One-Pan Chicken & Rice
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!
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.