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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Servings: 6 servings
Calories: 583kcal
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
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