Dutch Oven Chicken and Rice
This comforting Dutch oven chicken and rice dish is a one-pot meal featuring tender, seared chicken thighs and fluffy rice cooked with vegetables, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs About 6–8 thighs
- 1 cup long-grain white rice Not instant
- 2 cups low-sodium chicken broth Warm or at room temperature
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced About 1 cup
- 1 cup frozen peas No need to thaw
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Dice the onion, mince the garlic, and slice the carrots. Pat chicken thighs dry and season both sides with salt, pepper, paprika, and thyme.
Cooking
- Heat the Dutch oven over medium-high heat and add 2 tablespoons of olive oil until shimmering.
- Place thighs in the hot pot and brown for 5–7 minutes per side until golden. They do not need to be fully cooked through. Remove and set aside on a plate.
- Add the diced onion, minced garlic, and carrots to the same pot. Cook for 3–4 minutes until onions are translucent, scraping up browned bits.
- Stir in the rice and toss to coat with oil and veggies for about 1 minute — this keeps the grains separate after cooking.
- Pour in 2 cups of chicken broth and scrape the bottom of the pot to deglaze. Bring to a gentle simmer.
- Return the seared thighs to the pot, nestling them into the rice. Scatter frozen peas over the top.
- Reduce heat to low, cover tightly, and simmer undisturbed for 20–25 minutes until rice is tender and liquid is absorbed.
- Turn off the heat and keep the pot covered for 10 minutes. This steam-rest finishes the rice and helps juices redistribute in the chicken.
- Remove the lid, fluff the rice gently with a fork, adjust seasoning, and serve.
Notes
Best served with a squeeze of lemon or chopped fresh parsley. Pair with a crisp green salad, roasted broccoli, or crusty bread.