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Skillet Chicken & Rice

One pot chicken and rice with a fresh tomato salad.

Course Main Course
Keyword one-pot meal, skillet chicken and rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Tomato Salad

  • 1 pint cherry tomatoes, halved
  • Juice from ½ lemon
  • 1 tbsp white distilled vinegar
  • ½ cup finely chopped fresh parsley
  • ½ tsp kosher salt
  • Freshly cracked black pepper, to taste

Skillet Chicken & Rice

  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp whole fennel seeds
  • 1 tsp whole cumin seeds
  • 4-5 boneless, skinless chicken thighs
  • 2 tbsp olive oil, divided
  • ½ yellow onion, thinly sliced
  • 2 leeks, sliced
  • 3 cloves garlic, finely minced
  • 1 cup white rice
  • 2 cups chicken bone broth
  • ½ cup frozen green peas
  • 4-5 lemon slices
  • ½ cup fresh parsley, roughly chopped

Instructions

  1. In a medium mixing bowl, combine all tomato salad ingredients. Season with pepper to taste and additional salt if desired. Refrigerate.

  2. Preheat oven to 375°F. In a small bowl combine salt, pepper, paprika, and whole seeds. Pat chicken dry and sprinkle over spices on both sides of chicken.

  3. Heat 1 tbsp olive oil in a cast iron or oven-safe skillet over medium-high heat. Add chicken and sear until golden brown on both sides. Remove from skillet and add another 1 tbsp oil. Add onion and leeks. Cook for 4-5 minutes until softened.

  4. Once onion and leeks have cooked down, stir in garlic and cook for 1-2 minutes. Add rice and toast until light golden then stir in peas and broth. Arrange lemon slices in skillet and set chicken on top. 

  5. Bake in the oven for 20-25 minutes until chicken is cooked through. Serve skillet topped with fresh tomato salad and fresh parsley.