overhead shot of finished product in skillet
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5 from 20 votes

Dirty Rice Chicken Skillet

Dirty Rice Chicken Skillet is a mouthwatering complete meal that will be a hit with your family. Use a cast-iron skillet that goes from stovetop to oven to table, and this dish is perfect for meal prep lunches for the week
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Keyword: Chicken Rice Skillet, One Skillet Baked Chicken and Rice, Skillet Baked Rice and Chicken
Servings: 2
Calories: 583kcal
Author: Karyl


  • 4 chicken drumsticks, skin-on
  • 1 Tablespoon avocado oil
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 2 cloves garlic, minced
  • 1/4 cup frozen peas
  • 12 spears asparagus, hard ends removed, sliced into pieces
  • 1/2 cup long grain white rice
  • 1 1/2 cups chicken broth (no-salt-added or low sodium)



  • Preheat oven to 350°
  • Add seasoning ingredients into a bowl and combine well. Season chicken pieces generously, and allow to rest for 5 minutes.
  • Melt avocado oil in cast iron skillet over medium heat. Add chicken and sear for 3 minutes per side. Remove chicken and set aside. If there is excess seasoning left in the skillet, remove and discard
  • Reduce heat to medium-low Add onion, celery, carrots, and garlic, and saute for 5 minutes. Stir in peas and asparagus, and mix together
  • Add rice to skillet, mix well, and spread mixture into one layer in skillet. Pour broth over rice. Broth should just cover mixture. Place chicken pieces on top of rice mixture
  • Bake for 35-45 minutes, until liquid is absorbed


DO NOT WASH RAW CHICKEN! You can actually spread bacteria by doing so. Splashing water from the tap can get onto your hands, work surface, cooking materials, etc.
Use a cast iron skillet, because it goes from stovetop to oven to table
Use dark meat, bone-in, skin-on chicken
Look for broth with No Salt Added
Use long grain white rice. Brown rice requires a much longer cooking time, and the chicken will overcook
Dirty Rice Chicken Skillet is done when the liquid is fully absorbed. For the recipe as-is, I use a 10.5″ skillet and bake for about 45 minutes. For half the recipe, I use an 8″ skillet and bake for about 35 minutes
PERFECT FOR MEAL PREP: divide into portions, store in airtight containers in the fridge, and you have lunch for a week! 


Calories: 583kcal | Carbohydrates: 50g | Protein: 35g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 139mg | Sodium: 1402mg | Potassium: 718mg | Fiber: 3g | Sugar: 3g | Vitamin A: 64.6% | Vitamin C: 12.9% | Calcium: 7.8% | Iron: 17.3%