18 Cozy Chicken and Rice Dinners for Fall and Winter

These chicken and rice dinners include soups, skillet meals, casseroles, and stuffed vegetables for cozy nights. Each recipe serves about four. Rice types vary in cooking time and liquid needs, so follow the variety listed; cook chicken to 165°F.

1. Lemon Chicken and Rice Soup

Chicken, rice, vegetables, dill, and lemon make a comforting pot of soup.

Ingredients

• 1 lb chicken breast
• 3/4 cup long-grain rice
• 1 carrot
• 1 celery stalk
• 6 cups broth
• 1 lemon
• 1 tbsp dill.

Instructions

1. Simmer chicken, carrot, celery, and broth for 15 minutes. Add rice and cook until tender, about 15 minutes. Remove chicken, shred, and return to pot. Finish with lemon and dill.

2. Creamy Mushroom Chicken and Wild Rice

Mushrooms and wild rice bake with chicken for a cozy casserole.

Ingredients

• 1 1/2 lb chicken thighs
• 1 cup wild rice blend
• 8 oz mushrooms
• 3 cups broth
• 1 tsp thyme
• 1/2 cup Greek yogurt
• 1 tbsp olive oil.

Instructions

1. Heat oven to 375°F. Brown chicken in an oven-safe skillet with oil. Stir in mushrooms, rice, broth, and thyme. Cover and bake 50–60 minutes until rice is tender and chicken reaches 165°F. Stir in yogurt.

3. Chicken Shawarma Rice Bowls

Warm spices season chicken served over rice with cucumber and lemon yogurt.

Ingredients

• 1 1/2 lb chicken thighs, sliced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 2 cups cooked rice
• 1 cucumber
• 1/2 cup yogurt
• lemon.

Instructions

1. Toss chicken with cumin, paprika, turmeric, salt, and oil. Sauté until browned and cooked to 165°F. Serve over rice with cucumber and yogurt mixed with lemon juice.

4. One-Pot Chicken, Broccoli, and Cheddar Rice

Chicken and rice cook together, with broccoli and cheddar stirred in at the end.

Ingredients

• 1 lb chicken breast, cubed
• 1 cup rice
• 2 1/4 cups broth
• 2 cups broccoli florets
• 1 cup shredded cheddar
• 1 tsp garlic powder.

Instructions

1. Brown chicken in a large covered skillet. Add rice and broth, cover, and simmer 15 minutes. Stir in broccoli and cook 5 minutes more until rice is tender and chicken reaches 165°F. Add cheddar and stir to melt.

5. Chicken and Brown Rice Stuffed Peppers

Brown rice, tomatoes, and chicken fill tender baked bell peppers.

Ingredients

• 4 bell peppers, halved
• 2 cups cooked chicken
• 1 1/2 cups cooked brown rice
• 1 cup tomato sauce
• 1 tsp oregano
• 1/2 cup mozzarella.

Instructions

1. Heat oven to 375°F. Mix chicken, rice, half the sauce, and oregano. Fill peppers, place in a dish with remaining sauce, cover, and bake 30 minutes. Uncover, add mozzarella, and bake 10 minutes.

6. Chicken Congee with Ginger

Rice simmers in extra broth until creamy, then gets topped with shredded chicken and scallions.

Ingredients

• 1 cup short-grain rice
• 8 cups broth
• 1 1/2 cups cooked shredded chicken
• 1 tbsp grated ginger
• 2 scallions
• 1 tsp sesame oil
• salt.

Instructions

1. Rinse rice and combine with broth and ginger. Simmer partially covered 60–75 minutes, stirring often, until creamy. Stir in chicken to heat through. Serve with scallions and sesame oil.

7. Baked Chicken and Cranberry Wild Rice

Cranberries and celery add texture to this one-pan chicken and wild rice bake.

Ingredients

• 1 1/2 lb chicken thighs
• 1 cup wild rice blend
• 1/3 cup dried cranberries
• 1 celery stalk, diced
• 3 cups broth
• 1 tsp sage.

Instructions

1. Heat oven to 375°F. Combine rice, cranberries, celery, sage, and broth in a covered casserole. Nestle chicken on top, cover, and bake 55–65 minutes until rice is tender and chicken reaches 165°F.

8. Chicken, Rice, and Spinach Skillet

Spinach, lemon, and Parmesan finish this quick chicken and rice dinner.

Ingredients

• 1 lb chicken breast, cubed
• 1 cup long-grain rice
• 2 1/4 cups broth
• 3 cups spinach
• 1 lemon
• 1/3 cup Parmesan
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil; add rice and broth. Cover and simmer 18–20 minutes until rice is tender and chicken reaches 165°F. Fold in spinach until wilted, then add lemon and Parmesan.

9. Chicken Enchilada Rice Casserole

Chicken, beans, corn, rice, and enchilada sauce bake under melted cheese.

Ingredients

• 2 cups cooked shredded chicken
• 2 cups cooked rice
• 1 can black beans
• 1 cup corn
• 1 1/2 cups enchilada sauce
• 1 cup cheddar
• cilantro.

Instructions

1. Heat oven to 375°F. Mix chicken, rice, beans, corn, and sauce in a baking dish. Cover with cheddar and bake 25 minutes until hot and bubbling. Garnish with cilantro.

