One-Pot Crispy Chicken and Rice


This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Prep Time:
15 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 20 mins
6 servings


  • 1 tablespoon olive oil

  • 6 (4 ounce) bone-in, skin-on chicken thighs

  • 1 ½ teaspoons kosher salt, divided

  • ¾ teaspoon ground black pepper

  • 1 tablespoon unsalted butter

  • cup finely chopped yellow onion

  • 2 cloves garlic, minced

  • 1 ½ cups uncooked long-grain rice

  • 3 cups chicken stock, divided, or more to taste

  • 1 tablespoon finely chopped flat-leaf parsley

  • 1 medium lemon, cut into wedges


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.

  3. Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.

  4. Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.

  5. Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

    looking down at a large stock pot of crispy chicken and rice
    Dotdash Meredith Food Studios

Cook's Note:

This recipe works with short- and long-grain rice or other grains such as farro.

Nutrition Facts (per serving)

413 Calories
17g Fat
42g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 413
% Daily Value *
Total Fat 17g 21%
Saturated Fat 5g 25%
Cholesterol 77mg 26%
Sodium 891mg 39%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 23g
Vitamin C 15mg 77%
Calcium 44mg 3%
Iron 3mg 18%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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