A pot of chicken and rice

this is the tastiest a pan chicken and rice In Internet. Our easy chicken and rice recipe it’s made with juicy chicken thighs and a delicious rice mix so you get more vegetables.

This chicken and rice recipe is a Fit Foodie reader favorite. I personally do this a couple times a month because he is my husband’s favorite. There really is nothing better than juicy chicken thighs and delicious rice pilaf, all cooked in one pot.

What makes our recipe unique is that we use our homemade chicken seasoning and our secret ingredient Worcestershire sauce for a hint of vinegar.

What’s in the chicken and rice?

• Chicken: this recipe calls for 2 lbs. bone-in, skin-on thighs, but you’re more than welcome to use boneless, skinless thighs. Whatever you prefer.
• Rice: be sure to use long-grain white rice like basmati. We did NOT test this recipe with brown rice and/or instant rice, but the liquid ratio will vary greatly.
• Vegetables: The vegetables you need for this chicken and rice recipe are carrots, onion, mushrooms, and peas.
• Seasonings: you’ll need to make a batch of our famous All Purpose Chicken Seasoning. Or, you can use a store-bought one. Also, you will need garlic powder, onion powder, salt, and pepper.
• Secret ingredient: Our secret ingredient is Worcestershire sauce! It’s vinegary and salty and a great flavor addition. Don’t have Worcestershire? Try using balsamic or apple cider vinegar instead.

What can you use instead of a dutch oven?

Don’t have a Dutch oven? No problem! You can do a few things:

1. Use a deep cast iron pot that is big enough to hold everything.
2. Brown in a skillet then transfer everything to a baking pan.
3. Use a normal pot. You may need to slightly increase the baking time.

Exchanges + Variations

Rice – this recipe calls for white basmati rice, but will work with jasmine rice as well. We did NOT test this recipe with brown rice or any kind of instant rice, so stay away from those.

Chicken – While we 100% prefer chicken thighs for the chicken and rice, you can use chicken breast instead.

add more vegetables – I also made this recipe with many other vegetables (sometimes you have to empty the fridge). Try broccoli, cauliflower, or sweet potato.

Storage

Allow chicken and rice to cool completely. Then, transfer it to a large glass container. Cover and refrigerate for up to 3-5 days in an airtight container.

Can you freeze chicken and rice?

If you plan to freeze this chicken and rice recipe, we recommend fully baking it first and then freezing it.

Allow your chicken and rice recipe to cool completely. Then, transfer it to a freezer-safe container, removing as much air as possible. Freeze up to 3 months.

Alternatively, you can bake your chicken and rice in a disposable tin container and freeze it.

To defrost and reheat: Let the casserole thaw in the refrigerator overnight. Then, bake the casserole at 350ºF for 30-45 minutes or until hot in the middle.

A pot of chicken and rice

A flavorful chicken and rice recipe made with juicy chicken thighs and the most delicious rice mix you’ll ever taste! And yes, it includes tons of vegetables!

Homework:fifteen minutes minutes

Cook:35 minutes minutes

Total:fifty minutes minutes

Fat 24

carbohydrates 3. 4

Protein 43

Ingredients

• 2 pounds chicken thighs with bone and skin
• 3 tablespoons homemade seasoning for chicken
• 2.5 tablespoons olive oil divided
• 2 tablespoons butter
• 1/2 medium white onion chopped
• 2 large garlic cloves chopped (or 4 medium)
• 4 oz. white mushrooms diced
• 2 chopped medium carrots
• 1 cup White rice we use white basmati
• 2 and 1/4 cups of chicken broth
• 1/2 cup frozen peas
• 1.5 tablespoon workestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon Ground pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• fresh parsley To cover

Instructions

• First, preheat the oven to 375ºF. Next, prepare the chicken thighs by patting them dry with a paper towel. Sprinkle generously with chicken seasoning and set aside.

• Heat 1.5 tablespoons of olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Brown the chicken thighs on both sides for 2 minutes to brown. Keep away from heat.

• Add 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet and use a wooden utensil to remove any brown bits from the bottom. Next, add the onion, garlic, mushrooms, carrots, and a pinch of salt and sauté for 2-3 minutes.

• Add white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Raise the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.

• Place the seared chicken thighs on top of the rice and place the top in the Dutch oven.

• Bake at 375ºF for 35 minutes. Remove from oven. At this point, the liquid should be completely absorbed. If not, continue to bake for 5-10 minutes until absorbed. Check the internal temperature of the chicken thighs. It should read at least 165ºF.

• Option to broil the dish on high heat for around 1-2 minutes to really brown the chicken.

• Top with fresh parsley, then serve immediately.

Tips and Notes

• Feel free to use chicken breast instead of thighs.
• We have tested this recipe with long grain white rice like basmati and jasmine.

Nutritional information

Calories: 536kcal Carbohydrates: 3. 4gram Protein: 43gram Fat: 24gram Fiber: 4gram Sugar: 3gram