Crispy One Skillet Chicken with Zucchini Rice Pilaf

Name: Crispy One Skillet Chicken with Zucchini Rice Pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 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; 2 tbsp olive oil or butter; 1 shallot minced; 4 cloves garlic; Juice from one lemon; 1 cup basmati rice; 1/2 cup orzo; 2 cups grated zucchini; 1/2 tsp kosher salt; 1/2 tsp ground black black pepper; 3 cups low sodium chicken broth; 3 tbsp chopped fresh dill; 12 green olives roughly chopped; 1/4 cup crumbled Feta cheese; lemon zest

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Calories
536 kcal
Course
Main Course
Cuisine
Greek, American

Crispy One Skillet Chicken with Zucchini Rice Pilaf

Quade Oliver

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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.

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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)

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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.

Equipments used:

Notes

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.
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.
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.
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.
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.
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.
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.
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.