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–+ servings
one pot chicken and rice
4.84 from 49 votes

One Pot Chicken and Rice

A flavorful chicken and rice recipe made with juicy chicken thighs and the most delicious rice medley you've ever had! And, yes, it includes tons of veggies!
Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Fat 24
Carbs 34
Protein 43
Yield 6

Ingredients

  • 2 lbs. chicken thighs bone-in and skin-on
  • 3 tablespoons homemade chicken seasoning
  • 2.5 tablespoons olive oil divided
  • 2 tablespoons butter
  • 1/2 medium white onion minced
  • 2 large cloves garlic minced (or 4 medium)
  • 4 oz. white mushrooms diced
  • 2 medium carrots minced
  • 1 cup white rice we used white basmati
  • 2 and 1/4 cups chicken broth
  • 1/2 cup frozen peas
  • 1.5 tablespoon Worchestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • fresh parsley for topping

Instructions

  • First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
  • Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
    chicken breasts in a skillet on a white background.
  • Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
  • Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
    mushroom and pea soup in a pan.
  • Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
    a pan with chicken and vegetables in it.
  • Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
  • Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
  • Top with fresh parsley and then serve immediately.

Tips & Notes

  • Feel free to use chicken breast in place of thighs.
  • We've tested this recipe with long-grain white rice such as basmati and jasmine.

Watch it

Nutrition Facts

Calories: 536kcal | Carbohydrates: 34g | Protein: 43g | Fat: 24g | Fiber: 4g | Sugar: 3g