One Pot Chicken and Rice

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.