Dutch Oven Chicken and Rice Dinner

This Dutch Oven Chicken and Rice recipe is one easy, super flavorful, and delicious family dinner that you can make on any busy weeknight or cook entirely ahead!

There’s a reason that Chicken and Rice is a classic combination found in so many different cuisines around the world. And when you make this Dutch Oven Chicken and Rice recipe, you will see why this method is simply the most flavorful without having to add a ton of ingredients.

The rice perfectly soaks up the flavors from the chicken thighs and skin, along with the garlic, onions, carrots, and simple seasonings. It’s a deep, rich flavor that’s so comforting and tastes like home and family.

Do you meal plan your dinners?  It makes weeknights so much easier!  Check out my Meal Planning Theme Night Recipes and then add this one to your Freezer Fridays meal planning calendar! The chicken, carrots, onions, and garlic can all come from your freezer. Or, make this entire meal ahead and freeze! See below in the FAQs for how to do this.

Most Flavorful Way to Cook Rice

This was inspired by very popular Easy Spanish Chicken and Rice recipe. This version sticks to the basics for those that are looking for more traditional flavors.

Cooking chicken and rice together in one pot is not new or unique. You find this method of cooking in so many different cuisines. The flavors from the chicken, the aromatics, the vegetables, and seasonings all melt together into something magical. But this recipe, stays pretty neutral in that you can really take it any cuisine direction you want. Here are the basics that give this rice so much flavor.

Fat – yes, my friends, fat is flavor. This recipe uses chicken thighs on the bone and with the skin. The fat in this recipe, comes from the skin. The chicken starts out searing skin-side down until the fat is rendered out and the skin is crispy.

Then the fat remains while the chicken is set aside. Then to the pot with the rendered chicken skin fat, you add the other flavors. The onions, garlic, carrots, seasonings, and any other ingredients that you want.

The best part is that the entire thing finishes roasting in the oven. First, the dish is covered so that the rice can steam and properly cook. Then roasting without the cover so the chicken can crisp up again.

The flavor is AMAZING!

Simple Ingredients and Substitutes

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• Seasonings for the Chicken – I used a simple mix of dried oregano, garlic powder, salt, and black pepper. You can also substitute with poultry seasoning, dried thyme, or any other dried herb that you love.
• Bone-in Chicken Thighs – Thighs are best for this recipe as they have the most flavor and this is one of the few recipes where I also keep them on the bone and with the skin. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Olive oil – This is just to help the chicken not to stick too much when you first sear it. If you are using the skins, you will have plenty of fat to cook in. You can substitute with any vegetable oil
• White Long Grain Rice, uncooked – You can substitute with brown rice or even quinoa.
• Carrots, diced – You can use whole carrots with the skin on or peeled. I peeled for this recipe. You can substitute with diced baby carrots, parsnips, or even radishes.
• Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
• Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
• Fresh Italian Parsley, chopped – Fresh parsley is best, don’t even bother with dried parsley. You can substitute in other fresh herbs, such as basil or oregano.
• Chicken Broth or stock – You can also use, vegetable broth or stock or Beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.

See recipe card for quantities.

Simple Equipment

I made this recipe in a 5-quart dutch oven because its large enough to fit all of the ingredients. It also has wide and heavy bottom that’s great for searing, can go from the stove to the oven, and it has a tight fitting lid. You can use any deep pot/pan with lid that you have as long as it is oven-safe.

Mincing garlic is made super easy with a Garlic Press but you can also just use a knife to finely chop.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

In a small bowl, mix the oregano, garlic, 1 teaspoon salt, and ½ teaspoon black pepper.

Dice the carrots and onion. Mince the garlic. Chop the parsley. Make the chicken broth if using bouillon.

Cooking Steps for Dutch Oven Chicken and Rice recipe

Preheat your oven to 350 degrees F.

Pat the chicken dry with a paper towel and season the thighs all over with the spice mixture. Rub it in with fingers, being careful not to detach the skin from the thighs.

In a dutch oven or pot, heat 1 tablespoon olive oil on high heat. Add the chicken thighs top/presentation down and leave them alone for about 10 minutes without touching so they get a nice sear. After 10 minutes or when the skin is no longer sticking to the bottom of the pan, turn the chicken over and sear the other side for another 5 minutes. Remove the chicken to a plate and set aside.

To the same pot, add the carrots, onions, garlic, chicken broth, parsley, and the rest of the salt and pepper. Bring to a boil.

Add the rice, then stir into the cooking liquid.

Add the chicken back on top of the rice. Cover and place the pot into the preheated oven and cook for 30 minutes. Finally, remove the pot lid and cook for a final 5-10 minutes until the chicken skin is crispy and the internal temperature of the chicken reaches 165 F.

Garnish with remaining parsley. Serve and Enjoy!

Roasted Chicken Rice Variations

As you can imagine, there are lots of variations to take this one dish and turn it into many different ones! You can go in a Spanish direction, or a variety of other cuisines. Here are a few ideas for you!

• Spicy – Add a teaspoon of cayenne pepper or chili pepper flakes or a diced jalapeno pepper along with the veggies to the pot.
• Mexican – Add 2 teaspoons of Cumin powder and 2 teaspoons of Chili Powder to the broth before adding the rice. Then swap the parsley for cilantro. Garnish with guacamole and sour cream!
• Indian – Swap the Oregano with 1 teaspoon curry powder. Then to the broth, add another 2 teaspoons of curry powder plus 2 teaspoons of minced or grated fresh ginger. You can swap the parsley with cilantro or keep the parsley.

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Roasted Chicken Rice FAQs

Can I use skinless chicken thighs?

