One-Pot Chicken and Rice Recipe

Who doesn’t love an easy recipe that will have the whole family asking for seconds? This one-pot chicken and rice recipe is simple yet delish and you only need a handful of ingredients. Makes 4 servings.


Why I love this 

chicken and rice  recipe

Being a mom, working full-time, and creating content for the blog, IG and YouTube can be a never-ending to-list, but creating nutrishes meal for my daughter is a top priority. 

This one-pot chicken and rice recipe is quick and easy. I also love that I can make substitutes and add vegetables that may need to be used right away. 

Here’s What you’ll need to make it

For this recipe, I used a 7.25 quart dutch oven, which is large enough to hold all of the ingredients. Dutch ovens are also great for searing the chicken while the domed-shaped lid locks in flavor while perfectly steaming the rice. 

If you don’t have a dutch oven, you could use any cast iron or non-stick pan and transfer to an large oven dish and bake for the final twenty minutes. 

  • Dutch Oven (or deep oven safe pan with lip or aluminum foil)
  • Glass Measuring Cup
  • Kitchen Tongs (Great for handling meat)
  • Measuring spoons
  • Splatter Screen
  • Wooden Spoon
  • Pot holder or silicone glove


How to Make It

4 Chicken Quarters (or preferred cuts) 

2 Cups of Soaked Rice

3 Cloves of Chopped Garlic

1 Small Shallot 

1 Small Red Onion

2 Tbsp Lowry’s Season Salt

1 Tbsp Onion Powder  

3 Dried Bay Leaf 

4 Tbsp Olive Oil 

2 Tbsp Better than Bouillion (optional)

4 Cups of Water

Fresh Herbs (Curled Parsley, Greek Oregano, Rosemary & Thyme) 

Salt & Pepper 


Step 1

Soak chicken in two cups of water, Lowry’s Season Salt, and onion powder for a minimum of 20 minutes or up to overnight. Remove from brine mixture and pat dry. 

Step 2

On the stove, heat a dutch oven pot or cast iron skillet to medium-high. Add olive oil.

Step 3

Season chicken quarters liberally with coarse salt and black pepper. Sear the chicken on both sides, until the skin is golden in color and easily removes from the pot.

Step 4

Remove from pot and set aside. Add the onions & shallots  to the pot. Cook until golden brown. 

Step 5 

Create a circle in the middle of the pot and add garlic to center. Cook for 1-2 mins. 

Step 6

Add two cups of water mixed with Better than Bouillon to pot. Bring the liquid to a low simmer and deglaze the pan.

Step 7

Add drained rice, bay leafs and fresh herbs. Stir.Return the chicken quarters to the pan and continue to cook for 20 minutes on a medium heat.

Step 8

Remove chicken and bay leaf. Fluff rice and serve.  

For more kitchen talk, check out my 5 New Ways to Use Honey post.

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Thanks for visiting my blog! Until next time, Go Live Life Out Loud and come back and tell your girl all about it. Be blessed!



xo CanDe