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A cast iron skillet with golden baked chicken legs resting on a bed of cheesy rice studded with peas and onion, on a wooden table.
Stroller Envy

Cheesy Rice-Baked Chicken Leg Skillet

Browned drumsticks baked over tender rice with a cheddar finish.
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Prep Time 15 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper
  • 1 small onion diced
  • 1 cup dry long-grain white rice not instant or brown rice, rinsed and drained
  • 2 cups low-sodium chicken broth hot
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar

Method
 

  1. Heat oven to 375°F. Season chicken with 1/2 teaspoon salt and pepper. Brown in oil in a deep 12-inch oven-safe skillet for 8–10 minutes, turning. Transfer to a plate.
  2. Cook onion in skillet for 3 minutes. Stir in rice, hot broth, garlic powder and remaining salt. Bring to a simmer and nestle chicken on top.
  3. Cover tightly with an oven-safe lid or foil and bake 35–40 minutes, until rice absorbs liquid and chicken reaches at least 165°F. If rice is firm, add 1/4 cup hot water, cover and bake 5–10 minutes longer.
  4. Uncover, sprinkle cheddar around chicken and bake 5 minutes to melt. Rest covered off heat for 5 minutes, then fluff rice around the chicken.

Notes

Equipment: deep 12-inch oven-safe skillet with lid, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.