Looking for a comforting and delicious dinner option? Look no further than this foolproof Dutch Oven Chicken and Rice recipe. This one-pot wonder brings together juicy baked chicken thighs and fluffy rice, creating a beautiful mix of flavors. Once you taste this oven-baked chicken and rice, you'll be craving it again and again!

In this post, I'll guide you through the process of baking this delicious Dutch Oven Chicken and Rice dish, listing the ingredients, outlining the step-by-step cooking process, and sharing useful tips for a successful and flavorful meal every time you prepare it.

This Dutch Oven Chicken and Rice was inspired by this chicken and chorizo rice and it pairs well with this roasted yellow squash with parmesan cheese.

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Ingredients You'll Need
Step-by-Step Guide: Dutch Oven Chicken and Rice
Variations and Substitutions
Recipe Tips for Success
Storage
How to Reheat the Leftovers
📖 Recipe
💬 Comments

Ingredients You'll Need

Before you begin, ensure you have these must-have ingredients ready to make the scrumptious oven-baked chicken and rice.

Chicken Thighs. I suggest using skin-on and bone-in chicken thighs for a tastier rice dish. They bring a richer and more intense flavor to the rice as they cook. Plus, the crispy and golden-brown skin adds a wonderful texture contrast to the tender meat and fluffy rice, making it a perfect and satisfying combination.
Long-Grain Rice. For the best results, I recommend using a long-grain rice option, such as Jasmine rice. It has a tendency to become wonderfully fluffy when cooked, adding a light and airy texture.
Smoked Paprika. I opted for smoked paprika instead of regular paprika to infuse the dish with a distinctive smoky and bold flavor. It gives presentation points with that rich color.
Onion and Garlic. I added onion and garlic to the rice for a savory flavor. The onion brings a subtle sweetness and earthy flavor that works well with the paprika and other ingredients. It adds depth and makes the rice smell incredible while cooking. Trust me on these key ingredients!

Chicken broth. Since the dish already includes chicken, I decided to use chicken broth instead of water to boost its overall taste. it also brings in valuable nutrients. Plus, the aromatic chicken broth makes the dish even more enticing.
Thyme. Thyme is a fantastic herb to use when you want to give your chicken and rice dish a hint of herbs and mintiness.
Garlic powder. I decided to use garlic powder instead of fresh garlic to season the chicken thighs before browning because it spreads the garlic flavor evenly all over the chicken. Plus, garlic powder doesn't burn as easily as fresh garlic during the cooking process. It's a better way to make sure the chicken tastes great without any burnt garlic bits.
Olive oil. I used olive oil to sear the chicken and sauté the aromatic ingredients.
Salt and black pepper.

Step-by-Step Guide: Dutch Oven Chicken and Rice

This Dutch Oven Chicken and Rice cooking process is not only simple but also incredibly enjoyable. Follow these easy steps, and you'll whip up a truly delicious and satisfying meal that will delight your taste buds and leave you feeling satisfied.

Preheat your oven to 350°F (175°C).

Use paper towels to dry the chicken thighs, then season them all over with smoked paprika, salt, garlic powder, and dried thyme.

Use paper towels to dry the chicken thighs, then season them all over with smoked paprika, salt, garlic powder, and dried thyme.

In a Dutch oven, heat oil over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side.

In a Dutch oven, heat oil over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side. Once they are nicely browned, transfer them to a plate.
Leave about 2 tablespoons of grease in the same Dutch oven. Add the onions and cook for 2 minutes, then add the garlic and cook for another minute.

Pour in the chicken stock and quickly scrape up the browned bits from the bottom of the pan.

Stir in the rice and cook for 1-2 minutes.
Pour in the chicken stock and quickly scrape up the browned bits from the bottom of the pan.
Nestle the seared chicken pieces on top of the rice and bring everything to a simmer over medium-high heat.
Once it starts simmering, turn off the heat and cover the Dutch oven with a lid.
Place the covered Dutch oven in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the lid and continue cooking for another 15 minutes.

Now you have easy-to-follow instructions to make a delicious chicken and rice dish!

