Chicken with Rice in Cast Iron Skillet
Skillet Chicken with Rice is a hearty and flavorful meal that combines tender chicken thighs with aromatic rice and savory seasonings. Cooked in a skillet, this dish is easy to prepare and perfect for a quick weeknight dinner in less than 30 minutes. With its rich flavors and minimal cleanup, this dish is sure to become a family favorite.
Chicken with rice is a timeless classic that brings together two humble ingredients to create a comforting and satisfying dish. The succulent chicken, whether roasted, grilled, or sautéed, pairs perfectly with the fluffy, flavorful rice, creating a harmonious blend of textures and tastes. From aromatic spices to savory sauces, the possibilities for seasoning and flavoring chicken with rice are endless, making it a versatile dish that can be tailored to suit any palate. Whether served as a simple weeknight meal or as part of a celebratory feast, chicken with rice is a comforting and nourishing dish that never fails to delight.
Why is this the best recipe
- Flavorful Ingredients: The combination of chicken thighs, bacon, shallots, garlic, and mustard paste creates a rich and savory flavor profile.
- One-Pot Meal: This recipe is a complete meal with protein, vegetables (shallots and garlic), and grains (rice) all cooked together in one pot, saving you time and effort.
- Comforting and Satisfying: The combination of tender chicken, flavorful rice, and crispy bacon makes this dish a comforting and satisfying meal.
- Impressive Presentation: This dish looks impressive when served, making it great for entertaining or a special family dinner.
Ingredients and substitutes
- Chicken Thighs: Provide a juicy and flavorful protein base. You can substitute chicken breasts if you prefer white meat.
- Bacon: Adds a smoky, salty flavor and crispy texture. You can use pancetta or omit it for a lighter version.
- Shallots: Provide a sweet and mild onion flavor. You can also substitute onions if shallots are unavailable.
- Butter: Adds richness and flavor. You can also use olive oil as a healthier alternative.
- Garlic: Adds a pungent, savory flavor. Fresh garlic is best, but you can also use garlic powder in a pinch.
- Mustard Paste: Adds a tangy flavor and helps to emulsify the sauce. You can use Dijon mustard as a substitute.
- Paprika: Adds a warm, earthy flavor and a reddish color. You can use smoked paprika for a deeper, smokier flavor.
- Rice: Serves as the base and absorbs the flavors of the dish. You can use any long-grain rice or even quinoa for a gluten-free option.
- Chicken Broth: Provides moisture and flavor to cook the rice. You can use vegetable broth for a vegetarian version.
Step-by-step: Turmeric rice with chicken
- Add the chicken thighs, skin-side down, in the same skillet with the bacon fat. Season with salt and pepper. Cook for 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Add the chopped onions and shallots, followed by the minced garlic. Cook for 2-3 minutes or until the shallots are softened.
- Add the rice to the skillet and sauté for 2 to 3 minutes. Add the paprika and mustard and stir to coat everything.
- Pour in the chicken broth and bring to a simmer. Place the chicken thighs back into the skillet, skin-side up, on top of the rice.
- Cover the skillet with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Garnish with the crispy bacon and chopped parsley before serving.
Frequently asked questions
Yes, you can make the chicken and rice mixture ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator for up to 3 days.
Yes, you can use boneless, skinless chicken thighs if you prefer. Adjust the cooking time accordingly, as boneless thighs cook faster than bone-in thighs.
Yes, you can use chicken breasts, but they may not be as flavorful or juicy as chicken thighs. If using chicken breasts, consider adding some extra fat (like butter or olive oil) to the skillet to prevent them from drying out.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken and Rice Skillet
Skillet Chicken with Rice is a hearty and flavorful meal that combines tender chicken thighs with aromatic rice and savory seasonings. Cooked in a skillet, this dish is easy to prepare and perfect for a quick weeknight dinner in less than 30 minutes. With its rich flavors and minimal cleanup, this dish is sure to become a family favorite.
