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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This one-pot chicken and rice recipe is a simple and gluten-free/dairy-free meal that comes together effortlessly. The chicken is pan-seared for a golden crust, while the grains and veggies soak up the flavors of the chicken stock and seasonings. The dish is baked to perfection, resulting in tender chicken and a hearty mix of grains and vegetables. Perfect for a quick and wholesome dinner.
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Preheat oven to 350 degrees.
Season chicken generously with salt, pepper, garlic powder, paprika, and thyme.
Add 1.5 tbsp of olive oil or ghee into an enameled cast iron pot, and pan-sear chicken for 3 minutes on each side on medium-high heat until golden. Remove chicken from the pot.
In the same pot on medium heat, add 1 tbsp of olive oil or ghee and sauté diced onions for a few minutes until translucent.
Add minced garlic and sauté for 2 minutes until fragrant.
Add frozen veggies and sauté for 3 minutes until slightly softened.
Add ready-made grains and chicken stock, mixing well.
Season the mixture with salt, pepper, paprika, garlic powder, and thyme to taste.
Place the chicken back into the pot, ensuring it is nestled into the grains and veggies.
Cover the pot and bake for 30 minutes until the chicken is tender and the grains are fully cooked.
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You can substitute frozen veggies with fresh ones like carrots, broccoli, and cauliflower for a crunchier texture.
If you don’t have an enameled cast iron pot, use any oven-safe pot or deep skillet with a lid.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables like carrots, broccoli, and cauliflower. Just adjust the sautéing time to ensure they soften slightly before baking.
Can I use a different type of grain?
Absolutely! You can use plain brown rice, quinoa, or even farro instead of the grain mix.
What can I use instead of chicken stock?
You can substitute chicken stock with vegetable stock or water for a lighter flavor.
How do I know the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F, or when the juices run clear when pierced.
Can I make this recipe ahead of time?
Yes, you can prepare the dish and store it in the refrigerator. Reheat it in the oven or on the stovetop before serving.
