The recent surge in pickle popularity, from Popeye’s pickle-themed dishes to a plethora of pickle-centric recipes online, might seem fleeting to some. However, I see it differently. I’ve cherished pickles since my childhood.
Throughout high school, my daily lunch consisted of mini bagels topped with cream cheese and sliced pickles. To this day, you’ll find no fewer than five different pickle varieties in my refrigerator at any time.
I seize every chance to incorporate pickles into my culinary creations. While perfecting a new five-ingredient, single-pan rice dish, it struck me: why not infuse it with the tangy zest of dill pickles?
That’s how the one-pan dill pickle chicken and rice bake came to be. It’s a delightful tribute to pickles, combining fluffy rice steeped in chicken fat, crispy chicken thighs, and a generous helping of pickles.
Personalizing the Dish
While the dish is fantastic as is, here are several tweaks you can apply to make it uniquely yours:
- Bone-in chicken: Opt for bone-in, skin-on thighs. Just ensure they’re fully cooked to 170°F.
- Vegetarian option: For a meat-free version, sauté a can of chickpeas or a pound of plant-based meat substitute in olive oil before proceeding with the next steps.
- Pickle variety: Feel free to use any type of pickles you love—extra garlicky or spicy ones would be particularly tasty.
- Dill alternatives: No fresh dill on hand? Frozen dill or 1 teaspoon of dried dill per tablespoon of fresh dill works too.
- Extra spices: Elevate the flavor by adding spices like whole coriander seeds, chili flakes, fennel seeds, or a bay leaf.
Quick One-Pan Meals for Hectic Evenings
- Cheesy Hamburger Skillet
- Coconut Lime Chicken
- Skillet Cacio e Pepe Tortellini
- Cheesy Baked Taco Skillet
- Skillet Chicken Divan
- Skillet Lasagna
Dill Pickle Chicken and Rice Skillet
I recommend using a 10-inch cast-iron skillet or another ovenproof pan of at least that size, or larger. A Dutch oven can also be used, but you may need to brown the chicken in batches and/or allow extra time for the liquid to absorb fully.
Ingredients
For the skillet
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1 tablespoon vegetable oil
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4 large boneless skinless chicken thighs (about 1 1/4 pounds)
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3/4 teaspoon kosher salt, plus more to taste
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2 green onions, thinly sliced
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3 cloves garlic, thinly sliced
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1 tablespoon dill pickle brine
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2 cups basmati rice, rinsed well under cold water in a fine sieve
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1/4 cup chopped dill pickles
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2 tablespoons minced fresh dill
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1/2 teaspoon freshly ground black pepper, plus more to taste
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3 cups chicken or vegetable broth
For the dill yogurt sauce
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3/4 cup plain Greek yogurt
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2 tablespoons minced fresh dill
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2 tablespoons chopped dill pickles
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1 tablespoon dill pickle brine
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
