Categorized:

  • Main Dish
  • Poultry

Tagged:

  • carrots
  • celery
  • chicken broth
  • chicken thighs
  • garlic
  • lemons
  • parpika
  • parsley
  • red onion
  • rice
One Pot Chicken and Rice - 1

Baked Chicken and Rice (One Pot Recipe)

Ingredients

  • 5 (6 oz.) bone-in, skin-on chicken thighs
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 cup chopped chopped red onion or yellow onion
  • 1 cup chopped carrots (2 medium)
  • 3/4 cup chopped celery (2 small ribs)
  • 1 1/2 Tbsp minced fresh garlic (4 cloves)
  • 2 1/4 cups low-sodium chicken broth
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/3 cups long grain white rice
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 3 Tbsp chopped parsley

Instructions

  • Preheat oven to 400 degrees.
  • Heat olive oil a large oven safe pot over medium-high heat (I use a 6-quart enameled pot).
  • Dab thighs dry with paper towels, season both sides with salt and pepper.
  • Place in pot skin side down, leaving space around each thigh. Let cook until golden brown on bottom, about 3 - 4 minutes. Turn and continue and cook 2 - 3 minutes longer. Transfer to a plate.
  • Drain of all but 1 Tbsp rendered fat in pot* then return pot to medium-high heat. Add onions, carrots, and celery, saute 3 minutes. Add garlic and saute 1 minute longer.
  • Pour in chicken broth and lemon juice and bring mixture to a boil.
  • Meanwhile in a small bowl stir together Italian seasoning and paprika. Season both sides of chicken with seasoning.
  • Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.
  • Bake in oven until rice is tender and chicken is cooked through, about 35 minutes.
  • Remove thighs from rice, add parsley to rice and fluff with a fork. Serve warm.

Notes

  • *The easiest way to drain off the fat is to just dab some up with a ball of paper towels held by tongs.

Copyright 2026 Cooking Classy