12 Easy Rice Side Dishes for Chicken (2026) Recipes

Chicken on the stovetop or in the oven, rice on the back burner, dinner on the table in half an hour. These 12 easy rice side dishes for chicken are built for that exact situation: every one cooks in a single pot or pan, uses pantry staples, and takes under 45 minutes from start to plate.

Most of them are seasoned enough to stand on their own, which is the fix for the most common complaint I hear about rice: it’s bland filler. Garlic, broth, citrus, sesame, curry powder, cheese. You name it, it’s in there. Pick a few, cook them, and you’ll never serve plain white rice beside a roast chicken again.

Timing matters more than people think. Start the rice first, then the chicken, and both land together without babysitting. When you want the rest of the plate sorted, our guide to what to serve with grilled chicken has the same idea for the other sides on the table.

12 Easy Rice Side Dishes for Chicken at a Glance

Every recipe below gives you the full method, not a description. Scan the table first and pick the flavor profile that suits the chicken you’re cooking.

Recipe	Total Time	Difficulty	Best For
1. Garlic Butter Chicken Rice	25 minutes	Easy	Roast, baked, or grilled chicken
2. Lemon Herb Rice Pilaf	27 minutes	Easy	Grilled chicken and lemon chicken
3. Soy Sauce Fried Rice	18 minutes	Easy	Teriyaki or soy-glazed chicken
4. Coconut Curry Rice	30 minutes	Easy	Spicy, jerk, or tikka chicken
5. Parmesan Tomato Rice	25 minutes	Easy	Italian-style and baked chicken
6. Pineapple Fried Rice	18 minutes	Easy	Hawaiian, barbecue, or teriyaki chicken
7. Mexican Rice	28 minutes	Easy	Chili chicken and Mexican-spiced dishes
8. Mushroom Risotto-Style Rice	40 minutes	Medium	Roast chicken and cooler nights
9. Brown Rice with Chicken	35 minutes	Easy	Herb-roasted or baked chicken
10. Sesame Ginger Rice	20 minutes	Easy	Ginger-glazed and teriyaki chicken
11. Cheesy Chicken-Style Rice	22 minutes	Easy	Plain roast chicken and picky eaters
12. Citrus Avocado Rice	24 minutes	Easy	Spicy, charred, or grilled chicken

1. Garlic Butter Chicken Rice

Mild, buttery, and the one side that never fights with the main. Garlic, butter, parsley, and parmesan go in after the rice cooks so they stay bright, and the whole thing works with roast, baked, or grilled chicken.

Yield: 4 servings · Prep: 5 minutes · Cook: 20 minutes · Total: 25 minutes · Difficulty: Easy

Ingredients

• 2 cups long-grain white rice, rinsed
• 3 tablespoons unsalted butter, divided
• 4 garlic cloves, finely minced
• 3 cups chicken stock
• 1/2 teaspoon fine salt
• 1/3 cup grated parmesan, plus more to serve
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon black pepper

Instructions

1. Melt 1 tablespoon butter in a medium saucepan over medium heat.
2. Add the rice and stir for 2 minutes until the grains look a faint gold and smell toasty.
3. Add the stock, salt, and remaining 2 tablespoons butter. Stir once, then bring to a boil.
4. Cover, drop to the lowest simmer, and cook for 15 minutes without lifting the lid.
5. Turn off the heat and leave the pot covered for 10 minutes, until the steam settles.
6. Fluff with a fork, then fold in the garlic, parmesan, parsley, and pepper.

Tip: The 10-minute covered rest is what separates fluffy rice from gummy. Skip it and the grains stay wet in the middle no matter how good your ratio was.

Swap it: Use chicken bouillon dissolved in water if you’re out of stock, and top with chopped scallions instead of parsley for a sharper edge.

Storage: Refrigerate in a sealed container for up to 4 days. Reheat with a splash of water in a covered skillet over low heat for 4 minutes.

2. Lemon Herb Rice Pilaf

A pilaf is rice cooked so the grains stay separate and lightly nutty, which is exactly what you want next to a grilled breast that’s already salty. Lemon zest goes in at the end so the aroma doesn’t cook away.

