The Easiest One Pot Baked Chicken And Rice
This one-pot chicken and rice is an incredibly easy meal and wholesome weeknight meal! It’s gluten and dairy-free.
There’s nothing quite like a nourishing plate of chicken and rice! Something about this meal is so nostalgic and comforting, and luckily it’s also super easy to make.
This one-pot chicken and rice is truly one of the easiest meals! It’s made in one pot and features simple and delicious ingredients.
The Ingredients for the One-Pot Chicken and Rice
- Chicken Thighs. I recommend using bone-in, skin on chicken thighs.
- Salt, Black Pepper, Italian Seasoning, and Lemon Juice. This recipe has lots of flavor on its own, but lemon and herbs really help to brighten the flavor even more.
- Avocado Oil.
- Carrots, Celery, Onion, and Garlic. These vegetables saute together and bring great flavor and added nutrients to the dish!
- Chicken Broth. You can try my recipe for chicken broth or I love Kettle & Fire’s broth as well.
- Jasmine Rice. Unfortunately, this recipe doesn’t quite work with cauliflower rice.
- Ghee. You can use coconut oil instead if you don’t tolerate ghee.
- Fresh Thyme. For topping!
How to make One-Pot Baked Chicken And Rice
- Cook the chicken in the dutch oven to crisp the skin.
- Saute the vegetables.
- Pour in the broth and lemon juice and bring to a boil. Add the rice and ghee to the pot and gently stir to ensure all of the rice is covered by the broth.
- Place the chicken thighs in the pot, skin side up, and top with Italian seasonings.
- Bake in the oven until the rice is done.
Tips & Tricks for One Pot Chicken & Rice
- Use an enamel cast iron pot. It doesn’t have to be the most fancy or expensive pot, but using an enamel cast iron pot or dutch oven is key to taking this recipe from stove top to oven, and having it cook evenly. Alternatively, you can also use stainless steel, but enamel cast iron is my first recommendation.
- Add lots of lemon and herbs! This recipe has lots of flavor on its own, but lemon and herbs really help to brighten the flavor even more.
Is chicken and rice healthy?
Healthy is a subjective term, but considering that this recipe is made with wholesome ingredients, I’d call it pretty healthy, so long as you tolerate grains!
What if you can’t tolerate grains?
If you can’t tolerate grains, this is one of those recipes that I would skip. It wouldn’t quite work with cauliflower rice. But luckily, most of the chicken recipes on my website are grain-free, so check those out too!
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- 4 chicken thighs, bone-in, skin on
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil
- 1 cup carrots, diced fine
- 2 stalks celery, diced
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 1/4 cup chicken broth
- 1 tbsp lemon juice
- 1 cup jasmine rice
- 1 tbsp ghee (sub coconut oil)
- 2 tsp Italian Seasoning
- Fresh thyme
- Preheat the oven to 400 F.
- Pat the chicken thighs dry and season with salt and pepper. Heat the avocado oil in a large dutch oven over medium-high heat and add the chicken thighs, skin side down. Cook for 4-5 minutes on each side or until the skin is crisp. Set aside.
- Reduce the heat to medium and the carrots, celery, onion, and garlic to the pot. Saute for a few minutes or until fragrant and the onion is translucent.
- Pour in the broth and lemon juice and bring to a boil. Add the rice and ghee to the pot and gently stir to ensure all of the rice is covered by the broth. Place the chicken thighs in the pot, skin side up, and top with Italian seasonings.
- Put the lid on the pot and transfer to the oven for 35 minutes. The rice and chicken should be cooked through.
- Top with thyme to serve.
All nutrition facts are estimated and will vary.
- Serving Size: 1
- Calories: 481
- Fat: 17.8g
- Carbohydrates: 44.4g
- Fiber: 3.8g
- Protein: 34.8g