One Pot Chicken Thighs and Rice
This one pot chicken thighs and rice is all made in a single cast iron skillet or dutch oven. Bone-in thighs are marinated in lemon, garlic, and mustard, browned on the stovetop, then baked on seasoned white rice that absorbs the broth and pan drippings as it cooks. Naturally gluten-free and dairy-free.
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Ingredients
For the Marinade:
- 2 tablespoons (28 g) extra-virgin olive oil
- 1 tablespoon (15 g) stone ground mustard - grainy mustard or dijon mustard work too
- 4 cloves garlic - minced
- 1½ teaspoons kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- 1 lemon - juiced and zested
For the Chicken and Rice:
- 3 lb (1.36 kg) bone-in skin-on chicken thighs - about 5-6 thighs total
- 1 tablespoon (14 g) olive oil
- 1 cup (160 g) diced yellow onion - from ½ medium onion
- 1½ cups (280 g) long grain white rice - basmati or jasmine rice also work
- ½ cup (120 g) dry white wine - sauvignon blanc or pinot grigio
- 3 cups (705 g) low-sodium chicken broth - check label for gluten-free if needed
- 1 lemon - thinly sliced for garnish, optional
- 1 tablespoon fresh parsley - chopped
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Instructions
- In a large bowl, whisk together the extra-virgin olive oil, stone ground mustard, minced garlic, kosher salt, Italian seasoning, paprika, black pepper, and the juice and zest of one lemon.
- Add the chicken thighs to the bowl and toss to coat. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge. When ready to cook, remove the chicken and set on a plate. Reserve the leftover marinade.
- Preheat the oven to 350°F. Heat the olive oil in a large 12-inch cast iron skillet or dutch oven over medium heat.
- Place the chicken skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is golden and releases easily from the pan. Flip and cook 3-4 minutes more. Transfer to a clean plate. The chicken will not be cooked through yet.
- Add the diced yellow onion to the skillet and cook for 3-4 minutes until soft and translucent.
- Add the long grain white rice and stir to coat in the pan drippings. Toast for 1-2 minutes, stirring often, until the edges of the grains look slightly translucent.
- Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until most of the wine is absorbed.
- Pour in the reserved marinade and the chicken broth. Stir to combine and bring to a brief boil. Let cook for 1-2 minutes.
- Turn off the heat. Arrange the chicken thighs skin-side up on top of the rice in a single layer. Add thinly sliced lemon rounds on top if desired.
- Cover the skillet tightly with a lid or aluminum foil. Bake for 40 minutes covered. Remove the lid and bake uncovered for another 15-20 minutes, until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
- Garnish with fresh parsley and serve immediately.
Notes
- Marinating: 30 minutes is the minimum for noticeable flavor. Up to 4 hours in the fridge gives deeper seasoning. Reserve the leftover marinade for the rice.
- Cast iron vs. dutch oven: A 12-inch cast iron skillet is ideal. A dutch oven with a lid works the same way. If your skillet is too small, use a dutch oven instead.
- Gluten-free: Check your chicken broth label if you have celiac. Some brands contain wheat-based yeast extract, and bouillon cubes are rarely gluten-free.
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