Yield: 4 servings · Prep: 7 minutes · Cook: 20 minutes · Total: 27 minutes · Difficulty: Easy

Ingredients

• 1 1/2 cups long-grain rice or basmati, rinsed
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 cups chicken stock
• Zest of 1 lemon plus 2 tablespoons fresh juice
• 1/2 teaspoon fine salt
• 1/3 cup chopped parsley
• 2 tablespoons chopped fresh thyme leaves

Instructions

1. Heat the oil in a saucepan with a tight lid. Add the onion and cook 4 minutes until soft and translucent.
2. Add the rice and toast 2 minutes, stirring, until the edges look clear and glossy.
3. Pour in the stock and salt. Bring to a boil, then cover and simmer on low for 15 minutes.
4. Remove from the heat, keep the lid on, and let it sit 8 minutes.
5. Fluff, then fold in the lemon zest, juice, parsley, and thyme. Taste and add salt if needed.

Tip: Toasting the rice in oil before adding liquid is the one step that makes a pilaf taste different from boiled rice. Don’t rush it.

Swap it: Basil and a squeeze of orange juice make a warmer, slightly sweeter version. Vegetable stock works if you’re serving a meatless main.

Storage: Keeps 4 days refrigerated, covered. Bring it to room temperature before reheating so the lemon doesn’t turn bitter.

3. Soy Sauce Fried Rice

This is the fastest dish on the list, and it’s best made with rice cooked the day before. Day-old grains are drier, which is the whole point: fresh rice steams instead of frying.

Yield: 4 servings · Prep: 10 minutes · Cook: 8 minutes · Total: 18 minutes · Difficulty: Easy

Ingredients

• 3 cups cooked and cooled white rice, preferably day-old
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 3 scallions, whites and greens sliced separately
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar

Instructions

1. Heat a wok or 12-inch skillet over high heat until it looks faintly shiny. Add the sesame oil and vegetable oil.
2. Push the oil to the edges, pour in the eggs, and scramble them for 30 seconds. Scoop them out.
3. Add the peas, carrots, and scallion whites. Stir-fry 2 minutes until the vegetables are hot but still crisp.
4. Add the cold rice and press it into an even layer. Leave it alone for 60 seconds so the bottom crisps, then toss.
5. Pour the soy sauce, vinegar, and sugar around the edge of the pan and toss to coat.
6. Return the eggs, add the scallion greens, and stir until everything is glossy. Serve straight from the pan.

Tip: Break up any clumps of cold rice with wet hands before it hits the pan. One hard stir mid-cook keeps the grains separate.

Swap it: Any leftover chicken chopped small can go in with the vegetables and skip the separate protein step. Tamari makes it gluten-free.

Storage: Refrigerate 3 to 4 days. Reheat in a hot skillet with a teaspoon of oil so the edges crisp again.

4. Coconut Curry Rice

Coconut milk softens the curry powder into a sauce that clings to each grain, and the ginger gives it a warmth that stands up to hot, charred, or heavily spiced chicken. It reads as a side but eats like the beginning of a meal.

Yield: 4 servings · Prep: 8 minutes · Cook: 22 minutes · Total: 30 minutes · Difficulty: Easy

Ingredients

• 1 1/2 cups basmati rice, rinsed until the water runs clear
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons mild curry powder
• 1 can (13.5 ounces) full-fat coconut milk
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1 teaspoon salt, plus a pinch more to taste

Instructions

1. Melt the coconut oil in a heavy pot and cook the onion 4 minutes until soft.
2. Add the garlic and ginger for 30 seconds, then the curry powder, and stir until the spices darken slightly and smell toasted.
3. Add the rice and stir 1 minute to coat every grain in fat and spice.
4. Pour in the coconut milk, stock, and salt. Stir, bring to a boil, then cover and simmer on low for 18 minutes.
5. Turn off the heat and let the pot sit covered for 5 minutes.
6. Fold in the peas, fluff with a fork, and spoon into a serving dish. The sauce should look creamy, not wet.

Tip: Toast the curry powder in the oil for a full 30 seconds before adding liquid. Rushing it leaves a raw, dusty taste in the finished dish.

