Discover the best Southern Chicken and Rice Recipe made with tender chicken, fluffy long-grain rice, and comforting spices. This easy, hearty dish brings Southern charm to your dinner table—perfect for cozy family meals or Sunday supper favorites.
Hey there! If you’re craving comfort food that tastes like home and brings everyone to the table, you’re in for a treat. Today, I’m sharing a classic Southern Chicken and Rice Recipe that’s been a staple in my kitchen for years. It’s hearty, flavorful, and oh-so-satisfying—just like something Grandma would whip up on a lazy Sunday.
This recipe is more than just food—it’s a warm hug in a bowl. Whether you’re feeding a hungry family, hosting a potluck, or just need a little Southern comfort, this dish has your back. It’s simple, made with pantry staples, and filled with love. And let me tell you, it smells amazing while it’s cooking!
So grab a big ol’ pot, and let’s dive into one of the most beloved dishes in Southern cooking.
Main Ingredients (The Heart of the Dish)
Here’s what you’ll need to make this soul-warming southern chicken and rice recipe:
- 4 Tbsps unsalted butter – Adds richness and helps sauté the onions.
- 2 medium Vidalia onions (quartered) – These sweet Southern onions bring that signature flavor.
- 2 whole chickens (2–3 lbs each, cut into pieces) – Bone-in chicken gives a deeper, richer flavor.
- 4 quarts water – This becomes the homemade broth, full of depth and goodness.
- 5 Tsps kosher salt (or to taste) – Balances and enhances the natural flavors.
- 2 Tsps dried parsley – For a little earthiness and color.
- 1 Tsp freshly cracked black pepper – A subtle kick that brings everything together.
- 2 Tsps garlic powder – Because garlic is always a good idea!
- 1 Tsp turmeric – Adds beautiful color and a warm, slightly earthy taste.
- 2 bay leaves – Classic in soups and stews, bay leaf deepens the flavor.
- 4 cups long-grain rice – Soaks up all that savory broth and holds the dish together.
- 2 Tsps chicken bouillon powder – Boosts the flavor of the broth.
- 2 Tsps seasoned salt (or to taste) – For that final touch of seasoning.
Simple, familiar, and full of flavor—just how we like it.
Additional Ingredients & Swaps
Want to personalize your Southern chicken and rice recipe a bit? Here are a few great options:
- Celery and carrots – Add them when sautéing the onions for extra flavor and nutrients.
- Bone-in thighs or drumsticks only – Great if you don’t want to deal with a whole chicken.
- Brown rice – For a nuttier taste and added fiber. Just remember, it’ll need a longer cooking time.
- Fresh herbs like thyme or rosemary – If you’ve got them, toss them in!
- Lemon juice or zest – A little acidity at the end can brighten the flavors.
Substitutions can add flair and flexibility, especially if you’re using what you already have at home.
Expert Tips from My Kitchen to Yours
After making this dish countless times for my hungry crew, I’ve picked up a few tricks that really make it shine:
- Don’t rush the simmering. Let the chicken cook low and slow—it’s what builds that deep, comforting flavor.
- Skim the foam. When boiling the chicken, skim off any foam or impurities that rise to the top. It keeps the broth nice and clear.
- Strain the broth. If you want a smoother texture, remove the onion chunks and bay leaves before adding the rice.
- Shred, don’t chop. Shredding the chicken keeps it tender and bite-sized. Plus, it mixes beautifully with the rice.
- Use good-quality rice. Long-grain rice works best. It holds up well and doesn’t get mushy.
- Let it rest. After cooking, give the rice 5–10 minutes to soak up any last bits of flavor.
- Taste before serving. Always adjust salt and seasoning at the end—every chicken and broth is a little different.
With these tips, you’ll have a dish that tastes just like a Southern mama made it.
Recommended Techniques for Success
- Sauté before you simmer – Cook your onions in butter to build a rich base.
- Simmer the chicken gently – A low simmer extracts flavor without drying out the meat.
- Cook rice separately if needed – To avoid soggy rice, you can cook it in a separate pot and stir it into the broth.
- Layer your seasoning – Season throughout the cooking process, not just at the end.
- Use a large heavy-bottom pot – A Dutch oven works beautifully and helps cook everything evenly.
And if you’re a fan of set-it-and-forget-it meals, this Rice Cooker Chicken version is perfect for busy weeknights.
These small details make a big difference.
Step-by-Step Instructions for southern chicken and rice recipe
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and cook until soft and fragrant.
- Add the chicken pieces and lightly brown them on both sides. Don’t worry about cooking them through just yet.
