One Pot Chicken and Rice

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This delicious one pot cast iron chicken and rice recipe is a great way to make a delicious meal, all in one pot! It's so flavorful and naturally gluten-free and dairy-free! Bone-in skin-on chicken thighs are marinated and then cooked in a bed of seasoned rice until they are crispy and juicy. If you're looking for a one-pot meal that requires minimal cleanup, this is it!
A close up of roasted chicken thighs on top of a bed of seasoned white rice and topped with charred lemon slices and fresh parsley in a cast iron skillet.
A close up of roasted chicken thighs on top of a bed of seasoned white rice and topped with charred lemon slices and fresh parsley in a cast iron skillet.

Why this recipe works

This one pot chicken and rice recipe is so delicious and comforting, making it a family favorite in my house! The combination of chicken thighs, rice and lemon creates a well balanced meal that everyone will love. 

Using bone-in skin-on chicken chicken thighs keeps the chicken moist and juicy. Once you cook the chicken in the oven, the skin will get really crispy, too. 

The long grain rice soaks up the marinade, meat juices and chicken broth, resulting in the most flavorful rice you’ve ever had! One pot meals are a favorite for a reason. They require minimal prep and the result is so delicious! 

While this recipe does take awhile to cook in the oven, the steps are simple. It’s worth it! The whole family will love this meal.

You’ll love this easy recipe because:

  • It’s made in one pot. All you need is a large cast iron skillet for this recipe. The rice and the chicken will cook in the same pan. 
  • It’s flavorful. Marinating the chicken thighs in a combination of olive oil, mustard, lemon juice and spices makes the chicken SO delicious. The marinade also soaks into the rice flavoring the entire meal.
  • It’s easy. While this recipe does take awhile to cook in the oven, the preparation time is minimal and the steps are all simple. Trust me, when you get a taste of this easy chicken and rice recipe, you’ll understand why the wait in the oven is worth it!
  • It’s naturally gluten-free. This recipe is naturally gluten-free and dairy-free. So if you have celiac disease like me or are on a gluten-free diet for other reasons, you’ll love this meal! 

Ingredients

Ingredients in small bowls to make one pot chicken and rice including parsley, white rice, chicken thighs, minced garlic, chicken broth, lemons, black pepper, diced onion, grainy mustard, salt, white wine, Italian seasoning, and olive oil with text overlays over each ingredient.

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. I love to get crispy chicken skin in the oven. 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 takes longer to cook than white rice, you will want to make sure that it is cooked completely and tender without overcooking the chicken. While I have not tried brown rice, I’d recommend cooking the brown rice in the pan with the chicken broth for about 5-8 minutes before adding the chicken and placing in the oven to try to cook the brown rice a bit. 
  • 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 – I used a low-sodium chicken broth for this recipe. I also made sure that the chicken broth was gluten-free, as not all brands are. Some use yeast extract, which is not always gluten-free, as a flavoring agent. If you are gluten-free, be sure to double check the brand of your chicken broth. You can also use chicken stock, vegetable stock, or vegetable broth in this recipe if you prefer.

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.

A glass mixing bowl with lemon juice, olive oil, paprika, garlic, Italian seasoning blend, lemon peel, and black pepper in it before mixing together.
Add the olive oil, lemon juice, mustard, and spices to a large mixing bowl. Stir until combined.
A glass mixing bowl of raw chicken thighs tossed in a garlic lemon marinade.
Add the chicken thighs to the mixture and marinate for at least 30 minutes.
A large cast iron skillet with browned chicken thighs in it.
Get a large cast iron skillet hot and cover with oil. Brown the chicken on both sides, and then remove to a clean plate.
A large cast irion skillet with diced onions and garlic that have been sautéed in olive oil.
Sauté onions until translucent in the cast iron skillet.
A large cast iron skillet with uncooked rice and sautéed onions in it mixed with white wine.
Add the rice and toast for a few minutes. Then add the dry white wine and let the rice mixture soak in the wine.
A cast iron skillet with charred chicken thighs, rice, fresh lemon slices and chicken broth in it before baking in the oven.
Add the chicken broth, remaining marinade, browned chicken thighs and lemon slices.
A cast iron skillet with rice, roasted chicken thighs, lemon slices and a small bowl of fresh chopped parsley to the side.
Bake in the oven for about 60 minutes, uncovering the skillet in the last 20 minutes of the cook time. Cook until the chicken has reached an internal temperature of 165F.
A close up of roasted chicken thighs on top of a bed of seasoned white rice and topped with charred lemon slices and fresh parsley in a cast iron skillet.
Garnish with fresh parsley and serve.

Recipe FAQs

Can I use boneless skinless chicken thighs in this recipe?

Yes, you can. Your chicken just won’t get crispy on top and Will not stay as moist and juicy as chicken with a bone in it. 

Is rice gluten-free?

Yes, rice is naturally gluten-free. It can sometimes be co-mingled with gluten-containing grains in the manufacturing process or processed on equipment that processes gluten, so always be sure to check labels for any allergy statements. 

Is this chicken recipe gluten-free?