Video
Ingredients
- 1 lb (500 g) Chicken thighs
- 1 cup (200 g) Rice Basmati or similar
- 2 strips Bacon chopped
- 1 small Onion chopped
- 6 – 8 Shallots optional
- 2 small Garlic cloves minced
- 2 tbsp Butter
- 1 tsp Paprika smoked
- 1 tsp Mustard paste
- 1 cup (250 ml) Chicken broth
- ½ cup Cilantro or parsley chopped
- 1 tsp Salt
- ½ tsp Black pepper powder
Method
- Add the chicken thighs, skin-side down, in the same skillet with the bacon fat. Season with salt and pepper. Cook for 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.1 lb Chicken thighs
- In a large skillet, cook the chopped bacon over medium heat until crispy. Add the chopped onions and shallots, followed by the minced garlic. Cook for 2-3 minutes or until the shallots are softened.2 strips Bacon, 1 small Onion, 6 – 8 Shallots, 2 small Garlic cloves, 2 tbsp Butter
- Add the rice to the skillet and sauté for 2 to 3 minutes. Add the paprika and mustard and stir to coat it with everything.1 cup Rice, 1 tsp Mustard paste, 1 tsp Paprika
- Pour in the chicken broth and bring to a simmer. Place the chicken thighs back into the skillet, skin-side up, on top of the rice.1 cup Chicken broth, 1 tsp Salt, ½ tsp Black pepper powder
- Cover the skillet with a lid and reduce the heat to low. Cook for 20- 25 minutes, or until the rice is tender and the chicken is cooked through.½ cup Cilantro or parsley
- Garnish with the crispy bacon and chopped parsley before serving.
Notes
- Use a Heavy Skillet: A heavy skillet will distribute heat evenly, preventing hot spots and ensuring even cooking.
- Crisp the Chicken Skin: Start by cooking the chicken thighs skin-side down to render the fat and crisp the skin. This adds flavor and texture to the dish.
- Don’t Overcrowd the Pan: Leave enough space between the chicken thighs in the skillet to allow them to cook evenly. If necessary, cook the chicken in batches.
- Sauté Aromatics Properly: Cook the shallots and garlic until they are soft and fragrant but not browned. This will release their flavors without burning them.
- Use Low Sodium Broth: If using store-bought chicken broth, opt for low-sodium varieties to control the overall saltiness of the dish.
- Adjust Seasoning at the End: Taste the dish before serving and adjust the seasoning with salt and pepper if needed.
- Rest Before Serving: Allow the dish to rest for a few minutes before serving. This allows the flavors to meld together and makes for a more enjoyable eating experience.
Equipment you will need
Nutrition
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Hi Veenaa
Your instructions sequence for the recipe appears to be wrong….the first step is cooking the chopped bacon, then adding the shallots & Minced garlic….and then you cook the chicken thighs. But the instructions say cook the thighs first ????
Hey John. Yeah, when I made the video, I cooked the bacon with shallots first and took it off the pan, then seared the chicken. But, you know, it’s easier to sear the chicken first and take it off the pan than to remove the chopped bacon and shallots. That is why I reversed the process. Honestly, it does not matter if you cook the bacon first or the bacon/shallots first. It works wonderfully either way. Thanks
This looks so good! I am definitely adding this to my weekly dinner rotation soon. 🙂
Thanks, Carrie. I think you will enjoy it.
Just like all your other recipes, this one does not disappoint! As always it looks delicious and I love how you explained every step!
Thank you, Romina. I appreciate the lovely comment. So happy you find my recipes well explained. Thanks
I love a one pot dish like this. Perfect for an easy evening meal.
Absolutely, Dannii. I hope you try it.
Such a lovely one skillet dish. The chicken is very tender, and the texture of the rice is just right.
Thank you, Anita. So happy you enjoyed it.
I love one-pot recipes that save time while cooking dinners. I made this chicken and rice skillet last night. It was gone once I served it on the table. Yummy and delicious. Will be making it again:)
Thank you, Irina. I am so happy to hear your family enjoyed this recipe. Thanks for coming back to write this feedback.