Rustic Herb-infused Chicken Rice Skillet
This one-pan wonder combines tender chicken, fluffy rice, and golden potatoes, all infused with aromatic herbs and flavors. The juicy chicken pairs perfectly with the fragrant rice and crispy potatoes, creating a satisfying and delicious meal in a single skillet.
ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 4 medium-sized Yukon gold potatoes, quartered
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
steps
- 1.
Preheat oven to 375°F (190°C).
- 2.
Season chicken thighs generously with salt and pepper.
- 3.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
- 4.
Sear the chicken on both sides until golden brown, then remove from the skillet and set aside.
- 5.
In the same skillet, add the sliced onions and minced garlic, sautéing until softened and fragrant.
- 6.
Add the rice to the skillet, stirring for a minute to coat it with the remaining oil and butter.
- 7.
Pour in the chicken broth and give it a gentle stir.
- 8.
Nestle the seared chicken thighs, quartered potatoes, rosemary, and thyme sprigs into the rice.
- 9.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
- 10.
Bake for 30 minutes, or until the chicken is cooked through and the rice and potatoes are tender.
- 11.
Remove from the oven, discard the herb sprigs, and let it rest for a few minutes before serving.
- 12.
Serve this flavorful dish as is or with a side of steamed vegetables.
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