20 Delicious Chicken Over Rice Recipes Amazing

There’s something undeniably comforting about a hearty plate of chicken over rice, a dish that promises both simplicity and satisfaction. Whether you’re in the mood for a quick weeknight dinner or a flavorful meal to impress, our roundup of 20 delicious recipes has got you covered. From classic comfort to bold new twists, these dishes are sure to keep your taste buds dancing. Ready to find your next favorite meal? Let’s dive in!

Garlic Butter Chicken Over Rice

Alright, let’s dive into a dish that’s as comforting as your favorite sweatpants but fancy enough to impress your in-laws—Garlic Butter Chicken Over Rice. This recipe is the culinary equivalent of a warm hug, with a side of ‘I actually have my life together.’

Ingredients

• Chicken breasts – 2
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Rice – 1 cup
• Chicken broth – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your skillet over medium heat and melt 2 tbsp of butter until it’s bubbling but not brown—think golden, not gloomy.
2. Season the chicken breasts with ½ tsp salt and ¼ tsp black pepper, then add them to the skillet. Cook for 6-7 minutes per side until golden and cooked through. Tip: Don’t overcrowd the pan; give those breasts some breathing room!
3. Remove the chicken and set aside. In the same skillet, melt the remaining 2 tbsp of butter and sauté the minced garlic for 30 seconds until fragrant—like a love letter to your nostrils.
4. Add the rice to the skillet, stirring to coat it in the garlic butter. Pour in the chicken broth and bring to a boil. Tip: This is where the magic happens; the rice will soak up all that buttery goodness.
5. Reduce heat to low, cover, and simmer for 18 minutes. No peeking—let the rice do its thing!
6. Fluff the rice with a fork, then slice the chicken and lay it over the rice. Tip: For extra flair, garnish with chopped parsley or a squeeze of lemon.

Lusciously tender chicken meets buttery, garlicky rice in this dish that’s a symphony of simplicity and flavor. Serve it in a shallow bowl with a side of roasted veggies, or go rogue and stuff it into a burrito—because rules were made to be broken.

Spicy Coconut Chicken Over Rice

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This Spicy Coconut Chicken Over Rice is the culinary equivalent of a tropical vacation, minus the sunburn and overpriced souvenirs.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Jasmine rice – 1 cup
• Red curry paste – 2 tbsp
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime – 1
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Remove chicken from skillet and set aside. In the same skillet, add red curry paste and cook for 1 minute until fragrant.
4. Pour in coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a simmer.
5. Return chicken to the skillet, cover, and reduce heat to low. Simmer for 20 minutes. Tip: The sauce should thicken slightly but remain pourable.
6. Meanwhile, rinse jasmine rice under cold water until the water runs clear. Cook according to package instructions. Tip: Adding a pinch of salt to the water enhances the rice’s flavor.
7. Juice the lime and stir half into the coconut sauce. Reserve the other half for serving.
8. Serve chicken and sauce over cooked rice, drizzling with remaining lime juice.

Flavor explosion alert! The creamy coconut milk mellows the heat from the curry paste, while the lime adds a zesty punch. Try garnishing with fresh cilantro or sliced red chilies for an extra pop of color and heat.

Lemon Herb Chicken Over Rice

Today’s the day your taste buds have been waiting for—Lemon Herb Chicken Over Rice is here to save your dinner from the mundane. This dish is like a sunny vacation on a plate, minus the sand in your shoes.

Ingredients

• Chicken breasts – 2
• Lemon – 1
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Rice – 1 cup
• Water – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Dried thyme – ½ tsp

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat on flavor town.
2. Slice the lemon into thin rounds and mince the garlic, setting them aside for their moment of glory.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts, seasoning them with salt, pepper, and thyme. Sear for 3 minutes per side until golden brown. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of searing it.
4. Transfer the chicken to a baking dish. Top with lemon slices and minced garlic. Bake for 20 minutes or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid guesswork and ensure juicy perfection.
5. While the chicken bakes, rinse the rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
6. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes. Tip: Resist the urge to peek; steam is doing the heavy lifting here.
7. Fluff the rice with a fork and serve the lemon herb chicken over it. The chicken will be juicy with a zesty kick, while the rice soaks up all those delicious juices. Try garnishing with extra lemon slices for a pop of color and freshness.

