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.


Recipe Summary

15 mins
1 hr 5 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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

  • 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.

  • 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.

  • 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.

Cook's Note:

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

Nutrition Facts

413 calories; protein 23.3g; carbohydrates 41.6g; fat 16.7g; cholesterol 76.5mg; sodium 891.4mg. Full Nutrition


Rating: 3 stars
Made this using chicken breasts, which we all know cook and dry out quicker than the thighs called for in the recipe and I was careful to monitor the cooking time for that reason. But for me, the dish lacked depth of flavor. I recommend sautéing some carrots and celery with the onions, and maybe adding a splash of cream to the finished product for creaminess. Good basic recipe, just needs some upgrades. Read More
Rating: 5 stars
Delicious! Didn't change anything and everyone loved it. Read More
Rating: 5 stars
Super easy and yummy! I subbed one cup of chicken broth for white wine and scraped up the brown bits like she did in an All Recipes video. This is now a regular meal in our house. Read More
Rating: 5 stars
Super yummy. Next time I will brown the chicken a little longer before flipping. 5 minutes wasn’t quite enough time to get that crispy skin. Otherwise, it was tasty, comforting and super easy. Read More
Rating: 5 stars
This is fantastic! My hubby loves the old standard chicken & rice recipe made with the cream of mushroom soup. I got so tired of it & it was so bland but he never tires of it. I saw this recipe & loved the idea of just using one pan so thought to give it a try. I had some boneless, skinless chicken thighs on hand & used those with a bread crumb breading pre-dipped in egg since I didn't have regular skin-on thighs. This turned out so delicious! It's now my hubby's new favorite chicken & rice dish, Yay! The chicken is so tender, flavorful & moist (I recommend you stick to using thighs instead of breasts to keep it this way). Tip: I did check after 30 minutes & needed to add a little more broth. This dish is flavorful & a nice change from the old standby chicken & rice dish. We've made it three times in two weeks already. Read More
Rating: 5 stars
Yummy! We will be making this again. Read More
Rating: 5 stars
I thought this was SO flavorful. I kept the rice mix the same and cooked up 4 thighs but also added 5 chicken breasts because I have house full of men that always want more protein. I did not have stock so I subbed 3 C of water with 3 chicken bouillon cubes- I didn’t add more salt later in the recipe. I added 2 pinches of saffron to the water. (I can open a saffron shop with all the saffron I’ve been gifted). It added a beautiful color. And I added a few pinches of rouge pimento to add some spice on top of the chicken. This was super delicious. I checked it at 30 minutes and it was done. Don’t skip the lemon. I thought a whole lemon would be too much juice. It is not. Read More
Rating: 5 stars
oh wow This was the easiest and best one pot meal I have ever made !!! Delicious I used bone broth for the rice water and added beans and carrots and celery Read More
Rating: 5 stars
Amazing recipe. Works perfectly as is and tastes fantastic. Read More