One-pan crispy chicken and Rice


In this recipe, Crispy chicken and rice is served in one pan and is considered to be a complete course meal thanks to its special combination. When it is cold outside and you don’t know what to make for your lunch or dinner, this meal is going to solve your problem. If you make this crispy chicken and rice for your family and loved ones, they will definitely appreciate you for making them this tasty meal. They will even ask for more.

Crispy chicken and rice is very easy to prepare and gives you the freedom to use whatever herbs that you think will match with your rice. The mixture between the crispiness of chicken and tenderness of rice creates a marvelous balance.


In this recipe, we are going to introduce 3 different ways of making crispy chicken and rice. I assure you that all of them are worth trying. Enjoy preparing and having your crispy chicken and rice.


Delicious Way Number 1:

Time: 1 hours and 5 minutes Servings: 4


2 Tbsps of extra-virgin olive oil

1 and ½ tsp of  divided kosher salt,

4 bone-in, skin-on chicken thighs

1 and ½ lb buttercup or butternut squash, peeled, seeded and cut into 1-inch pieces

1 tsp dried thyme

¼ tsp ground black pepper

1 clove of minced garlic,

¾ cup of arborio rice

2 ½ cups chicken stock

2 Tbsps of apple cider vinegar

To serve:

A Handful fresh basil,

A Handful grated Parmesan,


Pre-heat your oven to 400 degrees Fahrenheit.

Place a large high-sided pan over medium- high heat and heat your oil.

Sprinkle ½ tsp of salt on the skin side of chicken and put it in the hot oil and sear for 8 to 10 minutes until the skin is golden brown.

Flip the chicken to the other side and cook it with the same manner for 2 minutes.

Once your chicken is seared, put it on a plate and set aside.

In the same pan, lower the heat to medium. Add squash, thyme, the rest of salt and pepper. Saute for 8 minutes until the squash starts to become tender.

Add in the clove of minced garlic and stir for 1 minute.

Add in rice, chicken stock and vinegar and stir.

Put the chicken on top of the rice leaving its skin visible.

Put your pan in the oven. Cover with lid and bake it for 45 minutes. Then, remove the lid and cook it for another 5 – 10 minutes so as to crisp up the chicken skin.

Sprinkle some basil and parmesan on top and serve.


Delicious Way Number 2:

Time: 55 minutes Servings: 4




2 Tbsps of extra-virgin olive oil

1 and ½ tsp kosher salt,

4 bone-in, skin-on chicken thighs

1 clove of minced garlic

½ cup of pitted and halved green olives,

3 Tbsps of drained capers,

½ cup of pearl barley

½ cup of long-grain white rice

2 cups of chicken stock

¼ tsp of ground black pepper,

Half lemon juice

To garnish:

Slices of half a lemon

2 cups of baby arugula

A little bit of pepper




Follow the first five steps in the previous recipe.

In the same pan, stir in the minced clove garlic for 1 minute. Add in the capers, olives, barley, rice chicken stock and pepper and stir.

Squeeze half of the lemon for juice over the ingredients. Put the chicken on top with the skin visible.

Place the pan in the oven after covering it with a lid. Let it cook for 45 minutes. Remove the lid and cook it for another 5 minutes.

You can decorate this dish by slicing the remaining half of the lemon, arugula and sprinkling a little bit of pepper.

Serve immediately and enjoy.


Delicious Way Number 3:

Time: 55 minutes: Servings: 4




2 Tbsps of extra-virgin olive oil

1 and ½ tsp kosher salt,

4 bone-in, skin-on chicken thighs

1 and ½ tsp of garam masala

1 tsp of ground cumin

½ tsp of ground turmeric

½ tsp of crushed red pepper flakes,

1 clove of minced garlic

1 cup of rinsed and drained basmati rice,

⅓ cup of sultana raisins

2 cups of chicken broth

1 divided lemon,

1 cup of frozen peas

½ cup of whole-milk yogurt

A handful of cilantro leaves

½ tsp of black onion seeds






Follow the steps that are explained in the first recipe.

Lower the heat to medium and add Garam masala, cumin, turmeric and red pepper flakes to your pan. Stir for 1 minute.

Add garlic, rice, chicken broth and raisins. Mix everything.

Add the juice of half lemon and place the chicken thighs on top with their skin visible over the broth.

Place in the oven to cook for 45 minutes with a lid on. Remove the cover, sprinkle the peas and cook for an additional 5 minutes. This will allow the chicken to become crispier and the rice and peas to be fully cooked.

Decorate the top of the dish with lemon wedges, yoghurt and a sprinkle of onion seeds and cilantro.

Serve and enjoy.

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