This one pot chicken thighs and rice is made with bone-in, skin-on chicken thighs marinated in lemon, garlic, mustard, and Italian seasoning, then browned in a cast iron skillet and baked on a bed of white rice until the skin is crispy and the meat pulls away from the bone. The rice cooks in the same pan, soaking up the chicken broth, leftover marinade, and all the pan drippings.
Most of the cook time is hands-off in the oven, so you can set it and walk away. The whole meal comes out of one pan, it’s naturally gluten-free and dairy-free, and a dutch oven works just as well if you don’t have a 12-inch cast iron skillet.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Chicken Thighs – I used bone-in, skin-on chicken thighs for this recipe because they are economical and I think they give the best flavor. You can use boneless skinless chicken thighs if that’s what you prefer.
- White Rice – I used long-grain white rice for this recipe, but you can use basmati rice or jasmine rice, as well. Brown rice needs more liquid and a longer cook time, so adjustments would be needed if substituting.
- Dry White Wine – I used a dry sauvignon blanc to cook with. The wine adds a bit of flavor to the rice and cooks out, leaving just the flavor behind. If you don’t want to use wine, use additional chicken broth instead.
- Chicken Broth – Use low-sodium chicken broth. If you have celiac, check the label carefully. Some brands use yeast extract that isn’t always gluten-free. Chicken stock, vegetable stock, or vegetable broth all work as substitutes.
Tip
Don’t skip the marinade, even if you’re short on time. The lemon, garlic, mustard, and spice mixture does double duty. It seasons the chicken, and the leftover marinade gets stirred right into the rice with the broth. Even 30 minutes makes a noticeable difference in flavor. If you can plan ahead, marinate for up to 4 hours in the fridge.
Step-by-Step Instructions
If you love one-pot meals, then this chicken recipe is for you! All you need is a cast iron skillet! The steps below with matching photos are meant to help you see the recipe at various points throughout the recipe so that you can make this one pan chicken and rice perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. A dutch oven with a lid works just as well as a cast iron skillet. Follow the same stovetop steps, then bake with the lid on. Remove the lid for the last 20 minutes to crisp the chicken skin.
Yes. Boneless thighs cook faster, so start checking the internal temperature about 10-15 minutes earlier. The skin won’t crisp, and the meat may dry out faster without the bone. You can also make the entire dish on the stovetop with boneless thighs, cooking covered on low for about 25 minutes instead of baking.
Expert Tips
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days. For the best texture when reheating, separate the chicken from the rice. Reheat the chicken in the air fryer at 400°F for 5-8 minutes to re-crisp the skin, and microwave the rice with a splash of broth for about a minute until warmed through.
- Freezer: The rice freezes well for up to 2 months. The chicken can be frozen too, but the skin won’t re-crisp as well after thawing. Store separately in airtight containers or freezer bags and thaw overnight in the fridge before reheating.
- Make ahead: Prepare the marinade and marinate the chicken up to 24 hours in advance. Dice the onion and measure out the dry ingredients so everything is ready to go. The cooking should be done fresh for the best rice texture.
Serving Suggestions
This one pot chicken and rice is a full meal on its own, but a simple side rounds it out nicely. A green vegetable works best since the rice covers the starch, so try roasted broccoli and potatoes or a quick sautéed spinach. For something cold alongside it, a strawberry spinach salad with balsamic dressing or a watermelon salad with basil and feta adds freshness that cuts through the richness of the chicken skin. If you’re making this for a bigger spread, gluten-free garlic butter focaccia is great for soaking up any juices left in the pan.
One Pot Chicken Thighs and Rice
Ingredients
For the Marinade:
- 2 tablespoons (28 g) extra-virgin olive oil
- 1 tablespoon (15 g) stone ground mustard - grainy mustard or dijon mustard work too
- 4 cloves garlic - minced
- 1½ teaspoons kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 lemon - juiced and zested
For the Chicken and Rice:
- 3 lb (1.36 kg) bone-in skin-on chicken thighs - about 5-6 thighs total
- 1 tablespoon (14 g) olive oil
- 1 cup (160 g) diced yellow onion - from ½ medium onion
- 1½ cups (280 g) long grain white rice - basmati or jasmine rice also work
- ½ cup (120 g) dry white wine - sauvignon blanc or pinot grigio
- 3 cups (705 g) low-sodium chicken broth - check label for gluten-free if needed
- 1 lemon - thinly sliced for garnish, optional
- 1 tablespoon fresh parsley - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, whisk together the extra-virgin olive oil, stone ground mustard, minced garlic, kosher salt, Italian seasoning, paprika, black pepper, and the juice and zest of one lemon.
- Add the chicken thighs to the bowl and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge. When ready to cook, remove the chicken and set on a plate. Reserve the leftover marinade.
- Preheat the oven to 350°F. Heat the olive oil in a large 12-inch cast iron skillet or dutch oven over medium heat.
- Place the chicken skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is golden and releases easily from the pan. Flip and cook 3-4 minutes more. Transfer to a clean plate. The chicken will not be cooked through yet.
- Add the diced yellow onion to the skillet and cook for 3-4 minutes until soft and translucent.
- Add the long grain white rice and stir to coat in the pan drippings. Toast for 1-2 minutes, stirring often, until the edges of the grains look slightly translucent.
- Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until most of the wine is absorbed.
- Pour in the reserved marinade and the chicken broth. Stir to combine and bring to a brief boil. Let cook for 1-2 minutes.
- Turn off the heat. Arrange the chicken thighs skin-side up on top of the rice in a single layer. Add thinly sliced lemon rounds on top if desired.
- Cover the skillet tightly with a lid or aluminum foil. Bake for 40 minutes covered. Remove the lid and bake uncovered for another 15-20 minutes, until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
- Garnish with fresh parsley and serve immediately.
Notes
- Marinating: 30 minutes is the minimum for noticeable flavor. Up to 4 hours in the fridge gives deeper seasoning. Reserve the leftover marinade for the rice.
- Cast iron vs. dutch oven: A 12-inch cast iron skillet is ideal. A dutch oven with a lid works the same way. If your skillet is too small, use a dutch oven instead.
- Gluten-free: Check your chicken broth label if you have celiac. Some brands contain wheat-based yeast extract, and bouillon cubes are rarely gluten-free.
This recipe is so full of umami. It is one of our favorites. My husband loves the leftovers for work lunch although unfortunately the last time I made this a bear broke in to his vehicle and gracefully waddled off with his lunch bag. The bear did not leave a singly grain of rice
I’m so glad you enjoyed this recipe, Gail! And happy to hear the bear gives rave reviews, too 😳 Hope everything is ok with your husband’s car!!