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.



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

Reviews (3)

Rating: 5 stars
Made this recipe as is, but added the wine and used basmati rice instead of regular long grain rice. IT WAS FANTASTIC. Will make it again! Tip: regular long grain will render a "creamier" sticky rice. Basmati will render a drier but still fluffy rice. Beware that it may dry at the top and become crispy like the chicken. To prevent over browning of the top layer cover the pan with aluminum foil and bake for about 45 minutes then broil uncovered for 5 minutes. This will crisp the chicken. Read More
Rating: 5 stars
Delicious! Didn't change anything and everyone loved it. Read More
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: 4 stars
Good meal. I added 8-10 large Baby Bella mushrooms (sliced) about 5 minutes after the onions. Rice came out very creamy. Chicken fell apart. Read More
Rating: 5 stars
Yumm! This will go in regular rotation and I followed recipe, aside from a little extra seasoning & a little more crispy Read More
Rating: 5 stars
I made in a cast iron skillet. Also added asparagus. Would add even more veggies next time. Quick and easy! It was a family hit. 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
I took the preparation instructions but added taco seasoning and tomato sauce. My husband and I loved it! Thanks for sharing. 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