Description

This delicious Chicken and Rice recipe combines juicy, seasoned chicken thighs with a flavorful mix of vegetables and basmati rice, slow-baked in a Dutch oven to perfection. The dish boasts tender, golden brown chicken on a bed of savory rice infused with garlic, mushrooms, carrots, peas, and Worcestershire sauce, making it a comforting and wholesome one-pot meal ideal for family dinners.

Ingredients

Chicken

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

Vegetables & Aromatics

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

Rice & Seasonings

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

Garnish

Fresh parsley (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep Chicken: Preheat your oven to 375ºF. Pat the chicken thighs dry with paper towels, then generously sprinkle them with homemade chicken seasoning. Set aside to let the flavors absorb while you prepare the other ingredients.
Sear Chicken: Heat 1.5 tablespoons of olive oil in a large Dutch oven over medium-high heat. When the oil is fragrant, sear the chicken thighs on both sides for about 2 minutes each to achieve a golden brown crust. Remove the chicken from the pan and set aside.
Sauté Vegetables: Add 2 tablespoons of butter and the remaining 1 tablespoon of olive oil to the Dutch oven. Use a wooden utensil to scrape up the browned bits from the bottom of the pan for extra flavor. Add the minced onion, garlic, diced mushrooms, minced carrots, and a pinch of salt. Sauté this mixture for 2 to 3 minutes until the vegetables begin to soften.
Add Rice and Liquids: Stir in the white basmati rice, chicken broth, frozen peas, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix everything well to combine. Turn the heat to high to bring the mixture to a bubble, then immediately remove the Dutch oven from heat to prevent overcooking.
Assemble and Bake: Place the seared chicken thighs on top of the rice mixture in the Dutch oven. Cover with the lid and transfer it to the preheated oven. Bake for 35 minutes. Check if all the liquid has been absorbed; if not, continue baking for another 5 to 10 minutes.
Check Doneness: Use a meat thermometer to check the internal temperature of the chicken thighs. They should be at least 165ºF to ensure they are fully cooked and safe to eat.
Broil for Crispiness (Optional): For extra golden and crispy skin, broil the dish on high for 1 to 2 minutes. Watch carefully to avoid burning.
Garnish and Serve: Sprinkle fresh parsley on top for a burst of color and freshness. Serve immediately and enjoy!

Notes

Bone-in skin-on chicken thighs are recommended for flavor and moisture, but boneless can be used as well.
Use a heavy-bottomed Dutch oven or oven-safe pot with a lid for best results.
If liquid is still present after baking the recommended time, continue baking until it is fully absorbed to prevent sogginess.
Adjust seasoning to your taste preference, especially if using store-bought chicken seasoning.
Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American