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A red Dutch oven filled with golden baked chicken thighs, fluffy long-grain rice, and sautéed mushrooms resting on a glass-top stove.

Easy One-Pot Baked Chicken and Rice

A classic comfort food recipe featuring golden-brown seared chicken thighs baked over long-grain rice, onions, and mushrooms in a rich broth.
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Ingredients Equipment Method Notes

Ingredients
  

  • 10 bone-in skin-on chicken thighs (about 3.75 lbs)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp canola oil
  • 1 cup uncooked long-grain white rice
  • 1/4 cup yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup mushrooms fresh sliced or 4 oz canned undrained
  • 2 tsp chicken bouillon granules
  • 2 cups boiling water
  • Fresh parsley minced, for garnish

Equipment

  • Enameled Dutch oven or 13x9 baking dish
  • Large resealable plastic bag
  • Measuring cups and spoons
  • Tongs

Method
 

  1. In a large resealable plastic bag, combine the all-purpose flour, salt, and pepper. Add chicken thighs one at a time and shake to coat evenly.
  2. Heat canola oil in a large Dutch oven or skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until skin is golden brown. Remove chicken and set aside.
  3. Spread uncooked long-grain rice across the bottom of the Dutch oven or an ungreased 13x9 baking dish.
  4. Sprinkle chopped onion, minced garlic, and sliced mushrooms evenly over the rice layer.
  5. Dissolve bouillon granules in boiling water (or use warm chicken broth) and pour gently over the rice mixture.
  6. Arrange the browned chicken thighs on top of the rice and liquid, skin-side up.
  7. Cover tightly with a lid or aluminum foil. Bake at 350°F (175°C) for 1 hour, or until rice is tender and chicken reaches an internal temperature of 165°F-180°F.
  8. Sprinkle with fresh minced parsley before serving hot.

Notes

Smaller Portions: If cooking for two, reduce to 3-4 thighs, 3/4 cup rice, and 1.5 cups broth. Bake for 45 minutes.