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Chicken and rice are staples in many easy weeknight dinner recipes. If you have these simple ingredients and you’re wondering what to make, consider this quick and simple one pot chicken and rice recipe with Brussels sprouts and bacon. This baked chicken rice casserole is a hearty, filling and tasty, and something the whole family will love, especially during the cooler months. Another bonus is that you can make this baked creamy chicken one pot meal in just one pot, so you won’t have much washing up to do afterwards.
One pot chicken and rice is a real winter warmer recipe that features juicy chicken and rice, along with other ingredients like white wine, thyme and Brussels sprouts.
If you love Brussels sprouts, also try Brussels sprouts with bacon or how about shaved Brussels sprouts slaw or Brussels sprouts with pancetta and feta?
Why You’ll Love It
Easy to make: This is a really straightforward recipe to prepare.
It’s all done in one pot: Minimize the washing up afterwards by choosing this one pot chicken and rice dish. Washing one pot is better than washing several!
Has a wonderful flavor: Garlic, white wine and seasonings give this tasty recipe so much flavor, while a dash of cream makes it rich and creamy too.
Chicken and Rice Skillet Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I usually make this with boneless skinless chicken breasts but if you prefer you could use boneless chicken thighs. Seared chicken thighs are good, even skin on chicken thighs if that’s your jam.
Bacon: For salty, meaty deliciousness.
Onion dip mix: Lots of amazing flavor in just one package.
Vegetables: White onion, Brussels sprouts and garlic add color, nutrients and flavor.
Chardonnay: A splash of white wine elevates the overall flavor of this tasty recipe.
Rice: Long grain white rice works perfectly in this chicken and rice recipe.
Chicken stock: For the sauce.
How to Make One Pot Chicken and Rice
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sear the chicken and bacon: First heat your Dutch oven over a high heat. Season the chicken with onion dip mix, salt and pepper. Add some butter to the pot. Give the chicken a minute per side in there. Take the chicken out with a slotted spoon and add the bacon, cooking until almost crispy.
Add more ingredients: Add the diced onion, garlic and Brussels sprouts. Sauté for a few minutes and then add more butter along with the rice. Cook for a few minutes, then add the wine, stock and heavy cream, and stir well.
Bake it in the oven: Add the seared chicken on top and top it with thyme. Now transfer the whole thing into a hot oven and bake for about 45 minutes. Give the rice a good stir and let it sit uncovered for a few minutes.
Serve and enjoy: Serve this one pot chicken and rice hot, garnished with fresh thyme leaves.
Substitutions and Variations
Chardonnay: Feel free to substitute another kind of white wine. Anything medium to dry would work, such as Pinot Grigio or Sauvignon Blanc. Just don’t use a sweet white wine here.
Alcohol-free: If you don’t wish to add alcohol at all, you can either use a non-alcoholic wine or else just and extra water or chicken stock or chicken broth. Doing this might mean you have to adjust the salt level in the baked chicken recipe.
Fresh thyme: Swap this for chopped parsley instead. Or use both fresh parsley and fresh thyme.
Brussels sprouts: Use cabbage instead.
Butter: You could use olive oil instead.
More seasonings: Add onion powder, some grated parmesan cheese or a little light soy sauce.
Bacon: Turkey bacon works just as well here.
Chicken stock: Try vegetable stock.
Spice it up: Add chili powder or red pepper flakes.
Chicken breasts: Juicy chicken thighs would be good too, if you prefer those.
Long grain white rice: Substitute brown rice, white rice or even jasmine rice instead. You could also use more than one type, such as wild rice or wholegrain rice, or save time with instant rice, adding it near the end.
Add more vegetables: Mushrooms, zucchini, frozen peas, or celery would also be good in this dish.
Serving Suggestions
Appetizers: Begin your meal with these turkey sliders or panzanella (an Italian bread and tomato salad).
Side dishes: Serve one pot chicken and rice with smoked asparagus or cheesy vegetable casserole. It’s a complete meal as it is though, so you could skip additional sides.