10. Coconut Chicken and Rice with Peas

Coconut milk and ginger give chicken and rice a mild, fragrant flavor.

Ingredients

• 1 lb chicken thighs, cubed
• 1 cup jasmine rice
• 1 cup light coconut milk
• 1 cup broth
• 1 tbsp grated ginger
• 1 cup peas
• 1 lime.

Instructions

1. Brown chicken in a covered skillet. Stir in rice, coconut milk, broth, and ginger. Cover and simmer 15 minutes; add peas and cook 5 minutes more until chicken reaches 165°F and rice is tender. Finish with lime.

11. Chicken and Tomato Saffron Rice

Tomato, paprika, and a pinch of saffron flavor this bright one-pan rice dish.

Ingredients

• 1 lb chicken thighs
• 1 cup rice
• 1 cup diced tomatoes
• 2 cups broth
• pinch saffron
• 1/2 tsp paprika
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil. Add rice and paprika and stir 1 minute. Add tomatoes, broth, and saffron. Cover and simmer 18–20 minutes until rice is tender and chicken reaches 165°F.

12. Chicken, Butternut Squash, and Sage Rice

Sweet squash and sage bake with chicken and rice for a cool-weather dinner.

Ingredients

• 1 lb chicken thighs
• 2 cups cubed butternut squash
• 1 cup rice
• 2 1/4 cups broth
• 1 tsp chopped sage
• 1 tbsp olive oil.

Instructions

1. Heat oven to 375°F. Brown chicken in an oven-safe skillet. Stir in squash, rice, sage, and broth. Cover and bake 35–40 minutes until rice is tender and chicken reaches 165°F.

13. Chicken and Lentil Rice Pilaf

Lentils and rice cook with onion and broth, then get topped with seasoned chicken.

Ingredients

• 1 lb chicken breast
• 1/2 cup brown lentils
• 1/2 cup rice
• 1 onion, sliced
• 3 cups broth
• 1 tsp cumin
• 1 tbsp olive oil.

Instructions

1. Brown chicken in oil until 165°F; set aside. Cook onion until golden. Add lentils, rice, cumin, and broth; cover and simmer 35–40 minutes until tender. Slice chicken and serve on pilaf.

14. Chicken Parmesan Rice Bake

Marinara, spinach, chicken, and mozzarella turn rice into a baked dinner.

Ingredients

• 2 cups cooked rice
• 2 cups cooked chicken, chopped
• 1 1/2 cups marinara
• 2 cups spinach
• 1 cup mozzarella
• 1/4 cup Parmesan.

Instructions

1. Heat oven to 375°F. Mix rice, chicken, marinara, and spinach in a baking dish. Top with cheeses and bake 20–25 minutes until bubbling and hot throughout.

15. Chicken, Kale, and Lemon Brown Rice

Brown rice and kale make a hearty base for lemony chicken.

Ingredients

• 1 lb chicken breast, cubed
• 1 cup brown rice
• 2 3/4 cups broth
• 3 cups chopped kale
• 1 lemon
• 1 tbsp olive oil
• parsley.

Instructions

1. Brown chicken in oil and set aside. Add rice and broth; cover and simmer 30 minutes. Return chicken and add kale; cook 10–15 minutes until rice is tender and chicken reaches 165°F. Finish with lemon.

16. Chicken and Rice Stuffed Acorn Squash

Roasted squash holds a savory chicken and rice filling with herbs and cranberries.

Ingredients

• 2 acorn squash, halved
• 1 1/2 cups cooked chicken
• 1 cup cooked rice
• 1 celery stalk, diced
• 1/4 cup cranberries
• 1 tsp sage.

Instructions

1. Heat oven to 400°F. Roast squash cut-side down for 30 minutes. Mix chicken, rice, celery, cranberries, and sage. Turn squash cut-side up, fill, and bake 15 minutes more.

17. Chicken Gumbo-Style Rice Skillet

Chicken, okra, peppers, and tomatoes make a simple skillet inspired by gumbo flavors.

Ingredients

• 1 lb chicken thighs, cubed
• 1 cup rice
• 1 bell pepper
• 1 cup sliced okra
• 1 can diced tomatoes
• 2 cups broth
• 1 tsp paprika.

Instructions

1. Brown chicken in a deep skillet. Add pepper and okra; cook 4 minutes. Stir in rice, tomatoes, broth, and paprika. Cover and simmer 18–20 minutes until rice is tender and chicken reaches 165°F.

18. Chicken Avgolemono-Inspired Rice Soup

Egg and lemon are whisked into broth for a silky chicken and rice soup.

Ingredients

• 1 lb chicken breast
• 1/2 cup rice
• 6 cups broth
• 2 eggs
• 2 lemons
• 1 carrot, diced
• dill.

Instructions

1. Simmer chicken and carrot in broth 15 minutes. Remove chicken, add rice, and cook until tender. Whisk eggs with lemon juice; slowly whisk in 1 cup hot broth, then stir mixture back into pot off heat. Shred chicken and return to soup.

Storage and reheating

Refrigerate cooked chicken and rice promptly in shallow containers and use within 3–4 days. Reheat until steaming hot, adding a splash of broth or water to loosen rice. Cool rice quickly and do not leave it at room temperature.