This post may contain affiliate links. Please read our disclosure policy.
The ultimate chicken and rice dish! This one-skillet meal sears chicken in a cast iron pan for deliciously crispy skin and then nestles it into an orzo and rice pilaf made with shredded summer zucchini. Bake it all in the oven until juicy and tender, then top with feta, olives, and fresh dill for the best finishing touch.
Chicken and rice are a timeless pairing, but in-season zucchini gives this version some summery flair. If you’re searching for ways to use all your garden-grown zucchini, this one-skillet dinner is it!
This recipe is truly an all-in-one meal. It features juicy seared chicken with crispy, golden-brown skin and a basmati and orzo pilaf infused with lemon and aromatics. The shredded zucchini folds into the rice and orzo, practically disappearing into the al dente pilaf for a sneaky dose of veggies.
And you can make it all in one skillet! Grab your biggest cast iron pan, sear the chicken, toast the pilaf on the stovetop, then let it bake in the oven while you prepare an easy feta dill topping. It’s easy to make and easy to clean up—double win!
Why This Simple Chicken and Rice Recipe Works
- ONE SKILLET MEAL. Keep dishes to a minimum by making this hearty dinner all in one large cast iron skillet. Bonus: absolutely zero flavor goes to waste!
- DELICIOUSLY CRISPY. Searing the skin-on chicken before baking with the zucchini rice pilaf adds delicious crispiness to a fluffy and tender bite.
- SNEAKY VEGGIE LOADED. Layer the rice and orzo with shredded summer zucchini for cozy carbs + feel-good veg!
Key Ingredients
You only need a handful of pantry staples to prepare this recipe’s two main components: juicy chicken with crispy skin and a zucchini rice pilaf. You’re closer to dinnertime with such a simple ingredient list. Here’s what you need:
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
- Skin-on chicken – I love the extra layer of crispiness from skin-on chicken! For this recipe, you can use either chicken thighs or breasts. And if you prefer skinless chicken, that’s fine too (though it’s truly my favorite part of this recipe!).
- Chicken seasoning – Season the skillet chicken with a blend of dried oregano, thyme, garlic powder, and red chili flakes for an extra layer of flavor.
- Rice Pilaf – Toasted basmati rice and orzo, seasoned with sautéed shallot and garlic, create the perfect bed of pilaf for the crispy seared chicken.
- Zucchini – Shredded zucchini blends seamlessly into the rice pilaf for a sneaky dose of veggies. Use in-season summer squash for best results. This recipe is a great way to use what’s growing in your garden!
- Chicken Broth – Flavorful broth steams the rice pilaf as it bakes, so it’s always fluffy and tender.
How to Make One Skillet Chicken and Rice Pilaf with Zucchini
This recipe is a hearty, all-in-one meal that requires a generously sized skillet! My 11-inch cast iron pan was the perfect size for all the chicken and rice. It’s always better to aim bigger, or else your skillet can overflow.
Step 1: Sear the chicken
Season your chicken breasts or thighs with salt, pepper, and spices while you heat your cast iron skillet over medium-high heat. Add olive oil and place your chicken in the skillet with the skin side down so it gets browned and crispy—no dry, rubbery skin here! Flip the chicken over to sear the other side (the skin will naturally release when it’s ready to turn).
Step 2: Gently sauté the aromatics
Remove the chicken from the skillet, turn off the heat, and add the minced shallot and garlic. The pan will be super hot, so turning off the heat allows the delicate aromatics to cook without burning! It should only take a minute or two.
Step 3: Build the zucchini rice pilaf
Turn the heat back on and add lemon juice for brightness. Once the juice cooks down, add the uncooked orzo and basmati rice to the dry skillet. Toast for a few minutes, stirring occasionally until the grains are golden brown. Finish by stirring in the shredded zucchini and seasoning with salt and pepper.
Step 3: Simmer and bake
Pour the chicken broth into the skillet, submerging the zucchini rice pilaf in liquid. Then bring to a gentle boil. Nestle in the chicken skin side up (this helps keep it nice and crispy!) and bake the skillet in a 400-degree F oven for 25 minutes. The skillet is done when the zucchini rice pilaf absorbs most of the liquid and the chicken reads 165 degrees F at the thickest point.
Step 4: Let it rest!
Don’t skip resting the one skillet chicken and rice pilaf for 10 minutes! This allows the chicken juices to redistribute for the perfect tender bite. The zucchini rice will also absorb any remaining liquid as it rests.
TIP: Easy Cast Iron Skillet Swap!
If you don’t have a large cast iron skillet, use another high-walled oven-safe pan, like a Dutch Oven, to make this recipe. You can also transfer the seared chicken and toasted rice to a baking dish and then finish dinner in the oven.
Serve with Feta Dill Topping
This one-skillet chicken dinner is an all-in-one meal (meat + starch + veggies!), but a little topping never hurt. While the chicken rests, I use the time to make a simple feta dill topping to sprinkle over the skillet.
