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.
Servings: 4 people
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
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