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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.
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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.
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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.
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!