Variations and Substitutions

If you want your rice to have an extra buttery and delightful taste, you can try using a mix of both oil and butter.
Feel free to flavor the chicken with your preferred herbs and spices, whether it's Italian seasoning, oregano, or any other combination of your liking.
If you're opting for brown rice in this recipe, make sure to adjust the broth quantity to 1 ¾ cups and allow it to cook for a minimum of 55 minutes, covered then 15 minutes, uncovered. This will ensure perfectly cooked and tender brown rice for your dish.

Recipe Tips for Success

To add more flavor and keep the chicken moist while baking, choose bone-in and skin-on chicken thighs.
Using high-quality chicken broth will enhance the overall taste of the dish. You can adjust the seasoning by adding herbs and spices based on your preference.
Be mindful of the salt, especially if using store-bought chicken broth. Opt for lower-sodium chicken broth, and you can add more salt later if needed.
To ensure even cooking, avoid lifting the lid frequently while baking. You'll have a delicious and well-cooked chicken and rice dish by limiting this.
Ensure you use the appropriate size Dutch oven for this recipe. Your pot should be big enough to comfortably fit the rice and chicken. If the pot is too small or too big, it can lead to uneven cooking, resulting in either mushy or dry rice and chicken. So, put some thought into the size of the pot. In this recipe, I used Le Creuset braiser.
Don't forget to give the rice a good rinse to get rid of any excess starches. This simple step will help prevent your rice from turning out mushy and clumpy.
To ensure your dish is perfectly seasoned, follow this common cooking practice: start by tasting your food, and if needed, adjust the seasoning with salt to suit your taste preferences. Remember to add salt in small increments, tasting after each addition to avoid oversalting.

Storage

To keep things safe and avoid any potential risks, it's really important to be mindful of how we handle leftover rice and chicken.

If these foods have been sitting out at room temperature for more than 2 hours (or just 1 hour when it's scorching hot outside, above 90°F), it's best to play it safe and throw them away. We don't want any unwanted bacteria making us sick! And if you want more detailed information, feel free to check out the source provided.

To properly handle leftovers, here are some simple guidelines to follow:

Give your delicious baked chicken and rice some time to cool down completely before you store them. This helps prevent any moisture buildup, which could lead to spoilage.
Once they've cooled down, put your leftovers in an airtight container. Pop it in the fridge, and make sure to enjoy those tasty remnants within the next 3 to 4 days. After that time, it's better to toss them out to be safe.
If you find yourself with a generous amount of leftovers and want to keep them for a longer period, you have an awesome option! Freezing is a fantastic way to extend their storage time. You can keep them frozen for up to 3 months, ensuring you get to enjoy those yummy meals at a later date.

How to Reheat the Leftovers

Reheating leftover rice and chicken is easy and can be done safely with a few simple steps. Here's how to do it:

Microwave: This is the quickest and most convenient method. Simply place a single serving of rice and chicken in a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat on medium power for a minute or two at a time, stirring occasionally until both the rice and chicken are heated through evenly. Be careful not to overheat, as it can dry out the food.
Stovetop: Reheating on the stovetop can help maintain moisture and prevent overcooking. Use a non-stick pan or skillet and add a little oil or broth to prevent sticking. Heat the pan on medium-low heat and add the leftover rice and chicken. Stir gently to heat evenly until the food is hot throughout.
Oven: If you prefer a more even and slow reheating method, use the oven. Preheat your oven to 350°F (175°C). Place the rice and chicken in an oven-safe dish, cover it with aluminum foil, and put it in the oven. Reheat for about 15-20 minutes or until the food is thoroughly heated.

Remember these essential tips when reheating:

Add Moisture: If you notice the rice or chicken is a bit dry during reheating, adding a splash of water or broth can help bring back some moisture and flavor.
Even Heating: Stir or flip the food occasionally during reheating to ensure the even distribution of heat.
Check Temperature: Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it's safe to eat.
Avoid Multiple Reheatings: Try to reheat only the amount you intend to eat to avoid repeated reheating, which can reduce the quality of the food.
Let it Cool Before Serving: Once the rice and chicken are heated to your liking, be sure to let it cool slightly before digging in.

Check Out More Tasty Rice Recipes

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

Dutch Oven Chicken and Rice