You can use skinless or both skinless and boneless chicken thighs. If you do so, follow the same instructions for searing and adding the chicken back before moving to the oven. For boneless chicken, the chicken will likely cook a bit faster, therefore, you can check the temperature after 25 minutes and then remove the cover for the final 5 minutes of cooking.

Can I Use Chicken Breasts instead of thighs?

You can use chicken breasts in this recipe, but I suggest cutting them first. If you have large whole boneless breasts, you can cut them into 2-3 pieces. Follow the same cooking time ensuring that the internal temperature reaches 165 F (add 3-5 minutes if needed).

Can I add other vegetables to this recipe?

You can add in a variety of veggies, including bell peppers, zucchini, and frozen peas are some of the best fits with this recipe. These would all be added toward the end of the cooking as they are more delicate than the carrots.

Can I make this Chicken and Rice in a slow cooker?

You can definitely make this Chicken Rice in a crockpot or any slow cooker. To do so, the prep steps will remain the same. For the cooking steps, I recommend first following steps 1-3 for searing the chicken on the stove. However, this is not mandatory. Then, combine Steps 4 and 5, adding everything to the slow cooker, including the broth/stock and the rice. Stir the ingredients together. After the rice is mixed in and completely submerged in liquid, add the chicken on top. Cover the slow cooker and set on low for 8-10 hours or high for 6 hours. All of these setting will work, it just depends on your schedule.

Can I make this Chicken and Rice ahead and reheat it?

You can make this Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.

Can this Roasted Chicken Rice recipe be frozen?

You can freeze this cooked recipe by first cooling it in the refrigerator. Then transfer it to a freezer safe airtight container. It will keep in the freezer for up to 9 months. To reheat, thaw it in the fridge 24 hours before cooking. Then place in either the oven at 350 F for 20 minutes or in the microwave oven for 5 minutes and then another minute at a time until fully warmed through.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Dutch Oven Chicken and Rice Recipe

Carrie Tyler

Warm and hearty, this EASY One Pot Roasted Chicken Rice dinner is perfect for any busy night! It’s a complete meal and comfort on a plate. Tender chicken thighs are seared first with garlic, salt, and pepper to start to caramelize the meat and develop deep flavor. It’s then roasted to perfection with rice, onions, carrots, and garlic for unbelievable flavor and the easiest dinner! #chickenandrice #easydinnerideas #familydinnerideas #dinners #chickenthighs

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 1 teaspoon Dried Oregano
• 1 teaspoon garlic powder
• 2 teaspoons salt (divided for chicken and rice)
• 1 teaspoon black pepper (divided for chicken and rice)
• 6 Chicken Thighs, bone-in, with skin
• 1 tablespoon Olive oil
• 1 ½ cup White Long Grain Rice, uncooked
• 2 Carrots, Medium
• 1 Yellow onion, medium
• 3 cloves Garlic, minced
• 3 ½ cups Chicken Broth or Chicken stock or beef/vegetable broth, stock
• 4 tablespoon Chopped Italian Parsley optional

Instructions

 

Prep-Ahead Steps

• In a small bowl, mix the oregano, garlic, 1 teaspoon salt, and ½ teaspoon black pepper.
• Dice the carrots and onion. Mince the garlic. Chop the parsley. Make the chicken broth if using bouillon.

Cooking Steps

• Preheat oven to 350 degrees F.
• Pat the chicken dry with a paper towel and season the thighs all over with the spice rub. Rub it in with fingers.
• In a 5-quart oven safe dutch oven or deep pot/pan with lid, heat 1 tablespoon olive oil on high heat. Add the chicken thighs top/presentation down and leave them alone for about 10 minutes without touching so they get a nice sear. After 10 minutes or when the skin is no longer sticking to the bottom of the pan, turn the chicken over and sear the other side for another 5 minutes. Remove the chicken to a plate and set aside.
• To the same pot, add the carrots, onions, garlic, chicken broth, and the other 1 teaspoons of salt/black pepper. Bring to a boil.
• Stir in the rice and half of the parsley into the cooking liquid. Add the chicken back on top of the rice. Cover and place the pot into the preheated oven and cook for 30 minutes. Finally, remove the pot lid and cook for a final 5-10 minutes until the chicken skin is crispy and the internal temperature of the chicken reaches 165 F.
• Garnish with remaining parsley. Serve and Enjoy!

Notes

1. Can I Use Chicken Breasts instead of thighs?
   You can use chicken breasts in this recipe, but I suggest cutting them first. If you have large whole boneless breasts, you can cut them into 2-3 pieces. Follow the same cooking time ensuring that the internal temperature reaches 165 F (add 3-5 minutes if needed).
2. What other vegetables are good to add to this recipe?
   You can add in a variety of veggies, including bell peppers, zucchini, and frozen peas are some of the best fits with this recipe. These would all be added toward the end of the cooking as they are more delicate than the carrots.
3. Can I make this Chicken and Rice in a slow cooker?
   You can definitely make this Chicken Rice in a crockpot or any slow cooker. To do so, the prep steps will remain the same. For the cooking steps, I recommend first following steps 1-3 for searing the chicken on the stove. However, this is not mandatory. Then, combine Steps 4 and 5, adding everything to the slow cooker, including the broth/stock and the rice. Stir the ingredients together. After the rice is mixed in and completely submerged in liquid, add the chicken on top. Cover the slow cooker and set on low for 8-10 hours or high for 6 hours. All of these setting will work, it just depends on your schedule.
4. Can I make this Chicken and Rice ahead and reheat it?
   You can make this Chicken and Rice ahead, making it great for meal prep! Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.

Keyword Baked chicken, chicken, chicken and rice, chicken thighs, dutch oven, roast chicken