Dutch Oven Chicken and Rice
This Dutch oven chicken and rice is the kind of comforting one pot dinner that brings everyone to the table. Perfectly seasoned chicken breasts bake right alongside fluffy white rice in a bright lemony wine sauce that tastes way fancier than the effort required.
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I’ve served this Dutch oven chicken to my own family on busy weeknights, to company who didn’t know they were eating gluten and dairy free, and to people I really wanted to impress. It delivers every single time. There’s something about the way the rice soaks up all that garlicky, lemony goodness while the chicken stays tender and juicy that just feels like a win.
And here’s the best part – This isn’t one of those recipes where you have to follow every step perfectly or it all falls apart. I’ve made this so many different ways. I’ve swapped ingredients, adjusted timing, forgotten steps, and it still turns out beautifully.
Like all recipes on this site, this chicken and rice is completely nightshade free, gluten free, and dairy free.
We make this year-round at my house. Fall, winter, spring, summer. It doesn’t matter. It always hits the spot.
Why You’re Going to Love This Recipe
- One pot means minimal cleanup.
- Your oven does most of the work. Just 25 minutes of hands-on prep.
- Feeds a crowd, making it perfect for company or meal prep.
- Leftovers are just as delicious reheated, tossed in salads, or added to soup.
Ingredient Notes
Chicken Breast – Use boneless skinless for best results. I slice them in half to create smaller, individually sized pieces.
Avocado Oil – I prefer avocado oil for its neutral flavor, but olive oil and ghee (if you aren’t dairy free) work beautifully too.
White Wine – A dry white wine like Sauvignon Blanc, Pinot Grigio or Avaline White (my favorite/preferred) works best here. If you prefer not to cook with wine, you can substitute with additional chicken broth.
White Rice – Basmati rice is my go-to because it stays fluffy and absorbs the sauce perfectly, but any long-grain white rice will work.
Chicken Broth – Use a lightly salted broth. If your broth is heavily salted, reduce the added salt in the recipe.
Full ingredient list can be found in the recipe card below.
How To Make Dutch Oven Chicken and Rice
Preheat oven to 375°F.
Pat chicken breasts dry and place on a plate or cutting board.
In a small bowl, mix salt, pepper, onion powder, and basil. Sprinkle evenly on both sides of the chicken to coat.
Heat oil in a Dutch oven over medium-high heat. Sear chicken for 1–2 minutes per side, working in batches if needed. Transfer seared chicken to a clean plate.
Add garlic to the pot and sauté briefly, about 30 seconds.
Pour in the wine, scraping up browned bits from the bottom to deglaze the pan.
Return chicken to the pot. Add broth, lemon juice, and rice. Stir gently to combine.
Cover and bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F and rice is tender.
Let rest 5–10 minutes before serving. The sauce will continue to thicken as it sits.
Jen’s Recipe Tips
- When browning the chicken, don’t overcrowd the pot or it won’t properly brown. You can work in batches, transferring the browned chicken to a plate if needed.
- If your Dutch oven is large, you may need to lower your oven rack before preheating so it fits inside with the lid on.
- When you pull the Dutch oven out of the oven, the chicken and rice will be quite liquidy. That’s okay! It’s the sauce. It will thicken and get absorbed by the rice as it sits and cools.
Serving Suggestions
This chicken and rice is delicious on its own, but it’s even better with a side of roasted or steamed vegetables.
My favorite way to serve it is with a spinach arugula salad, or roasted broccoli on the side. You can also chop up half a head of cauliflower and stir it right into the pot with the rice and broth before baking. It cooks perfectly alongside everything else and makes it an even more complete one-pot meal.
For extra freshness, garnish with chopped parsley and an extra squeeze of lemon juice before serving.
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Dutch Oven Chicken and Rice
Equipment
- 1 Dutch Oven
Ingredients
- 3 tablespoons avocado oil or olive oil
- 2 lbs chicken breasts halved to make smaller chicken breasts
- 2 teaspoons salt
- ½ teaspoon black pepper plus more to taste
- 2 teaspoons dried basil
- 4 cloves garlic minced
- ½ cup dry white wine
- 2 cups chicken broth (lightly salted)
- 2 tablespoons fresh lemon juice
- 1 cup white rice (such as basmati)
Instructions
- Preheat oven to 375°F.
- Pat chicken breasts dry and place on a plate or cutting board.
- In a small bowl, mix salt, pepper, onion powder, and basil. Sprinkle evenly on both sides of the chicken to coat.
- Heat oil in a Dutch oven over medium-high heat. Sear chicken for 1–2 minutes per side, working in batches if needed. Transfer seared chicken to a clean plate.
- Add garlic to the pot and sauté briefly, about 30 seconds.
- Pour in the wine, scraping up browned bits from the bottom to deglaze the pan.
- Return chicken to the pot. Add broth, lemon juice, and rice. Stir gently to combine.
- Cover and bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F and rice is tender.
- Let rest 5–10 minutes with the lid off before serving. The sauce will continue to thicken as it sits.
Notes
- When browning the chicken, don’t overcrowd the pot or it won’t properly brown. You can work in batches, transferring the browned chicken to a plate if needed.
- If your Dutch oven is large, you may need to lower your oven rack before preheating so it fits inside with the lid on.
- When you pull the Dutch oven out of the oven, the chicken and rice will be quite liquidy. That’s okay! It’s the sauce. It will thicken and get absorbed by the rice as it sits and cools.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