This feta dill topping is bright, tangy, and herbaceous, with a few pops of creaminess to take things over the top. Simply combine chopped fresh dill, lemon zest, crumbled feta, and roughly chopped green olives. Then shower the skillet with plenty of topping.
Storage and Reheating
This recipe makes one big skillet of chicken and rice pilaf! If you have leftovers, reheat them in your oven (vs. the microwave) to help maintain that deliciously crispy chicken texture.
For best results, heat the leftover chicken and zucchini rice pilaf in a 350-degree F oven for 10-15 minutes. You can also reheat the zucchini rice pilaf separately in the microwave. All leftovers will keep for up to 3 days.
If you love this Crispy One Skillet Chicken with Zucchini Rice Pilaf recipe, be sure to also check out my other one-pan chicken dinners, such as my Lemon Chicken and Asparagus, Olive Pepper Chicken Skillet, and Creamy Garlic Roasted Chicken.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Crispy One Skillet Chicken with Zucchini Rice Pilaf
Ingredients
Chicken
- 4 chicken skin-on breasts or thighs
- 1 tbsp + 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp garlic powder
Zucchini Rice Pilaf
- 2 tbsp olive oil or butter
- 1 shallot minced (1 tbsp)
- 4 cloves garlic (minced)
- Juice from one lemon (2 tbsp)
- 1 cup basmati rice (uncooked)
- 1/2 cup orzo (uncooked)
- 2 cups grated zucchini
- 1/2 tsp kosher salt
- 1/2 tsp ground black black pepper
- 3 cups low sodium chicken broth
Feta Dill Topping
- 3 tbsp chopped fresh dill
- 12 green olives roughly chopped
- 1/4 cup crumbled feta cheese
- Lemon zest (1 tsp)
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400°F
- In a large bowl add your chicken, 1 tbsp of olive oil, and the spices: 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp red chili flakes, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp garlic powder. Using your hand or tongs, toss the chicken in the spices until they are fully coated.
- Heat cast iron over medium/high heat for 3 minutes. Once hot, add in 1 tbsp olive oil and your chicken skin side down in one even layer. Allow skin to sear for 3-4 minutes then flip and sear on the other side for an additional 3 minutes. Turn heat off and remove chicken from the skillet and place on a side plate.
- With the heat still off on the skillet, add in 2 tbsp olive oil and the minced shallot. Sauté for 2 minutes. Next add the garlic and saute for an additional minute.
- Turn the heat back on to medium heat. Add in the 2 tbsp of lemon juice and allow it to cook down for 1 minute. Add in the uncooked orzo and rice and sauté to toast for 2 minutes. Next, add your shredded zucchini, ½ tsp kosher salt and ½ tsp black pepper, and combine with the rice and orzo.
- Pour in the 3 cups of chicken broth and mix all the ingredients, bring to a gentle boil. Once boiling, place the chicken skin side up on top of the rice.
- Carefully place the skillet in the oven and cook for 25 minutes. Your chicken should be 165℉ at the thickest point. Remove from the oven and allow to rest for 10 minutes while you prepare the topping.
- In a small bowl add the crumbled feta, chopped dill, olives, and lemon zest. Mix to combine. Top the chicken skillet with the dill feta topping and serve.
Notes
Skillet size
- I used an 11 inch cast iron skillet for this recipe, you can also use a regular high walled skillet that is oven appropriate. If your skillet isn’t large enough, it can overflow.
- If you do not have a skillet this size, you can transfer the recipe into a medium sized baking dish after you have brought the rice to a boil, prior to adding the chicken back in.
Chicken
- You can use skin on or skinless chicken breasts or thighs, just make sure the thickest section registers 165F for doneness.
- If you are having trouble flipping the chicken on the skin side, give it an extra minute. The skin will naturally release when ready.
- I turn the skillet off for a few steps after searing the chicken because the pan will be extremely hot and you don’t want to burn the shallots or garlic.
Rice Pilaf
- At the end of the cooking time the orzo and rice should have absorbed the liquid but remains moist. If there is a small amount of liquid left, it should absorb in the 10 minute resting of the dish.
Storing/reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To reheat, if you have skin-on chicken, place in a 350F oven for 10-15 minutes or until warmed through. The zucchini rice can be reheated in the microwave or under the chicken in the oven.
Hi Stephanie. My fiance, Lou and I, are your biggest fans. I made the one skillet chicken with zucchini rice pilaf tonight. It was fantastic and so gourmet like. Your recipes are so easy to follow and every step happens as you describe it. Thank you for another wonderful meal. Best regards, Rochelle
Hi Rochelle, thank you so much for taking the extra time to leave a rating and comment! I am so glad you both enjoyed the recipe and found it easy to follow. Cheers!