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
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.
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.
Nutrition Information
Serving: 1, Calories: 536kcal (27%)