You know those meals you can always, always count on? The ones that taste good whether they are piping hot or packed away for later? That’s exactly what we’re making today. Chicken and rice has always been one of those meals that feels like home to me, showing up in every family kitchen in one form or another — simple, steady, and deeply comforting.
This Simple Chicken & Rice Lunch was created for those everyday moments when you just need dinner on the table or lunch packed without any fuss. It’s not flashy, and that’s precisely the point. This is my ultimate dependable, no-fuss recipe, perfect for getting ahead with your meal prep. At Top Chicken Eats, I love recipes like this because they remind us that good food doesn’t need to be complicated at all.
Why This Simple Chicken & Rice Lunch Works for Everyone
Honestly, this recipe works because it’s almost impossible to goof up. It’s the foundation of easy, reliable cooking that travels well. If you need something comforting that keeps you full, this is it! It’s perfect for those chaotic weekday mornings when you wish you could just grab something already made.
- It’s packed with flavor but uses basic pantry spices.
- The chicken thighs stay incredibly moist during meal prep; you won’t get dry leftovers!
- It’s totally kid-friendly, which is a huge win for families.
If you are looking for easy lunch ideas for work that feel like a warm hug, this Simple Chicken & Rice Lunch is your new best friend.
Quick Cooking Tips for Your Simple Chicken & Rice Lunch
Don’t skip these two small steps—they are what elevate this from just boiled chicken and rice to something truly special. Trust me, these tips are pure expertise straight from my kitchen!
First, when you brown the chicken in that oil, don’t rush it. A good, solid brown crust adds deep, savory flavor to the rice later. That fond on the bottom of the pan? That’s flavor gold, honey. Make sure you scrape every bit of that up when you add your broth!
Second, and this is crucial: the resting time! Letting the dish sit off the heat, lid on, for those extra five minutes after it’s done cooking is non-negotiable. That steam finishes cooking the rice perfectly and keeps the whole Simple Chicken & Rice Lunch tender. Don’t peek!
Ingredients Needed for a Perfect Simple Chicken & Rice Lunch
Before we start cooking, let’s gather our supplies! Keeping everything measured out beforehand makes the active cooking time fly by. This recipe is designed to feed about 4 people, making it perfect for a family dinner or four solid meal prep containers.
Even though the ingredients are simple, how we prepare them really matters for our Simple Chicken & Rice Lunch to turn out perfectly. For example, while you *could* use chicken breast, I promise you, using thighs here is the secret weapon to keeping things moist for those Easy Lunches For Work later in the week.
Seasoning Mix Components
We are whipping up a quick homemade seasoning that makes even minimal ingredients taste deep and savory. My grandma always said, “If you don’t shake your own spices, you’re missing half the fun!” Mix these together first in a small bowl so they are ready to coat that chicken.
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Main Components of the Simple Chicken & Rice Lunch
These are the stars of the show for our main dish. Remember, we are using boneless, skinless chicken thighs because they just handle the heat and rest periods so much better than breast meat, ensuring you get those great leftovers.
- 1.25 lbs. boneless, skinless chicken thighs (that’s usually 4 or 5 nice thighs)
- 2 Tbsp cooking oil, divided
- 1 yellow onion, diced
- 1 cup long-grain white rice, uncooked
- 1.75 cups vegetable broth
- 1 Tbsp chopped parsley (optional garnish—but pretty!)
Step-by-Step Instructions for Simple Chicken & Rice Lunch
Okay, let’s get this comforting meal going! Since we already mixed our spices and got our chicken ready, the actual cooking part moves really fast. You’ll need a deep skillet with a lid for this whole process—no need to dirty extra pots or pans, which is just perfect for those nights when you’re tired!
Follow these steps closely, especially around the simmering and resting times, and you’ll have the most reliable Simple Chicken & Rice Lunch ever.
Preparing the Chicken and Sautéing Aromatics
First things first: season that chicken thoroughly! Make sure both sides of those thighs are coated nicely by the spice mix we just made. You really want that flavor to stick, so press the seasoning in gently.
Next, heat 1 tablespoon of oil in your skillet over medium heat. Once it shimmers just a little, carefully lay the seasoned chicken in there to brown. We aren’t cooking it through—just giving it a gorgeous, golden crust, maybe 3 to 4 minutes per side. Remove that chicken onto a clean plate for now.
Reduce the heat slightly, add that last tablespoon of oil, and toss in your diced onion. Sauté those until they soften up, about 5 minutes. While they cook, use your stirring spoon to gently scrape up all those dark, yummy browned bits—that’s the *fond*, and it’s where all the deep flavor for our rice comes from!
Cooking the Rice and Simmering the Simple Chicken & Rice Lunch
Now for the rice! Add the uncooked long-grain rice right into the skillet with the onions and stir it around for just a minute or two. Toasting it slightly really perks up the texture later on.
Pour in your vegetable broth and give everything a quick stir to make sure those browned bits dissolved completely. Return the browned chicken thighs right on top of that rice mixture. Don’t stir them in, just set them on top!
