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One-Pot Chicken Thighs With Rice, Veggies & Bacon

Course dinner
Cuisine American
Keyword bacon, chicken, one pot


  • 1 package bone-in, skin-on chicken thighs
  • 1 package sliced white or brown mushrooms
  • 1 yellow or brown onion chopped
  • 4 cloves garlic chopped
  • 1 tsp salt, black pepper, dried oregano, dried thyme and chili flakes
  • 1 cup uncooked long grain white rice
  • 2 cups chicken stock
  • 1 lemon halved
  • 1 can or jar artichoke hearts drained
  • 1 jar sundried tomatoes, in oil drained
  • 3-4 slices bacon
  • 2 tbsp olive oil


  1. Preheat an oven to 350 degrees Fahrenheit. Meanwhile, heat olive oil in an oven-proof pot (that has a lid) over medium heat.

  2. Add the onion, mushrooms, garlic and seasonings to the pot and stir to coat the onion and mushrooms in the spices. Cook for about 8 minutes, until the onion and mushrooms have started to soften and brown.

  3. Add the rice and stir to coat in the seasonings.

  4. Add the stock, the juice of the lemon and the lemon halves to the pot.

  5. Pop the chicken right on top of everything, and get it into the oven, covered, for 30 minutes.

  6. Remove the pot from the oven and bump the heat to 375. Remove the chicken from the pot and give the rice, mushrooms and onion a stir. Stir in the artichokes and tomatoes and add the chicken back on top of everything. Add the bacon slices in between the chicken thighs like little mazes of greasy goodness and get the pot back in the oven, uncovered, for 20 mins.

  7. With about 10 mins remaining, turn on the broiler and cook until the chicken skin and bacon are crispy. Serve immediately.