Canned Chicken and Rice – A Quick, Comforting Weeknight Meal

This canned chicken and rice recipe is the kind of meal you can throw together when you’re low on time, energy, or groceries—and still feel good about it. It’s simple, warm, and satisfying, with pantry staples doing most of the heavy lifting. You’ll get tender rice, flavorful chicken, and a creamy, cozy finish if you want it.

Think of it as a base recipe you can tweak with whatever veggies or seasonings you have. It’s flexible, affordable, and exactly the kind of dinner that makes life easier.

What Makes This Recipe So Good

• Fast and fuss-free: Using canned chicken means no trimming, cooking, or shredding. Dinner can be on the table in about 30 minutes.
• Pantry-friendly: Everything comes from the pantry or freezer.It’s perfect for those “I forgot to shop” nights.
• Balanced and filling: Rice, protein, and optional veggies make it a complete, satisfying bowl.
• Customizable: Go creamy or light, spicy or mild, herby or simple. It adapts to your mood and what you have.
• Family-approved: Mild flavors with room for toppings make it a crowd-pleaser across ages.

Ingredients

• 1 tablespoon olive oil or butter
• 1 small onion, finely diced (about 1/2 cup)
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1 cup long-grain white rice (uncooked)
• 2 cups low-sodium chicken broth (or water + bouillon)
• 1 (10–12.5 oz) can chicken, drained and flaked
• 1 cup frozen peas and carrots (or any mixed vegetables)
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley or Italian seasoning
• 1/2 teaspoon paprika (optional)
• 1/4 cup grated Parmesan or shredded cheddar (optional)
• 2–3 tablespoons cream, half-and-half, or plain Greek yogurt (optional for creaminess)
• Lemon wedges and chopped fresh parsley for serving (optional)

Instructions

1. Warm the pan: Heat olive oil or butter in a medium saucepan or deep skillet over medium heat.
2. Soften aromatics: Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
3. Toast the rice: Add the rice.Stir for 1 minute to coat the grains. This helps the texture stay fluffy.
4. Add liquid: Pour in chicken broth. Stir in salt, pepper, parsley, and paprika if using.Bring to a gentle boil.
5. Simmer: Reduce heat to low, cover, and cook 15–18 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid often.
6. Stir in the chicken and veggies: Flake the canned chicken with a fork. Fold it into the rice with the frozen peas and carrots.Cover and cook 3–4 more minutes to warm through.
7. Make it creamy (optional): Stir in cream or yogurt and cheese until melted and smooth. Taste and adjust seasoning.
8. Finish and serve: Fluff with a fork. Squeeze a little lemon on top and sprinkle with fresh parsley if you like.Serve warm.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for 3–4 days.
• Reheat gently: Add a splash of broth or water and reheat on the stovetop over low heat or in the microwave at 50–70% power, stirring once.
• Freezing: Freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating. Rice can firm up in the freezer; the splash of liquid helps it come back to life.
• Brighten leftovers: A squeeze of lemon, fresh herbs, or a dusting of Parmesan makes reheated portions taste fresh again.

Benefits of This Recipe

• Budget-friendly: Canned chicken and rice stretch far without stretching your wallet.
• Reliable protein: Canned chicken is shelf-stable and ready to use, so you always have protein on hand.
• Balanced meal: Carbs, protein, and veggies in one pot reduce cleanup and decision fatigue.
• Flexible nutrition: Add extra vegetables, swap in brown rice, or keep it dairy-free.You can steer it toward your goals.
• Quick comfort: It delivers that cozy, homestyle feel without long cooking times.

Pitfalls to Watch Out For

• Over-salting: Canned chicken and broth can be salty. Start with low-sodium broth and season at the end.
• Mushy rice: Too much stirring or too much liquid can break the grains. Keep the lid on and measure the liquid.
• Dry texture: If it seems dry, stir in a splash of broth, a bit of cream, or a knob of butter at the end.
• Flavor flatness: Canned ingredients can taste bland on their own.Build flavor with onions, garlic, herbs, and a finish of lemon or cheese.
• Burning the bottom: Use low heat once it starts simmering and avoid peeking. A heavy-bottomed pot helps.

