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Chicken and Rice Recipe

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Chicken and rice is a comforting one-pot meal made with juicy seasoned chicken thighs baked over tender rice, vegetables, and savory broth. As it cooks, the rice absorbs rich flavors while the chicken turns golden and delicious.

Ingredients

2 lbs. bone-in and skin-on chicken thighs

3 tablespoons homemade chicken seasoning

2.5 tablespoons olive oil (divided)

2 tablespoons butter

1/2 medium white onion (minced)

2 large cloves garlic (minced)

4 oz. white mushrooms (diced)

2 medium carrots (minced)

1 cup white rice

2 1/4 cups chicken broth

1/2 cup frozen peas

1.5 tablespoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon ground pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

Fresh parsley (for topping)

Instructions

  1. Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels and generously season them with chicken seasoning. Set aside.
  2. Heat 1.5 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs for about 2 minutes per side until golden brown. Remove from the pot and set aside.
  3. Add butter and the remaining olive oil to the same pot. Scrape the browned bits from the bottom with a wooden spoon.
  4. Add the minced onion, garlic, mushrooms, carrots, and a pinch of salt. Sauté for 2–3 minutes until the vegetables begin to soften.
  5. Stir in the white rice, chicken broth, frozen peas, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix well and bring the mixture to a gentle bubble over high heat.
  6. Remove the pot from heat and place the seared chicken thighs on top of the rice mixture.
  7. Cover the Dutch oven with its lid and transfer it to the oven. Bake for 35 minutes until the rice absorbs most of the liquid.
  8. If excess liquid remains, continue baking for an additional 5–10 minutes until absorbed and the chicken reaches an internal temperature of 165°F.
  9. For crispier skin, broil on high for 1–2 minutes until the chicken becomes golden brown.
  10. Garnish with fresh parsley and serve immediately.

Notes

  • Boneless chicken thighs or chicken breasts can be used, but cooking time may be slightly shorter.
  • You can add extra vegetables such as bell peppers, celery, spinach, or zucchini for more flavor and nutrition.
  • Brown rice can be substituted for white rice, but it requires additional broth and a longer cooking time.
  • For a bit of heat, add red pepper flakes or paprika to the rice mixture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the microwave for 1–2 minutes or on the stovetop with a splash of chicken broth.
  • This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-and-rice-recipe/