This one pot dutch oven chicken and rice recipe is packed full of flavor and about to become your new favorite busy weeknight dinner.
With simple ingredients and your trusty Dutch oven, you’ll get this chicken with rice ready with minimal prep and clean up (my fav)!
This recipe post contains helpful tips, tricks and answers to FAQs. Please read through to ensure you get the recipe right when you try it.
We’ve got you covered on side dishes with our suggestions on what to serve with chicken and rice.
Easy one pot dutch oven chicken and rice
One pot meals are some of my favorites. It’s always a good way to enjoy two different dishes in one pot. Similar to my Jollof rice and chicken recipe, this my friend is comfort food at its finest.
Dutch oven chicken and rice is a family friendly one pot wonder that’s packed full of flavor and comes together pretty quickly. You can make this on the stove top or in the oven there why these pots are very versatile.
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Why you’ll love this recipe
Convenience: One-pot Dutch oven chicken and rice dishes are incredibly convenient as they require minimal preparation and use just a single pot for cooking. This means fewer dishes to wash, saving time and effort in the kitchen.
Easy Preparation: This recipe is straightforward and beginner-friendly. The cooking process typically involves browning the chicken, adding the rice and other ingredients, and letting them all simmer together until the rice is cooked and the flavors have melded.
Flavorful: It’s flavorful, easy to prepare, and offers a well-balanced meal with protein and carbohydrates. The simplicity of cooking everything in a single pot makes it worth it.
Rice: I use Golden Sella Basmati rice for my one pot chicken and rice recipes because it’s quick to cook and isn’t sticky which is my personal preference if you like sticky rice, consider using Arobo rice.
Onions: This is important for maximum flavor. The caramelized onions takes this one pot meal to a whole new level of deliciousness. I used yellow onions. You can use any color of your choice.
Seasoning: while this rice and chicken recipe was seasoned with Italian seasoning, garlic powder, onion powder, salt, chicken bouillon, thyme, curry, black pepper and white pepper, it can be adjusted to suite your taste by using your favorite spice blend like all purpose seasoning, Garam masala seasoning mix, Cajun seasoning or taco chicken seasoning
How to make Dutch oven chicken and rice
See printable recipe card at the end of this post for ingredient quantities and full instructions!
Mix the spices, salt, bouillon powder and herbs (except the curry, thyme and ginger powder) together to form a blend. Reserve a Table spoon out of the blend, use the rest to season the chicken. Ensure the chicken thighs are well coated.
Turn your heat on medium . Add the oil let it heat up for a minute then sear the chicken, let it sit without moving it for about 2 mins then move it around a bit to ensure it doesn’t stick.
Let it stay on the same side for another minute before flipping it over to sear on the other side. (Total time on each side should be 3 mins) Remove the chicken and set aside on a paper towel lined plate.
Saute onions in the oil till it’s soft and fragrant. Remember to scrape the brown bits from the meat as you stir.
Add the butter, the reserved seasoning (plus the curry, thyme and ginger) then you add the washed rice to the Dutch oven. Toast the rice by constantly stirring the rice in the Dutch oven for about 2 minutes.
Pour in the chicken stock over the rice and stir gently using the wooden spoon to deglaze the bottom of the Dutch oven, then return the chicken pieces to the pot by placing them on top of the rice.
Cover the pot and cook on medium heat for 15 to 20 mins or until all the liquid is absorbed and the rice is cooked through, tender and fluffy.
Turn off the heat. Cover the pot and let it stand for a couple more minutes. Then fluff the rice and serve as is or with your favorite side dish.
What to serve with this one pot chicken and rice
There’s always room for more veggies in your life. A good salad like this heathy Cobb salad is nice place to start. Other simple salads like coleslaw or cucumber tomato basil salad work perfectly.
Vegetables such as roasted carrots, beets, butternut squash fries all make a great side dish for this chicken and rice recipe.
Storing chicken and rice
To ensure the safety and maintain the quality of your chicken and rice leftovers, follow these guidelines for storing and reheating:Storing Chicken and Rice:
- Refrigeration: If you have cooked chicken and rice leftovers, cool them down quickly by dividing the food into shallow containers. Place the containers in the refrigerator within two hours of cooking to prevent bacterial growth.
