minutes minutes
Total 55 minutes minutes
6
Rate Recipe Print Recipe
This Chicken Rice Pilaf is a very simple dish. It makes for a dinner that is quite comforting yet very versatile. It's a staple in my house because it uses simple, every day ingredients that we always have in our fridge or pantry.
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Ingredients

  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 ½ pounds chicken breast (skinless and boneless, diced)
  • 2 cups rice (long grain, I used Basmati)
  • 5 cups chicken broth (low sodium)
  • 2 bay leaves
  • 1 cup half and half
  • ½ cup peas (frozen)
  • 2 tablespoon parsley (fresh, chopped)
  • ¼ cup parmesan cheese (grated)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
  • Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
  • Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
  • Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
  • Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
  • Serve warm sprinkled with Parmesan cheese if preferred.

Notes

  1. Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat. 
  2. If you’re not using half and half, just add another cup of chicken broth instead.
  3. Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
  4. Chicken broth substitute: Replace the chicken broth with water and a chicken bouillon cube for extra flavor.
  5. Nutrition: Nutritional information assumes 6 servings for the entire recipe. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 562kcal (28%)Carbohydrates: 60g (20%)Protein: 36g (72%)Fat: 18g (28%)Saturated Fat: 7g (44%)Cholesterol: 100mg (33%)Sodium: 1079mg (47%)Potassium: 893mg (26%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 3985IU (80%)Vitamin C: 11.7mg (14%)Calcium: 148mg (15%)Iron: 1.8mg (10%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a pot full of pilaf with a serving spoon taking a scoop

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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30 Comments
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Diana
Diana
Posted: 1 year ago

Just as good as my mom makes (Romanian moms make the best food!). I added some vegeta and didn’t actually add any salt as I used salted butter and was afraid to make it too salty. Turned out great – thanks so much for sharing!
Any suggestions to keep the half and half from separating when it starts boiling/simmering?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Diana
Posted: 1 year ago

Best way to keep it from separating is to heat it slowly. Glad you liked the recipe!

0
Reply
Karen
Karen
Posted: 1 year ago

How do you reheat rice pilaf I. The oven???

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 1 year ago

You could do it in the oven at around 300 until heated through. You can also do it on the stovetop, though you may need to add a splash of chicken broth so it doesn’t burn on the bottom, but I usually just pop it in the microwave for a couple minutes.

0
Reply
Deanna
Deanna
Posted: 3 years ago

5 stars
Delicious! My picky family loved this. I am so glad I found this site, Every recipe I have tried has been a hit.

0
Reply
Joanne
Joanne
Posted: 3 years ago

4 stars
This was good! I used only 1 cup jasmine rice b/c we like higher protein dishes, so I used 2 cups chicken broth and 1 cup half and half. I think you could whatever veggies you have on hand, and I mixed in the parm instead of keeping it on top. It was a hit

0
Reply
Dawn
Dawn
Posted: 3 years ago

5 stars
This looks delicious, however my family is very big on sauces and gravies. Do you think this would be ok with some homemade chicken gravy?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Dawn
Posted: 3 years ago

Yes definitely! Sounds great 🙂

0
Reply
K Richardson
K Richardson
Posted: 4 years ago

5 stars
So good! A great low cost dinner recipe that can be amped up with chopped asparagus or zucchini (if your husband hates peas like mine)

0
Reply
Esther
Esther
Posted: 4 years ago

This looks so good! Do you think it would work to make it with Jasmine rice?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Esther
Posted: 4 years ago

Jasmine requires 25% less liquid than basmati, so adjust as necessary 🙂 Other than that, it will turn out amazing!

0
Reply
Writernan
Writernan
Posted: 4 years ago

5 stars
Made a version of this the other night and hubby loved it so much was begging me to make it again! Thanks Jo

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Writernan
Posted: 4 years ago

My pleasure, so happy you like it!

0
Reply
pikcat
pikcat
Posted: 5 years ago

I have never cooked pilaf at home, gotta try this recipe soon. Thank you for sharing!

0
Reply
Lacey
Lacey
Posted: 5 years ago

4 stars
This was good!!! I gave it 4 instead of 5 stars because I think 2 tsp of pepper was too much for my taste. I would do 1 tsp next time. I also added 1/4 c of grated parm MIXED IN with more on top… no regrets. So yummy!

0
Reply
Albert Bevia
Albert Bevia
Posted: 5 years ago

I love a good rice pilaf, and this one looks truly amazing, I´m sure your mothers was amazing too, nice touch with the parmesan cheese on top

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Albert Bevia
Posted: 5 years ago

Thanks, Albert! Hope you try it!

0
Reply
Lisa
Lisa
Posted: 5 years ago

I have a family of five, big eaters!! Have you ever doubled this recipe and have it still turn out great? This looks and sounds good. As I write, I am preparing your recipe for pizza dough. Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lisa
Posted: 5 years ago

I personally haven’t made more than what you see in this picture, that’s quite a lot of food and I think it should be enough for big eaters. Having said that, I don’t see any reason why you couldn’t double it. 🙂

0
Reply
Colin
Colin
Posted: 5 years ago

4 stars
I think a half teaspoon of Turmeric would brighten the rice with a mottled red and white effect when stirred into the rice.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Colin
Posted: 5 years ago

That’s true, though I can’t ever remember my mom using turmeric or even having it in her kitchen. 🙂

0
Reply
Jeannine
Jeannine
Posted: 5 years ago

I Will difinately do that, because it’s différent than mine and more casier to do. Thanks

0
Reply
Teri Hunt
Teri Hunt
Posted: 5 years ago

5 stars
Sounds Great! I have some left over chicken and will give ithis recipe one a try. Have not used half/half nor Bay leaves. Yet, love to give it a try.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Teri Hunt
Posted: 5 years ago

Let me know how it turns out!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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