This Cast Iron Skillet Chicken and Rice is cozy, satisfying, and the perfect recipe for cast iron skillet fans to make.
I love cast iron skillet recipes. This cast iron skillet chicken and rice has quickly become one of my new favorite dinner go-to recipes. It is an easy way to make chicken and rice. Plus, the rice is flavorful and the chicken is perfectly cooked in your skillet.
If you need more inspiration for your cast iron skillet be sure to also check out these delicious cast iron skillet chicken drumsticks and this cast iron skillet popcorn.
Jump to:
💭 Why you’ll love this recipe
This chicken and rice is so easy to make in your cast iron skillet. With the addition of mushrooms and bacon, the rice is really taken to the next level. By using your cast iron skillet (from stove top to oven) the chicken turns out perfectly cooked too. Another bonus is that it is also a budget friendly recipe.
🍗 Ingredients needed
For this recipe, you will need:
- Rice: I recommend using a long grain white rice. You can also use wild rice in this recipe too.
- Butter
- Milk
- Chicken broth
- Bacon: You can also use diced ham.
- Yellow onion
- Olive oil
- Fresh mushrooms: I used white mushrooms. You can substitute chopped canned mushrooms, if needed.
- Garlic powder
- White wine: You can substitute additional chicken broth or cooking sherry.
- Chicken breast
- Salt and pepper
🥓 Variations
- Swap the bacon for diced ham or pancetta.
- You can substitute wild rice in place of white rice.
🔪 Equipment needed
You will need a 10 or 12 inch cast iron skillet.
⏲️ Recipe instructions (step by step guide)
Begin by rinsing your rice. Bring two cups of water to a boil and add the rice. Reduce the heat to a medium and cook for 30 minutes or until the rice is done (image 1).
While the rice is cooking, finely dice your yellow onion and bacon. In your cast iron skillet, heat the olive oil. Cook the bacon and onion until onions are almost translucent. Add the mushrooms and saute until soft (image 2). Transfer the mixture to a large bowl.
Season your chicken breast with salt, pepper, and garlic powder on each side (image 3). Add more oil, if needed. Sear each side for about two minutes then transfer to a plate.
Once the rice is done, add it to the onion, bacon, and mushroom mixture. Add the milk, wine, and broth into the mixture as well. Stir until everything is combined (image 4).
Evenly distribute the mixture to your cast iron skillet. Place the chicken breasts on top. Add the butter on top of the rice (image 5).
Bake for 30 minutes at 375 degrees or until the chicken is done. Add any additional salt and pepper to taste, if needed.
👩🏻🍳 Tips
- I prefer to soak and rinse my rice before cooking. This is an optional step but it does plump the rice up.
- Feel free to use low sodium chicken broth if you are sodium sensitive.
🥡 How to store leftovers
Transfer any leftovers to a storage container and keep in your fridge. Leftovers will be good for up to four days after making.
📋 Recipe FAQs
Use olive oil (or another cooking oil) instead of butter to make sure chicken does not stick to your cast iron skillet.
Yes, you can use wild rice or another long grain rice for this recipe.
Yes you can use chicken thighs for this recipe. You may need to increase your cooking time with thighs. Make sure your chicken thighs cook until they reach 165°F degrees.
Other cast iron skillet recipes:
If you tried this Cast Iron Skillet Chicken and Rice or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Cast Iron Skillet Chicken and Rice
Equipment
- Cast iron skillet 10 inches or larger
- Large mixing bowl
- medium pot (for the rice)
Ingredients
- 1 cup white rice long grain
- 2 cups water
- 3 tablespoons butter
- ¼ cup milk
- 1 cup chicken broth
- 4 slices bacon finely diced
- 2 tablespoons olive oil
- 1 cup yellow onion finely diced
- 8 ounces fresh mushrooms chopped
- 3 tablespoons white wine or cooking sherry
- 3 to 4 boneless and skinless chicken breasts
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Begin by rinsing your rice. Bring two cups of water to a boil and add the rice. Reduce the heat to a medium and cook for 30 minutes or until the rice is done.1 cup white rice
- While the rice is cooking, finely dice your yellow onion and bacon. In your cast iron skillet, heat the olive oil. Cook the bacon and onion until onions are almost translucent. Add the mushrooms and saute until soft. Transfer the mixture to a large bowl.4 slices bacon, 1 cup yellow onion, 8 ounces fresh mushrooms, 2 tablespoons olive oil
- Season your chicken breast with salt, pepper, and garlic powder on each side. Add more olive oil, if needed. Sear each side for about two minutes then transfer to a plate.3 to 4 boneless and skinless chicken breasts, 1 teaspoon garlic powder, salt and pepper
- Once the rice is done, add it to the onion, bacon, and mushroom mixture. Add the milk, wine, and broth into the mixture as well. Stir until everything is combined.¼ cup milk, 1 cup chicken broth, 3 tablespoons white wine
- Evenly distribute the mixture to your cast iron skillet. Place the chicken breasts on top. Add the butter on top of the rice. Bake for 30 minutes at 375 degrees or until the chicken is done. Add any additional salt and pepper to taste, if needed.3 tablespoons butter
Leave a Reply