Dutch Oven Chicken and Rice

I’m making a hearty, one-pot meal where tender chicken thighs, fluffy rice, and savory vegetables cook together in a Dutch oven, soaking up all the rich flavors.

Why I’ll Love This Recipe

I love how this dish turns simple ingredients into a complete, comforting dinner with very little cleanup. The Dutch oven locks in moisture so the chicken stays juicy while the rice absorbs all those savory juices. It’s warm, filling, and feels like a hug in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs

• Olive oil

• Salt

• Black pepper

• Paprika

• Onion, diced

• Garlic, minced

• Long-grain white rice

• Chicken broth

• Carrots, sliced

• Frozen peas

• Dried thyme

• Fresh parsley, chopped, for garnish

Directions

I preheat the oven to 375°F (190°C). I season the chicken thighs with salt, pepper, and paprika, then heat olive oil in my Dutch oven over medium-high heat. I sear the chicken skin-side down for about 4–5 minutes until golden, flip, and cook 2 more minutes before setting them aside. In the same pot, I sauté onion and garlic for 2–3 minutes until fragrant. I stir in the rice and let it toast for about a minute. Then I add chicken broth, carrots, peas, and thyme, stirring to combine. I nestle the chicken thighs on top, skin-side up, cover with the lid, and transfer the pot to the oven. I bake for 30–35 minutes until the rice is tender and the chicken is fully cooked. Once out of the oven, I garnish with parsley and serve warm.

Servings and timing

This recipe makes 4 servings and takes about 50 minutes in total—10 minutes of prep and 40 minutes of cooking.

Variations

• I sometimes swap peas for green beans or corn.

• Adding a squeeze of lemon juice before serving brightens the flavors.

• I use smoked paprika for a deeper, richer flavor.

• I’ve also made it with boneless chicken thighs—reducing cooking time slightly.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a covered skillet over low heat, adding a splash of broth if the rice feels dry.

FAQs

Can I use boneless chicken?

Yes—just reduce the baking time to avoid overcooking.

Can I use brown rice?

Yes, but I increase the broth slightly and extend baking time by about 15 minutes.

Can I make this on the stovetop only?

Absolutely—just simmer covered over low heat until the rice and chicken are cooked through.

Do I need to sear the chicken first?

I do—it adds flavor and keeps the skin crispy after baking.

Can I freeze leftovers?

Yes, though the rice may soften more after thawing. I reheat gently to keep texture.

Conclusion

I adore this Dutch Oven Chicken and Rice for its simplicity, rich flavor, and cozy appeal. It’s a complete dinner in one pot, perfect for busy evenings or when I just want something warm and satisfying without a pile of dishes.

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