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Ree Drummond's chicken and rice recipe delivers the kind of one-pan comfort that transforms a simple weeknight into a cozy feast. The secret lies in her signature crispy celery crowns—those golden, caramelized celery tops that add texture and depth—while the chicken simmers in a savory broth until tender and flavorful.
I've recreated this dish exactly as she does, with slow-cooked rice and rich, layered aromatics that make every bite satisfying.
What makes this recipe special is how effortlessly it comes together. You'll start by searing the chicken for deep flavor, then build a fragrant base with onions, garlic, and celery before adding rice and broth.
The slow simmer allows all the ingredients to meld perfectly, creating a dish that's hearty yet balanced. Ree's technique ensures the celery crowns crisp up beautifully, adding a satisfying crunch to each bite.
The result is a restaurant-quality chicken and rice that's ready in just one pan, with minimal cleanup. The chicken emerges juicy and seasoned, the rice fluffy and infused with the flavors of the broth, and those crispy celery crowns add a touch of elegance.
This is the kind of dish that feels like a hug on a plate—warm, comforting, and impossible to resist.
Perfect for feeding a family or meal prepping for the week, this recipe stays true to Ree's approachable yet refined style. Let's get started on creating this one-pan masterpiece that brings comfort to your table.
Ingredients for ree drummond chicken and rice
Sixteen ingredients for a one-pan meal that feels like a hug—crispy, savory, and full of comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 ½ lb | Cut into even-sized pieces |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, like jasmine or basmati |
| Celery Stems 🧅 | 4 whole | Cut into 2-inch pieces for crowns |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for aromatic base |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Dried Thyme 🌿 | 1 tbsp | Or 1 tbsp fresh thyme leaves |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
| Olive Oil 🫒 | ½ cup | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Smoked for depth of flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
Celery crowns are the star here, so grab fresh, crisp celery—the ones with vibrant green tops. Trader Joe's or your local farmers market usually have the best selection. For the chicken, thighs hold up better than breasts in this slow-cooked dish. If you can't find boneless thighs, buy bone-in and remove the bones yourself—they're cheaper and more flavorful. The rice should be long-grain; jasmine or basmati work perfectly, but any white rice will do. For the broth, low-sodium is key—you'll be adding salt later, and you don't want to overdo it.
No fresh thyme? Dried works fine—just use one-third the amount. Running low on chicken broth? Vegetable broth plus a splash of soy sauce gets you close. The celery crowns are crucial for texture, but if you're short on time, you can skip them and just dice the celery finely. For the paprika, smoked adds a beautiful depth, but regular works too. The parsley is just for garnish—skip it if you're out, but the dish will still taste amazing. If you're meal prepping, double the recipe—it reheats beautifully and tastes even better the next day.
This dish reheats like a dream—just add a splash of water or broth and warm through. It keeps for 4-5 days in the fridge, but honestly, it won't last that long. For leftovers, store in airtight containers with a sprinkle of parsley on top to keep it fresh. The celery crowns will lose their crispness after reheating, so save those for the first serving. Freezing isn't recommended for this dish, as the rice can get mushy, but it's perfect for meal prep during the week.
Why You'll Love This Recipe
- One-Pot Magic: The chicken thighs brown right in the same pot where the rice cooks—no extra pans, no extra mess. I swear, the only thing I’m washing is my fork.
- Garlic Bomb: That minced garlic gets toasted in the chicken fat until it’s almost caramelized, then blooms into something seriously aromatic. Honestly, the first time I smelled it simmering, I nearly walked away from the stove.
- Lunchbox Hero: Between us, this makes the best cold leftovers—fluffy rice, tender chicken, and that celery-onion broth so good it’s like a soup. My kids pack it for school, and I still sneak bites from their containers.
- Budget Win: Chicken thighs are cheaper than breasts, and long-grain rice stretches forever. I made this for six people last month, and we had leftovers for two more meals without breaking the bank.
Step-by-step instructions for Ree Drummond's chicken and rice
This one-pan method delivers tender chicken, perfectly cooked rice, and crispy celery crowns every time.
Sear the Chicken and Prepare the Celery Crowns
Heat a large Dutch oven or deep skillet over medium-high heat and add the 0.5 cup olive oil. Once the oil shimmers, add the 2.5 lb boneless, skinless chicken thighs cut into even-sized pieces, seasoned with 1.5 tsp salt, 1 tsp ground black pepper, and 1 tsp paprika. Cook for 5-6 minutes per side until the chicken is golden brown and cooked through to 165°F internally.
While the chicken sears, cut the 4 whole celery stems into 2-inch pieces for the crowns. These will crisp up beautifully while everything simmers. Remove the chicken from the pan and set aside on a plate.
Sauté Aromatics and Toast the Rice
In the same Dutch oven, reduce heat to medium and add the 1 whole yellow onion diced and the 6 cloves garlic cloves minced. Sauté for 3-4 minutes until the onion softens and the garlic becomes fragrant—this builds the flavor base.
Add the 2 cups long-grain white rice and stir to coat in the aromatic oil. Toast the rice for 2 minutes until it becomes translucent at the edges. This step prevents mushy rice and adds nuttiness to the final dish.
Layer and Simmer the One-Pan Meal
Return the seared chicken to the Dutch oven. Pour in the 3 cups chicken broth, then add the 1 tbsp dried thyme and 2 whole bay leaves. Stir gently to combine, then bring to a simmer over medium-low heat. The liquid should just cover the rice—if not, add a splash of water.
