15 Cheap Chicken and Rice Recipes

When it comes to creating delicious, satisfying, and budget-friendly meals, chicken and rice are a dynamic duo that never disappoints. These two ingredients are not only versatile and easy to find, but they also come together to form the foundation of countless comforting dishes from around the world. Whether you’re a busy parent looking for quick weeknight dinners, a college student on a tight budget, or simply someone who loves to cook hearty meals without breaking the bank, this collection of 15 Cheap Chicken and Rice Recipes is here to inspire you.

From zesty and vibrant flavours to rich and creamy concoctions, these recipes showcase the endless possibilities of chicken and rice. You’ll find everything from classic comfort foods to exciting international dishes, each one designed to be easy on your wallet without compromising on taste. So, grab your skillet, pot, or slow cooker, and let’s dive into these mouthwatering recipes that will make your taste buds dance and your budget breathe a sigh of relief.

Happy cooking!

1. Easy Chicken and Rice

This Easy Chicken and Rice recipe is a budget-friendly, one-pan meal that’s perfect for busy weeknights, combining tender chicken, flavorful rice, and nutritious vegetables for a delicious and satisfying dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs if you prefer)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of frozen mixed vegetables (like peas, carrots, and corn)
• 2 tablespoons of olive oil or vegetable oil
• Salt and pepper to taste
• 1 teaspoon of paprika (optional)
• 1 teaspoon of dried thyme or any other herb you like (optional)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, and paprika (if using).
   • In a large skillet or pot, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent – about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice:
   • Add the rice to the skillet and stir to coat it with the oil and onion mixture.
   • Pour in the chicken broth and stir to combine.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Vegetables:
   • About 5 minutes before the cooking time is up, add the frozen mixed vegetables to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Slice the chicken if desired and serve it over the rice and vegetable mixture.

Enjoy your delicious and budget-friendly chicken and rice dish!

2. One-Pot Chicken and Rice

Enjoy this tasty and economical one-pot chicken and rice meal!

Ingredients:

• 4 bone-in, skin-on chicken thighs (you can use boneless, skinless if preferred)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes, undrained
• 1 cup of frozen peas
• 2 tablespoons of olive oil or vegetable oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 teaspoon of dried oregano or any other herb you like (optional)

Instructions:

1. Prepare the Chicken:
   • Season the chicken thighs with salt, pepper, paprika, and oregano (if using).
   • In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken thighs, skin-side down, and cook until browned, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
2. Cook the Aromatics:
   • In the same pot, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Tomatoes:
   • Add the rice to the pot and stir to coat it with the oil and onion mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the can of diced tomatoes with their juices and stir.
4. Combine and Simmer:
   • Place the browned chicken thighs back into the pot, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the pot and let it simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Peas:
   • About 5 minutes before the cooking time is up, add the frozen peas to the pot.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the pot from heat.
   • Let it sit covered for a few minutes before serving.
   • Serve the chicken thighs over the rice and vegetable mixture.

3. Chicken and Rice Casserole

This Chicken and Rice Casserole is a comforting and budget-friendly dish that combines tender chicken, creamy soup, and nutritious broccoli, all baked together with flavorful rice for a hearty and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 can (10.5 oz) of cream of mushroom soup (or cream of chicken soup)
• 1 medium onion, diced
• 1 cup of frozen broccoli florets
• 1 cup of shredded cheddar cheese (optional)
• 2 tablespoons of olive oil or vegetable oil
• Salt and pepper to taste
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of dried parsley (optional)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Chicken:
   • Season the chicken pieces with salt, pepper, garlic powder, and onion powder.
   • In a large skillet, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Cook the Onion:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
4. Combine Ingredients:
   • In a large mixing bowl, combine the rice, chicken broth, cream of mushroom soup, cooked onions, and frozen broccoli. Mix well.
   • Add the browned chicken pieces to the mixture and stir to combine.
5. Assemble the Casserole:
   • Pour the mixture into a greased 9×13-inch baking dish.
   • Spread it out evenly, and if using, sprinkle the shredded cheddar cheese on top.
6. Bake:
   • Cover the baking dish with aluminium foil and bake in the preheated oven for 30 minutes.
   • After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the cheese is melted and bubbly.
7. Serve:
   • Remove the casserole from the oven and let it sit for a few minutes before serving.
   • Garnish with dried parsley if desired.

