This one pot chicken and rice is a Dutch-oven dinner with juicy chicken thighs, tender basmati rice, and vegetables. I make it a couple of times per month because it’s my husband’s favorite. PS: I don’t even like mushrooms, and I LOVE them in this recipe
My homemade chicken seasoning adds savory flavor, while Worcestershire sauce brings a subtle tang to the rice and vegetable base.
“This is SO GOOD and flavorful! I love the chicken seasoning. Second time making it tonight and it won’t be the last.” -Molly
“I am super impressed with how this turned out and how easy it was. The home made chicken spice recipe is something else! Loved it all and will making this again in future. Sitting munching on leftovers for lunch.” -Bex
I make this classic chicken and rice in one Dutch oven, so the browned chicken, seasoned rice, and vegetables cook together in the same pot.
I’ve shared a handful of chicken and rice recipes, and this is my most classic (and Midwestern ) version.
Why You’ll Love It
- One-pot dinner: The chicken, rice, and vegetables cook in one Dutch oven.
- Built-in vegetables: Carrots, mushrooms, peas, and onion round out the meal.
- Juicy chicken thighs: Searing first adds color before the covered bake.
- Great leftovers: The cooked dish stores and reheats well.
Featured Ingredients
- Chicken: The recipe uses 2 lb. bone-in, skin-on chicken thighs. Boneless, skinless thighs are an existing option.
- Rice: Use long-grain white rice, such as basmati. Brown rice and instant rice were not tested, and their liquid needs are different.
- Vegetables: Carrots, onion, mushrooms, and peas cook right in the rice.
- Seasonings: Use my all-purpose chicken seasoning, plus garlic powder, onion powder, salt, and pepper.
- Worcestershire sauce: This savory, tangy ingredient gives the rice base its distinctive flavor. The existing alternatives are balsamic vinegar or apple cider vinegar.
What can you use in place of a Dutch oven?
Don’t have a Dutch oven? Use one of these existing alternatives, making sure the vessel is large enough for the chicken, rice, vegetables, and liquid:
- Use a deep, oven-safe cast iron pot with a fitted lid.
- Sear in a frying pan, then transfer everything to a casserole baking dish for baking.
- Use a large oven-safe stockpot with a fitted lid. The baking time may vary, so check that the rice has absorbed the liquid and the chicken has reached 165ºF.
Great Jones
The Dutchess
This is hands-down my favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Variations for Chicken and Rice
What to Expect
The chicken is seasoned and seared first, then the vegetables and rice build a savory base in the same Dutch oven. The covered bake traps steam so the basmati rice can absorb the broth while the chicken cooks through. Follow the recipe card below for the complete instructions.
Troubleshooting
- Liquid remains after baking: Keep the pot covered and use the recipe card’s additional 5–10-minute bake guidance, checking frequently.
- Rice texture: Use basmati or jasmine rice as directed. Brown and instant rice were not tested and need different liquid ratios.
- Chicken doneness: Check the thickest part of each thigh with an instant-read thermometer; it must reach at least 165ºF.
FAQ
A Dutch oven is a heavy, oven-safe pot with a fitted lid. It retains heat well and traps steam, which helps the chicken and rice cook evenly.
This recipe combines chicken, rice, and vegetables in one dish. One serving has 43g protein and 4g fiber based on the current nutrition calculation.
Yes. In this tested recipe, seared chicken thighs finish cooking over the rice in a covered Dutch oven. Check that the chicken reaches at least 165ºF and that the rice has absorbed the liquid before serving.
This recipe uses homemade chicken seasoning, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Searing the chicken and loosening the browned bits from the pot also builds flavor.
Let the chicken and rice cool, then transfer it promptly to an airtight container. Refrigerate for 3–5 days and reheat until hot.
If you’ve got the space in your fridge, you can simply store your chicken and rice bake in the Dutch oven. That’ll save you a few dishes!
Can you freeze chicken and rice?
If you’re planning to freeze this chicken and rice, bake it all the way through first.
- Let your chicken and rice recipe cool completely.
- Then, transfer into a freezer-safe container and remove as much air as possible.
- Freeze for up to 3 months.
Alternatively, you can bake your chicken and rice in a disposable tin container and freeze in that.
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Preheat the oven to 375ºF. Pat the chicken thighs dry with a paper towel, season them generously with chicken seasoning, and set aside.
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Heat 1.5 tablespoons olive oil in a large Dutch oven over medium-high heat. When the oil is hot, sear the chicken thighs for 2 minutes per side, until golden brown. Transfer the chicken to a plate.
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Add the butter and remaining 1 tablespoon olive oil to the Dutch oven. Use a wooden utensil to loosen the browned bits, then add the onion, garlic, mushrooms, carrots, and a pinch of salt. Sauté for 2–3 minutes.
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Add the white rice, chicken broth, frozen peas, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir to combine and turn the heat to high. As soon as the liquid begins to bubble, remove the Dutch oven from the heat.
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Place the seared chicken thighs on top of the rice and cover the Dutch oven.
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Bake at 375ºF for 35 minutes. The liquid should be absorbed and the chicken must reach at least 165ºF in the thickest part. If liquid remains, keep the pot covered and bake for another 5–10 minutes, checking frequently.
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Optional: Broil on high for 1–2 minutes, watching closely, until the chicken is more deeply browned.
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Top with fresh parsley and serve immediately.
- Feel free to use chicken breast in place of thighs.
- We’ve tested this recipe with long-grain white rice such as basmati and jasmine.
[adthrive-in-post-video-player video-id=”UNTPGupZ” upload-date=”2021-10-21T00:00:00.000Z” name=”Chicken and Rice” description=”The most flavorful chicken and rice recipe on the internet. Our chicken and rice bake is made with juicy chicken thighs and a delightful rice medley so you get extra veggies!”]
Calories: 536 kcal, Carbohydrates: 34 g, Protein: 43 g, Fat: 24 g, Fiber: 4 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
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