This simple one-pot chicken and rice with vegetables is an easy, family-friendly dinner that delivers tender, juicy chicken and flavorful rice infused with mushrooms, carrots, green beans, and garlic. The salty bite of shaved Parmesan or Asiago adds a finishing touch that lifts the entire dish. It pairs beautifully with a crisp salad and crusty bread for a complete meal.
Chicken and Rice with Veggies
Ingredients:
- 2 tbsp olive oil, divided
- 6 boneless, skinless chicken thighs
- Sea salt and freshly cracked pepper, to taste
- ½ yellow onion, diced
- 1 large carrot, peeled and diced
- 4 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup white long-grain rice
- 1 tsp chicken bouillon granules
- 1 large handful green beans, trimmed and halved
To serve:
- Parmesan or Asiago cheese, shaved
- Fresh parsley, chopped
How to Make Chicken and Rice with Veggies:
Preheat the oven to 350°F (175°C).
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
Season the chicken thighs with sea salt and freshly cracked pepper.
Place the chicken in the hot Dutch oven and cook until golden brown, about 3–5 minutes per side. Flip the chicken, let it sit briefly, then remove it to a plate and tent with foil. (It will finish cooking in the oven.)
Add the remaining tablespoon of olive oil to the Dutch oven. Add the mushrooms, diced onion, and carrot and cook, stirring often, for about 3 minutes until the vegetables begin to soften.
Add the minced garlic and cook, stirring constantly, for about 1 minute until fragrant.
Stir in the chicken broth, rice, chicken bouillon granules, and season with sea salt and freshly cracked pepper to taste.
Return the chicken thighs and any accumulated juices to the pot, nestling them into the rice. Cover with a lid and transfer the Dutch oven to the preheated oven. Bake for 15 minutes.
After 15 minutes, arrange the trimmed green beans across the top of the dish, replace the lid, and continue baking for another 10–15 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest a few minutes. Serve topped with shaved Parmesan or Asiago and a sprinkle of chopped fresh parsley. Enjoy.
Chicken and Rice with Veggies
Equipment
- Large Dutch oven
Ingredients
- 2 tbsp olive oil, divided
- 6 boneless, skinless chicken thighs
- Sea salt and freshly cracked pepper, to taste
- ½ yellow onion, diced
- 1 large carrot, peeled and diced
- 4 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup white long-grain rice
- 1 tsp chicken bouillon granules
- 1 large handful green beans, trimmed and halved
Serving
- Parmesan or Asiago cheese, shaved
- Fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper.
- Sear the chicken until golden, about 3–5 minutes per side, then remove and tent with foil.
- Add the remaining oil and sauté mushrooms, onion, and carrot for about 3 minutes.
- Add garlic and cook for 1 minute, stirring constantly.
- Stir in chicken broth, rice, bouillon, and seasoning.
- Return the chicken to the pot, cover, and bake 15 minutes.
- Add green beans, replace the lid, and bake another 10–15 minutes until rice is tender and chicken is cooked through.
- Top with shaved cheese and chopped parsley before serving.