There’s nothing quite like a one-pan meal to make dinner feel effortless. This chicken and rice skillet is everything I want at the end of a long day: hearty, flavorful, and comforting without being fussy. Juicy chicken thighs get seared until golden, then simmered with peppers, onions, black beans, and fragrant spices before baking to perfection. The best part? Everything comes together in a single pan, so cleanup is minimal and the flavors are maximized. Whether you’re feeding your family on a weeknight or looking for a cozy dish to share with guests on Shabbat, this recipe is sure to become a regular at your table.
Cozy Skillet Chicken & Rice with Black Beans
This cozy one-pan chicken and rice skillet is packed with tender chicken thighs, colorful peppers, black beans, and fragrant spices. Everything comes together in the oven for a hearty, no-fuss meal that’s comforting enough for Shabbat dinner yet easy enough for a weeknight.
Equipment
- 12-inch ovenproof skillet
Ingredients
- 8 bone-in, skin-on chicken thighs
- kosher salt
- 2 tbsp olive oil
- 1 onion chopped
- 2 bell peppers any color, chopped
- 2 jalapenos seeded and chopped
- 3 garlic cloves grated on a microplane
- 1 tsp cinnamon
- 1 tsp cumin
- 15 oz can of black beans rinsed and drained
- 1 cup basmati rice well rinsed and drained
- cilantro, lime wedges, jalapenos and avocado for serving
Instructions
- Heat the oven to 375°. Season the chicken with salt and let sit to absorb for about 10 minutes. Heat olive oil in a 12-inch ovenproof skillet over medium-high. Working in batches, brown the chicken on both sides, about 4-5 minutes per side. Transfer to a tray. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with kosher salt.
- Add jalapeños, garlic cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the rice is above the pepper mixture so that it doesn't burn.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The stock should be fully absorbed and the rice should be tender and the chicken fully cooked through. Sprinkle with the cilantro and serve with sliced lime, jalapeno and avocado.