Swap it: Use brown basmati and add 10 minutes of cooking. Light coconut milk works, but stir in extra stock at the end since it won’t thicken the rice the same way.

Storage: Covered in the fridge for 3 to 4 days. Reheat with a splash of stock and a pinch of salt, covered, over low heat.

5. Parmesan Tomato Rice

Cooking the rice in tomato broth instead of water gives you red-tinted grains with none of the watery finish. It’s the side I make for baked chicken with mozzarella on top, and the kids eat it without a single complaint.

Yield: 4 servings · Prep: 6 minutes · Cook: 19 minutes · Total: 25 minutes · Difficulty: Easy

Ingredients

• 2 cups long-grain white rice, rinsed
• 2 tablespoons olive oil
• 3 cloves garlic, sliced thin
• 2 cups chicken stock
• 1 can (14.5 ounces) crushed tomatoes, drained
• 1/2 teaspoon fine salt
• 1/3 cup grated parmesan
• 1/2 cup chopped fresh basil
• 1/4 teaspoon red pepper flakes, optional

Instructions

1. Warm the oil in a wide saucepan. Cook the garlic over medium-low heat for 2 minutes until pale gold, not brown.
2. Add the rice and stir 2 minutes until the grains turn translucent at the edges.
3. Add the stock, crushed tomatoes, and salt. Stir well and bring to a boil.
4. Cover and simmer on low for 15 minutes, then leave covered with the heat off for 8 minutes.
5. Fluff with a fork and fold in the parmesan and basil. The tomato moisture should have cooked away to a soft pink color.

Tip: Drain the crushed tomatoes well. Undrained tomatoes add a surprising half cup of water, which is exactly how this turns soupy.

Swap it: Roasted red peppers blended with the tomatoes add sweetness. A handful of peas stirred in at the end makes it more of a main dish.

Storage: Keeps 4 days in the fridge. Reheat covered with a teaspoon of broth; the basil goes on fresh after warming.

6. Pineapple Fried Rice

Sweet, salty, and a little sharp, pineapple fried rice is the side that makes a plate of barbecue chicken look like a deliberate choice instead of a default. The pineapple browns against the hot pan and turns jammy at the edges.

Yield: 4 servings · Prep: 8 minutes · Cook: 10 minutes · Total: 18 minutes · Difficulty: Easy

Ingredients

• 3 cups cooked and cooled white rice
• 2 tablespoons vegetable oil
• 1 cup fresh pineapple, cut into small pieces, or a drained can
• 1/2 cup frozen peas and carrots
• 3 scallions, sliced
• 2 eggs, beaten
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil, added off the heat
• 1 teaspoon sugar

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the pineapple and cook 3 minutes until the edges turn golden.
2. Add the vegetables and cook 2 minutes, then push everything to one side of the pan.
3. Pour the eggs into the empty side and scramble them in 30 seconds.
4. Add the cold rice, spread it flat, and let it sit 60 seconds to pick up browned bits from the pan.
5. Add the soy sauce, sugar, and scallions. Toss until the rice is evenly coated and hot.
6. Drizzle with sesame oil off the heat and serve. It tastes best in the first ten minutes.

Tip: Dice the pineapple small. Large chunks stay cold in the middle while the rice around them overcooks.

Swap it: Add cubed mango instead for a tropical profile, or skip the egg and add extra shrimp for a lighter side.

Storage: Refrigerate up to 3 days. Reheat in a dry hot skillet, not the microwave, so the pineapple doesn’t go soggy.

7. Mexican Rice

Toasting the rice in oil until it’s deep red is the step that separates real Mexican rice from tomato-flavored rice. It tastes sweet, faintly smoky, and it holds up next to anything chili-based.

