Tender, juicy chicken thighs, fluffy white rice, garlic, herbs, mushrooms and peas come together in this easy one pot chicken and rice recipe. The rice absorbs all of those savory flavors as it cooks, and you’re left with a cozy, comforting dinner and minimal cleanup.
If you love simple dump-and-bake dinners, try aloha chicken and rice or Italian chicken and rice. You can also browse more ideas in our collection of Healthy-ish Chicken Dinners.
Table of Contents
Before You Get Started
A few key tips will help you get the best results with this recipe:
- Use bone-in, skin-on chicken thighs. They stay juicy over the longer cooking time, and the skin and bones add tons of flavor to the rice. If you don’t want to eat the skin, just shred the meat at the end and discard the skin and bones.
- Stick with long-grain white rice. This recipe is specifically designed for long-grain rice. Brown rice, instant rice, or other varieties require different liquid amounts and cooking times, so they won’t work here.
- Use a Dutch oven or cast iron skillet with a tight-fitting lid. The lid traps steam and liquid, which is essential for perfectly cooked rice. If the lid doesn’t fit snugly, your rice may turn out dry or unevenly cooked.
- Don’t skip the sear. Browning the chicken first gives the skin great flavor and color, and renders the fat to flavor the vegetables and rice.
How to Make One Pot Chicken and Rice
This recipe starts on the stovetop and finishes in the oven. The chicken sears first to build flavor, then everything bakes together until the meat is cooked through and the rice is fluffy and tender.
Step 1: Brown the Chicken
Heat 2 tablespoons of olive oil in a deep 12-inch cast iron skillet or Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper on all sides.
When the oil is hot, reduce the heat to medium and add the chicken skin-side down. Work in batches if needed so you don’t overcrowd the pan. The meat needs space to brown properly; otherwise it just steams.
Cook until the skin is golden and crispy, about 8-10 minutes. Remove the chicken to a plate and set aside.
Step 2: Sauté the Vegetables and Toast the Rice
Add the chopped onion and sliced mushrooms to the pan with the chicken drippings. Cook until softened, about 3 minutes.
Stir in the rice, minced garlic, parsley and rosemary. Cook for 2 more minutes, stirring constantly. Toasting the rice helps it stay fluffy and absorb flavor without getting mushy.
Step 3: Add the Liquid and Bake
Pour in the chicken broth and lemon juice, then season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Give everything a good stir, then remove the pot from the heat.
Arrange the browned chicken thighs on top of the rice mixture. Cover with a tight-fitting lid.
Bake in a preheated 350°F oven for 40-45 minutes, until the rice is tender and the chicken is cooked through.
** NOTE: Baking time can vary depending on your pot and oven. Some pots may be done in 35 minutes, while others take closer to 45. Keep an eye on the rice so it doesn’t overcook and turn mushy.
Step 4: Rest, Fluff, and Finish
Remove the chicken from the pot and set it aside. Fluff the rice with a fork, then stir in the frozen peas and fresh basil.
Cover with the lid again and let the rice rest for 10 minutes. This allows the moisture to distribute evenly so you don’t end up with dry rice on top and wet rice on the bottom.
Shred the chicken with two forks, discarding the skin and bones.
** TIP: If you like crispy skin, pop the thighs under the broiler for a few minutes while the rice rests. The chicken skin won’t be quite as crispy after steaming in the pot.
Add the chicken back to the pan with the rice and veggies.
Garnish with fresh herbs, grated lemon zest, or Parmesan cheese and serve.
Recipe Variations
- Try drumsticks instead of thighs. Just make sure to brown them on all sides. Boneless, skinless thighs are too thin and will overcook before the rice is done. Boneless, skinless chicken breasts will work but won’t have nearly as much flavor.
- Mix up the herbs. Chives, oregano, and thyme all work well in this dish.
- Skip the peas if they’re not your family’s favorite.
- Swap the mushrooms for finely diced carrots, bell peppers, or celery.
- Adjust the seasoning. The total amount of salt will depend on how salty your broth is. Taste as you go and adjust accordingly.
What to Serve with Chicken and Rice
This chicken and rice goes well with just about any of your favorite sides. Here are some ideas to round out the meal:
Breads and Biscuits
- Cast Iron Cornbread or Honey Butter Cornbread
- 3-Ingredient Biscuits or Flaky Biscuits
- Homemade Dinner Rolls (No Knead)
Vegetables
Storage and Reheating
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can freeze the chicken and rice for a later meal, but the rice tends to have a softer texture when thawed.
