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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:
- 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.
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.
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.
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.
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
- 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.
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- Gluten-Free Chocolate Peanut Butter Banana Muffins
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.
One Pot Chicken and Rice
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))
- 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.
- 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.