Yield: 4 servings · Prep: 7 minutes · Cook: 21 minutes · Total: 28 minutes · Difficulty: Easy

Ingredients

• 2 cups long-grain white rice, rinsed
• 3 tablespoons vegetable oil
• 1 small white onion, finely diced
• 3 cloves garlic, minced
• 2 tomatoes, finely chopped (or 1 cup canned crushed)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano, preferably Mexican
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

Instructions

1. Heat the oil in a heavy pot. Add the onion and cook 5 minutes until golden at the edges.
2. Add the garlic, chili powder, cumin, and oregano. Stir for 30 seconds until fragrant.
3. Add the tomatoes and cook 5 minutes until they break down into a rough sauce.
4. Stir in the rice and toast 2 minutes, until the grains turn orange-red and smell nutty.
5. Add the stock and salt. Cover, bring to a boil, then simmer on low for 18 minutes.
6. Rest covered for 5 minutes, fluff, and fold in the cilantro. Add a squeeze of lime if you have it.

Tip: Use a regular long-grain rice, not arborio or short grain. Short-grain rice turns to paste at this liquid ratio.

Swap it: A chipotle in adobo, minced in, adds smoke and heat. Cilantro-lime rice is one step further: skip the tomatoes and cumin, and finish with lime, cilantro, and a pinch of salt.

Storage: Keeps 4 days refrigerated. Cilantro wilts fast, so store it separately and top the rice fresh.

8. Mushroom Risotto-Style Rice

This is a streamlined version of risotto: arborio rice, mushrooms, parmesan, and one final splash of stock, with no constant stirring after the first few minutes. It takes longer than the others here, and it’s the one to make when you have a roast on a low oven setting.

Yield: 4 servings · Prep: 10 minutes · Cook: 30 minutes · Total: 40 minutes · Difficulty: Medium

Ingredients

• 8 ounces mushrooms, sliced (cremini, shiitake, or both)
• 2 tablespoons butter, divided
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine or additional stock
• 1/2 cup grated parmesan
• 1 teaspoon thyme leaves
• 1/2 teaspoon salt

Instructions

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Sear the mushrooms in one layer, 4 minutes, until browned. Season and set aside.
2. Melt the remaining butter in a wide pot. Cook the onion 4 minutes, add the garlic for 30 seconds.
3. Add the arborio and stir 2 minutes until the edges look translucent. Pour in the wine and let it absorb.
4. Add 1 cup of hot stock, then reduce to a simmer and stir every minute or two until absorbed, about 6 minutes.
5. Add the remaining stock a cup at a time, stirring often, until the rice is tender with a slight bite, 10 to 12 minutes more.
6. Fold in the mushrooms, parmesan, thyme, and salt. Loosen with a splash of stock if it tightens up off the heat, and serve right away.

Tip: Keep the stock at a low simmer in a saucepan next to your pot. Cold stock hitting hot rice drops the temperature and stalls the cooking.

Swap it: Cauliflower rice and the same mushrooms make a lower-carb version in 12 minutes. Skip the wine entirely and add broth with a spoon of butter at the end.

Storage: Best the same day. Refrigerate up to 2 days and loosen with stock when reheating, over low heat with a lid cracked.

9. Brown Rice with Chicken

Brown rice chews more than white and takes longer, so it suits the slow half of dinner: the roast or the baked chicken that’s already in the oven. Toasting the grains first is what keeps them nutty instead of just soft.

Yield: 4 servings · Prep: 8 minutes · Cook: 27 minutes · Total: 35 minutes · Difficulty: Easy

Ingredients

• 1 1/2 cups long-grain brown rice, rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced small
• 1/2 cup frozen peas
• 3 cups chicken stock
• 1/2 teaspoon fine salt
• Zest and juice of 1/2 lemon
• 2 tablespoons chopped parsley

Instructions

1. Heat the oil in a saucepan and soften the onion for 4 minutes. Add the carrot and cook 2 more minutes.
2. Add the rice and stir 2 minutes until the grains smell nutty.
3. Add the garlic, peas, stock, and salt. Stir, bring to a boil, then cover and simmer on low for 25 minutes.
4. Turn off the heat and leave the pot covered for 10 minutes.
5. Fluff with a fork, then fold in the lemon zest, juice, and parsley. Add salt if it tastes flat.

Tip: If your brown rice is old or from a big bag, soak it in water for 20 minutes before cooking. Older bran takes longer to soften and will stay tough otherwise.

