Name: One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs bone-in and skin-on chicken thighs (boneless works too!); 3 tablespoons homemade chicken seasoning; 2.5 tablespoons olive oil (divided); 2 tablespoons butter; 1/2 medium white onion (minced); 2 large cloves garlic (minced, or 4 medium cloves); 4 oz white mushrooms (diced); 2 medium carrots (minced); 1/2 cup frozen peas; 1 cup white basmati rice; 2 1/4 cups chicken broth; 1.5 tablespoons Worcestershire sauce; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Fresh parsley (for topping)

Print Recipe· 3.8 from 13 reviews

If you’re craving a hearty, comforting meal that combines juicy chicken, fluffy rice, and vibrant vegetables all in one dish, you’ve absolutely got to try this One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe. It’s the perfect weeknight dinner that feels special yet comes together with ease. With golden seared chicken thighs nestled on top of savory rice cooked right in the oven, every bite delivers layers of flavor and a satisfying texture. This recipe is sure to become your go-to when you want a fuss-free, all-in-one meal that delights everyone at the table.

Ingredients You’ll Need

The image shows four cooked chicken thighs in a white pot, each piece browned on top with crispy skin and seasoned with black pepper and herbs. The chicken pieces are arranged in a loose circle, sitting in a small layer of golden oil and cooked juices at the bottom of the pot. The pot interior is smooth and cream-colored with a white handle visible on the right. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe lies in its simple, wholesome ingredients. Each one has a special role in building the dish’s rich flavor, ensuring balanced texture, and bringing colorful freshness to the plate.

2 lbs. bone-in and skin-on chicken thighs: The skin crisps up beautifully while the bone keeps the meat juicy and tender.
3 tablespoons homemade chicken seasoning: A blend of herbs and spices that packs a flavorful punch.
2.5 tablespoons olive oil (divided): Used for searing and sautéing to add a subtle fruity richness.
2 tablespoons butter: Adds creamy depth to the vegetables and rice.
1/2 medium white onion (minced): Brings a mild sweetness and aromatic base flavor.
2 large cloves garlic (minced): Infuses the dish with that unmistakable warmth and savoriness.
4 oz. white mushrooms (diced): Add an earthy note and meaty texture that complements the chicken.
2 medium carrots (minced): Offer a gentle natural sweetness and vibrant color.
1 cup white rice (we used white basmati): Absorbs all the lovely flavors while remaining fluffy.
2 1/4 cups chicken broth: The cooking liquid full of savory goodness that cooks the rice perfectly.
1/2 cup frozen peas: Add pops of sweetness and a fresh green hue.
1.5 tablespoons Worcestershire sauce: Gives a tangy, slightly smoky depth that ties the dish together.
1/4 teaspoon salt: Enhances all the flavors without overpowering.
1/8 teaspoon ground pepper: Adds a little gentle heat and complexity.
1 teaspoon garlic powder: Reinforces the garlic flavor evenly throughout the rice.
1/2 teaspoon onion powder: Deepens the savory notes alongside the fresh onion.
Fresh parsley (for topping): Brightens the dish visually and adds a fresh, herbaceous finish.

How to Make One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe

Step 1: Prep and Season the Chicken

Start by preheating your oven to 375ºF—it’s important to get it ready early so it’s evenly heated when you’re ready to bake. While it warms, pat the chicken thighs dry with paper towels; this helps to get the skin nice and crispy. Then, generously sprinkle each piece with your homemade chicken seasoning. Setting the chicken aside for now allows the flavors to settle, and you’ll be ready to give it that golden sear shortly.

Step 2: Sear the Chicken to Perfection

In a large Dutch oven, heat 1.5 tablespoons of olive oil over medium-high heat. Once you can smell that lovely olive oil aroma, carefully place the chicken thighs skin-side down. Sear them for about 2 minutes on each side until they’re a gorgeous golden brown. This step locks in the juices and creates that crave-worthy crispy texture. After searing, remove the chicken and set it aside for the moment.

Step 3: Sauté the Aromatic Vegetables

Add 2 tablespoons of butter along with the remaining 1 tablespoon of olive oil to your Dutch oven. Using a wooden spoon, gently scrape up all those delicious browned bits stuck to the bottom—these add so much flavor. Toss in the minced onion, garlic, diced mushrooms, and minced carrots with a small pinch of salt and sauté for 2 to 3 minutes until everything becomes fragrant and starting to soften. This mix is where the heart of the flavor really begins to form.