Teriyaki Chicken Over Rice

Oh, the joys of a dish that’s as fun to say as it is to eat—Teriyaki Chicken Over Rice! This sticky, sweet, and savory masterpiece is your ticket to flavor town, with minimal fuss and maximum deliciousness. Let’s dive into making this crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• Chicken thighs – 1.5 lbs
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Cornstarch – 1 tbsp
• Water – ½ cup
• Rice – 2 cups, cooked

Instructions

1. In a bowl, mix soy sauce, brown sugar, garlic, and ginger to create the teriyaki sauce.
2. Heat a large pan over medium heat and add the chicken thighs. Cook for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Pour the teriyaki sauce over the chicken. Reduce heat to low and simmer for 10 minutes, flipping the chicken halfway through. Tip: Keep an eye on the sauce to prevent burning—low and slow is the way to go.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir into the pan to thicken the sauce, cooking for an additional 2 minutes. Tip: The sauce should coat the back of a spoon when it’s ready.
5. Serve the teriyaki chicken over a bed of fluffy rice, drizzling any extra sauce on top.

Absolutely divine, this dish boasts a perfect balance of sweet and savory with a sauce that clings lovingly to every bite. Try garnishing with sesame seeds and green onions for an extra pop of color and crunch.

BBQ Chicken Over Rice

Hungry for something that screams summer louder than a pool party? Let’s dive into BBQ Chicken Over Rice, where smoky meets savory in a dish that’ll have your taste buds doing backflips.

Ingredients

• Chicken thighs – 1.5 lbs
• BBQ sauce – 1 cup
• White rice – 2 cups
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Preheat your grill to 375°F. Tip: A clean grill is a happy grill—give those grates a quick scrub.
2. Season the chicken thighs with salt. Tip: Let them sit for 5 minutes to absorb the flavor like a sponge.
3. Grill the chicken for 6 minutes per side. Tip: No peeking! Let that skin get crispy.
4. Brush the chicken with BBQ sauce and grill for another 2 minutes per side. Tip: Double the sauce for extra oomph.
5. In a pot, bring water to a boil, add rice, and simmer covered for 18 minutes. Tip: Fluff it with a fork for the perfect texture.
6. Slice the chicken and serve over the rice. Drizzle with extra BBQ sauce if you’re feeling fancy.

Yum! The chicken’s smoky char pairs perfectly with the fluffy rice, creating a harmony of textures. Serve it up with a side of cornbread or go rogue and stuff it into a taco shell for a BBQ twist.

Curry Chicken Over Rice

Kickstart your culinary adventure with this Curry Chicken Over Rice, a dish that’s as easy to whip up as it is to devour. Perfect for those nights when you’re craving something exotic but your energy levels are shouting ‘takeout’.

Ingredients

• Chicken thighs – 1 lb
• Curry powder – 2 tbsp
• Coconut milk – 1 cup
• Rice – 1 cup
• Water – 2 cups
• Salt – 1 tsp

Instructions

1. Preheat your skillet over medium heat (350°F) and add the chicken thighs. Cook for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
2. Sprinkle the curry powder over the chicken, stirring to coat evenly. Cook for 1 minute to awaken the spices. Tip: Toasting the spices releases their full flavor, so don’t skip this step!
3. Pour in the coconut milk and bring to a simmer. Reduce heat to low and let it bubble gently for 20 minutes. Tip: Stir occasionally to prevent sticking and to meld the flavors beautifully.
4. While the curry simmers, rinse the rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
5. In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let it sit, covered, for 5 minutes.
6. Fluff the rice with a fork and serve it under the curry chicken. Revel in the creamy, spicy goodness that’s about to make your taste buds dance. The coconut milk adds a luxurious silkiness to the dish, while the curry powder brings a warm, complex flavor that’s utterly addictive. Try garnishing with fresh cilantro for a pop of color and freshness.