Swap it: A spoonful of grated Parmesan stirred in at the end adds richness without butter. Wild rice blends work, though they need a longer simmer.

Storage: 4 days in the fridge. Reheat covered with a splash of water so the grains don’t turn chewy.

10. Sesame Ginger Rice

Twenty minutes, one pot, and a flavor profile that runs straight into teriyaki and ginger-glazed chicken. The ginger goes in while the rice steams, not after, so it perfumes the grains all the way through.

Yield: 4 servings · Prep: 5 minutes · Cook: 15 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 2 cups jasmine rice, rinsed
• 3 cups chicken stock
• 2 tablespoons fresh ginger, finely grated
• 2 scallions, whites in the pot and greens on top
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon sesame seeds

Instructions

1. Combine the rice, stock, ginger, and scallion whites in a saucepan with a tight lid.
2. Bring to a boil, then cover and cook on the lowest simmer for 12 minutes.
3. Turn off the heat and leave the lid on for 8 minutes, until the steam stops hissing.
4. Fluff with a fork and let the rice cool for 2 minutes so it stops steaming.
5. Drizzle in the soy sauce, sesame oil, and vinegar. Toss gently, then top with the scallion greens and sesame seeds.

Tip: Let the rice cool a couple of minutes before the sesame oil goes in. Poured onto rice that’s still steaming, it turns bitter rather than nutty.

Swap it: A teaspoon of honey and a pinch of chili flakes turn this into a hot-honey style rice. A drizzle of lime and no soy sauce makes it lighter.

Storage: 4 days refrigerated. The sesame oil scent fades by day two, so add a fresh drizzle when reheating.

11. Cheesy Chicken-Style Rice

The one on the list that works for basically any chicken, including a plain breast with nothing on it. Cheddar, milk, and a little garlic turn leftover rice into something a kid will ask for again.

Yield: 4 servings · Prep: 5 minutes · Cook: 17 minutes · Total: 22 minutes · Difficulty: Easy

Ingredients

• 3 cups cooked white rice, cooled a few minutes
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup whole milk or half-and-half
• 1 cup chicken stock
• 1 1/2 cups shredded sharp cheddar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped chives or scallions

Instructions

1. Melt the butter in a wide skillet over medium heat and cook the garlic 1 minute until fragrant, without browning.
2. Add the milk and stock. Bring to a gentle simmer and cook 4 minutes to thicken slightly.
3. Add the warm rice and stir well. Cook 5 minutes, stirring often, until the liquid is absorbed.
4. Turn the heat to low. Add the cheddar a handful at a time, stirring until each batch melts.
5. Season with salt and pepper, then top with chives. Serve while it’s still loose and creamy.

Tip: Add the cheese off the direct heat, at the lowest setting. Boiling milk splits the sauce, and the rice turns grainy instead of creamy.

Swap it: Swap cheddar for Gruyere or a Monterey Jack and Colby mix. Broccoli florets folded in for the last 3 minutes turn it into a one-pan side and a meal.

Storage: Keeps 3 days refrigerated. Reheat slowly on the stove with a splash of milk, adding a fresh sprinkle of cheese at the end.

12. Citrus Avocado Rice

Cool, crunchy, and bright, this is the side to make when the chicken is hot and spicy or charred over high heat. Lime and orange zest cut through the heat, and black beans add a soft, creamy contrast to the rice.

Yield: 4 servings · Prep: 10 minutes · Cook: 14 minutes · Total: 24 minutes · Difficulty: Easy

Ingredients

• 1 1/2 cups long-grain white rice, rinsed
• 2 tablespoons olive oil
• 3 cups chicken stock
• Zest and juice of 1 orange
• 2 tablespoons fresh lime juice
• 1 ripe avocado, diced
• 1/2 cup rinsed black beans
• 1/2 cup chopped cilantro
• 1/2 teaspoon salt
• 1 tablespoon olive oil, for finishing

Instructions

1. Toast the rice in the olive oil for 2 minutes, until a few grains look golden.
2. Add the stock and salt. Cover, bring to a boil, then simmer on low for 15 minutes.
3. Rest covered with the heat off for 8 minutes, then fluff with a fork.
4. While it rests, mix the orange zest and juice with the lime juice, 1 tablespoon of olive oil, and a pinch of salt.
5. Fold the citrus dressing and the black beans through the warm rice.
6. Let the rice cool 5 minutes, then fold in the avocado and cilantro. Taste and add more lime before serving.

