Go Back

One Pot Baked Chicken Thighs and Rice

A cozy one-pot dinner with golden baked chicken thighs, fluffy rice, peas, and vegetables all cooked together in a Dutch oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 480 kcal

Equipment

  • 1 Dutch oven large, oven-safe, with lid
  • 1 measuring cups
  • 1 measuring spoons
  • 1 knife
  • 1 cutting board
  • 1 Wooden spoon
  • 1 tongs

Ingredients
  

Chicken and Seasoning

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper

Rice and Vegetables

  • 1 1/2 cups long-grain white rice rinsed
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup frozen peas
  • 1 cup mixed diced vegetables such as carrots and celery
  • 3 cups chicken broth

Instructions
 

Prepare the chicken

  • Preheat the oven to 375°F.
  • Pat the chicken thighs dry with paper towels. Season all over with paprika, dried thyme, dried parsley, salt, and black pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Sear the chicken thighs skin-side down for 4 to 5 minutes until golden brown. Flip and cook for 2 more minutes. Transfer the chicken to a plate.

Build the rice base

  • Reduce the heat to medium. Add the diced onion and mixed vegetables to the pot and cook for 3 to 4 minutes, stirring occasionally, until slightly softened.
  • Add the minced garlic and cook for 30 seconds, until fragrant.
  • Stir in the rinsed rice and cook for 1 minute to lightly toast it.
  • Pour in the chicken broth and stir in the frozen peas. Scrape up any browned bits from the bottom of the pot.

Bake

  • Nestle the seared chicken thighs on top of the rice mixture, skin-side up.
  • Cover with the lid and bake for 35 minutes.
  • Uncover and bake for 8 to 10 minutes more, until the chicken reaches 165°F internally and the rice is tender.
  • Let the dish rest for 5 to 10 minutes before fluffing the rice and serving.

Notes

Rinse the rice for the best texture. Searing the chicken adds flavor and color. If the rice seems dry before it is tender, add a small splash of hot broth and continue baking. Nutrition is estimated.