This Dutch Oven Chicken and Rice brings together tender, juicy chicken thighs, perfectly cooked rice, and vibrant vegetables in a rich, flavorful Cajun-spiced sauce. It’s a simple yet bold dish that’s perfect for weeknight dinners or for impressing guests.
If you enjoy Dutch oven chicken recipes, I would suggest my Dutch Oven BBQ Chicken! This recipe is perfect for summer and only takes 30 minutes to make.
Another delicious Dutch oven recipe is my Dutch Oven Chicken Noodle Soup. This recipe is a cozy classic that is perfect all fall & winter.
I can’t forget about my Dutch Oven Chicken Pot Pie with Biscuits. Crafted with bacon, herbs, and homemade cheddar biscuits instead of pie crust, you’ll never make chicken pot pie any other way!
Table of Contents
Why You’ll Love This Recipe
- Packed with Flavor: Cajun seasoning, garlic, and Italian herbs give this dish a bold, savory kick.
- Rich and Creamy: The little bit of heavy cream keeps the dish moist.
- Hearty and Filling: Chicken thighs and basmati rice make this a satisfying, complete meal in every bite.
- Quick and Easy: Ready in under an hour with minimal prep!
- One-Pot Wonder: Less cleanup means more time to enjoy the meal.
- Simple: This dinner is made with basic pantry staples and refrigerated ingredients.
Ingredients & Substitutions
- Chicken Thighs: I prefer chicken thighs for this recipe because they do not dry out as easily compared to chicken breasts. Either can be used. I recommend boneless chicken thighs.
- Olive Oil: This oil is great for searing and adds a light, fruity flavor. You can substitute with avocado oil for a higher smoke point.
- Cajun Seasoning: I use Frontier Cajun Seasoning that does NOT contain salt. Check the back of the bottle or taste your cajun seasoning, if it has salt, do not add additional salt to the chicken. Add about 1/2 teaspoon of Morton kosher salt to the rice mixture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Unsalted Butter: Adds richness without extra salt. If using salted butter, reduce the amount of added salt to balance the flavors.
- Yellow Onion: Yellow onions are mildly sweet and perfect for this dish, but white or red onions can be used in a pinch.
- Bell Pepper: Adds sweetness and color. You can use any color bell pepper or substitute with poblano peppers for a slightly spicier option.
- Celery: Adds a fresh, crisp texture.
- Garlic: Fresh garlic adds depth to the dish. You can substitute with garlic powder (about 1/2 teaspoon per clove), but fresh will give the best flavor.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme. You can make your own by mixing these dried herbs.
- Black Pepper: Freshly ground black pepper adds subtle heat.
- Basmati Rice: This rice has the best texture and flavor. Long-grain rice can be used, but I prefer basmati. Brown rice will not work.
- Chicken Broth or Stock: Adds depth and richness. You can use vegetable broth for a lighter option or water in a pinch, though the flavor will be less intense.
- Lemon Juice: Adds brightness and acidity to balance the richness. Lime juice works as a substitute.
- Heavy Cream: Adds creaminess and richness to the dish.
- Shaved Parmesan: Adds a salty, savory finish. You can substitute with grated Pecorino Romano for a sharper flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Dutch Oven Chicken and Rice
Quick Overview
- Sear the chicken thighs.
- Sauté the vegetables.
- Stir in the rice.
- Deglaze the skillet.
- Bring to a boil.
- Reduce heat and cover.
Step by Step Instructions
Quick Tip From Bri
The chicken should be brown on both sides. This is going to add flavor.
- In a large cold skillet, toss the chicken, olive oil, cajun seasoning, and about 1 teaspoon of salt (if using, see notes).
- Turn the heat to medium high, sear the chicken on each side for about 4-5 minutes. The chicken does not need to be fully cooked at this point.
- Reduce the heat to medium. Remove the chicken from the pan and set aside. Add the butter and melt.
- Add the onion, bell pepper, and celery. Sauté for about 8 minutes.
- Add the garlic, Italian seasoning, remaining salt, and pepper. Sauté for 1-2 minutes or until fragrant.
- Stir in the rice and sauté for 1-2 minutes.
Quick Tip From Bri
Be sure to use your spoon to scrape those brown bits that formed off the bottom of the skillet. The liquid will also help lift them.
- Deglaze the pan with the chicken broth and lemon juice, scraping any brown bits off the bottom.
- Stir in the cream and bring to a boil, increasing the heat if needed.
- Add the chicken and juices back into the pan.
- Cover and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has absorbed. Serve with parmesan cheese.
Recipe Serving Suggestions
Chicken and rice can be served on its own, but would pair well with bread or a veggie side. Here are some ideas:
- Crispy Glazed Brussels Sprouts: They’re made with a delicious balsamic and honey glaze and crisped to perfection in the oven.
- Air Fryer Butternut Squash: The simplest quick, easy, and healthy fall side dish.
- Old Fashioned Yeast Rolls: These rolls are rich, fluffy, salty, a little sweet, and delicious.