Desserts: Finish up with some coconut cream pie.
How to Store Skillet Chicken and Rice
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze chicken and rice leftovers in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Don’t skip the sear: Searing the chicken first ensures a crispy exterior and also helps seal the delicious juices inside.
Lower the heat to deglaze: If it’s too hot, the wine will evaporate fast, before you’ve deglazed the pot.
Toasting the rice: I like to brown the rice a little in butter before baking the recipe, which gives it a nutty flavor.
Chicken and Rice FAQs
A Dutch oven is a heavy, ovenproof pot. This is very handy because you can start a recipe on the stove and finish it in the oven. There are plenty of Dutch ovens online to choose from. You can make all kinds of dishes in there, including this taco mac and cheese and a wide variety of stews, scalloped potatoes, and even breads. If you don’t have a Dutch oven you can still make this Brussels sprouts and bacon chicken dish. Either start it in a saucepan then transfer it into an oven dish, cover with foil and bake, or use another kind of heatproof container – one without any plastic or other materials that would melt in the oven.
Yes, you can make it ahead and then warm it back up in the oven. I typically keep the baked chicken in the Dutch oven and serve it out of there. If you’re doing that, it’s best to put the Dutch oven (which will be cold from the refrigerator) in a cold oven, then turn it on. The reason for this is that if you expose a very cold pot or dish to heat, it could crack.
Easy One Pot Chicken and Rice Recipe
One Pot Chicken and Rice
Equipment
- Dutch Oven or Large Pot
Ingredients
- 4 chicken breasts, boneless skinless
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 2 Tablespoons onion dip mix
- 6 Tablespoons unsalted butter
- 6 Slices bacon, chopped
- 1 white onion, sliced
- 2 Cups Brussels sprouts
- 4 Cloves garlic, minced
- ¼ Cup chardonnay
- 1 ½ Cups long grain rice
- 2 ½ Cups chicken stock
- ⅓ Cup heavy cream
- 6 Sprigs fresh thyme
Instructions
- Preheat the oven to 350 degrees F.
- Heat a Dutch oven over high heat.
- Season both sides of chicken with salt pepper and onion dip mix.
- Add 2 tablespoons of butter to the Dutch oven and quickly add the chicken breasts as the butter melts. Sear for 1 minute per side.
- Remove chicken. Add the chopped bacon. Cook for 5 minutes.
- Next, add the onions, halved brussels sprouts, and minced garlic to the bacon. Stir and sauté for 3 minutes
- Add the rice and remaining butter. Stir and cook for 3 minutes to lightly brown.
- Lower the heat. Deglaze the pan with white wine.
- Pour in the stock and heavy cream, and stir
- Add chicken and top with thyme sprigs. cover. Place in the oven and cook for 45 minutes
- Remove chicken and set aside.
- Stir and fluff the rice. Let sit for 5 minutes uncovered.
- Serve chicken sliced with a scoop of rice and garnish with fresh thyme leaves.
Notes
Lower the heat to deglaze: If it’s too hot, the wine will evaporate fast, before you’ve deglazed the pot.
Toasting the rice: I like to brown the rice a little in butter before baking the recipe, which gives it a nutty flavor.
Nutrition
This easy chicken and rice dish casserole makes a delicious weeknight dinner. It’s a nice dish if you’re having company over and want to serve comfort food, because the last step is baking it in the oven for 45 minutes, in which time you can forget about it until the mouth-watering aroma lets you know it’s ready!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such an easy, hearty meal! The bacon adds incredible flavor.
This chicken and rice casserole is so hearty! Perfect for cozy nights with the family.
Cooked the chicken and rice casserole with Brussels sprouts and bacon, and it was a hit! Hearty and tasty—perfect for a cozy dinner!
I love how easy this chicken rice casserole is—perfect comfort food for a busy night!
My family loves this recipe! We’ve made it a few times already.
I am all about the easy, one-pot meals. This did not disappoint!
This recipe stole the show! Loved every bite, will make again.
We love this recipe!