Ready to dive into a bowl of this Curry Chicken Over Rice? The tender chicken, bathed in a rich, aromatic sauce, pairs perfectly with the fluffy rice, creating a harmony of textures and flavors that’s hard to resist. For an extra kick, serve with a side of spicy mango chutney.

Honey Mustard Chicken Over Rice

Today’s the day your taste buds have been dreaming of, folks! Let’s dive into a dish that’s as easy to whip up as it is to devour—Honey Mustard Chicken Over Rice. Trust me, your dinner game is about to level up.

Ingredients

• Chicken breasts – 2
• Honey – ¼ cup
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• White rice – 1 cup
• Water – 2 cups

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly, avoiding any sad, dry bites.
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and black pepper. Tip: If your honey is too thick, warm it slightly for easier mixing.
3. Place chicken breasts in a baking dish and pour the honey mustard mixture over them, coating evenly. Tip: Let the chicken marinate for 10 minutes for extra flavor, but no worries if you’re in a hurry.
4. Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Tip: Basting the chicken halfway through with the sauce keeps it juicy.
5. While the chicken bakes, rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
6. In a saucepan, bring 2 cups of water to a boil, add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes.
7. Once everything is ready, slice the chicken and serve it over the fluffy rice, drizzling any remaining sauce from the baking dish on top.

How about that? The chicken comes out succulent with a sweet and tangy kick, while the rice soaks up all that glorious sauce. For a fun twist, try serving it with a sprinkle of sesame seeds or a side of steamed veggies for a pop of color.

Pesto Chicken Over Rice

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy to make as it is to devour—Pesto Chicken Over Rice. This isn’t just dinner; it’s a flavor-packed journey that’ll have your taste buds doing the cha-cha.

Ingredients

• Chicken breast – 1 lb
• Basil pesto – ½ cup
• Rice – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F because we’re baking our way to bliss.
2. Season the chicken breast with salt like you’re sprinkling fairy dust for flavor.
3. Heat olive oil in a pan over medium-high heat until it shimmers like a disco ball.
4. Sear the chicken for 3 minutes per side until it’s golden like a sun-kissed beachgoer.
5. Slather the chicken with basil pesto like you’re painting a masterpiece.
6. Transfer the chicken to the oven and bake for 20 minutes, or until it’s cooked through like a juicy secret.
7. While the chicken bakes, cook the rice according to package instructions—no guesswork here.
8. Let the chicken rest for 5 minutes because even heroes need a break.
9. Slice the chicken and serve it over the rice like crowning a king.

Now, let’s talk texture and taste: the chicken is tender with a pesto punch, and the rice? It’s the fluffy throne this dish deserves. Serve it with a side of roasted veggies or a crisp salad to complete the royal feast.

Orange Chicken Over Rice

Let’s face it, we’ve all had those days where the only thing that can save us is a plate of something sweet, tangy, and utterly delicious. That’s where this Orange Chicken Over Rice comes in – it’s like a hug for your taste buds, with a side of sass.

Ingredients

• Chicken breast – 1 lb, cubed
• Orange juice – 1 cup
• Soy sauce – 2 tbsp
• Honey – 2 tbsp
• Cornstarch – 1 tbsp
• Vegetable oil – 2 tbsp
• Rice – 2 cups, cooked

Instructions

1. In a bowl, whisk together orange juice, soy sauce, honey, and cornstarch until smooth. Tip: Freshly squeezed orange juice adds a brighter flavor.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken cubes and cook until golden brown, about 5 minutes.
3. Pour the orange juice mixture over the chicken. Reduce heat to medium and simmer until the sauce thickens, about 3 minutes. Tip: Stir occasionally to prevent sticking.
4. Serve the orange chicken over cooked rice. Tip: Garnish with orange zest for an extra pop of color and flavor.