4. Lemon Herb Chicken and Rice

Enjoy your zesty and budget-friendly Lemon Herb Chicken and Rice!

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 lemon (zested and juiced)
• 1 cup of frozen peas
• 2 tablespoons of olive oil or vegetable oil
• Salt and pepper to taste
• 1 teaspoon of dried thyme or any other herb you like
• 1 teaspoon of dried oregano (optional)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, thyme, and oregano (if using).
   • In a large skillet or pot, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Lemon:
   • Add the rice to the skillet and stir to coat it with the oil and onion mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the lemon zest and lemon juice to the mixture and stir.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Peas:
   • About 5 minutes before the cooking time is up, add the frozen peas to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh parsley if desired.

5. Spicy Chicken and Rice Skillet

This Spicy Chicken and Rice Skillet is a vibrant and budget-friendly dish that combines tender chicken, zesty tomatoes, and colorful vegetables with perfectly seasoned rice for a hearty and delicious meal with a kick.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes with green chilies (like Rotel)
• 1 cup of frozen corn
• 2 tablespoons of olive oil or vegetable oil
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. Prepare the Chicken:
   • Season the chicken pieces with salt, pepper, chili powder, cumin, and paprika.
   • In a large skillet, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and bell pepper and cook until they become soft, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Tomatoes:
   • Add the rice to the skillet and stir to coat it with the oil and vegetable mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the can of diced tomatoes with green chillies and stir.
4. Combine and Simmer:
   • Place the browned chicken pieces back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Corn:
   • About 5 minutes before the cooking time is up, add the frozen corn to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh cilantro and serve with lime wedges if desired.

6. Garlic Butter Chicken and Rice

This Garlic Butter Chicken and Rice is a comforting and budget-friendly dish that features tender chicken, aromatic garlic, and buttery rice, all combined with nutritious green beans for a flavorful and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 cup of frozen green beans (or any other frozen vegetable you prefer)
• 3 tablespoons of butter
• 1 tablespoon of olive oil or vegetable oil
• Salt and pepper to taste
• 1 teaspoon of dried parsley (optional)
• 1 teaspoon of dried thyme (optional)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, and thyme (if using).
   • In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining 2 tablespoons of butter.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice:
   • Add the rice to the skillet and stir to coat it with the butter and onion mixture.
   • Pour in the chicken broth and stir to combine.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Vegetables:
   • About 5 minutes before the cooking time is up, add the frozen green beans to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with dried parsley if desired.

7. Mediterranean Chicken and Rice

This Mediterranean Chicken and Rice is a flavorful and budget-friendly dish that combines tender chicken, aromatic herbs, and vibrant tomatoes with savoury olives and perfectly cooked rice for a delicious and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes, undrained
• 1/2 cup of black olives, sliced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, oregano, and basil.
   • In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining tablespoon of olive oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Tomatoes:
   • Add the rice to the skillet and stir to coat it with the oil and onion mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the can of diced tomatoes with their juices and stir.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Olives:
   • About 5 minutes before the cooking time is up, add the sliced black olives to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh parsley and serve with lemon wedges if desired.

8. Teriyaki Chicken and Rice

This Teriyaki Chicken and Rice is a delicious and budget-friendly meal that features tender chicken, flavorful teriyaki sauce, and vibrant mixed vegetables, all served over perfectly cooked rice for a satisfying and easy weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of water
• 1/2 cup of teriyaki sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of honey (optional)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of frozen mixed vegetables (like peas, carrots, and corn)
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• 1 teaspoon of sesame seeds (optional, for garnish)
• Green onions, sliced (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Cut the chicken breasts into bite-sized pieces.
   • Season the chicken pieces with salt and pepper.
   • In a large skillet or pot, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Water:
   • Add the rice to the skillet and stir to coat it with the oil and onion mixture.
   • Pour in the water and stir to combine.
4. Combine and Simmer:
   • Place the browned chicken pieces back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 15 minutes.
5. Add Teriyaki Sauce and Vegetables:
   • After 15 minutes, add the teriyaki sauce, soy sauce, honey (if using), and frozen mixed vegetables to the skillet.
   • Stir gently to combine, then cover and continue to cook for another 5-10 minutes, or until the rice is tender and the chicken is cooked through.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with sesame seeds and sliced green onions if desired.

