Cast Iron Skillet Chicken, Rice and Potatoes is the perfect family dinner! It’s got soft chicken with crispy skin, spiced red rice, and tender potatoes. Everything you want for a meal in one pan!
I’ve been making these three-in-one skillet dinners for a while now and every time I post a photo on Instagram, so many people ask me for the recipe! Because I usually don’t recipe test at dinnertime(when the house in like a lions den), I haven’t gotten to write anything up. Until today!!
You guys are going to love this easy skillet dinner as much as we do… the perfect meal to throw together after a busy day that will truly feed everyone in the family.
My kids love picking out every last potato, I go for the crispy rice on the edges, and Sim dives in for the last crispy chicken leg. It’s what family dinner is all about!
My favorite Skillet:
A good skillet recipe starts with a good skillet- a large cast iron pan that is oven and stovetop safe. This is the most important part because we saute the onions and rice in the pan, and then move the whole thing to the oven to bake together.
I use a 10″ Lodge Cast Iron Skillet (affiliate link!), which is a cheap buy on Amazon, extremely durable, and big enough to fit enough food for a family of four. If you want to add in more chicken pieces, go for the Lodge 12″, just keep in mine these guys are real heavy!!
Chicken, Rice, and Potatoes
I love having chicken, rice, and potatoes in one meal. Some people might just do rice and leave out the potatoes, but this has got it all! A little of this and a little of that…and the flavors are just fantastic! We use one cup of rice(you can use jasmine or basmati), and 3-5 potatoes that we snuggle in between the chicken pieces.
If you’ve ever baked potatoes you know they take forever so we are first boiling the chicken and potatoes.
Softest Chicken Trick: Boil it!
To get seriously the softest most tender fall off the bone chicken we boil it before oven baking. You may feel this is an extra step but I use the boiled flavored water as soup stock to get the most out of it.
We use this method of boiling in the fan favorite One Pot Shoyu Chicken.
If you have ever thought that chicken on the bone sometimes tastes like chicken, this trick is for you.
Boiling the chicken in salted water rids the meat of any impurities(that we skim off the top and discard), and produces the most juicy chicken. We also boil the potatoes in the same pot so they bake up at the same time that the rice is finished cooking.
For this easy skillet dinner I wanted to use easy spices- stuff you have in your pantry.
Sweet red paprika, garlic powder, cumin, turmeric, brown sugar, pepper, and salt. We also sauté an onion and use tomato paste for serious flavor.. Its so simple but so so delicious!
Cast Iron Skillet Chicken Rice and Potatoes
- cast iron skillet
- 6-8 chicken pieces of choice (legs/breasts or a combination)
- 3-5 potatoes, peeled and chopped into 1-inch chunks
- 1 TBSP salt
- 1 tsp Sichuan peppercorn or whole crushed peppercorns
- 5 TBSP oil
- 1 onion diced
- 1 cup jasmine rice sub with basmati rice
- 4 tsp paprika
- 4 tsp garlic powder
- 4 tsp brown sugar
- 2 tsp cumin
- 2 tsp black pepper
- 1 1/2 tsp salt
- 1 tsp turmeric
- 2 TBSP tomato paste
- 2 tsp olive oil
- 1/8 cup parsley, chopped
- add chicken pieces and potatoes to a pot and cover with water(this is 9 cups for me). Bring to a boil and skim off any foam and impurities that float to the top. Lower to a simmer, and add 1 TBS salt and 1 tsp Sichuan peppercorns or crushed peppercorns.cook for 45 minutes.
- In a bowl, combine all spice rub ingredients and mix to form a paste.In a skillet, heat 5 TBSP oil. Add diced onion and saute for 2 minutes. Add half the spice blend paste. Mix and continue to cook another 2-3 minutes, till the onions are soft. Add rice and saute with the onions 2 minutes. Rice should be fully coated in spices. Turn off heat and spread out rice evenly in the bottom of the skillet.
- Preheat oven to 180º C/ 350º F.With tongs, remove chicken from cooking liquid and arrange over the rice in the skillet.Strain out the potatoes from cooking liquid and add them around the chicken. Measure out 2 cups of the cooking liquid(freeze or refrigerate the rest for using as chicken stock), and pour over the rice. Gently baste/rub the rest of the spice blend over the chicken pieces and potatoes.
- Place in the oven, uncovered, and bake for 35 minutes. A couple times throughout, spoon over liquid from around the chicken on top of the chicken and potatoes. After 35 minutes, the rice should be fully cooked to perfection, and the chicken skin crispy and bubbling. Sprinkle over parsley. (TIP: finely dice the leaves AND stems of the parsley, they have the most flavour!)Serve hot. Enjoy!