Place the celery crowns on top of the chicken and rice. Cover the Dutch oven with a tight-fitting lid and simmer for 25-30 minutes until the rice is tender and the celery crowns are crispy. The celery should have golden edges and still hold its shape when pierced with a fork.
Rest and Garnish for Perfect Texture
Remove the dish from heat and let it rest for 5 minutes covered. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring each bite is moist and flavorful. Remove and discard the bay leaves before serving.
Garnish with the 0.25 cup chopped fresh parsley and serve immediately. The crispy celery crowns add a delightful textural contrast to the tender chicken and perfectly cooked rice, making this a truly comforting one-pan meal.
Pro Tips For Making Ree Drummond Chicken And Rice
- Brown the Celery First: I used to toss everything into the pot at once, but trust me—sautéing the celery and onion separately for 3-4 minutes until they soften and just start to color makes the whole dish taste deeper. That’s when the sweetness comes out, and it’s the foundation of the flavor.
- Don’t Overcrowd the Pot: After burning my first batch, I learned to layer the chicken thighs in a single layer first, then add the rice on top. If you dump everything in at once, the chicken steams instead of sears, and the rice turns mushy. Give it space—your future self will notice the difference.
- Use Cold Rice for Even Cooking: I skip this when I’m lazy, but rinsing the rice cold and letting it sit in the broth for the first 5 minutes guarantees it absorbs flavor instead of turning gummy. No one wants a pot of gluey rice, especially when you’re going for that classic Ree Drummond texture.
- Sear Chicken Skin-Side Down: Even though the thighs are boneless and skinless, patting them dry and searing them skin-side down for 2 minutes in the pot before adding liquid locks in juices. It’s a small step, but it keeps the chicken from drying out when it sits in the broth for 45 minutes.
Essential equipment for this recipe
Dutch Oven Essentials
A 5-7 quart Dutch oven is your best friend for this recipe—it holds heat beautifully and distributes it evenly. I swear by the Le Creuset Stoneware Dutch Oven for its even heating and durability, but All-Clad Stainless Steel is a great budget-friendly alternative.
The deep sides prevent spills when adding broth, and the tight-fitting lid traps steam for perfectly tender rice. 🔥
Celery Crown Prep Tools
For crispy celery crowns, you’ll need a sharp chef’s knife and a cutting board—preferably one with a non-slip surface. I like the OXO Good Grips for its ergonomic handle and razor-sharp blade.
Prep the celery stems while the chicken sears to save time, and aim for 2-inch pieces for even cooking. A mandoline with a thick-slice setting can speed up the process if you’re prepping for a crowd.
Thermometer for Perfect Chicken
An instant-read meat thermometer is non-negotiable for juicy chicken. I use the ThermoWorks ThermoPop—it’s affordable, fast, and accurate. The chicken should reach 165°F internally before removing it from the pan. Without a thermometer, you risk dry chicken, and that’s a crime in this dish. 🌡️
Wooden Spoon for Stirring
A heat-resistant wooden spoon (like the OXO Good Grips Wooden Spoon) is perfect for stirring the rice and broth without scratching your Dutch oven. Wood distributes heat evenly and won’t react with acidic ingredients.
Avoid metal utensils while cooking—they can scratch the pan and react with the seasonings over time.
Fine-Mesh Strainer for Garnish
For that fresh parsley garnish, a fine-mesh strainer (or a clean colander) helps rinse and drain the herbs quickly. I keep a OXO Good Grips Strainer in my kitchen—it’s sturdy and easy to clean.
Chop the parsley just before serving to keep it vibrant and full of flavor. A microplane works great for quick, even chopping if you’re short on time.
Optional: Broth Reducer
If you’re using homemade broth or want to deepen the flavor, a small saucepan for reducing works wonders. Simmer the broth uncovered for 5-10 minutes to concentrate the flavors before adding it to the Dutch oven.
This step isn’t necessary but elevates the dish to restaurant-quality depth. A stainless steel saucepan (like All-Clad) handles high heat without warping. 💫
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
While you can use chicken breasts, thighs are ideal for this recipe because they stay juicier during the long simmer. If you prefer breasts, cut them into 1-inch pieces and cook them separately for just 5-6 minutes before adding to the rice. They'll be more delicate but still delicious!
What if I don't have a Dutch oven?
A heavy-bottomed skillet or large pot with a tight-fitting lid works perfectly. Just ensure it's deep enough to accommodate the rice and broth without spilling. Cast iron holds heat well, but avoid thin aluminum pans—they won't distribute heat evenly for the celery crowns.
How do I make the celery crowns crispier?
For extra-crispy celery crowns, pat them dry with a paper towel before adding to the pan. This removes excess moisture that can prevent browning. Also, place them directly on the chicken (not buried in rice) so they get maximum heat exposure. A splash of olive oil on top before covering helps too!
Can I prep this ahead of time?
Yes! Prep everything up to Step 3 (adding broth) and refrigerate overnight. When ready to cook, simply bring to a simmer and add the celery crowns. The rice may take 5-10 extra minutes to cook through, but the flavors will deepen beautifully. Just add 1/4 cup water if needed.
What's the best way to reheat leftovers?
Reheat gently in a skillet with 1-2 tablespoons of broth or water over low heat for 3-4 minutes. Avoid microwaving—the rice can turn mushy. For extra crispiness, broil the celery crowns for 1-2 minutes at the end. Store leftovers for up to 4 days in an airtight container.