This recipe is naturally gluten-free. Just be sure to double check ingredients, especially the chicken broth, to ensure it is gluten-free.

hints & tips

  • Marinating the chicken thighs takes a little time, but is so worth it for the flavor. Let the chicken marinate for at least 30 minutes, up to about 4 hours if you’re planning ahead for dinner. While the chicken is marinating, I usually get the rest of the recipe ready and start sautéing the onions in the pan. Be sure to reserve the marinade to add in with the chicken broth for added flavor!
  • I used a 12-inch cast iron skillet for this recipe. If you don’t have a cast iron skillet that is big enough, use a large dutch oven instead. If you don’t have a dutch oven, after cooking everything on the stove-top, transfer the chicken and rice to a baking dish to finish cooking in the oven.
  • I find it necessary to cook this in the oven to get the skin crispy on the chicken. This will not work if you solely cook the recipe on the stove top. If you are using skinless chicken thighs, you can make the whole meal on the stove top. Once you add back the chicken thighs, cook on low for about 25 minutes. 

Storage instructions

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. 
  • Reheat: Reheat leftovers in the microwave for about 1 minute, until heated through. Alternatively, you can reheat the chicken in the oven or air fryer to get it crispy again. I typically will separate the chicken and the rice and reheat the chicken in the air fryer at 400F for about 5-8 minutes until heated through and crispy. The rice, I’ll microwave for a minute until heated through. 

A dinner plate with a roasted chicken thigh on a bed of white rice with a charred lemon slice all topped with fresh parsley.

Serving suggestions

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A close up of roasted chicken thighs on top of a bed of seasoned white rice and topped with charred lemon slices and fresh parsley in a cast iron skillet.

One Pot Chicken and Rice

This delicious one pot cast iron chicken and rice recipe is a great way to make a delicious meal, all in one pot! It's so flavorful and naturally gluten-free and dairy-free! Bone-in skin-on chicken thighs are marinated and then cooked in a bed of seasoned rice until they are crispy and juicy. If you're looking for a one-pot meal that requires minimal cleanup, this is it!
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Marinating Time: 30 minutes
Total Time: 2 hours 5 minutes
Servings: 6 servings
Calories: 583kcal
Author: Megan

Ingredients

For the marinade:

  • 2 tbsp olive oil
  • 1 tbsp stone ground mustard (26g, or other grainy mustard or dijon mustard)
  • 4 cloves garlic (minced (25g))
  • 1/2 tbsp kosher salt (7g)
  • 1 teaspoons Italian seasoning
  • ½ teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 lemon (juiced and zested)

For the chicken:

  • 3 lb bone-in (skin-on chicken thighs (5-6 ct. total))
  • 1 tbsp olive oil
  • 1 cup diced yellow onion (from 1/2 medium onion (125g))
  • 1 1/2 cups white rice (325g)
  • 1/2 cup dry white wine (I used sauvignon blanc)
  • 3 cups low-sodium chicken broth (make sure it is gluten-free if need be)
  • 1 lemon (thinly sliced for garnish, optional)
  • 1 tbsp fresh parsley (chopped (4-5g))

Instructions

  • Preheat oven to 350F. Add the marinade ingredients to a large bowl. Whisk to combine.
  • Place the chicken in the marinade and toss to combine. Cover the bowl and let marinate for at least 30 minutes, up to overnight. Remove the chicken from the marinade and place on a plate. Reserve the marinade for later.
  • Heat a large 12-inch cast iron skillet or oven-safe braiser over medium heat. Add the olive oil and let heat for 1 minute.
  • Add the chicken, skin side down, to the skillet. Let cook for 4-5 minutes, until the skin is golden and starts to release from the pan. Flip over and cook for an additional 3-4 minutes. Remove from the pan and place on a clean plate. The chicken will not be cooked through at this point.
  • Add the yellow onion to the skillet and let cook for 3-4 minutes, until translucent.
  • Add the white rice and let cook for 1-2 minutes, stirring often, to toast the rice.
  • Add the dry white wine to the pan and stir, scraping up any brown bits from the bottom of the pan. Cook for 1-2 minutes.
  • Add the leftover marinade and chicken broth. Stir to combine. Bring to a quick boil and let cook for 1-2 minutes. Stir to make sure everything is combined.
  • Turn off the heat. Place the chicken thighs on top of the rice in a single layer. Top with thinly sliced lemon if desired.
  • Cover the skillet with a lid or with foil. Bake at 350F for 40 minutes, covered. Remove the lid and bake for an additional 15-20 minutes, until the rice has absorbed all of the liquid and the chicken is cooked to an internal temperature of 165F.
  • Garnish with fresh parsley before serving.

Notes

  • If you have celiac disease or are on a gluten-free diet, always ensure that all of your ingredients are gluten-free. Manufacturing practices and ingredient statements can change from time to time. 
  • Always cook chicken to an internal temperature of 165F. Use a instant read thermometer and stick it in the thickest part of the chicken thigh to test the temperature. 
  • I used a large 12-inch cast iron skillet for this recipe. If you have a smaller cast iron skillet, you may need to cut the recipe in half or use a dutch oven instead. 
  • If you don’t have a large cast iron skillet, use a dutch oven with a lid or other oven-safe skillet. If you don’t have a skillet that is safe for the oven, after you finish the steps on the stove top, transfer everything over to a baking dish to finish in the oven. 

Nutrition

Calories: 583kcal | Carbohydrates: 46g | Protein: 42g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 744mg | Potassium: 866mg | Fiber: 2g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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