- Proper Containers: Use airtight containers or resealable plastic bags to store the chicken and rice. Make sure the containers are designed for food storage and can keep the food protected from contamination.
- Labeling: Label the containers with the date to keep track of how long they have been stored. Consume the leftovers within 3-4 days for optimal quality and safety.
Microwave: The quickest way to reheat chicken and rice is by using a microwave. Place the desired portion in a microwave-safe dish, add a splash of water or broth to the rice to retain moisture, and cover the dish with a microwave-safe lid or microwave-safe wrap. Heat on medium power, stirring occasionally, until the food is heated through.
Stovetop: Reheating on the stovetop is another option. Use a saucepan or skillet, add a small amount of water or broth to the rice, and heat over medium-low heat while stirring occasionally. Cook until heated through.
- Cook on medium heat to ensure your food cooks evenly without burning and also to maintain the integrity of your pot (Dutch ovens retain heat once heated up. Don’t cook on high heat)
- It’s important to deglaze the Dutch oven so that the rice won’t begin the burn before it gets ready.
- Taste your food as you cook to adjust seasoning and flavors accordingly. This allows you to fine-tune the dish and ensure it's just the way you like it.
A one-pot chicken and rice dish is a complete meal where both the chicken and rice are cooked together in the same pot, along with various seasonings, vegetables, and sometimes additional ingredients. This cooking method allows the flavors to blend, resulting in a flavorful and comforting meal.
To prevent the chicken from becoming dry, make sure you do not overcook it. Cooking the chicken until it reaches a safe internal temperature of 165°F (74°C) is sufficient. You can also use bone-in, skin-on chicken pieces, which tend to retain more moisture during cooking.
Long-grain rice, such as basmati or jasmine rice, is commonly used for one-pot chicken and rice dishes. These rice varieties tend to cook evenly and have a nice texture when combined with chicken and other ingredients.
Yes, you can use brown rice in a one-pot chicken and rice dish, but keep in mind that brown rice takes longer to cook than white rice. Adjust the cooking time and liquid amounts accordingly to ensure the rice and chicken are fully cooked.
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One pot Dutch oven chicken and rice
- Dutch oven
- 6 chicken thighs
- 2 Cups Basmati rice
- 2 Tbspoon oil
- 1 tablespoon butter
- 2 teaspoon Italian seasoning
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- 3 Cups low sodium chicken stock
- 1 teaspoon chicken bouillon powder
- ½ Tsp salt
- ¼ teaspoon curry powder
- First, create a spice blend by mixing together the various spices, salt, bouillon powder, and herbs (except the curry powder, thyme and ginger powder)
- Reserve a tablespoon of this blend and the curry, ginger and time for later. Generously season the chicken thighs with the rest, ensuring they are well coated.
- Set your heat to medium-high, and add the oil to your Dutch oven. Allow it to heat up for about a minute, then add the sear the seasoned chicken.
- Leave the chicken undisturbed for approximately 2 minutes to develop a nice sear. Give it a gentle nudge to avoid sticking, and let it cook for another minute before flipping it over to sear the other side. Each side should be seared for a total of 3 minutes per side.
- Once the chicken is perfectly seared, transfer it to a plate lined with paper towels to drain any excess oil.
- In the same pot, sauté the onions until they become soft and fragrant, while ensuring you scrape off any flavorful brown bits left from the chicken.
- Add the butter and washed rice, along with the reserved spice blend (including the curry, thyme and ginger) to the sautéed onions. Toast the rice by constantly stirring it for about 2 minutes in the Dutch oven.
- Next, pour in the chicken stock over the rice and gently deglaze the bottom of the Dutch oven with a wooden spoon.Return the seared chicken pieces to the pot by placing them on top of the rice.
- Cover the pot and cook over medium heat for 15 to 20 minutes, allowing the rice to absorb all the liquid and become perfectly tender and fluffy.
- Once the cooking time is up, turn off the heat, but keep the pot covered for a couple more minutes to let the flavors meld.
- Finally, fluff the rice and serve it as is or with your favorite side dish. Your Dutch oven chicken and rice is ready to be enjoyed!