Dairy Free Chicken and Rice

Total time1 hr

Prep time15 min

Cook time45 min

This one-pot dinner is all about crispy-skinned chicken thighs braising over savory, broth-soaked rice, so it's naturally suited to a dairy free table without missing a beat. Searing the thighs first locks in that deep golden skin, while carrots, celery, and scallion greens build a fragrant base for the rice to soak up as it bakes. A bright hit of lemon juice and dried thyme and oregano keep things fresh rather than heavy, and the garlic-infused olive oil adds richness without any need for butter or cream. Everything finishes together in the oven and comes out of the same pot, so the rice turns tender and flavorful while the chicken stays juicy. It's a comforting, fuss-free dinner that fits neatly into a dairy free rotation, and a scatter of fresh parsley at the end makes it feel finished.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
2 tbsp garlic-infused olive oil
4 scallions, green tops only, thinly sliced (white parts discarded)
2 medium carrots, peeled and diced
2 stalks celery, diced
1 tsp dried thyme
1 tsp dried oregano
1 ½ cups long-grain white rice, rinsed
3 cups chicken broth
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels, then season all over with the salt, pepper, and smoked paprika.
2
Heat the garlic-infused olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate.

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