One Pan Sticky Creole Chicken and Rice
One Pan Sticky Creole Chicken and Rice
Ingredients
For the Creole Chicken Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon green seasoning, (optional, for extra flavor)
For the Rice and Vegetables
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 cup yellow onion, diced
- 1/2 cup celery stalks, diced
- 1/2 cup bell pepper, diced (any color)
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes, undrained
- 1 tablespoon Creole seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the chicken thighs with 2 tablespoons Creole seasoning, garlic powder, onion powder, dried thyme, paprika, black pepper, salt, 2 tablespoons olive oil, fresh lime juice, and optional green seasoning. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. For best flavor, marinate for 2-4 hours, or even overnight.
⏱️ 5 min
- 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 3
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add a splash of olive oil if needed. Once hot, sear the marinated chicken thighs skin-side down for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear on the other side for 3-4 minutes. The chicken doesn't need to be cooked through at this stage, just nicely browned. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 4
In the same skillet, add the diced yellow onion, celery, and bell pepper. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Stir in the rinsed long-grain white rice, 1 tablespoon Creole seasoning, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
⏱️ 2 min
- 6
Pour in the chicken broth and undrained diced tomatoes. Bring the mixture to a simmer, stirring well to combine all ingredients. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 7
Carefully nestle the seared chicken thighs on top of the rice mixture, skin-side up. Ensure the chicken is partially submerged in the liquid but the skin remains exposed for crisping.
⏱️ 2 min
- 8
Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 9
After 25 minutes, remove the lid or foil. Continue to bake uncovered for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the rice has absorbed all the liquid and is tender. If the rice is still a bit firm, add a splash more broth and cover for a few more minutes.
⏱️ 15 min•🌡️ 375
- 10
Remove the skillet from the oven. Let it rest, covered, for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully steam.
⏱️ 10 min
- 11
Garnish with fresh chopped parsley and serve immediately with lime wedges for an extra burst of freshness.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Sticky Creole Chicken and Rice
For the Creole Chicken Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon green seasoning, (optional, for extra flavor)
For the Rice and Vegetables
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 cup yellow onion, diced
- 1/2 cup celery stalks, diced
- 1/2 cup bell pepper, diced (any color)
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes, undrained
- 1 tablespoon Creole seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the chicken thighs with 2 tablespoons Creole seasoning, garlic powder, onion powder, dried thyme, paprika, black pepper, salt, 2 tablespoons olive oil, fresh lime juice, and optional green seasoning. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes to marinate. For best flavor, marinate for 2-4 hours, or even overnight.
⏱️ 5 min - 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 3
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add a splash of olive oil if needed. Once hot, sear the marinated chicken thighs skin-side down for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear on the other side for 3-4 minutes. The chicken doesn't need to be cooked through at this stage, just nicely browned. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 4
In the same skillet, add the diced yellow onion, celery, and bell pepper. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Stir in the rinsed long-grain white rice, 1 tablespoon Creole seasoning, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
⏱️ 2 min - 6
Pour in the chicken broth and undrained diced tomatoes. Bring the mixture to a simmer, stirring well to combine all ingredients. Taste and adjust seasoning if necessary.
⏱️ 5 min - 7
Carefully nestle the seared chicken thighs on top of the rice mixture, skin-side up. Ensure the chicken is partially submerged in the liquid but the skin remains exposed for crisping.
⏱️ 2 min - 8
Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 9
After 25 minutes, remove the lid or foil. Continue to bake uncovered for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the rice has absorbed all the liquid and is tender. If the rice is still a bit firm, add a splash more broth and cover for a few more minutes.
⏱️ 15 min•🌡️ 375 - 10
Remove the skillet from the oven. Let it rest, covered, for 5-10 minutes before serving. This allows the flavors to meld and the rice to fully steam.
⏱️ 10 min - 11
Garnish with fresh chopped parsley and serve immediately with lime wedges for an extra burst of freshness.
⏱️ 1 min