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This one pot chicken and rice dinner recipe is made with real ingredients in either a dutch oven pot or cast iron skillet. Started on the stovetop and finished in the oven, this delicious Sunday dinner is one the whole family will love!
Sundays are made for comfort food in my opinion, especially when it's cold outside. It's a great recipe when you are looking for extra comfort; it's easy to put together and uses simple ingredients.
Serve this one pot chicken and rice dish with green bean with bacon, spinach salad with pears, and a big slice of lemon olive oil cake!
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Ingredient Notes
- Chicken Thighs - Juicy chicken thighs are perfect for dutch oven cooking and provide amazing flavor. Bone-in, skin-on thighs will provide the most flavor, however, boneless skinless chicken thighs may also be used. For 6 servings, aim for about 3 pounds for bone-in thighs and 2 pounds for boneless. You can also use a whole chicken cut up into pieces or chicken breasts. I do recommend bone-in chicken for the most flavor.
- Rice - White rice is usually the type of rice that I use for this recipe since that is what my family likes. You can use brown rice or wild rice if you prefer, however, cooking times will be much longer.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
Substitutions and Variations
- Chicken Breasts - Use skin-on or skinless chicken breasts instead of chicken thighs. Cooking times will be about the same, but the flavor will be slightly different since it's a leaner cut of meat.
- Dairy-Free - To make this dish dairy-free, simply substitute the butter with olive oil.
Step-By-Step Instructions
Season - First, season the chicken thighs on both sides with garlic powder, onion powder, poultry seasoning, salt, and pepper.
Sear - Heat a Dutch oven or large skillet on the stovetop over medium-high heat with the olive oil and brown the chicken thighs on both sides.
Sauté - Remove the chicken from the pot and set it aside on a plate. Melt the butter in the pot and sauté onions for a few minutes and then add the garlic and cook for a little bit more.
Toast - Add the uncooked rice and let it cook for a couple of minutes until it's lightly browned.
Combine - Pour the chicken stock into the pot and stir to combine with the rice mixture, scraping any stuck-on bits off of the bottom of the pan. Nestle the chicken back in the pot on top of the rice.
Cook - Cover and cook in a 375˚F oven for 40-45 minutes. The liquid should be absorbed and the rice fluffy. Garnish with fresh parsley and serve!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Expert Tips
- Depending on the size of both the pan and chicken thighs, it may be best to brown the chicken, two or three pieces at a time, so they brown evenly.
- After adding the chicken stock into the pot, make sure to scrape the bottom to loosen up any stuck-on bits. They add a ton of flavor to the rice.
- When adding the chicken back to the pot, make sure to pour any juices that remain on the plate for additional flavor.
- To make sure your chicken cooks fully, always use a kitchen thermometer to make sure the internal temperature reaches 165˚F.
- Make sure you have a deep skillet if you aren't using a dutch oven so you have enough room for all the ingredients.
My Favorite Dutch Oven
This is the 6 quart enameled dutch oven that I use in my kitchen and it works great for this recipe and so many more!
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Alternative Cooking Methods
Use a 9x13 baking dish instead of a Dutch oven or cast iron skillet for this chicken and rice meal.
Brown the chicken in a pan on the stovetop, working a couple of pieces at a time. Set them aside and then cook the onions, garlic, and rice, according to the directions.
Place the browned chicken pieces in the baking dish and top with the cooked onions, garlic, and rice. Pour the chicken stock over the top, cover with foil, and cook in the oven as directed.
Reader Review
"This recipe is incredible!! It's so perfect for people who want to knock out dinner quickly and deliciously. I wouldn't consider myself a great cook and this recipe was so easy to follow and simple. It came out amazing 🙂"
Storage Suggestions
This one pot chicken and rice recipe will keep in an airtight container when stored in the refrigerator for 3-5 days. Reheat leftovers in the oven or in the microwave.
More Comfort Food Recipes
If you loved this recipe for One Pot Chicken and Rice, check out these other comfort food dishes that are also great for Sunday dinner!
- Meatloaf with Marinara - An easy recipe so tasty that even meatloaf haters can't get enough!
- Cast Iron Skillet Chicken Pot Pie - This one-pan recipe is ready in just over 30 minutes and way better than frozen options.
- Carbonara Mac and Cheese - A comfort food mash-up perfect for busy weeknights.
- Slow Cooker Minestrone - A heart, fuss-free, vegetarian meal full of nutrients, fiber, and flavor.
Recipe
The BEST One Pot Chicken and Rice Dinner (Dutch Oven)
Video
Equipment
- 6-Quart Dutch Oven large cast iron skillet, or baking dish (see note below)
Ingredients
- 2-3 pounds chicken thighs, see note below
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- ½ stick unsalted butter
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 2 cups white rice
- 1 quart chicken stock, or broth
- fresh parsley, (optional) for garnish
Instructions
- Preheat the oven to 375˚ and season the chicken thighs on both sides with the garlic powder, onion powder, poultry seasoning, salt and pepper.
- Heat a dutch oven on the stovetop over medium high heat with the olive oil.