Ready to dive in? This dish boasts a perfect balance of sweet and savory, with a sauce that clings lovingly to every piece of chicken. Try serving it in a bowl with a sprinkle of sesame seeds for that Instagram-worthy finish.

Sesame Chicken Over Rice

Now, who doesn’t love a dish that’s as fun to say as it is to eat? ‘Sesame Chicken Over Rice’ is that magical meal where crispy meets saucy, and your taste buds throw a little party. Let’s dive into making this crowd-pleaser that’s sure to have everyone asking for seconds.

Ingredients

• Chicken breast – 1 lb, cubed
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Sesame oil – 1 tbsp
• Garlic – 2 cloves, minced
• Cornstarch – 2 tbsp
• Vegetable oil – 2 tbsp
• Sesame seeds – 1 tbsp
• Rice – 2 cups, cooked

Instructions

1. In a bowl, mix soy sauce, honey, sesame oil, and minced garlic to create the marinade.
2. Add cubed chicken to the marinade, ensuring each piece is well-coated. Let it sit for 15 minutes for maximum flavor.
3. Heat vegetable oil in a pan over medium-high heat. Tip: The oil is ready when a drop of water sizzles.
4. Dredge marinated chicken in cornstarch, shaking off excess. This step is your secret to extra crispiness.
5. Fry chicken in the pan for 5-7 minutes, turning occasionally, until golden brown and cooked through.
6. Sprinkle sesame seeds over the chicken during the last minute of cooking for a nutty aroma.
7. Serve the sesame chicken over a bed of fluffy rice. Tip: For an extra touch, garnish with green onions.

Finally, this dish is a beautiful dance of textures—crispy chicken coated in a glossy, sweet-savory sauce, all resting on a pillow of soft rice. Try serving it with a side of steamed broccoli for a pop of color and crunch.

Thai Basil Chicken Over Rice

Let’s face it, we’ve all had those days where the thought of cooking feels like climbing Everest in flip-flops. But fear not, because Thai Basil Chicken Over Rice is here to save your dinner with minimal effort and maximum flavor.

Ingredients

• Chicken thighs – 1 lb
• Thai basil – 1 cup
• Jasmine rice – 1 cup
• Garlic – 3 cloves
• Chili peppers – 2
• Soy sauce – 2 tbsp
• Fish sauce – 1 tbsp
• Sugar – 1 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let the rice sit for 5 minutes after cooking for the perfect fluffiness.
2. Heat 2 tbsp of vegetable oil in a large pan over medium-high heat. Add 3 minced garlic cloves and 2 sliced chili peppers, sautéing for 30 seconds until fragrant.
3. Add 1 lb of chopped chicken thighs to the pan, cooking for 5 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure a nice sear.
4. Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp sugar, mixing well to coat the chicken.
5. Fold in 1 cup of Thai basil leaves, cooking for another minute until wilted. Tip: Add the basil at the last minute to keep its vibrant color and aroma.
6. Serve the chicken over the cooked jasmine rice.

Perfectly balanced between spicy, sweet, and savory, this dish brings a punch of flavor with every bite. Try topping it with a fried egg for an extra layer of deliciousness.

Chicken Adobo Over Rice

Alright, let’s dive into the world of flavors with a dish that’s as easy to love as it is to make. Chicken Adobo over Rice is the weeknight hero you didn’t know you needed, packing a punch of savory, tangy goodness that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• Chicken thighs – 2 lbs
• Soy sauce – ½ cup
• Vinegar – ¼ cup
• Garlic – 6 cloves, minced
• Bay leaves – 2
• Black peppercorns – 1 tsp
• Water – 1 cup
• Rice – 2 cups

Instructions

1. In a large pot, combine chicken thighs, soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Let it marinate for at least 30 minutes for maximum flavor penetration.
2. After marinating, add 1 cup of water to the pot and bring the mixture to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes. Tip: Resist the urge to peek; keeping the lid on ensures the chicken cooks evenly.
4. After 30 minutes, remove the lid and increase the heat to medium-high. Cook for another 10 minutes to reduce the sauce slightly. Tip: The sauce should coat the back of a spoon when it’s ready.
5. While the chicken is cooking, rinse 2 cups of rice under cold water until the water runs clear. Cook according to package instructions. Tip: For extra flavor, cook the rice in chicken broth instead of water.
6. Serve the chicken adobo over the cooked rice, spooning some of the reduced sauce over the top.

