One Pot Chicken Thighs and Rice

This one pot chicken thighs and rice is made with bone-in, skin-on chicken thighs marinated in lemon, garlic, mustard, and Italian seasoning, then browned in a cast iron skillet and baked on a bed of white rice until the skin is crispy and the meat pulls away from the bone. The rice cooks in the same pan, soaking up the chicken broth, leftover marinade, and all the pan drippings.

Most of the cook time is hands-off in the oven, so you can set it and walk away. The whole meal comes out of one pan, it’s naturally gluten-free and dairy-free, and a dutch oven works just as well if you don’t have a 12-inch cast iron skillet.

Why You’ll Love this Recipe

• It’s made in one pot. The chicken and rice cook in the same cast iron skillet or dutch oven. One pan, minimal cleanup.
• The marinade does double duty. Lemon, garlic, mustard, and Italian seasoning flavor the chicken, and the leftover marinade goes right into the rice with the broth. Every grain is seasoned.
• It’s naturally gluten-free and dairy-free. No substitutions needed. Just check your chicken broth label if you have celiac.

Ingredients

Ingredient Notes

• 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. 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 needs more liquid and a longer cook time, so adjustments would be needed if substituting.
• 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 – Use low-sodium chicken broth. If you have celiac, check the label carefully. Some brands use yeast extract that isn’t always gluten-free. Chicken stock, vegetable stock, or vegetable broth all work as substitutes.

Tip

Don’t skip the marinade, even if you’re short on time. The lemon, garlic, mustard, and spice mixture does double duty. It seasons the chicken, and the leftover marinade gets stirred right into the rice with the broth. Even 30 minutes makes a noticeable difference in flavor. If you can plan ahead, marinate for up to 4 hours in the fridge.

Step-by-Step Instructions

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.

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. Get a large cast iron skillet hot and cover with oil. Brown the chicken on both sides, and then remove to 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, remaining marinade, browned chicken thighs and lemon slices. Bake in the oven for about 60 minutes, uncovering the skillet in the last 20 minutes of the cook time. Cook until the chicken has reached an internal temperature of 165F. Garnish with fresh parsley and serve.

Recipe FAQs

Can I make one pot chicken and rice in a dutch oven?

Yes. A dutch oven with a lid works just as well as a cast iron skillet. Follow the same stovetop steps, then bake with the lid on. Remove the lid for the last 20 minutes to crisp the chicken skin.

Can I use boneless skinless chicken thighs?

Yes. Boneless thighs cook faster, so start checking the internal temperature about 10-15 minutes earlier. The skin won’t crisp, and the meat may dry out faster without the bone. You can also make the entire dish on the stovetop with boneless thighs, cooking covered on low for about 25 minutes instead of baking.

Expert Tips

• Use a 12-inch cast iron skillet or a dutch oven. If your cast iron is too small, a dutch oven with a lid is the best alternative. Any oven-safe skillet will work in a pinch, or transfer everything to a baking dish after the stovetop steps.
• Uncover the skillet for the last 20 minutes. This is what crisps the chicken skin. If you’re using boneless skinless thighs, you can skip the oven entirely and cook covered on the stovetop on low for about 25 minutes.
• Use an instant-read thermometer. Chicken thighs are done at 165°F. Insert the thermometer into the thickest part of the thigh without touching the bone.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3-4 days. For the best texture when reheating, separate the chicken from the rice. Reheat the chicken in the air fryer at 400°F for 5-8 minutes to re-crisp the skin, and microwave the rice with a splash of broth for about a minute until warmed through.
• Freezer: The rice freezes well for up to 2 months. The chicken can be frozen too, but the skin won’t re-crisp as well after thawing. Store separately in airtight containers or freezer bags and thaw overnight in the fridge before reheating.
• Make ahead: Prepare the marinade and marinate the chicken up to 24 hours in advance. Dice the onion and measure out the dry ingredients so everything is ready to go. The cooking should be done fresh for the best rice texture.

Serving Suggestions

This one pot chicken and rice is a full meal on its own, but a simple side rounds it out nicely. A green vegetable works best since the rice covers the starch, so try roasted broccoli and potatoes or a quick sautéed spinach. For something cold alongside it, a strawberry spinach salad with balsamic dressing or a watermelon salad with basil and feta adds freshness that cuts through the richness of the chicken skin. If you’re making this for a bigger spread, gluten-free garlic butter focaccia is great for soaking up any juices left in the pan.