- When the oil starts to shimmer in the pot, add chicken, skin side down and cook until browned, approximately 3-4 minutes. Flip over and cook another 2-3 minutes until they are browned on the other side. Do a few pieces at a time so as to not overcrowd the pot.
- Remove the chicken from the pot and place it on a plate. Lower the heat to medium and melt the butter in the pot.
- Once the butter is melted, add in the onions and cook, stirring occasionally, for 2-3 minutes until slightly translucent. Add in the garlic and cook for 1 more minute, stirring occasionally.
- Add the rice to the pot and cook for another 2 minutes, stirring occasionally until lightly browned.
- Pour the chicken stock into the pot and stir to combine it with the rice, scraping the bottom of the pot to remove any stuck on bits. Place the chicken thighs back into the pot and pour any juices that collected on the plate into the pot as well.
- Cover the pot with a lid or foil and place in the oven to cook for 40-45 minutes until the liquid is absorbed and the rice is light and fluffy.
- Serve the chicken and rice garnished with fresh parsley, if desired.
Notes
- Chicken - Use bone-in or boneless chicken thighs. Bone in, and skin on will provide the most flavor. For 6 servings, about 3 pounds of bone in chicken thighs will be needed or about 2 pounds for boneless. A whole chicken cut into pieces can also be used. Chicken breasts can be used too, but will yield less flavor. Always cook chicken to an internal temperature of 165˚F.
- Dairy Free - Substitute the butter for olive oil.
- Baking Dish - Brown the chicken in a pan on the stovetop. Set it aside and then cook the onions, garlic, and rice, according to the directions. Place the browned chicken in a large baking dish or casserole dish and top with the cooked onions, and garlic. Pour the chicken stock over the top, cover with foil, and cook in the oven as directed.
- Leftovers - Store in an airtight container in the refrigerator for 3-5 days. Reheat in the oven or microwave.
Erin
This really was the best. I used jasmine rice and shallots instead of onion ( cause it's what i had ). Will make again!
Amanda Scarlati
Shallots are one of my favorites too! I'm so glad you loved it.
Erin Castleberry
Thank you for this great recipe! I started making it last January with a new Dutch oven and a snowstorm happening! It was such a hit! I’m making it tonight for dinner and my fam is excited! This is truly one of the few meals that everyone in the family loves.
Amanda Scarlati
Thank you so much Erin, I love that this has become a family favorite for you too!
Brittany
This has been my go-to chicken and rice one pot meal since I've found it. The only addition in mine is sauteed bell peppers because I'm on weight watchers and the vegetables are zero points so it's a great filler alongside the rice. Thank you for sharing this masterpiece!
Amanda Scarlati
Thank you Brittany, I love that you add the extra veggies! Any extra veggies would be good...broccoli, peas, spinach, chopped asparagus are all ones I have tried!
Nancy
Hi Amanda
Are you able to prep the meal before hand and put in the oven later?
Amanda Scarlati
Hey Nancy - If you are wanting to prep it ahead of time and put in the oven later, than I would prep it all the way until right before the broth is put in. Then cool it in the fridge and cover with plastic wrap. Then, heat it back up on the stovetop, add the broth and bake as normal. You can add the broth, however, the rice will absorb some of the liquid so it will be less time in the oven later.
Kari
This was a hit, even with the one who doesn’t like dark meat. Very flavorful and easy. I added carrots with the onions and chopped spinach with the broth, just to get those extra veggies in.
Amanda Scarlati
I love that Kari, thanks so much for letting me know and great idea with the extra veggies!
Kimberly McCoy
Made this for the family and it was a big hit. I would like to try adding broccoli but not sure if I would need to change or add anything. What would you recommend?
Amanda Scarlati
Thanks Kimberly! I'm glad everyone enjoyed it. I haven't tried adding broccoli, but I think it would work. I would use fresh as opposed to frozen and cut them up into florets or buy them already cut up like that. Add them back to the pot when you add in the chicken thighs and bake normally. Let me know how it turns out!
Craig
First recipe I tried in my new Dutch oven and it was Fantastic! Thanks so much!
Amanda Scarlati
You're welcome, I'm glad you enjoyed it.
IsaAnderson
I just made this recipe and it turned out great. The rice was cooked all way through and it was fluffy and light.
Amanda Scarlati
Thank you for your comment! I'm so glad you enjoyed it - thanks for trying the recipe!
Stacey
Can you use minute rice?
Amanda Scarlati
Hi Stacey - Minute rice will not work here because it will cook to quickly. A tradition uncooked white rice works best.
Didi
Can i use avocado oil?
Amanda Scarlati
Absolutely - any neutral or semi-neutral oil will work here.
Stephanie
This was so tasty! It’s the first recipe I’ve cooked in a Dutch oven, so I honestly wasn’t expecting it to work out. But I was pleasantly surprised! I used boneless, skinless chicken thighs, and it was still very flavorful. I can’t imagine changing anything, it was just that good. This will be a go-to comfort food, so thank you for sharing.
Amanda Scarlati
Thanks Stephanie, I'm so glad you enjoyed it!