Chicken Adobo over Rice is a symphony of textures and flavors—tender chicken, a sauce that’s both rich and bright, and fluffy rice that soaks up all the goodness. Try topping it with a fried egg for an extra layer of deliciousness that’ll make your taste buds sing.

Chicken Tikka Masala Over Rice

Alright, let’s dive into a dish that’s as fun to say as it is to eat—Chicken Tikka Masala over rice. This creamy, spiced-up delight is like a warm hug for your taste buds, and trust me, you’ll want seconds before you’ve even finished your first plate.

Ingredients

• Chicken breast – 1 lb, cubed
• Yogurt – ½ cup
• Garam masala – 1 tbsp
• Tomato sauce – 1 cup
• Heavy cream – ½ cup
• Rice – 1 cup, uncooked
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Marinate chicken cubes in yogurt and ½ tbsp garam masala for 30 minutes in the fridge.
2. Cook rice according to package instructions; keep warm.
3. Heat 1 tbsp butter in a pan over medium-high; add chicken, cook until no pink remains, about 5 minutes per side.
4. Remove chicken; in same pan, melt remaining butter, sauté garlic and ginger until fragrant, 1 minute.
5. Stir in tomato sauce and remaining garam masala; simmer for 5 minutes.
6. Add cream, return chicken to pan, simmer for 10 minutes on low.
7. Serve chicken tikka masala over warm rice.

Velvety sauce clings to tender chicken, while the rice soaks up every bit of that spicy, creamy goodness. Try topping with fresh cilantro or a squeeze of lime for an extra zing that’ll make your taste buds dance.

Jamaican Jerk Chicken Over Rice

Feeling adventurous? Let’s spice up your dinner routine with a dish that packs a punch of flavor and a whole lot of personality. Jamaican Jerk Chicken Over Rice is your ticket to a tropical getaway, no passport required.

Ingredients

• Chicken thighs – 2 lbs
• Jerk seasoning – 2 tbsp
• Rice – 2 cups
• Water – 4 cups
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because we’re about to turn up the heat in the best way possible.
2. Rub the chicken thighs with jerk seasoning, making sure every inch is coated for maximum flavor. Tip: Let the chicken marinate for at least 30 minutes if you can wait, but we won’t judge if you can’t.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature hits 165°F. No guessing games here—use a meat thermometer to be sure.
4. While the chicken is grilling, bring water to a boil in a pot, add rice, and simmer covered for 18 minutes. Tip: Resist the urge to peek; letting the steam do its thing is key to fluffy rice.
5. Heat olive oil in a pan over medium heat and lightly toast the cooked rice for 2 minutes for an extra layer of texture. Tip: This step is optional but highly recommended for that extra crunch.

Absolutely bursting with bold flavors and a smoky char, this dish is a crowd-pleaser that’s as vibrant as a Caribbean sunset. Serve it up with a side of sweet plantains or a cool cucumber salad to balance the heat.

Greek Lemon Chicken Over Rice

Today’s the day your taste buds embark on a Grecian getaway without leaving your kitchen, thanks to this zesty, lemon-kissed chicken that’s about to become your weeknight hero.

