Dutch Oven Chicken and Rice

Why You’ll Love This Recipe

This recipe hits all the right notes—rich, savory, and comforting, yet incredibly easy to prepare. The chicken thighs stay juicy and tender while the rice soaks up all the flavor from the spices, vegetables, and creamy broth. Everything cooks in a single Dutch oven, which means fewer dishes and more depth of flavor. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is as practical as it is delicious. Plus, it’s flexible enough to adapt to dietary needs or ingredient substitutions.

Ingredients

• 1.5 pounds boneless skinless chicken thighs

• 2 tablespoons olive oil

• 2 tablespoons Cajun seasoning (salt-free, if possible)

• 2 teaspoons Morton kosher salt (divided)

• 1 tablespoon unsalted butter

• 1 yellow onion, diced

• 1 large bell pepper, diced

• 1 cup chopped celery

• 6–7 cloves garlic, minced

• 1 tablespoon Italian seasoning

• ½ teaspoon black pepper

• 1¼ cups uncooked white basmati rice (rinsed well)

• 2½ cups chicken broth or stock

• 1 lemon, juiced

• ½ cup heavy cream

• Shaved Parmesan cheese (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a cold Dutch oven or large skillet, toss chicken thighs with olive oil, Cajun seasoning, and 1 teaspoon of salt.

2. Sear chicken over medium-high heat for 4–5 minutes per side, until browned but not fully cooked. Remove and set aside.

3. Reduce heat to medium and add butter. Sauté the onion, bell pepper, and celery for about 8 minutes until softened.

4. Stir in garlic, Italian seasoning, remaining salt, and pepper. Cook for 1–2 minutes until fragrant.

5. Add rinsed rice and sauté for another 1–2 minutes to coat it in the seasoning.

6. Deglaze the pan with chicken broth and lemon juice, scraping any browned bits from the bottom.

7. Stir in the heavy cream and bring to a boil.

8. Return the chicken and any juices to the pan. Cover and reduce heat to low. Simmer for 15–20 minutes, or until rice is tender and liquid is absorbed.

9. Serve hot, topped with shaved Parmesan cheese.

Servings and Timing

• Servings: 4 to 6

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Dairy-free version: Swap heavy cream with coconut milk or a plant-based cream alternative.

• Extra vegetables: Add mushrooms, spinach, or zucchini for more variety and nutrients.

• Spicy version: Add crushed red pepper flakes or hot sauce for more heat.

• Low-carb option: Replace rice with riced cauliflower and reduce cooking time slightly.

• Lemon-herb twist: Add fresh thyme or rosemary and extra lemon zest for a more citrusy, herbal flavor.

• Rice alternatives: Try jasmine or brown rice, adjusting liquid and cook time accordingly.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 3 months. Let thaw overnight in the refrigerator before reheating.

• Reheating: Warm on the stovetop over low heat with a splash of broth or water to loosen the sauce. Microwave in short bursts, stirring in between.

FAQs

Can I use chicken breasts instead of thighs?

Yes, though chicken thighs offer more flavor and tenderness. If using breasts, reduce cook time slightly to avoid dryness.

How do I make this dish less spicy?

Use a mild Cajun seasoning or reduce the amount used. You can also omit the black pepper and adjust to taste later.

What type of rice works best?

White basmati rice is ideal because it stays fluffy and absorbs flavors well. Jasmine rice or long-grain white rice also work.

Can I make this ahead of time?

Yes, it stores and reheats very well. Great for meal prep or make-ahead dinners.

Do I need to rinse the rice?

Yes, rinsing removes excess starch, which helps prevent the rice from becoming gummy during cooking.

Can I make this dish in a regular skillet?

Yes, but a Dutch oven is preferred for even cooking and heat retention. Make sure your skillet has a lid and deep sides.

Is it okay to add cheese to the dish?

Absolutely. Shaved Parmesan adds a salty, savory finish and complements the creamy sauce perfectly.

How do I prevent the rice from sticking?

Use a heavy-bottomed Dutch oven and stir well when adding liquids. Keeping the heat low during simmering also helps.

Can I use pre-cooked rice?

It’s not recommended for this version. The rice needs to cook with the broth and cream to absorb the full flavor.

Can I double the recipe?

Yes, just make sure your Dutch oven is large enough. You may need to increase cooking time slightly.

Conclusion

Dutch Oven Chicken and Rice is the ultimate one-pot comfort meal—flavorful, filling, and easy to make. With juicy chicken thighs, creamy Cajun-spiced rice, and a medley of vegetables, it brings warmth and richness to the table with minimal effort. Whether you’re cooking for your family, meal prepping for the week, or hosting a casual dinner, this recipe delivers in both taste and convenience. It’s a modern comfort classic you’ll want to make again and again.