Simple, delicious, healthier version of Chicken and Rice. Peppers and Onion Chicken and Rice skillet is an easy dish for those busy weeknights.
Course Dinner, Main Course
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
6largebone-in Chicken Thighs
Salt and Pepper
1stock (stick)celery chopped
2tbspItalian Seasoning Blend
2cups frozen peppers and onion blend
1/2cupsLong grain white rice
2 3/4cupschicken stock
2tbspfreshly squeezed lemon juice
In a large cast iron skillet, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken generously with salt and pepper, then put it in the pan skin-side down. Cook (resisting the urge to repeatedly poke, prod, flip or look underneath) until it doesn't stick to the pan and is golden brown, about 6 minutes. Flip the chicken over and cook for 5 minutes more. Transfer to a platter and set aside till ready for it.
Preheat oven to 400 degrees
In the same cast iron you browned the chicken in add chopped carrots, onion, celery, and mushrooms and saute 2 minutes until they start to soften.
Stir in Italian Seasoning Blend, garlic, frozen peppers and onion blend. Pour in white wine and bring to a simmer.
Once a simmer has started add in rice, chicken stock, and lemon juice. Give everything a good stir to combine.
Place chicken on top of the rice, carefully (the pan is hot) cover and bake for 30 minutes. (See Tip)
Allow to cool slightly, serve and enjoy!
Make Ahead: Prepare up to * and refrigerate, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before continuing with the recipe. You may need to add a few minutes to the cooking time.
TIP: Depending on a variety of factors (size of the chicken pieces, type of rice, how hot the pan is, etc.), sometimes the chicken is ready before the rice. If that ever happens to you, simply transfer the chicken to a platter and keep it warm while the rice finishes cooking, probably 5 to 10 minutes more. Add a splash more broth or water first if the rice looks dry.