To reheat, transfer the mixture to a pot on the stovetop. Warm over low heat, covered, stirring frequently. The mixture thickens as it sits, so you’ll need to stir in a splash of broth to loosen it up as it warms.
Frequently Asked Questions
What kind of rice works best for one pot chicken and rice?
Long-grain white rice is the best choice. It cooks evenly and stays fluffy without turning mushy. Don’t substitute with brown rice or instant rice, as they require different liquid amounts and cooking times.
Can I use chicken breasts instead of thighs?
You can use large bone-in chicken breasts, but they won’t have as much flavor as bone-in, skin-on thighs. Boneless, skinless breasts or thighs are too thin and will overcook before the rice is done.
How do I keep the rice from getting mushy?
Use a tight-fitting lid to trap steam, and let the rice rest for 10 minutes after baking before you fluff it. Toasting the rice briefly before adding liquid also helps it hold its texture. Fluff with a fork, rather than stirring with a spoon (which can compact the grains).
Can I make this in a Dutch oven?
Yes! A Dutch oven is perfect for this recipe. You can also use a deep 12-inch cast iron skillet or any oven-safe pot with a tight-fitting lid.
How do I get crispy chicken skin?
Sear the chicken well before baking. After the dish comes out of the oven, the skin will have softened from steaming. If you want it crispy again, place the thighs under the broiler for 2-3 minutes while the rice rests.
More Chicken and Rice Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
One Pot Chicken and Rice
Equipment
- 12-inch cast iron skillet
Ingredients
- 2 tablespoons olive oil
- 2 ½ – 3 lbs. bone-in, skin-on chicken thighs (about 4-6 thighs total)
- Kosher salt and ground black pepper
- 1 medium onion, chopped
- 8 ounces sliced fresh mushrooms
- 1 ½ cups long-grain rice
- 3 large garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 3 cups chicken broth
- ¼ cup fresh lemon juice
- ½ cup frozen peas, optional
- 2 tablespoons chopped fresh basil
- Optional garnish: chopped fresh chives or sliced green onion; grated lemon zest; grated Parmesan cheese
Instructions
- Preheat oven to 350°F.
- In a deep 12-inch cast iron skillet, Dutch oven, or other oven-proof pan with a lid, heat oil over medium-high heat. Season chicken on all sides with salt and pepper. When oil is hot, reduce heat to medium. Add chicken skin-side down, working in batches if necessary. Cook until browned, about 8-10 minutes.
- Remove chicken and set aside.
- Add onion and mushrooms to the pan; cook until softened, about 3 minutes. Stir in rice, garlic, parsley and rosemary; cook for 2 minutes, stirring constantly.
- Add broth, lemon juice, ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Use a wooden spoon to scrape up any of the browned bits from the bottom of the pan. Remove from heat.
- Arrange chicken on top of the rice mixture. Cover with a tight-fitting lid.
- Bake until rice is tender, 40-45 minutes. Remove chicken, fluff rice with a fork, and stir in frozen peas and basil. Cover and let rice rest for 10 minutes.
- For crispier skin, place chicken under the broiler for 2-3 minutes while rice rests. Alternatively, shred the chicken with two forks, discarding the skin and bones.
- Stir the meat back into the rice.
- Garnish with additional fresh herbs, lemon zest, or Parmesan if desired.
Notes
- Bone-in, skin-on thighs work best because they stay juicy and add flavor to the rice. If you don’t want the skin, shred the meat at the end and discard the skin and bones.
- Use long-grain white rice only. Brown rice and instant rice require different liquid amounts and won’t work in this recipe.
- Don’t overcrowd the pan when browning the chicken. Work in batches so the meat browns instead of steams.
- Use a tight-fitting lid. This traps steam and is essential for fluffy, evenly cooked rice.
- Baking time may vary depending on your pot and oven. Check the rice around 35-40 minutes to avoid overcooking.
- Let the rice rest for 10 minutes before serving. This distributes moisture evenly throughout the dish.
- Reheat leftovers on the stovetop over low heat, adding a splash of broth to loosen the mixture.
- Storage: Refrigerate in an airtight container for 3-4 days. Freezing is possible but the rice texture will be softer.
Nutrition
Originally published in June, 2021, this post was updated in January, 2026.
Hi, Blair!
I made this recipe tonight for dinner and it was very good. The rice is delicious! I didn’t even have to add any additional seasoning because it was perfect as written. So, thank you for another delicious recipe!
Great, Carol! Thank you for letting me know! 🙂