My Chicken and Rice Dutch Oven recipe has become one of my family’s favorite weeknight dinner options. It is simple, hearty, and everything cooks together in one pot for an easy, comforting meal. I love how the tender chicken thighs, fluffy basmati rice, and sweet peas soak up all the savory flavors from the broth and seasoning. Whether it’s a busy evening or just a night when we want something cozy without a lot of fuss, this Chicken and Rice in Dutch Oven always brings smiles to our table. Love this recipe? Check also these: Chicken Curry in Dutch Oven, Whole Chicken in Dutch Oven.
Ingredients for Chicken and Rice Dutch Oven
You only need a few simple ingredients to make my Chicken And Rice Dutch Oven recipe:
- Bone-in, skin-on chicken thighs
- Olive oil
- Salt
- Black pepper
- Paprika
- Dried thyme
- Yellow onion
- Red bell pepper
- Basmati rice
- Chicken broth
- Frozen peas
Instructions for Chicken and Rice Dutch Oven
- Preheat your oven to 375°F.
- Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, and dried thyme.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for 2–3 minutes. Transfer the chicken to a plate and set aside.
- In the same Dutch oven, add the chopped onion and diced bell pepper. Sauté for 3–4 minutes, stirring occasionally, until the vegetables soften.
- Stir in the basmati rice and cook for 1 minute, letting the rice toast slightly and soak up the flavors.
- Pour in the chicken broth and stir in the frozen peas. Bring everything to a gentle simmer.
- Nestle the seared chicken thighs on top of the rice mixture, skin-side up.
- Cover the Dutch oven with the lid and bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove the Dutch oven from the oven and let it rest, covered, for 5 minutes to allow the flavors to settle.
Tips & Substitutions
- Rinse the rice:
Always rinse basmati rice under cold water before cooking. It helps remove extra starch and keeps the rice fluffy, not sticky. - Use bone-in, skin-on chicken for the best flavor:
The skin keeps the chicken juicy while it bakes, and the bones add even more flavor to this recipe. - Vegetable swaps:
Feel free to add or substitute vegetables. Green beans, corn, or diced zucchini would all be delicious in my Dutch Oven Chicken And Rice recipe.
Storage & Reheating
- Storing:
Let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Keeping the chicken stored with the rice and juices helps it stay moist and flavorful. - Freezing:
Chicken And Rice Dutch Oven freezes well! Place the cooled chicken and rice into a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. - Reheating:
Reheat gently in a covered dish in a 350°F oven for about 20 minutes, or until warmed through. For quicker reheating, microwave it until hot. If the rice looks a little dry after reheating, just add a splash of chicken broth or water to loosen it up.
Chicken and Rice Dutch Oven
Servings: 4 people
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 1 ½ cups basmati rice rinsed and drained
- 3 ½ cups chicken broth
- 1 cup frozen peas
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F.
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and thyme.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown. Flip and sear the other side for 2–3 minutes. Transfer the chicken to a plate and set aside.
- In the same Dutch oven, add the chopped onion and bell pepper. Sauté for 3–4 minutes until softened, scraping up any browned bits from the bottom of the pot.
- Stir in the basmati rice and cook for 1 minute, letting the rice get slightly toasted.
- Pour in the chicken broth and stir in the frozen peas. Stir everything together and bring the mixture to a gentle simmer.
- Nestle the chicken thighs on top of the rice, skin-side up. Cover with the lid and transfer the Dutch oven to the preheated oven.
- Bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove the Dutch oven from the oven. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
