The BEST One Pot Chicken and Rice Dinner (Dutch Oven)
This one pot chicken and rice 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!
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 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 or large cast iron skillet 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.
Video
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 165˚ when checked with a reliable kitchen thermometer.
- 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 9x13 baking 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 in the microwave.
Nutrition
Serving: 8ouncesCalories: 818kcalCarbohydrates: 54gProtein: 37gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 209mgSodium: 1120mgPotassium: 647mgFiber: 1gSugar: 1gVitamin A: 399IUVitamin C: 13mgCalcium: 60mgIron: 2mg
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