9. Creamy Chicken and Rice

This Creamy Chicken and Rice is a comforting and budget-friendly dish that combines tender chicken, savory cream of mushroom soup, and nutritious peas and carrots, all blended with perfectly cooked rice for a rich and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 can (10.5 oz) of cream of mushroom soup (or cream of chicken soup)
• 1 cup of frozen peas and carrots
• 2 tablespoons of butter
• 1 tablespoon of olive oil or vegetable oil
• Salt and pepper to taste
• 1 teaspoon of dried thyme (optional)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, and thyme (if using).
   • In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining tablespoon of butter.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Broth:
   • Add the rice to the skillet and stir to coat it with the butter and onion mixture.
   • Pour in the chicken broth and stir to combine.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Cream of Mushroom Soup and Vegetables:
   • About 5 minutes before the cooking time is up, add the cream of mushroom soup and frozen peas and carrots to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh parsley if desired.

10. Cajun Chicken and Rice

This Cajun Chicken and Rice is a flavorful and budget-friendly dish that combines tender chicken, vibrant vegetables, and zesty Cajun spices with perfectly cooked rice for a hearty and satisfying meal with a Southern twist.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes, undrained
• 1 cup of frozen okra (optional)
• 2 tablespoons of olive oil or vegetable oil
• 1 tablespoon of Cajun seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, and Cajun seasoning.
   • In a large skillet or pot, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and bell pepper and cook until they become soft, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Tomatoes:
   • Add the rice to the skillet and stir to coat it with the oil and vegetable mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the can of diced tomatoes with their juices and stir.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Okra (Optional):
   • About 5 minutes before the cooking time is up, add the frozen okra to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh parsley if desired.

11. Salsa Chicken and Rice

This Salsa Chicken and Rice is a vibrant and budget-friendly dish that features tender chicken, zesty salsa, and hearty black beans and corn, all combined with perfectly cooked rice for a delicious and satisfying meal with a southwestern flair.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of salsa (your preferred level of spiciness)
• 1 cup of frozen corn
• 1 cup of black beans, rinsed and drained
• 2 tablespoons of olive oil or vegetable oil
• 1 teaspoon of cumin
• 1 teaspoon of chilli powder
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, cumin, and chilli powder.
   • In a large skillet or pot, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Broth:
   • Add the rice to the skillet and stir to coat it with the oil and onion mixture.
   • Pour in the chicken broth and stir to combine.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Pour the salsa over the chicken and rice.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Corn and Beans:
   • About 5 minutes before the cooking time is up, add the frozen corn and black beans to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh cilantro and serve with lime wedges if desired.

12. One-Pot Chicken and Rice with Spinach

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 cup of fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1 can (14.5 oz) of diced tomatoes, undrained
• 2 tablespoons of olive oil or vegetable oil
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, basil, and oregano.
   • In a large skillet or pot, heat 1 tablespoon of oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Aromatics:
   • In the same skillet, add the remaining tablespoon of oil.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Tomatoes:
   • Add the rice to the skillet and stir to coat it with the oil and onion mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the can of diced tomatoes with their juices and stir.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Add Spinach:
   • About 5 minutes before the cooking time is up, add the chopped spinach to the skillet.
   • Stir gently to combine, then cover and continue to cook for the remaining time.
6. Serve:
   • Once the rice is tender and the chicken is fully cooked, remove the skillet from heat.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh parsley and grated Parmesan cheese if desired.

