One Pot Chicken and Rice

Tender chicken thighs bake on top of fluffy rice with garlic, fresh herbs, mushrooms and peas in this easy one pot dinner. The rice absorbs all of the savory flavors as it cooks for a cozy, comforting meal with minimal cleanup.

Course Dinner

Cuisine American

Keyword one pan chicken and rice, one pot chicken and rice, one-pot crispy chicken and rice

Prep Time 10

Cook Time 1 5

Resting Time 10

Total Time 1 25

Servings

Calories 338kcal

Author Blair Lonergan

Equipment

12-inch cast iron skillet
Dutch oven

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.

Video

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