Increase the heat to medium-high and bring the whole thing to a roaring boil under the lid. The second it hits a full boil, turn the heat way, way down to low, put that lid on tight, and just let it do its thing for exactly 20 minutes. Seriously, do not lift that lid! That’s how we get perfect rice.
When the timer goes off, turn the heat *off* completely but **leave the lid on** for the 5-minute resting time. This is key for fluffy rice. Finally, take the lid off, fluff the rice gently around the chicken, and garnish with that optional parsley if you feel fancy.
Ingredient Notes and Substitutions for This Simple Chicken & Rice Lunch
Cooking is always about making things work with what you have, right? While the measurements in this Simple Chicken & Rice Lunch are spot-on for that perfectly moist result, I know substitutions sometimes have to happen. I want you to feel confident making this even if your pantry looks a little different than mine today.
I always hear questions about the chicken—and I have strong opinions on this one, y’all! Chicken thighs are my absolute go-to here because they have that lovely little bit of fat that keeps them from drying out while the rice soaks up all that good liquid. If you must use boneless, skinless chicken breasts, you absolutely can, but you *have* to watch the browning time very closely. They will cook faster, so don’t let them sit in the skillet for long on the first step, or they’ll be tough later!
When it comes to the broth, don’t stress if you only have plain water—it works in a pinch, but you’ll lose a little deep flavor from the vegetables. If you have a low-sodium broth, that’s usually best, especially since we are adding our own salt and pepper to the seasoning mix. Just make sure your broth measurement is accurate (1.75 cups!) because that water-to-rice ratio is what guarantees fluffy rice every time.
Also, I get asked about the rice type a lot. Stick to long-grain white rice for this specific recipe! Brown rice will take easily twice as long to cook, and you’d need to add way more liquid and adjust your simmering time completely. Keep this Simple Chicken & Rice Lunch simple by sticking to white rice for the quick cooking time we planned for!
Meal Prep Ideas for Your Simple Chicken & Rice Lunch
This is where this dish really shines, folks! When I talk about making this a dependable rotation for work lunches, I mean it. Because we used chicken thighs and kept the seasonings fairly straightforward, this Simple Chicken & Rice Lunch holds up beautifully in the fridge. You can even prep the components ahead of time using slow cooker methods if you check out my tips for easy crockpot dinner recipes!
The goal here is to section this out so you grab and go all week. I recommend letting the entire skillet cool down naturally on the counter for about 30 minutes *after* the 5-minute rest time. Don’t seal it hot, or you’ll just make things soggy!
Once it’s cooled down a bit, portion it directly into your favorite meal prep containers. Glass containers are my first choice because they handle reheating better, but any sturdy, airtight container works great for keeping your portions fresh. Aim for a good mix of chicken and rice in each container so you aren’t eating just rice on Wednesday!
Storing and Reheating This Easy Lunches For Work
So you’ve got your containers ready to go. These are fantastic if you store them properly. They keep perfectly well in the refrigerator for about 4 days. If you’re making this on Sunday, that gets you right through Thursday lunch, which is perfect for grabbing those Easy Lunches For Work!
Now, how to reheat it? Moisture protection is key here. I find the absolute best way is popping it into the microwave, but here’s the trick: cover the container loosely with a paper towel before microwaving. That paper towel catches excess steam, which prevents the chicken from getting rubbery too fast, keeping everything nicely moist.
Believe it or not, this is even tolerable as a Cold Lunch Ideas option if you’re in a huge rush and don’t have access to a microwave. It won’t be as good as warm, of course, but the flavors are so familiar it’s great straight from the fridge too. Just make sure you break up the rice a bit with a fork before eating it cold to free up some steam!
For a slightly better reheating experience than the microwave, if you have access to a small stovetop burner, you can add just a teaspoon of water or broth to the portion in a tiny saucepan, put it on low, cover it, and let it gently steam for about 6-8 minutes. That mimics the original cooking process and really brings back that tender texture.
Frequently Asked Questions About This Simple Lunch Ideas
I get so many wonderful questions about adapting recipes, and since this is a staple, I wanted to cover the most common ones right here. Don’t hesitate to tweak things, but these answers should help you keep your Simple Chicken & Rice Lunch consistent and delicious!
Can I make this recipe healthier by using brown rice?
That’s a common question, especially if you are focusing on high-protein recipes or adding more fiber. Yes, you absolutely can use brown rice, but this is where the recipe changes significantly! Brown rice takes much longer to cook and requires more liquid. If you swap it in, you’ll need to simmer it for closer to 40–50 minutes, and you must keep the lid on the entire time, maybe even adding an extra half cup of broth right at the beginning. Just remember, if you run into any issues with the final measurements or techniques, please see my official recipe disclaimer for more context!
What’s the best way to use different cuts of chicken for these Easy Lunches For Work?
As I mentioned before, boneless, skinless chicken thighs are the winner here because they forgive overcooking beautifully. If you’re absolutely set on using chicken breast, cut the pieces smaller—maybe 1-inch cubes—and reduce the initial browning time significantly, maybe just 2 minutes a side. You want them barely kissed by color before you take them out. This way, they won’t overcook when they steam with the rice later.