13. Chicken and Rice Soup

This Chicken and Rice Soup is a warm and budget-friendly meal that combines tender shredded chicken, hearty vegetables, and perfectly cooked rice in a flavorful broth for a comforting and satisfying dish.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 6 cups of chicken broth (or water with bouillon cubes)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil or vegetable oil
• 1 teaspoon of dried thyme
• 1 teaspoon of dried parsley
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper.
   • In a large pot, heat the olive oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
2. Cook the Vegetables:
   • In the same pot, add the diced onion, carrots, and celery.
   • Cook until the vegetables are tender, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Broth and Herbs:
   • Pour in the chicken broth and stir to combine.
   • Add the dried thyme and dried parsley.
4. Simmer the Soup:
   • Return the browned chicken breasts to the pot.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover and let it simmer for about 20 minutes, or until the chicken is cooked through.
5. Add the Rice:
   • Remove the chicken breasts from the pot and set them aside to cool slightly.
   • Add the rice to the pot and stir to combine.
   • Continue to simmer the soup, covered, for another 15-20 minutes, or until the rice is tender.
6. Shred the Chicken:
   • While the rice is cooking, shred the chicken breasts using two forks.
   • Once the rice is tender, return the shredded chicken to the pot and stir to combine.
7. Serve:
   • Taste and adjust seasoning with salt and pepper as needed.
   • Garnish with fresh parsley if desired.

14. Chicken Fried Rice

This Chicken Fried Rice is a quick and budget-friendly dish that combines tender chicken, scrambled eggs, and vibrant mixed vegetables with perfectly seasoned rice for a delicious and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs), diced
• 3 cups of cooked and cooled white rice (preferably day-old)
• 2 eggs, beaten
• 1 cup of frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 3 cloves of garlic, minced
• 3 tablespoons of soy sauce
• 2 tablespoons of vegetable oil
• 1 tablespoon of sesame oil (optional)
• Salt and pepper to taste
• Green onions, sliced (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the diced chicken with salt and pepper.
   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
   • Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Scramble the Eggs:
   • In the same skillet, add a little more oil if needed.
   • Pour in the beaten eggs and scramble them until fully cooked. Remove the scrambled eggs from the skillet and set aside with the chicken.
3. Cook the Aromatics:
   • Add the remaining tablespoon of vegetable oil to the skillet.
   • Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add Rice and Vegetables:
   • Add the cooked and cooled rice to the skillet, breaking up any clumps with a spatula.
   • Stir in the frozen mixed vegetables and cook until they are heated through, about 3-4 minutes.
5. Combine Ingredients:
   • Return the cooked chicken and scrambled eggs to the skillet.
   • Pour in the soy sauce and sesame oil (if using), and stir to combine all the ingredients.
   • Cook for an additional 2-3 minutes, stirring frequently, until everything is well incorporated and heated through.
6. Serve:
   • Taste and adjust seasoning with salt and pepper if needed.
   • Garnish with sliced green onions if desired.

15. Spanish Chicken and Rice

This Spanish Chicken and Rice is a flavorful and budget-friendly dish that combines tender chicken, vibrant bell peppers, and aromatic spices with perfectly cooked rice and tomatoes for a delicious and satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 cup of long-grain white rice
• 2 cups of chicken broth (or water with a bouillon cube)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes, undrained
• 1 teaspoon of smoked paprika
• 1 teaspoon of cumin
• 1 teaspoon of dried oregano
• 2 tablespoons of olive oil or vegetable oil
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt, pepper, smoked paprika, cumin, and oregano.
   • In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of olive oil.
   • Add the diced onion and bell pepper and cook until they become soft, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Rice and Tomatoes:
   • Add the rice to the skillet and stir to coat it with the oil and vegetable mixture.
   • Pour in the chicken broth and stir to combine.
   • Add the can of diced tomatoes with their juices and stir.
4. Combine and Simmer:
   • Place the browned chicken breasts back into the skillet, nestling them into the rice mixture.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the skillet and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
5. Serve:
   • Remove the skillet from heat once the rice is tender and the chicken is fully cooked.
   • Let it sit covered for a few minutes before serving.
   • Garnish with fresh cilantro or parsley if desired.

Incorporating chicken and rice into your meal plan doesn’t have to be monotonous or expensive. With these 15 Cheap Chicken and Rice Recipes, you can explore a variety of flavours and cuisines, all while keeping your grocery bill in check. From zesty Spanish Chicken and Rice to comforting Creamy Chicken and Rice, these recipes prove that budget-friendly meals can be both delicious and diverse. Whether you’re cooking for a family, meal prepping for the week, or simply looking for a quick and satisfying dinner, these recipes offer something for everyone. So, roll up your sleeves, get cooking, and enjoy the delightful and cost-effective culinary journey that chicken and rice can provide. Happy cooking!