Brothy chicken and rice is a cozy dinner made with tender chicken thighs, fluffy jasmine rice, spinach, and a light lemon-garlic broth. The rice cooks separately, so each bowl stays full of flavorful broth instead of becoming thick or mushy.
Ingredients You’ll Need
You only need a few simple ingredients to make this brothy chicken and rice recipe.
- 1½ lb boneless, skinless chicken thighs: Stay tender as they finish cooking in the broth.
- 1 cup uncooked jasmine rice: Cooks separately to keep the rice fluffy and the broth light.
- 5 cups low-sodium chicken broth: Creates the warm, savory base of the dish.
- 1 tablespoon olive oil: For searing the chicken and cooking the vegetables.
- 1 small yellow onion, finely diced: Adds a mild, savory flavor.
- 3 garlic cloves, minced: Give the broth its garlic flavor.
- 1 teaspoon dried oregano: Adds a light herbal flavor.
- 2 cups baby spinach: Wilts quickly into the hot broth.
- 2 tablespoons fresh lemon juice: Adds a fresh, bright finish.
- 2 tablespoons chopped fresh parsley: Adds color and freshness.
- ½ teaspoon kosher salt, plus more to taste: Seasons the chicken and broth.
- ¼ teaspoon black pepper: Adds a little warmth.
How to Make Brothy Chicken and Rice
Follow these simple steps to make tender chicken, fluffy rice, and a flavorful lemon-garlic broth.
Step 1: Cook the Rice
Cook the jasmine rice according to the package directions. Fluff it with a fork, cover, and set aside. Keep the rice separate from the broth until serving.
Step 2: Sear the Chicken
Pat the chicken thighs dry and season both sides with the salt and black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the chicken and cook for 3–4 minutes per side, until lightly golden. The chicken will finish cooking in the broth. Transfer it to a plate.
Step 3: Make the Broth
Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and oregano. Stir for about 30 seconds, until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits.
Step 4: Simmer the Chicken
Return the chicken and any juices from the plate to the skillet. Bring the broth to a gentle simmer.
Partially cover and cook for about 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Transfer the chicken to a clean cutting board and cut it into bite-size pieces.
Step 5: Add the Spinach and Lemon
Add the baby spinach to the simmering broth. Stir for 1–2 minutes, until wilted.
Turn off the heat and stir in the lemon juice and fresh parsley. Taste the broth and adjust the seasoning if needed.
Step 6: Assemble the Bowls
Divide the cooked jasmine rice among four bowls. Add the chicken, then ladle the hot broth and spinach over the top.
Serve immediately while the rice is fluffy and the broth is hot.
Tips for the Best Brothy Chicken and Rice
- Keep the broth at a gentle simmer. Avoid boiling it too quickly, which can reduce the liquid and make the chicken less tender.
- Use low-sodium chicken broth. This gives you better control over the salt level, especially as the broth simmers.
- Check the chicken with a thermometer. Chicken thighs can vary in thickness. Make sure the thickest part reaches 165°F (74°C), as recommended by FoodSafety.gov.
- Add more liquid if needed. If too much broth evaporates, stir in a little hot water to keep the dish light and brothy.
- Adjust the lemon to taste. Start with the amount in the recipe, then add a little more if you prefer a brighter flavor.
If you enjoy rice bowls with plenty of flavorful broth, try our beef broth bowls with coconut curry for a richer, creamy version.
Variations and Substitutions
- Chicken breasts: Use boneless, skinless chicken breasts instead of thighs. Adjust the cooking time based on their thickness and cook until the center reaches 165°F (74°C).
- Long-grain white rice: Replace jasmine rice with regular long-grain white rice. Cook it separately according to the package directions.
- Baby kale: Use chopped baby kale instead of spinach. Let it simmer a few extra minutes until tender.
- Fresh dill: Replace parsley with fresh dill for a different herbal flavor. Add it at the end of cooking.
- Extra vegetables: Add thinly sliced carrots with the onion. Cook until tender before serving, allowing a little extra time if needed.
For another comforting chicken dinner, try our pot pie lasagna with chicken and puff pastry.
How to Store and Reheat
Refrigerate: Store the cooked rice separately from the chicken and broth in airtight, shallow containers. Refrigerate within 2 hours of cooking and keep for up to 3–4 days.
Freeze: Freeze the chicken and broth in airtight, freezer-safe containers for up to 3 months for best quality. Freeze the cooked rice separately in its own airtight container.
Reheat: Warm the chicken and broth in a saucepan, bringing the broth to a boil. Reheat the rice separately and make sure all leftovers reach 165°F (74°C). Add a splash of chicken broth or water if needed.
Serve: Add the warm rice to individual bowls, then pour the hot chicken and broth over the top.
Frequently Asked Questions
Jasmine rice is a great choice because it cooks up fluffy and has a mild flavor. Regular long-grain white rice also works well. Cook the rice separately to keep the broth light.
Yes. Cooking rice in chicken broth adds savory flavor, but the rice also absorbs the liquid and releases starch. For this recipe, cooking the rice separately keeps more broth in each bowl.
Keep the cooked rice separate from the chicken and broth until you’re ready to eat. Add the rice to individual bowls, then pour the hot broth over it just before serving.
Brothy Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Brothy chicken and rice is a cozy dinner with tender chicken thighs, fluffy jasmine rice, spinach, and a light lemon-garlic broth. The rice cooks separately to keep every bowl warm, flavorful, and brothy.
Ingredients
1½ lb boneless, skinless chicken thighs
1 cup uncooked jasmine rice
5 cups low-sodium chicken broth
1 tablespoon olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1 teaspoon dried oregano
2 cups baby spinach
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
Instructions
1. Cook the rice.
Cook the jasmine rice according to the package directions. Fluff with a fork, cover, and set aside. Keep the rice separate from the broth until serving.
2. Sear the chicken.
Pat the chicken thighs dry and season both sides with the kosher salt and black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken for 3–4 minutes per side, until lightly golden. Transfer to a plate. The chicken will finish cooking in the broth.
3. Make the broth.
Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3–4 minutes, until softened. Stir in the garlic and oregano and cook for 30 seconds. Pour in the chicken broth, scraping the bottom of the skillet to release the browned bits.
4. Simmer the chicken.
Return the chicken and any accumulated juices to the skillet. Bring the broth to a gentle simmer. Partially cover and cook for about 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a clean cutting board and cut into bite-size pieces.
5. Finish the broth.
Add the spinach to the simmering broth and stir for 1–2 minutes, until wilted. Turn off the heat and stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.
6. Assemble and serve.
Divide the cooked jasmine rice among four bowls. Add the chicken, then ladle the hot broth and spinach over the top. Serve immediately.
Notes
- Rice: Cook the rice separately to keep the broth light. Add it to the bowls just before serving.
- Broth: Keep the liquid at a gentle simmer. If too much evaporates, add a little hot water.
- Leftovers: Store the rice separately from the chicken and broth in airtight containers. Refrigerate for up to 3–4 days and reheat to 165°F (74°C).
- Nutrition: Nutritional values are estimates per serving and may vary depending on the ingredients, brands, and portion sizes used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 1 g
- Sodium: 1,075 mg
- Fat: 17 g
- Saturated Fat: 3.4 g
- Unsaturated Fat: 10 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 155 mg
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