- Pour in the water and bring to a gentle boil. Skim off any foam that forms on top.
- Add kosher salt, parsley, black pepper, garlic powder, turmeric, and bay leaves. Lower the heat and simmer for 45–60 minutes.
- Once the chicken is fully cooked, remove it from the pot and let it cool. Then, shred the meat and discard the bones and skin.
- Strain the broth if desired, then return it to a boil. Stir in rice, bouillon powder, and seasoned salt.
- Lower the heat, cover, and cook for 18–20 minutes, or until rice is tender.
- Fold the shredded chicken back into the pot. Let rest for 10 minutes before serving.
Additional Guide: Variations & Special Touches
Want to give your Southern chicken and rice recipe a little twist? Try these variations:
- Spicy kick: Add a pinch of cayenne or a diced jalapeño to the broth.
- Creamy version: Stir in a splash of cream or a dollop of sour cream at the end. For a creamier twist on classic chicken and rice, try our Angel Chicken Rice Recipe, which combines tender chicken with a rich, cheesy sauce.
- Vegetable-packed: Mix in peas, corn, or spinach during the last 5 minutes of cooking.
- One-pot magic: Add rice directly to the broth without straining for a rustic, heartier texture.
Craving a different flair? This dish also has Puerto Rican cousins! You might enjoy our comforting Puerto Rican Chicken Soup, packed with island spices and hearty goodness.
Or, if you like something with an Asian twist, don’t miss our Japanese Chicken Fried Rice Recipe—fast, flavorful, and family-approved!
This recipe is super forgiving—feel free to make it your own.
Frequently Asked Questions about Southern Chicken and Rice Recipe
Long-grain white rice is best—it holds up well to bold Cajun flavors without getting mushy. For a Cajun twist, you could add a bit of heat with smoked paprika or andouille sausage—similar to what you’d find in our Chicken Sausage and Rice Recipes.
Not in this traditional version, but you can add it for a creamier, casserole-style dish.
Try a drizzle of hot sauce, creamy gravy, or even a light lemon butter sauce for added richness.
A mix of garlic powder, seasoned salt, black pepper, and a hint of turmeric works wonders. Adjust based on your taste!
Be sure to simmer gently and don’t overcook. Letting the dish rest helps absorb any extra liquid.
Yes, but bone-in chicken adds more flavor. If you’re in a pinch, boneless thighs work great.
Conclusion
There you have it—your new go-to Southern chicken and rice recipe! It’s cozy, it’s filling, and it brings that homemade Southern charm to your table. Whether you’re feeding a crowd or just craving something nostalgic, this dish checks all the boxes.
I hope you give it a try and make it your own. Got little tweaks or family secrets? Share them in the comments—I’d love to hear how y’all make it in your neck of the woods.
Until next time, happy cooking and hugs from my kitchen to yours!
The Ultimate Southern Chicken and Rice Recipe for Cozy Family Dinners
Equipment
- Large Dutch Oven
- Wooden Spoon
- Chef’s Knife
Ingredients
Main Ingredients
- 4 Tbsps unsalted butter
- 2 medium Vidalia onions quartered
- 2 whole chickens 2–3 lbs each, cut into pieces
- 4 quarts water
- 5 Tsps kosher salt to taste
- 2 Tsps dried parsley
- 1 Tsp black pepper freshly cracked
- 2 Tsps garlic powder
- 1 Tsp turmeric
- 2 bay leaves
- 4 cups long-grain rice
- 2 Tsps chicken bouillon powder
- 2 Tsps seasoned salt to taste
Instructions
- In a large Dutch oven, melt the unsalted butter over medium heat. Add the quartered Vidalia onions and sauté until they become translucent and fragrant.
- Add the chicken pieces to the pot, ensuring they are well-coated with the butter and onions. Pour in the water, then add kosher salt, dried parsley, black pepper, garlic powder, turmeric, and bay leaves. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 60 minutes, or until the chicken is fully cooked and tender. Skim off any foam or impurities that rise to the top to keep the broth clear.
- Remove the chicken pieces and set them aside to cool slightly. Discard the onion pieces and bay leaves from the broth. Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces.
- Measure out 8 cups of the broth remaining in the pot. If needed, add more water to reach 8 cups total. Return the shredded chicken to the pot and add the long-grain rice, bouillon powder, and seasoned salt.
- Stir well, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20–25 minutes, or until the rice is tender and has absorbed the broth. Stir occasionally to prevent sticking.
- Fluff the chicken and rice with a fork, adjust the seasoning if needed, and serve hot. Enjoy your warm, comforting Southern Chicken and Rice!
Notes
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