This chicken and rice recipe in a cast iron skillet is a weeknight dinner go-to! Seared chicken breasts sit on a bed of rice, sweet corn, fresh salsa and shredded zucchini. All topped off with feta, cilantro, sour cream and lime. Yum!
Who doesn't love an all-in-one pan meal?!
I know you do.
This cast iron chicken rice is one of those meals you can feel good about making for the whole fam.
Plus, it keeps you on track with gluten-free eating (without being like obviously "gluten-free").
🥣Instructions
Pre-heat oven to 400 degrees F. Combine all the spices into a bowl and coat the chicken breasts with the spice mixture.
Sear the chicken in a hot, oven-proof skillet on both sides for about 4 minutes each side. Remove chicken from pan and set aside.
While the chicken sears, mix together the corn kernels, salsa, zucchini and cooked rice.
Add rice mixture to skillet with seared chicken breasts on top and bake in the oven for ~25 minutes. Top with feta and serve.
🔪Equipment
I tested and made this recipe in my cast iron skillet for GOOD REASON.
I love cooking in this skillet. It gives the chicken breasts such a flavorful sear on the outside of the breasts, which creates soooo much flavour.
If you don't have a cast iron pan, go out immediately and get one.
In the meantime, you can use any oven safe pan.
More Cast Iron Skillet Chicken Recipes
Don’t forget a lime wedge or two when you're packing up the leftovers for lunches. A squeeze of lime juice brightens up this whole dish.
🥡Make it a Meal Prep
This all-in-one chicken recipe is perfect for lunch prep. Just pop portions of rice and chicken into meal prep containers with a no-lettuce salad like this simple Chickpea Salad with Cucumbers and Feta
Hope you love this recipe!
~April
📖 Recipe
Chicken and Rice Skillet Recipe (one pan)
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 cups fresh salsa
- 1.5 cups corn niblets if frozen, thaw in microwave first
- 1 medium zucchini
- 2 cups cooked basmati rice ie, not raw
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon Kosher salt
- ½ teaspoon Fresh ground pepper
- ⅓ cup Feta cheese
- Limes, cilantro and sour cream for serving
Instructions
- Pre-heat the oven to 400 degrees F.
- Heat 1 tablespoon of olive oil in a large cast iron skillet on medium heat.
- Mix up the spice rub of chili powder, onion powder, paprika, oregano, basil, Kosher salt and fresh ground pepper.
- Coat the chicken breasts in the spice rub all over using your hands.
- Then arrange the chicken breasts in the heated up skillet. Cook for 3-4 minutes on one side, then turn them over and cook for another 3. Set your oven timer for this and don't move them while they’re cooking (the flavour is developing here.)
- While the chicken is searing in the pan, get a medium bowl and mix together the cooked rice, salsa, and corn kernels. Using a grater, shred the zucchini into the bowl. Mix all this goodness together with a wooden spoon till combined.
- When the chicken has been seared on both sides, take the chicken breasts and place them onto a plate to rest while you do this next step.
- Turn off the stove burner. Add the rice and salsa mixture to the skillet, spreading it out evenly. Then place the chicken breasts back on top of the rice.
- Put the whole pan into the oven. Bake at 400F for 20-25 minutes or until an inserted meat thermometer into the chicken reads a minimum 165F.
- Be careful taking the hot, heavy skillet out of the oven. Sprinkle the feta cheese overtop.
- Divide the chicken and rice between 4 plates. Serve warm with cilantro, lime wedges and / or sour cream.
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