This refreshingly simple recipe is a true crowd pleaser not only because of the gorgeous presentation, but also because it’s one of the most delicious ways you’ll find to eat chicken or rice! Instead of cooking the rice on the stovetop, you cook it in the oven with the chicken laid over the top. It comes out perfectly fluffy and absolutely bursting with flavor from cooking with the beautifully moist chicken. This one-pan dream is a must-try if you’re in need of a quick, luscious, easy recipe for a busy weeknight or really any night. Best of all, it can easily be customized to accommodate ingredients you have on hand. All you need is a good skillet that can transfer from stovetop to the oven, and you’re all set!
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Preheat the oven to 350°F. Thoroughly season the chicken on all sides with salt and pepper.
In your skillet, heat up a Tbsp of butter on medium-high. Once it’s melted and beginning to brown, add the chicken and brown on both sides (about 2 minutes per side).
Remove the chicken and butter from the pan and reserve for later. Add the rest of the butter and melt. Add the garlic and onion, cooking until they’re fragrant (about 2 minutes).
Stir in the dry rice.
Pour in the broth or stock. Season with a Tbsp of kosher salt and some freshly ground black pepper. Sprinkle in the preserved lemon and bring to a boil.
Sprinkle 2 Tbsp chopped dill over the entire contents of the skillet. Sprinkle paprika evenly over the top.
Nestle the chicken on top of the rice and sprinkle paprika over the chicken.
Bake in the oven for 30-35 minutes, or until the chicken has reached a safe temperature (160°F for breasts, 165°F for thighs and drumsticks).
Remove from the oven, fluff the rice, then sprinkle the remaining dill over the chicken and rice. Serve hot in the skillet.
One-Pan Chicken & Rice
Equipment
- Cast iron skillet (or any other oven-safe skillet)
Ingredients
- 1 cup uncooked Jasmine rice
- 2 cups chicken stock or broth
- 2 chicken breasts, thighs, or drumsticks
- freshly ground black pepper
- kosher salt
- 1 onion, diced
- 3 cloves garlic, minced
- ¼ preserved lemon (or substitute with 1 Tbsp lemon juice and the zest of ½ a lemon), finely chopped
- paprika
- 2-3 Tbsp butter, cubed
- 4 Tbsp fresh dill, chopped
Instructions
- Preheat the oven to 350°F. Thoroughly season the chicken on all sides with salt and pepper.
- In your skillet, heat up a Tbsp of butter on medium-high. Once it's melted and beginning to brown, add the chicken and brown on both sides (about 2 minutes per side).
- Remove the chicken and butter from the pan and reserve for later. Add the rest of the butter and melt. Add the garlic and onion, cooking until they're fragrant (about 2 minutes).
- Stir in the dry rice, then pour in the broth or stock. Season with a Tbsp of kosher salt and some freshly ground black pepper. Sprinkle in the preserved lemon bring to a boil.
- Sprinkle 2 Tbsp chopped dill over the entire contents of the skillet. Sprinkle paprika evenly over the top.
- Nestle the chicken on top of the rice and sprinkle paprika over the chicken.
- Bake in the oven for 30-35 minutes, or until the chicken has reached a safe temperature (160°F for breasts, 165°F for thighs and drumsticks).
- Remove from the oven, fluff the rice, then sprinkle the remaining dill over the chicken and rice. Serve hot in the skillet.