Crispy Rice Chicken and Sweet Potatoes Rsc
Elevate your weeknight dinner game with this one-pan Crispy Rice Chicken and Sweet Potatoes recipe, a symphony of bold flavors and satisfying textures. Tender, spice-rubbed chicken thighs are seared to perfection and baked atop a bed of fragrant jasmine rice and caramelized sweet potatoes, all infused with savory chicken stock. A drizzle of honey and soy sauce adds an irresistible umami glaze, while a quick broil at the end creates a golden, crispy rice crust that will have your family coming back for more. Ready in under an hour and garnished with fresh green onions, this hearty, oven-baked meal is as comforting as it is delicious. Perfect for busy nights, it delivers maximum flavor with minimal cleanup—ideal for fans of easy, flavorful one-skillet dinners.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 medium sweet potatoes
- 1 cup uncooked jasmine rice
- 2 cups chicken stock
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 stalks green onions
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes, and set aside.
Rinse and drain the jasmine rice, then set it aside.
In a small bowl, mix paprika, garlic powder, 1 teaspoon of salt, and black pepper to create a spice rub.
Rub the spice mix evenly onto the chicken thighs.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs for about 3 minutes per side, until golden brown. Remove and set aside (they will not be fully cooked yet).
Add the remaining 1 tablespoon of olive oil to the skillet and toss in the diced sweet potatoes. Cook for 5-6 minutes, stirring occasionally, until lightly browned.
Add the rinsed jasmine rice to the skillet, stirring to coat it in the oil and sweet potato juices.
Carefully pour the chicken stock into the skillet, stirring to combine. Bring the mixture to a gentle boil.
Place the seared chicken thighs back into the skillet over the rice and sweet potatoes.
Drizzle the soy sauce and honey evenly over the chicken thighs.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 25 minutes, until the chicken is fully cooked and the rice has absorbed all the liquid.
Remove the skillet from the oven and remove the lid or foil. Add 2 tablespoons of butter, letting it melt into the rice mixture.
Turn the oven to broil and return the skillet to the oven for 3-5 minutes to crisp up the top layer of rice and the chicken skin.
Remove the skillet from the oven and allow it to cool for 5 minutes.
Garnish with chopped green onions before serving. Enjoy!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
