By 
This one pot chicken and rice is one of my favorite Sunday dinners because it's simple to make, cooks in just one pot, and always disappears quickly at my house. I first made it for my family in my Dutch oven on a Sunday evening, and it's still one of the meals everyone asks me to make again.
Made with simple, real ingredients, this comforting dinner starts on the stovetop and finishes in the oven. While I usually make it in my Dutch oven, a deep cast iron skillet works just as well. Over the years, it's become one of the most popular recipes on Scarlati Family Kitchen, with readers sharing that it's become part of their regular dinner rotation and how easy it is to customize with the ingredients they already have on hand.
Whether you're making dinner on a busy weeknight or sitting down together for Sunday dinner, this is one of those dependable meals that's easy to come back to. It uses everyday ingredients, comes together in one pot, and leaves you with less cleanup so you can spend more time around the table with your family.
Jump to:
Ingredient Notes
- Chicken Thighs - I recommend bone-in, skin-on chicken thighs because they stay juicy and add the most flavor to both the chicken and the rice as everything cooks together. Boneless, skinless thighs also work well if you prefer, and you can substitute a whole cut-up chicken or chicken breasts. For six servings, plan on about 3 pounds of bone-in thighs or 2 pounds of boneless thighs.
- Rice - Long-grain white rice is my first choice because it cooks up fluffy and absorbs all the flavor from the broth and seasonings. Brown rice or wild rice can also be used, but they'll require additional liquid and a longer cooking time. I don't recommend instant rice for this recipe since it cooks much faster and can become mushy.
- Chicken Stock - I prefer using my homemade chicken stock because it adds the richest flavor to the rice as it cooks. If you're using regular stock instead of low-sodium, you may want to reduce the added salt slightly. Chicken broth works just as well if that's what you have on hand.
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 - Boneless or bone-in chicken breasts can be used instead of chicken thighs. Since they're leaner than chicken thighs, be careful not to overcook them. Use an instant-read thermometer and cook until they reach an internal temperature of 165°F.
- Dairy-Free - Replace the butter with an equal amount of olive oil for an easy dairy-free version without sacrificing flavor.
- Add Vegetables - Stir in chopped spinach or peas at the end of cooking, or sauté carrots, mushrooms, or bell peppers with the onions for an easy way to add more vegetables to the meal.
Step-By-Step Instructions
Season - Pat the chicken thighs dry with paper towels, then season both sides with the garlic powder, onion powder, poultry seasoning, salt, and pepper.
Sear - Heat the olive oil in a dutch oven or deep cast iron skillet over medium-high heat. Brown the chicken thighs on both sides, working in batches if needed, so they brown evenly.
Sauté - Remove the chicken from the pot and set it aside. Melt the butter, then sauté the onion until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Toast - Stir the uncooked rice into the onions and garlic and cook for 1-2 minutes, stirring often, until it's lightly toasted. This helps develop flavor and keeps the rice fluffy as it cooks.
Combine - Pour in the chicken stock, stirring to scrape up any browned bits from the bottom of the pot. Nestle the chicken back into the rice mixture.
Cook - Cover and bake for 40-45 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken reaches an internal temperature of 165°F. Garnish with fresh parsley and serve.
Expert Tips
- Brown the chicken in batches if needed, so each piece has plenty of room in the pan. Overcrowding the pan can cause the chicken to steam instead of developing a golden brown crust.
- Scrape the bottom of the pot after adding the chicken stock to loosen the browned bits left behind from searing the chicken. They dissolve into the broth and add incredible flavor to the rice.
- Don't leave the juices behind. Pour any juices that collect on the plate back into the pot with the chicken. They add even more flavor to the rice as everything cooks together.
- Use an instant-read thermometer to check that the thickest part of the chicken reaches an internal temperature of 165°F before serving.
- Using a skillet instead of a Dutch oven? Choose a deep, oven-safe skillet with high sides so there's plenty of room for the chicken, rice, and broth without overflowing.
- Resist the urge to peek. Keep the lid on while the chicken and rice bake so the steam stays trapped inside. Removing the lid too early can prevent the rice from cooking evenly.
The Dutch Oven I Recommend
This 6-quart enameled Dutch oven is the one I use most in my kitchen. It's the perfect size for this chicken and rice recipe, soups, stews, braises, and so many other family dinners.
This is an affiliate link, and I may be compensated (at no cost to you) if you purchase after clicking it.
Alternative Cooking Methods
Don't have a Dutch oven? You can still make this recipe in a 9x13-inch baking dish. Brown the chicken and cook the onions, garlic, and rice on the stovetop first, then transfer everything to the baking dish before baking. Pour the chicken stock over the top, cover tightly with foil, and bake as directed.
What readers are saying
"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."
Storage Suggestions
Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions, covered, in a 325°F oven until heated through. If the rice seems a little dry, add a splash of chicken stock before reheating.
To freeze, let the chicken and rice cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Family Dinner Recipes
Looking for more comforting family dinners? Here are a few of my favorite recipes to make when everyone gathers around the table.
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˚F 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.
Dave
We call this Black Chicken because we made it with black rice and it turned the meat black. Even though it looks funny that way, it is a hit with my family!
Amanda Scarlati
I love that, how fun! I'll have to try it sometime 🙂
Daniel M
Wow! The first time I made this chicken disk it was nearly perfect, simple and delicious. Poultry
Amanda Scarlati
Thanks Daniel! I'm so glad you enjoyed it. Thank you for trying the recipe!
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!