Juicy, perfectly seasoned boneless skinless chicken thighs combine with white rice and mixed veggies in this easy one-pan dutch oven chicken and rice recipe.With only 15-minutes of prep time before baking, it’s an easy, wholesome dinner idea to make tonight. Yields 5 servings.
Adjust oven racks to accommodate your dutch oven if needed. Preheat oven to 400° Fahrenheit.
Make the seasoning mix by combining the spices in a bowl and mixing well.
Prep the garlic and onion as noted.
Season the chicken on both sides with 1/2 of the seasoning mix (3 tsp), reserving the rest for later.
Heat a dutch oven over medium heat and add in the avocado oil. Once the oil is shimmering, add in the chicken to sear for 2 minutes per side. Remove and place on a plate.
Add in more avocado oil to the dutch oven and the onion and garlic. Cook, stirring frequently, for 2-3 minutes.
Add the rice and broth to the pan. Dump in the frozen vegetables and the rest of the seasoning mix. Stir to mix. Make sure the rice is mixed in with the liquid.
Place the chicken on top of the rice and close the lid. Place in the preheated oven to bake for 40-45 minutes, or until the rice is fully cooked.
Carefully remove the dutch oven from the oven. Serve and enjoy.