Step 4: Combine the Rice and Broth Mixture

Stir in the white rice, chicken broth, frozen peas, Worcestershire sauce, and all the spices — salt, black pepper, garlic powder, and onion powder. Mix everything well to combine. Turn the heat to high and watch as the liquid starts bubbling. The bubbling signals that the rice is about to soak up all the savory goodness, so immediately take it off the heat to avoid overcooking.

Step 5: Assemble and Bake

Gently nestle the seared chicken thighs on top of the rice mixture in the Dutch oven. Cover the pot with the lid and place it in the preheated oven. Bake for 35 minutes. When you take it out, the liquid should be fully absorbed and the rice fluffy. If the liquid remains, don’t worry—just bake it for another 5 to 10 minutes. Always check the internal temperature of the chicken; it needs to reach 165ºF for safe and juicy perfection.

Step 6: Optional Broiling for Extra Crispiness

If you want to dial up that golden-brown crisp on the chicken skin, pop the Dutch oven under the broiler on high for 1 to 2 minutes. This step is optional but highly recommended for those who love a little extra crunch and caramelization.

Step 7: Garnish and Serve

Once out of the oven, sprinkle fresh parsley on top for a burst of color and fresh flavor. Serve the whole comforting meal straight from the pot for a rustic, homey feel that’s just as delicious as it looks.

How to Serve One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe

A white plate holds a serving of cooked white rice mixed with small diced orange carrots, green peas, and pieces of light brown mushrooms and onion, creating a colorful and textured mix on the left side. On the right side of the plate, there are three pieces of golden-brown cooked chicken thighs with a slightly crispy skin that has dark brown seasoning specks, arranged close together. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the star garnish here, adding a lovely pop of green and a fresh herbal note that complements the rich, savory chicken and rice. You can also sprinkle a little extra garlic powder or even some toasted pine nuts for crunch if you want to get creative.

Side Dishes

This dish is wonderfully complete on its own, but it pairs beautifully with a light side salad dressed with lemon vinaigrette or some roasted Brussels sprouts. A glass of crisp white wine or sparkling water with lemon also makes a refreshing accompaniment.

Creative Ways to Present

Serving the One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe family-style in the Dutch oven makes for a cozy, inviting presentation that encourages everyone to dig in. For a more formal setting, plate individual portions and garnish with a lemon wedge and extra fresh herbs to brighten the plate.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe keep well in an airtight container in the refrigerator for up to 3 days. The chicken stays juicy, and the rice absorbs the flavors even more as it sits.

Freezing

If you want to save portions for longer, freeze the cooled leftovers in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers covered in the microwave or on the stovetop over low heat with a splash of broth or water to keep the rice from drying out. For extra crispy skin, finish by broiling for a minute or two after reheating.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless chicken thighs work well for this recipe and will cook a bit faster, so adjust your baking time accordingly and keep an eye on internal temperature.

What type of rice should I use?

White basmati rice is perfect here because it stays fluffy and absorbs flavors beautifully, but you can use other long-grain white rice varieties as well. Avoid quick-cooking or minute rice as it won’t hold up to the baking time.

Can I prepare this recipe without a Dutch oven?

You can use any oven-safe pot or deep skillet with a lid, but a Dutch oven is ideal because it distributes heat evenly and retains moisture, which helps achieve the perfect rice texture and tender chicken.

Is it possible to add other vegetables?

Definitely! Feel free to add diced bell peppers, green beans, or zucchini. Just keep them in similar sizes so they cook evenly alongside the rice and chicken.

How do I know when the chicken is fully cooked?

The safest and most reliable method is to use a meat thermometer. The internal temperature should reach at least 165ºF. The chicken should also be juicy and the juices run clear when pierced.

Final Thoughts

This One-Pot Oven-Baked Chicken and Rice with Vegetables Recipe is hands down one of the most satisfying, cozy meals you can make. It brings together wholesome ingredients in a way that’s simple, flavorful, and sure to please everyone at your table. Trust me, once you try it, it will become your new favorite weeknight dinner. So go ahead, roll up your sleeves, and enjoy the delicious magic of one-pot cooking!