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+ servings

One Pot Chicken and Rice

Tender, juicy chicken, fluffy white rice, fresh herbs, mushrooms and peas come together in this easy One Pot Chicken and Rice recipe!
Course Dinner
Cuisine American
Keyword chicken and rice, chicken and rice bake, one pot chicken and rice
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 732kcal
Author Blair Lonergan


  • 2 tablespoons olive oil
  • 3 lbs. bone-in, skin-on chicken thighs (about 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
  • 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


  • 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 the chicken on all sides with salt and pepper to taste. When the oil is hot, reduce heat to medium. Add the chicken to the skillet skin-side down (working in batches, if necessary). Cook until the chicken is browned, about 8-10 minutes. Remove chicken from the skillet and set aside on a plate.
  • Add the onion and mushrooms; 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. Remove from heat.
  • Arrange chicken in rice mixture. Cover with a tight-fitting lid.
  • Bake, covered, until rice is tender, 40-45 minutes. Remove chicken, fluff rice with a fork, and stir in frozen peas and basil. Cover with the lid again and let the rice stand for 10 minutes while you handle the chicken.
  • If you like a crispier skin on the chicken, you can place the thighs under the broiler for a few minutes to help them crisp up again. Alternatively, you can shred the chicken, discard the skin and bones, and stir the meat back into the pot with the rice.
  • Garnish with chives, lemon zest, or Parmesan if desired.


  • Bone-in, skin-on thighs work best for this recipe, since they stay juicy over the long cooking time. The skin and bones keep the meat moist and add a ton of flavor to the rice and vegetables. If you don't want to eat the skin, just shred the cooked meat at the end and discard the skin and bones. Stir the shredded meat back into the pot of rice.
  • Sear the chicken thighs first to give the skin a lot of flavor and color, and to render the fat from the skin to add flavor to the vegetables and rice.
  • Work in batches when browning the chicken -- do not overcrowd the pan. The meat needs space in order to brown properly; otherwise it just steams in the pot.
  • This recipe is specifically designed for long-grain white rice. Do not substitute with brown rice or instant/quick-cooking rice.
  • Make sure to use a cast iron skillet with a tight-fitting lid or a Dutch oven. It's important that the lid fits tightly to trap the liquid and steam in the pot, which is important for perfectly-cooked rice.
  • The total baking time will vary depending on a number of factors, including the pot/skillet that you use and the temperature of your oven. Some pots of rice may be tender within 35 minutes, while others might take at least 45 minutes. I have found that 42 minutes is my sweet spot, but just keep a close eye on the rice to make sure that it doesn't overcook and turn mushy.
  • Let the cooked rice sit for 10 minutes with the lid on before fluffing and serving, in order for the moisture to evenly distribute itself through the dish. That way you won't end up with dry rice on top and moist rice on the bottom.
  • If you prefer super-crispy skin in your finished dish, you can place the chicken under the broiler for a few minutes while the rice rests in the pot.


Serving: 1/6 of the recipe | Calories: 732kcal | Carbohydrates: 42g | Protein: 42g | Fat: 43g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 611mg | Potassium: 781mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 3mg