Description
This Dutch Oven Chicken and Rice is a comforting one-pot meal featuring juicy, seasoned chicken thighs and fluffy, flavorful rice. Perfect for a cozy dinner, this dish is packed with savory herbs and rich textures, making it a family favorite! 🍗🍚
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or 2 chicken breasts)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
For the Rice:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp dried thyme (or Italian seasoning)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup frozen peas (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
-
Season & Sear the Chicken:
- Pat chicken dry and season with salt, black pepper, smoked paprika, and garlic powder.
- Heat olive oil and butter in a Dutch oven over medium-high heat.
- Sear chicken skin-side down for 4-5 minutes, then flip and cook for another 2 minutes.
- Remove chicken and set aside.
-
Sauté the Aromatics:
- In the same Dutch oven, add onion and garlic, cooking for 2 minutes until softened.
- Stir in rice, salt, black pepper, and thyme, toasting for 1 minute.
-
Cook the Rice & Chicken Together:
- Pour in chicken broth and bring to a simmer.
- Nestle the seared chicken into the rice, skin-side up.
- Cover and bake in a preheated oven at 350°F (175°C) for 30 minutes.
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Final Touches:
- Remove from the oven and let rest for 5 minutes.
- Stir in frozen peas (if using) and fluff the rice with a fork.
- Garnish with fresh parsley and serve warm.
Notes
- For extra richness, stir in 2 tbsp of heavy cream or Parmesan cheese before serving.
- For a spicier version, add red pepper flakes or cayenne to the seasoning mix.
- For a whole-grain option, use brown rice and increase the baking time to 45 minutes.