One pot chicken and rice with vegetables is a complete rustic meal right in your Dutch oven. This meal features perfectly cooked chicken thighs, fluffy rice, and root vegetables in a rich wine sauce. It’s easy elegance on the table!
I absolutely love meals that seem so impressive, but are actually so easy they fake everyone out.
You know, the kind of meal that has all the parts in one pot and has rich buttery complex flavors with almost no work?
That is this Dutch oven chicken and rice!
Buttery chicken thighs with tender carrots and onions in a wine sauce, complete with melt in your mouth cloves of garlic.
Perfection.
And in one pot for quick and easy prep and clean up!
It’s effortless- but completely company worthy.
Ingredients
To make this you’ll need:
- Fats– Both extra virgin olive oil and salted butter
- Onion– A medium yellow onion peeled and diced
- Carrots– 2 large carrots peeled and grated
- Chicken– Boneless, skinless chicken thighs trimmed of fat and cut into 1 inch pieces
- Wine– Dry white wine like sauvignon blanc, pinot grigot, or chardonnay
- Chicken stock
- Spices– Salt, pepper, bay leaves
- Rice– Jasmine is preferable but basmati or even white rice will work
- Garlic– A whole bulb
- Parsley– Washed, freshly chopped Italian parsley. Don’t use dried parsley.
- Parmesan cheese– Shredded not grated
How to Make
Making one pot chicken and rice with veggies is easy!
To do it, melt half the buttter in the olive oil in a Dutch oven, or other heavy bottomed pot, set over medium or medium high heat.
Once the butter’s melted, stir in the onions and carrots.
Cook the veggies, stirring often, just until softened.
When the veggies begin to soften, add the chicken and bay leaves to the pot.
Season everything with salt and pepper.
Cook the chicken, turning, until lightly golden brown on all sides.
Turn the heat up to high and pour in the wine, stirring to combine.
Cook until most of the wine has evaporated, stirring and scrapping the browned bits off the bottom as you go.
Once you’ve deglazed the pot, add both the broth and rice to the pot.
Lightly peel and then cut the garlic bulb just enough so that it exposes the tops of all the cloves, but leaving the root intact.
Put the cut garlic bulb to the center of the dish, gently pressing in with the sliced end down.
Let everything come to a boil.
As soon as it comes to a boil, turn the heat down to low and cover the pot.
Let the chicken and rice simmer for 15 minutes or until the rice is cooked through and tender.
Once the rice is cooked, take the dish off of the heat.
Gently and carefully push the softened cloves out of the garlic bulb into the rice mixture.
Stir in the rest of the butter, the chopped parsley and three quarters of the cheese.
Serve warm with the rest of the cheese as a garnish, if desired!
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
When you reheat it, you may have to add more broth to rehydrate the rice.
Because of this, I recommend reheating in a pot on the stove over medium low heat.
Stir the rice while you heat it to prevent it from sticking.
Tips and Tricks
- Want to add more veggies into the mix with no extra work? Sliced baby bella mushrooms work wonderfully in this.
- Don’t have chicken thighs? Use boneless, skinless breasts instead.
- You could brighten it up a touch with a squeeze of lemon right at the end.
Other One Pot Chicken Dinners
One pot chicken and rice with veggies is the perfect use of your Dutch oven.
Make it and enjoy a delicious but easy meal!
Looking for other one pot chicken dinners?
Try these:
If you’ve tried this ONE POT CHICKEN AND RICE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
One Pot Chicken And Rice With Vegetables
Ingredients
- 1/4 cup extra virgin olive oil
- 4 tbsp salted butter divided
- 1 medium yellow onion peeled & diced
- 2 large carrots peeled & grated
- 1 1/2 - 2 lbs boneless, skinless chicken thighs trimmed of fat, and cut into 1" pieces
- salt & pepper to taste
- 2 bay leaves
- 1 cup dry white wine
- 5 cups chicken stock
- 2 cups jasmine rice basmati rice can be substituted
- 1 garlic bulb
- 1/3 cup washed, freshly chopped Italian parsley leaves
- 1 cup shredded Parmesan cheese divided
Instructions
- To a Dutch oven, or other heavy bottomed pot, add the olive oil and half the butter set over medium or medium high heat. Once the butter's melted add the onions and carrots, stirring to combine. Cook, stirring often, just until softened.1/4 cup extra virgin olive oil, 4 tbsp salted butter, 1 medium yellow onion, 2 large carrots
- Add the chicken and bay leaves to the pot, and season with salt & pepper- to taste. Cook the chicken, turning to cook, until lightly golden brown on all sides- roughly 5 minutes.1 1/2 - 2 lbs boneless, skinless chicken thighs, 2 bay leaves, salt & pepper
- Increase the heat to high and pour in the wine, stirring to combine. Cook until most of the wine has evaporated, stirring and scrapping the browned bits off the bottom as you go.1 cup dry white wine
- Add both the broth and rice to the pot.5 cups chicken stock, 2 cups jasmine rice
- Lightly peel and then cut the garlic bulb just enough so that it exposes the tops of all the cloves, but leaving the root intact. Add the cut garlic bulb to the center of the dish, gently pressing in with the sliced end down.1 garlic bulb
- Bring the pot to a boil then immediately reduce the heat to low, cover, and simmer for 15 minutes- or until the rice is cooked through and tender.
- Remove the dish from heat then push the softened cloves out of the garlic bulb into the rice mixture. Add the rest of the butter, and stir to combine.
- Stir in the parsley and 3/4's of the cheese until evenly combined.1/3 cup washed, freshly chopped Italian parsley leaves, 1 cup shredded Parmesan cheese
- Serve warm with the rest of the cheese as a garnish, if desired!
Notes
- Want to add more veggies into the mix with no extra work? Sliced baby bella mushrooms work wonderfully in this.
- Don't have chicken thighs? Use boneless, skinless breasts instead.
- You could brighten it up a touch with a squeeze of lemon right at the end.
Nutrition
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