Expert Tips
- Deglaze for Maximum Flavor: After searing the chicken, don’t skip deglazing the pan with the broth and lemon juice. Scraping up the browned bits (fond) from the bottom of the pot adds deep, savory flavors to the dish.
- Let the Dish Rest: Once the rice is done, let the pot sit off the heat for a few minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
- Add Cream Slowly: Stir in the heavy cream just before covering the pot to simmer. Adding it too early can cause the cream to separate or curdle, so wait until the dish is nearly finished cooking to maintain a smooth, creamy texture.
- Shave Parmesan Freshly: For the best flavor, use a block of Parmesan and shave it fresh over the dish right before serving.
Additions & Variations
- Extra Cajun Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the Cajun seasoning for extra heat.
- Use Fresh Herbs for Garnish: While dried herbs in the dish provide flavor, fresh herbs like parsley or cilantro as a garnish brighten and balance the richness of the sauce.
The 12 Best Substitutes for Celery
Celery is a versatile and widely used vegetable, known for its crunchy texture and unique flavor. Looking to accommodate dietary…
Recipe FAQs
Can you cook rice and raw chicken together?
Yes. As long as the chicken reaches an internal temperature of 165 degrees, anything else cooked with it will be safe to eat.
More Chicken Recipes
Did you make this recipe?
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.
Follow me on all of the platforms below.
Dutch Oven Chicken and Rice
This Dutch Oven Chicken and Rice brings together tender, juicy chicken thighs, perfectly cooked rice, and vibrant vegetables in a rich, flavorful Cajun-spiced sauce. It’s a simple yet bold dish that’s perfect for weeknight dinners or for impressing guests.
Ingredients
- 1.5 pounds boneless skinless chicken thighs*
- 2 Tablespoons olive oil
- 2 Tablespoons cajun seasoning, see notes*
- 2 teaspoons Morton kosher salt, divided, see notes*
- 1 Tablespoon unsalted butter
- 1 yellow onion, diced
- 1 large bell pepper, diced
- 1 cup chopped celery
- 6-7 cloves garlic
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 1/4 cup uncooked white basmati rice, rinsed well*
- 2 1/2 cups chicken broth or stock
- 1 lemon, juiced
- 1/2 cup heavy cream
- shaved parmesan, for serving
Instructions
- In a large cold skillet, toss the chicken, olive oil, cajun seasoning, and about 1 teaspoon of salt (if using, see notes).1.5 pounds boneless skinless chicken thighs*, 2 Tablespoons olive oil, 2 Tablespoons cajun seasoning, see notes*, 2 teaspoons Morton kosher salt, divided, see notes*
- Turn the heat to medium high, sear the chicken on each side for about
- Reduce the heat to medium. Remove the chicken from the pan and set aside. Add the butter and melt.1 Tablespoon unsalted butter
- Add the onion, bell pepper, and celery. Sauté for about 8 minutes.1 yellow onion, diced, 1 cup chopped celery, 1 large bell pepper, diced
- Add the garlic, Italian seasoning, remaining salt, and pepper. Sauté for 1-2 minutes or until fragrant.6-7 cloves garlic, 1 Tablespoon Italian seasoning, 1/2 teaspoon black pepper
- Stir in the rice and sauté for 1-2 minutes.1 1/4 cup uncooked white basmati rice, rinsed well*
- Deglaze the pan with the chicken broth and lemon juice, scraping any brown bits off the bottom.2 1/2 cups chicken broth or stock, 1 lemon, juiced
- Stir in the cream and bring to a boil, increasing the heat if needed.1/2 cup heavy cream
- Add the chicken and juices back into the pan.
- Cover and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has absorbed. Serve with parmesan cheese.shaved parmesan, for serving
Did you make this recipe? Leave a comment below!
Notes
- Chicken Thighs: I prefer chicken thighs for this recipe because they do not dry out as easily compared to chicken breasts. Either can be used. I recommend boneless chicken thighs.
- Cajun Seasoning: I use Frontier Cajun Seasoning that does NOT contain salt. Check the back of the bottle or taste your cajun seasoning, if it has salt, do not add additional salt to the chicken. Add about 1/2 teaspoon of Morton kosher salt to the rice mixture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Basmati Rice: This rice has the best texture and flavor. Long grain can be used, but I prefer basmati. Brown rice will not work.
- Deglaze for Maximum Flavor: After searing the chicken, don’t skip deglazing the pan with the broth and lemon juice. Scraping up the browned bits (fond) from the bottom of the pot adds deep, savory flavors to the dish.
- Add Cream Slowly: Stir in the heavy cream just before covering the pot to simmer. Adding it too early can cause the cream to separate or curdle, so wait until the dish is nearly finished cooking to maintain a smooth, creamy texture.
- Shave Parmesan Freshly: For the best flavor, use a block of Parmesan and shave it fresh over the dish right before serving.
Nutrition
Calories: 661kcal | Carbohydrates: 60g | Protein: 41g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1897mg | Fiber: 5g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the Morton Kosher Salt coarse or fine?
Coarse. I do not think they make a Kosher salt that is fine.
Such an easy and delicious recipe to make for tonight’s dinner. Yum!