Ingredients

• Chicken thighs – 4
• Lemon – 1, juiced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Long grain rice – 1 cup
• Chicken broth – 2 cups

Instructions

1. Preheat your oven to 375°F because this chicken is about to get cozy.
2. In a bowl, mix lemon juice, minced garlic, olive oil, oregano, salt, and black pepper to create a marinade that’ll make your chicken sing.
3. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let them marinate for at least 20 minutes – patience is a virtue, especially in flavor town.
4. Heat a skillet over medium-high heat and sear the chicken for 3 minutes per side until golden. This isn’t just for looks; it locks in those juicy flavors.
5. Remove chicken and set aside. In the same skillet, add rice and toast for 1 minute, then pour in chicken broth, scraping up any delicious bits stuck to the pan.
6. Return chicken to the skillet, nestling it into the rice. Cover and bake for 25 minutes until the rice is fluffy and the chicken is cooked through.
7. Let it rest for 5 minutes because good things come to those who wait, especially when it’s this juicy.

With every forkful, you’ll get tender chicken bursting with lemon and herbs, perched atop fluffy rice that’s soaked up all the goodness. Try serving it with a side of roasted veggies or a crisp salad to round out your Grecian feast.

Chicken Fajita Over Rice

Now, let’s taco ’bout a dish that’s about to spice up your dinner routine – Chicken Fajita Over Rice. It’s the love child of sizzling fajitas and comforting rice, ready to dance on your taste buds with minimal fuss and maximum flavor.

Ingredients

• Chicken breast – 1 lb
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Rice – 2 cups
• Fajita seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Water – 4 cups

Instructions

1. Preheat a large skillet over medium-high heat (375°F) and add 1 tbsp olive oil.
2. Add sliced chicken breast to the skillet, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to get a nice sear.
3. Remove chicken from skillet and set aside. In the same skillet, add remaining olive oil, bell peppers, and onion. Cook for 4-5 minutes until slightly softened.
4. Return chicken to the skillet, sprinkle fajita seasoning over everything, and stir to coat. Cook for another 2 minutes. Tip: If the mixture seems dry, a splash of water can help loosen the spices.
5. Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
6. Fluff rice with a fork and serve topped with the chicken fajita mixture.

Vibrant and bursting with flavor, this dish offers a delightful contrast between the tender chicken and crisp veggies. For an extra kick, serve with a side of creamy avocado or a sprinkle of fresh cilantro.

Chicken Parmesan Over Rice

Kickstart your dinner with a dish that’s as easy to love as it is to make—Chicken Parmesan Over Rice. It’s the cozy, cheesy, crispy comfort food that’ll have you saying, ‘More, please!’ without a second thought.

Ingredients

• Chicken breasts – 2
• Breadcrumbs – 1 cup
• Parmesan cheese – ½ cup
• Egg – 1
• Marinara sauce – 1 cup
• Mozzarella cheese – 1 cup
• Rice – 2 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F—this ensures your chicken gets that perfect golden crust without drying out.
2. Cook the rice according to package instructions; fluff with a fork for that light, airy texture every time.
3. Season chicken breasts with salt and pepper, then dip in beaten egg, followed by a mix of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a pan over medium-high heat, then cook the chicken for 3-4 minutes per side until golden brown.
5. Transfer chicken to a baking dish, top with marinara sauce and mozzarella cheese, then bake for 15 minutes until cheese is bubbly.
6. Serve the chicken over the fluffy rice, letting the sauces mingle for maximum flavor.

Unbelievably crispy on the outside, tender on the inside, and oozing with cheesy goodness, this dish is a win. Try serving it with a side of garlic bread to scoop up every last bit of saucy, cheesy goodness.

Buffalo Chicken Over Rice

Get ready to spice up your dinner routine with a dish that’s as bold as your weekend plans—Buffalo Chicken Over Rice. This fiery favorite is the perfect mashup of convenience and flavor, proving that weeknight dinners don’t have to be boring.

