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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.
Gerry
I want to use a camping dutch oven for outdoor cooking, using coals. Do you think this recipe would work with that?
Amanda Scarlati
Hey Gerry - I can imagine it would, but I am not familiar with campfire cooking so I unfortunately can't give you more direction than that.
Melissa
Can you use brown rice or other rice than white?
Amanda Scarlati
Hey Melissa - you can use brown or wild rice, but cooking times will be longer, sometimes close to double. You will need a bit more liquid too with brown rice and even more with wild rice.
Diane
This was yummy!!! I used bone-in because I wanted to make sure I got all the flavor. Next time I'll try boneless. Hopefully it's just as tasty; if not, back to bone-in!
Amanda Scarlati
Thanks Diane - I'm so glad you enjoyed it.
George
Is the rice supposed to be ready cooked when adding it to the pot?
Amanda Scarlati
Hey George! You do not need to cook the rice before adding it to the pot, It will cook in the broth while in the oven.
Brittany
This was yummmmmy!! I added sliced red, orange, yellow and green peppers on top of the chicken (10 drumsticks) before putting in the oven. My 6qt Dutch oven accommodated everything. My 5yo enjoyed it! Thank you for sharing this!
Amanda
Glad you enjoyed it! I'll have to try it with the peppers sometime, that sounds great!
Mike89ny
Hey Brittany. I'm making this for the 2nd time tonight in about an hour lol. I loved it when I made it in my Dutch oven. I would like to add more/bigger chicken thighs. I know you mentioned the 9x13 dish. Have you tried that yet? I don't want to fix something that isn't broken. Just looking for your take on which method you preferred.
Amanda
Hey Mike! A 9x13 dish can be used especially if it's a deep one. They will hold about 4-5 quarts. Baking time might be a bit longer since Dutch ovens hold their heat better, but it still will work.
Caitlyn
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 🙂
Amanda
Thank you Caitlyn! I'm so glad you enjoyed it! Thank you for the feedback and also for trying the recipe 🙂
Mike89ny
Thank you!
Maegan
All 3 of my children absolutely love this meal. Fantastic recipe!
Amanda
I'm so glad you all loved it! It's a great one for the whole family!
Robin Forcier
Looking forward to making this recipe! Can I substitute brown rice?
Amanda
You should be able to. Cooking times will be longer and I recommend adding 1/2 cup extra broth or stock to make sure it doesn't dry out.
Jes
I just got a Dutch oven. Never used one before. So you put the Dutch oven into the oven?
Amanda
Always check manufacturers instructions for what the dutch oven is rated for, but typically dutch ovens are oven safe up to 450 or 500 degrees.
Ivie
Entire family loved, even my 3 year old had 2 large helpings. Thank you for posting a deliciously simple and satisfying recipe!
Amanda
I'm so happy to hear that Ivie! Thank you for trying the recipe!
Denise Weichbrodt
This is one of the first recipes I tried in my new Dutch oven and it was delicious! My 3 kids ages 12, 9 and 6 absolutely loved it. My 6 year old said I should work in a restaurant. So simple, yet so good!
Amanda Scarlati
Awww - I love that Denise! Thanks so much for commenting and reviewing the recipe. I'm glad you all enjoyed it!
Kevin
I have a 7 quart Dutch oven but recently got a 3 1/2 quart brazier. Will this recipe fit in the braiser?
Amanda
Hey Kevin, I think it might be a little tight for a braiser. I use a 6 quart enameled dutch oven in those pictures and you can see it's pretty full.
Jilane
Hi,
Can I just leave the dutch oven on the stove instead of putting in the oven?
Thanks!
Jill
Amanda
You can do that, but I would cook over medium low and make sure the chicken is nestled into the rice really well. The cooking times will be different than on a stovetop, so I would just check it after 20 minutes or so to see where it's at and then go from there so it doesn't dry out.
Amanda
Great dish. So easy to make and tons of flavor. Thank you!
Amanda
Absolutely!, Glad you enjoyed it!
Kevin
Holy crap this was so freaking good! This is like a top ten for me
Amanda
Omg what a compliment! Thank you!
Shirley
My son gave me a dutch oven for Christmas. The first I've ever owned. I immediately thought of Chicken and Rice for my first dish. Omigosh! It was amazing! I added some diced carrots and celery to the onions, and some smoked paprika to the seasonings. Other than that it was all your recipe. It turned out fantastic! Reminds me of what my mom used to make. Perfect for a cold winter night.
Amanda
Thanks Shirley! I'm so happy you loved it and made good use out of your new dutch oven! Thank you for trying the recipe 🙂
Katherine
Are you using convection oven. I have a conventional oven? It has been cooking for 60 minutes in dutch oven and it still has liquid on the top should I try leaving the lid off or cooking it longer?
Amanda
I'm using a conventional oven. Typically convection cooks faster. If the rice is soft, you can remove the lid to help evaporate some of the liquid faster. If it still needs time to cook, I would leave the lid on.
Jere
Glad to have this recipe. My hubby bought chicken thighs which are not a favorite in my family but I need to use them. Used this recipe (love the one-pot) and it turned out super tasty and the kids realized chicken thighs are really good. I had to leave out the onion.
Amanda
So glad you enjoyed it!