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.

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

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

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

Sauté onions until translucent in the cast iron skillet.

Add the rice and toast for a few minutes.

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

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

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

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

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

Top with fresh chopped parsley.

Serve immediately.

Grab the full recipe at the link below!