Ingredients

• Chicken breast – 1 lb
• Buffalo sauce – ½ cup
• Rice – 2 cups
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F—this ensures your chicken cooks evenly without drying out.
2. Season the chicken breast with garlic powder and salt, because flavor is king.
3. Melt butter in a pan over medium heat, then add the chicken. Cook for 5 minutes on each side until golden brown.
4. Transfer the chicken to a baking dish, slather with buffalo sauce, and bake for 20 minutes. Tip: Baste halfway through for extra sauciness.
5. While the chicken bakes, cook the rice according to package instructions. Tip: Use chicken broth instead of water for an extra flavor boost.
6. Shred the baked chicken with two forks—this is where the magic happens, folks.
7. Serve the shredded buffalo chicken over a bed of fluffy rice. Tip: Drizzle with extra buffalo sauce if you dare.

Bold flavors and tender textures make this dish a winner. Try topping it with crumbled blue cheese or a dollop of ranch for a cool contrast to the heat.

Chicken Shawarma Over Rice

Craving something that’ll teleport your taste buds straight to the bustling streets of the Middle East without leaving your kitchen? Look no further than this Chicken Shawarma Over Rice, a dish so flavorful, it’s basically a party in your mouth.

Ingredients

• Chicken thighs – 1.5 lbs
• Shawarma spice mix – 2 tbsp
• Olive oil – 3 tbsp
• Lemon juice – 2 tbsp
• Garlic – 3 cloves, minced
• Basmati rice – 1 cup
• Chicken broth – 2 cups
• Salt – 1 tsp

Instructions

1. Marinate chicken thighs with shawarma spice mix, 2 tbsp olive oil, lemon juice, and minced garlic for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill or skillet to medium-high heat (about 375°F) and cook the chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to get a perfect sear.
3. While the chicken cooks, rinse basmati rice under cold water until the water runs clear to remove excess starch.
4. In a pot, heat 1 tbsp olive oil over medium heat, add the rinsed rice, and toast for 2 minutes. Add chicken broth and salt, bring to a boil, then cover and simmer on low for 15 minutes. Tip: Resist the urge to peek; letting the steam do its thing is key to fluffy rice.
5. Let the rice sit covered, off the heat, for 5 minutes after cooking, then fluff with a fork. Tip: This resting period is the secret to preventing mushy rice.
6. Slice the cooked chicken into thin strips.
7. Serve the sliced chicken over the fluffy basmati rice, and drizzle with any remaining marinade heated to a boil for safety.

Now, the moment of truth: tender, spiced chicken paired with aromatic rice that’s so good, you’ll be fighting over the last bite. Try wrapping it all up in warm pita for a handheld twist on this classic dish.

Chicken Katsu Over Rice

So, you’ve decided to embark on the crispy, crunchy, and utterly delicious journey of making Chicken Katsu Over Rice. Let’s turn that kitchen into a flavor dojo where your taste buds earn their black belt!

Ingredients

• Chicken breast – 2
• Salt – 1 tsp
• Black pepper – ½ tsp
• Flour – ½ cup
• Eggs – 2
• Panko breadcrumbs – 1 cup
• Vegetable oil – for frying
• Cooked white rice – 4 cups
• Tonkatsu sauce – ½ cup

Instructions

1. Pound the chicken breasts to an even ½-inch thickness between two pieces of plastic wrap. Tip: This ensures even cooking and maximum crispiness.
2. Season both sides of the chicken with salt and black pepper.
3. Dredge each chicken breast in flour, shaking off any excess.
4. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
5. Coat the chicken in panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and panko steps.
6. Heat vegetable oil in a large skillet over medium-high heat to 350°F. Tip: Use enough oil to come halfway up the sides of the chicken for even frying.
7. Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through.
8. Remove the chicken from the oil and let it drain on a wire rack or paper towels.
9. Slice the chicken into strips and serve over cooked white rice, drizzled with tonkatsu sauce.

Oh, the joy of biting into that golden, crispy exterior giving way to juicy, tender chicken, all atop a bed of fluffy rice. For a twist, try adding a fried egg on top or mixing in some shredded cabbage for crunch.

Conclusion

Marvel at the variety and flavor packed into these 20 chicken over rice recipes! Whether you’re craving something classic or adventurous, this roundup has a dish to delight every palate. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!

Bella Bacinos