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One Pot Baked Chicken Thighs and Rice

A cozy one-pot dinner with browned chicken thighs baked over savory rice, peas, and tender vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasoning
  • 6 bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
Rice and Vegetables
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1 medium carrot diced small
  • 3 cloves garlic minced
  • 1 1/2 cups long-grain white rice uncooked
  • 3 cups chicken broth warm
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped, for finishing

Equipment

  • 1 Dutch oven large, oven-safe, with lid
  • 1 tongs for turning chicken
  • 1 cutting board
  • 1 knife
  • 1 measuring cups
  • 1 measuring spoons

Method
 

Prepare the Chicken
  1. Preheat the oven to 375°F.
  2. Pat the chicken thighs dry and season all over with 1 teaspoon of the salt and the black pepper.
  3. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the chicken thighs skin-side down for 5 to 7 minutes until the skin is golden and releases easily. Flip and cook for 2 more minutes. Transfer to a plate.
Build the Rice Base
  1. Reduce the heat to medium. Add the onion, celery, and carrot to the pot and cook for 4 to 5 minutes until slightly softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant.
  3. Add the uncooked rice, dried thyme, dried oregano, and remaining 1/2 teaspoon salt. Stir for 1 minute to coat the rice.
  4. Pour in the warm chicken broth and stir, scraping up any browned bits from the bottom of the pot.
  5. Stir in the frozen peas.
Bake and Finish
  1. Nestle the browned chicken thighs on top of the rice mixture, skin-side up.
  2. Cover with the lid and bake for 30 minutes.
  3. Remove the lid and continue baking for 10 to 15 minutes, until the chicken is cooked through to 165°F and the rice is tender.
  4. Let rest for 5 minutes. Sprinkle with chopped parsley, fluff the rice gently, and serve.

Notes

Brown the chicken well for the best flavor. Use long-grain white rice for reliable texture. If the rice needs more time, add a splash of hot broth, cover, and let it rest or bake a few more minutes.