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.

Let's make one pot chicken and rice together! Gather your ingredients.

Add the olive oil, lemon juice, mustard, and spices to a large mixing bowl. Stir until combined.

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Add the chicken thighs to the mixture and marinate for at least 30 minutes.

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Brown the chicken thighs, skin side down, in a cast iron skillet for 4-5 minutes.

[{"selector":"#anim-7349070e-1777-454f-bbf2-92599fb3e4df [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Flip over and cook for an additional 3-4 minutes. Remove from the pan and place on a clean plate.

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Sauté onions until translucent in the cast iron skillet.

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Add the rice and toast for a few minutes.

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Then, add the dry white wine and let the rice mixture soak in the wine.

[{"selector":"#anim-f0e87045-ed08-4fb9-a7db-8fc8a300c8e5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add the chicken broth and remaining marinade to the rice. Stir together.

[{"selector":"#anim-cd94d95f-b151-426c-87ec-a22ef8ff3929 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Top the rice mixture with the browned chicken thighs, skin side up.

[{"selector":"#anim-ae6c03ed-f88b-4b5f-967e-02420fd02357 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add lemon slices, being sure to not cover up the chicken with the lemons.

[{"selector":"#anim-0a0f8499-f538-408f-afd6-d51fc386b3c2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Bake in the oven covered for 1 hour, removing the cover for the last 20 minutes.

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Top with fresh chopped parsley.

[{"selector":"#anim-60ca814e-662c-4efd-acfc-bc55a5f804dd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Serve immediately.

[{"selector":"#anim-35ca169f-8817-4f33-9e4e-059558486990 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

one pot chicken and rice

www.adashofmegnut.com

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.

www.adashofmegnut.com

Let's make one pot chicken and rice together! Gather your ingredients.

www.adashofmegnut.com

Add the olive oil, lemon juice, mustard, and spices to a large mixing bowl. Stir until combined.

www.adashofmegnut.com

Add the chicken thighs to the mixture and marinate for at least 30 minutes.

www.adashofmegnut.com

Brown the chicken thighs, skin side down, in a cast iron skillet for 4-5 minutes.

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Flip over and cook for an additional 3-4 minutes. Remove from the pan and place on a clean plate.

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Sauté onions until translucent in the cast iron skillet.

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Add the rice and toast for a few minutes.

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Then, add the dry white wine and let the rice mixture soak in the wine.

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Add the chicken broth and remaining marinade to the rice. Stir together.

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Top the rice mixture with the browned chicken thighs, skin side up.

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Add lemon slices, being sure to not cover up the chicken with the lemons.

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Bake in the oven covered for 1 hour, removing the cover for the last 20 minutes.

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Top with fresh chopped parsley.

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Serve immediately.

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Grab the full recipe at the link below!

www.adashofmegnut.com