Jazz up your basic one-pan dinner with this crispy skin chicken over tomato-infused cauliflower rice.

Crispy on the outside, tender on the inside, these bone-in chicken thighs are seared, roasted, and broiled for the most succulent dinner ever.

Bone-in, skin-on chicken thighs are high in fat, making them more flavorful than the usual go-to chicken breasts. They also don’t dry out when reheated, making this recipe perfect for meal-prepping.

Love slow cooker recipes?
Click here to get your FREE copy of our delicious Slow-Cooker Recipes!

Searing and then roasting the thighs helps them render more of their fat, leaving the skin crispy and oh-so-delicious. Before adding the chicken to a hot cast iron skillet, use a paper towel to pat the skin dry to prevent it from sticking to the skillet. Sear the chicken thighs skin-side down for about 7 minutes, then flip and sear on the other side for an additional 3 minutes. Remove the chicken from the heat and set aside.

Next, soften onions and bell peppers in the same pan before adding crushed tomatoes, chicken bone broth and cauliflower rice. The cauliflower soaks up all those delicious juices, making it an easy side dish that cooks right with the chicken!

Add the chicken back to the pan, cover with foil, and roast in the oven for 25 minutes. Then, remove the foil, turn the oven to broil and cook for an additional 7 minutes to ensure the chicken skin gets extra golden and crispy. Garnish with fresh basil and enjoy!

Dina Hassan

One-Pan Crispy Chicken Thighs + Tomato Cauliflower Rice

Share on Facebook Pin It Tweet Email It

Total time:55 mins

Cook Time:45 mins 45 minutes

Prep Time: 10 mins 10 minutes

Serves:4-6

One-Pan Crispy Chicken Thighs + Tomato Cauliflower Rice

Recipe by: Dina Hassan

Jazz up your basic one-pan dinner with this crispy skin chicken over tomato-infused cauliflower rice.

Tools

• Cast iron skillet
• Aluminum foil

Ingredients

• 1 T olive oil
• 6 bone-in, skin-on chicken thighs
• Salt and pepper to season
• ½ medium onion, finely chopped
• ½ red bell pepper, thinly chopped
• ½ cup crushed tomatoes
• 1 ½ cups chicken bone broth
• 2 cups cauliflower rice
• 1 t dried basil
• ⅓ cup fresh basil leaves, chopped

Instructions

• Preheat the oven to 350°F. Heat the olive oil in a large cast iron skillet over medium-high heat.
• To sear: While the pan is heating, pat the chicken dry with paper towels and season with salt and pepper. Add the thighs to the skillet skin-side down and sear for 6-7 minutes. Flip and sear an additional 3-4 minutes until golden. Transfer to a plate and set aside.
• Reduce the heat to medium and add the onion and bell pepper to the skillet; cook for 3 minutes or until the onion is translucent.
• Stir in the crushed tomatoes, chicken bone broth, salt and pepper, and cauliflower rice.
• Bring to a simmer. Dip the thighs skin side down in the crushed tomatoes mixture to coat, then flip and place skin side up in the skillet.
• To roast: Cover with foil and place in the oven for about 25 minutes. This step ensures that the chicken doesn't dry out, keeps its juices and stays tender.
• To broil: To get the extra crispy skin, remove the foil, turn the oven to broil and cook for 7 more minutes, or until the chicken skin is nicely browned.
• Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh basil and enjoy.

Looking for Paleo ingredients? Here are a few we’d recommend:
Extra virgin olive oil (Sky Organics)
Chicken bone broth (Kettle & Fire)

(You’ll Also Love: 8 Freeze-Friendly Chicken Marinades)