Alternatives

• Rice swaps: Use brown rice (increase liquid to 2 1/4 cups and cook 35–40 minutes). For a faster route, cook 3 cups of leftover or microwave rice separately and fold in at the end with a splash of broth.
• Grain-free option: Try cauliflower rice.Sauté it with the aromatics, add the chicken and seasonings, and cook just until tender. Add a splash of broth for flavor without overcooking.
• Different flavor profiles:
  • Tex-Mex: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, corn, and a handful of cheddar. Top with salsa and cilantro.
  • Lemon herb: Add extra parsley, thyme, and plenty of lemon zest.Finish with Parmesan.
  • Curry: Stir in 1–2 teaspoons curry powder and a splash of coconut milk. Add peas and a squeeze of lime.
• Veggie add-ins: Bell peppers, spinach, mushrooms, or broccoli florets all work. Sauté firm veggies with the onion; fold tender greens in at the end.
• Dairy-free or lighter: Skip the cheese and cream.Use olive oil and finish with lemon and herbs for brightness.

FAQ

Can I use canned soup to make it creamy?

Yes. Stir in half to one can of cream of chicken or cream of mushroom soup after the rice is cooked and the chicken is added. Thin with a splash of broth if it gets too thick.

Do I need to rinse the rice?

Rinsing is optional but helpful.

It removes excess starch and leads to fluffier rice. If you skip it, be sure to toast the rice in fat for a minute to help the texture.

What size can of chicken should I use?

A standard 10 to 12.5-ounce can works well for four servings. If your can is smaller, add an extra egg scrambled separately or a handful of beans to boost protein.

How can I make this spicier?

Add red pepper flakes while cooking, stir in a spoonful of hot sauce, or add diced jalapeños with the onion.

A smoky chipotle in adobo is also great—start with 1 teaspoon.

Can I make this in an Instant Pot?

Yes. Sauté onion and garlic on Sauté, add rice and broth, and cook on High Pressure for 4 minutes with a 10-minute natural release. Stir in drained chicken and veggies, then add cream or cheese if using.

What if I only have pre-cooked rice?

Warm the onion and garlic in oil, add chicken and seasonings, then fold in 3 cups cooked rice with 1/3–1/2 cup broth.

Heat until steamy, then finish as desired.

Is canned chicken healthy?

It can be. Choose brands packed in water with lower sodium. It’s a lean protein and a convenient way to meet your protein needs when fresh chicken isn’t handy.

How do I prevent it from sticking?

Use a heavier pot, keep heat low during simmering, and avoid stirring too often.

A quick swipe of oil around the pan before adding rice also helps.

Wrapping Up

Canned chicken and rice is the weeknight safety net every kitchen needs. It’s fast, flexible, and comforting, made from ingredients you probably already have. Whether you keep it classic and simple or add spices and cream, it delivers a warm, satisfying bowl with minimal effort.

Save this recipe for those busy nights, and make it your own with the flavors you love.

Canned Chicken and Rice - A Quick, Comforting Weeknight Meal

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

• 1 tablespoon olive oil or butter
• 1 small onion, finely diced (about 1/2 cup)
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1 cup long-grain white rice (uncooked)
• 2 cups low-sodium chicken broth (or water + bouillon)
• 1 (10–12.5 oz) can chicken, drained and flaked
• 1 cup frozen peas and carrots (or any mixed vegetables)
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley or Italian seasoning
• 1/2 teaspoon paprika (optional)
• 1/4 cup grated Parmesan or shredded cheddar (optional)
• 2–3 tablespoons cream, half-and-half, or plain Greek yogurt (optional for creaminess)
• Lemon wedges and chopped fresh parsley for serving (optional)

Instructions

• Warm the pan: Heat olive oil or butter in a medium saucepan or deep skillet over medium heat.
• Soften aromatics: Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
• Toast the rice: Add the rice. Stir for 1 minute to coat the grains. This helps the texture stay fluffy.
• Add liquid: Pour in chicken broth. Stir in salt, pepper, parsley, and paprika if using. Bring to a gentle boil.
• Simmer: Reduce heat to low, cover, and cook 15–18 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid often.
• Stir in the chicken and veggies: Flake the canned chicken with a fork. Fold it into the rice with the frozen peas and carrots. Cover and cook 3–4 more minutes to warm through.
• Make it creamy (optional): Stir in cream or yogurt and cheese until melted and smooth. Taste and adjust seasoning.
• Finish and serve: Fluff with a fork. Squeeze a little lemon on top and sprinkle with fresh parsley if you like. Serve warm.