One Pan Chicken and Rice with Chard and Chickpeas

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Each time I make a version of this one pan chicken and rice, my husband announces that this is the best thing he has ever eat - which makes me really happy because it is just about the easiest thing to make for dinner. Win, win.

I have a couple variations on this dish but this one might be my favorite. By adding in Swiss chard and chickpeas it becomes a completely satisfying whole meal with only 1 pan that requires washing.

Couple notes on the recipe. First off make sure to use bone in skin on chicken thighs. That part of the chicken is the most flavorful and by keeping the bone in and skin on, it helps to keep the meat really moist. You could try it with bone in skin on chicken breasts but I would reduce the time slightly since the breast meat cooks faster than the thigh meat.

Feel free to swap in other types of hearty beans like pinto beans and kale would be a great replacement for the chard.


One Pan Chicken and Rice with Chard and Chickpeas

  • 2 lbs bone in skin on chicken thighs

  • 1 Tbs. your favorite chicken dry rub. (This one is mine)

  • 2 Tbs. olive oil

  • 1 onion, thinly sliced

  • 1 bunch chard, stem removed and roughly chopped

  • 1 can chickpeas, drained

  • 1 cup long grain white rice, such as jasmine

  • 1 1/2 cups chicken stock

  • 1/2 lemon, thinly sliced

  • Garnish with fresh herbs.

Preheat oven to 400°F.

Liberally sprinkle the chicken thighs with the dry rub.

In a cast iron skillet or oven safe saute pan, warm the olive oil over medium heat. Brown the chicken skin side down until crispy, about 3 to 5 minutes. Remove chicken and set aside.

Drain all but 2 tablespoons of fat from the same pan. Add the onion and chard and cook until onion is soft and chard is wilted about 4 to 6 minutes. Fold in the chickpeas, rice, and the chicken stock. Nestle in the chicken thighs on top of the pan, sprinkle with lemon slices, and roast the chicken for about 35 to 40 minutes or until chicken is golden brown and reads 165°F on a meat thermometer, and the rice is cooked through.

Let chicken rest for 5 minutes then garnish with fresh herbs and flaky sea salt and serve warm

Makes about 4 servings.