Tip: Add the avocado after the rice cools a bit. Folded in while the rice is steaming hot, it turns soft and pasty.

Swap it: Mango cubes work in place of avocado for a sweeter version. Skip the beans entirely if you’re serving a heavily seasoned chicken.

Storage: The rice and beans keep 4 days; hold the avocado and cilantro separate and fold them in when you eat it.

Tips for Making These

Five things fix most rice problems before they start. The rest is seasoning.

• Rinse until the water runs clear. Two or three changes of water washes off surface starch, which is the main cause of sticky, gummy grains.
• Measure the liquid and don’t second-guess the ratio. Most of the recipes here use 1 1/2 to 2 cups of liquid per cup of rice, which is enough for long-grain brown rice too. Broth works in place of water at the same volume. Just salt it lightly, since broth is already seasoned.
• Don’t peek while it simmers. Every time you lift the lid mid-cook, steam escapes and the grains cook unevenly. If you need to stir, do it quickly and put the lid straight back.
• Always rest the rice covered, off the heat, for 5 to 10 minutes. The residual steam finishes the center of each grain. This is the difference between fluffy and gluey.
• Start the rice before the chicken. Most of these take 20 to 25 minutes, and a 30-minute chicken bake will run long. Getting the rice in first means both hit the table at once.
• Use day-old rice for anything fried. Cooked, chilled, and broken-up rice fries instead of steaming. Fresh rice straight off the heat will clump.

Choosing your 12 easy rice side dishes for chicken by flavor

Match the rice to the chicken rather than the other way around. It’s a fast decision once you split chicken styles into three groups.

For plain, roasted, or baked chicken, pick something buttery and mild: Garlic Butter Chicken Rice, Parmesan Tomato Rice, or the cheesy one. For grilled chicken with char and smoke, go brighter: Lemon Herb Rice Pilaf or Citrus Avocado Rice, both of which cut through the char. For spicy, glazed, or saucy chicken, choose something with its own flavor: Coconut Curry Rice for heat, Soy Sauce Fried Rice for sweet soy, or Mexican Rice for anything chili-based.

Timing follows the same logic. A 30-minute bake means a rice that takes 25 minutes total. A quick skillet chicken thigh means you’re using one of the 15 to 20 minute dishes so the rice is ready when the chicken rests.

How to jazz up leftover plain rice in five minutes

Cooked rice from the fridge is a blank canvas. Heat a tablespoon of butter in a skillet, add the cold rice, and pick one of these:

• Butter and soy sauce, with a fried egg dropped on top
• Minced garlic and grated parmesan, off the heat
• Lime juice, cilantro, and a pinch of salt for a fresh, sharp side
• Chopped scallions and white pepper, for a warm bowl in two minutes
• Cheddar, a splash of milk, and a handful of frozen peas

For bigger flavor swings, a spoonful of coconut milk and a pinch of curry powder turns day-old rice into a quick side for jerk chicken. Cook it in the skillet until the liquid disappears.

When you want a different grain entirely, our roundup of easy wild rice recipes for side dishes has the nuttier, chewier options, and the chicken and rice casserole ideas are a good route on a cold evening when you want one dish instead of two.

Frequently Asked Questions

A Chicken Dinner Starts with the Right Rice Side

Start with Garlic Butter Chicken Rice if you want the safest, most crowd-pleasing side on the table. It’s mild, it takes 25 minutes, and it works with any cut of chicken you happen to be cooking. Go for Lemon Herb Rice Pilaf when the chicken is grilled, and Coconut Curry Rice when it’s hot and spiced.

Any one of these 12 easy rice side dishes for chicken is a step above a bowl of plain white rice, and most cook faster than the chicken does. Make one this week and keep the rest of the list in rotation — I’d guess you won’t get past four before the season changes. For other sides built around the same meal, the guide to side dishes for chicken wings is a good next read.