Can this recipe be made ahead for Kid Friendly Dinners later in the week?
Definitely! This is excellent for Kid Friendly Dinners because the flavors are so mild and familiar. You can cook the whole skillet dinner, let it cool, and store it. The real secret for kids is often separating the chicken and rice slightly when packing. If you have a child who likes to mix things themselves later, keeping the fluffier rice separate from the larger pieces of chicken in the container helps. It also holds up really well; I’ve kept portions for up to 4 days!
Is it possible to make this recipe vegetarian or vegan?
It is! If you skip the chicken, you’ll need to replace the protein and the moisture it contributes. You can easily use two cans of drained chickpeas or white beans when you add the broth (step 5). Instead of vegetable broth, use a rich vegetable stock or even water seasoned really well with that spice mix. It turns into a lovely, hearty rice pilaf that works great for Simple Lunch Ideas!
Do I need to marinate the chicken for the best flavor?
For a *Simple* Chicken & Rice Lunch, no marinating is necessary! The seasoning rub we use coats the chicken thinly but thoroughly, and the real flavor infusion happens during that slow simmer in the skillet while the rice cooks. If you happen to have an extra 30 minutes (which is rare when you need Quick Lunch Ideas!), you can certainly rub the spices on and let it sit on the counter while you chop the onion, but it’s genuinely not required for success here.
Serving Suggestions for Healthy Dinner Ideas
I love how flexible this basic chicken and rice is! While it’s my go-to for a hearty, easy lunch, it easily transforms into a more complete plate if you want to serve it up for an Easy Healthy Dinner tonight. The key is just adding something fresh or green to balance out that comforting richness.
You don’t need to start chopping a million vegetables, either. I keep things simple because, honestly, if dinner takes more than 15 minutes extra effort, I’m probably just ordering takeout!
Here are a couple of simple additions that make this dish feel totally new:
- A Squeeze of Brightness: You absolutely must try a generous squeeze of fresh lemon juice over your portion right before you eat it. If you’re reheating this for dinner, the tartness cuts through the savory spices perfectly. It wakes everything up!
- Steamed Greens on the Side: If I have frozen vegetables handy, I toss a cup of frozen green beans or broccoli florets into the microwave while the rice is resting. They just need a minute or two until they are tender-crisp. Mixing those greens in makes it a more balanced meal for the whole family.
- A Little Crunch: Sometimes, when I’m feeling a bit fancier, I top the final plated dish with a sprinkle of toasted slivered almonds or even some crispy fried onions (you know, the kind you put on green bean casserole!). This adds a texture contrast that makes eating leftovers feel special.
See? Easy additions that keep this reliable dish exciting enough for a weeknight dinner spread!
Nutrition Information Disclaimer
Now, I have to talk about the numbers for a second. I know so many of you are tracking things—macros, calories, whatever it is for your personal goals. And that’s wonderful!
But here’s the reality of home cooking, bless our hearts: the nutritional breakdown for this Simple Chicken & Rice Lunch is just an estimate, plain and simple. You know I use my favorite brands, but yours might be slightly different, and that changes the final count, doesn’t it?
Every ingredient—from the type of oil I use when I sear the chicken to the salt content in my vegetable broth—can shift the totals. Plus, how much of that parsley garnish you choose to sprinkle on top is entirely up to you!
So, please treat the information provided as a helpful guideline, not a hard science fact. For accurate tracking, especially if this is for a specific dietary plan, I always recommend inputting the exact brands and quantities you use into your favorite tracking app. You can always review the general terms of use regarding recipe data on the site if you have questions on how we calculate those general estimates.
Share Your Simple Chicken & Rice Lunch Experience
That’s it, y’all—the ultimate playbook for a simple, comforting, and dependable meal! I sincerely hope this Simple Chicken & Rice Lunch becomes a staple in your house just like it became one in mine. It’s truly the kind of food that connects us back to good, honest home cooking.
I absolutely love hearing how you’ve made this recipe your own! Did you add a dash of cayenne pepper for a little kick? Maybe you turned it into a full-blown Easy Healthy Dinner by loading it up with extra veggies? Don’t keep those great ideas secret!
Please take a moment to leave a rating below—knowing how this reliable dish worked for you means the world to me. And if you snap a photo of your perfectly cooked rice and juicy chicken, tag me on social media! I always look through the comments and tags to see all the wonderful meals you are creating.
A little bit about me before you go—Lilya Lawson is the Founder and Culinary Director of Top Chicken Eats. From my Asheville kitchen, I create comforting, dependable recipes that celebrate simplicity, tradition, and soulful home cooking. Thank you so much for cooking with me today!
If you have any questions about measurements, substitutions, or just want to say hello, feel free to reach out via my contact page. Happy cooking!
Simple Chicken & Rice Lunch
Ingredients
Equipment
Method
- Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
- Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
- Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
- Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
- Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
- Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
- Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
- Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve.