Skillet Dill Pickle Chicken Rice (Print Version)

Tender chicken and tangy dill pickle brine with fragrant herb rice pilaf for a hearty, one-pan comfort meal.

# Components:

→ Chicken Preparation

01 - 4 boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 1 tablespoon olive oil
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ½ teaspoon salt

→ Rice Pilaf Component

08 - 1 cup long-grain white rice
09 - 1 ¾ cups low-sodium chicken broth
10 - 1 tablespoon unsalted butter
11 - 1 small yellow onion, finely diced
12 - 1 small carrot, finely diced
13 - 1 celery stalk, finely diced
14 - 2 tablespoons fresh dill, chopped, plus extra for garnish
15 - ¼ cup dill pickles, finely chopped
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

# Directions:

01 - Place chicken breasts in a shallow dish. Pour pickle juice over them, cover, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
02 - Remove chicken from marinade and pat dry. Discard marinade.
03 - In a large skillet over medium heat, add olive oil. Season chicken with paprika, garlic powder, salt, and pepper. Sear chicken for 3–4 minutes per side until golden. Remove to a plate.
04 - In the same skillet, melt butter. Add diced onion, carrot, and celery. Sauté for 3–4 minutes until softened.
05 - Stir in rice and cook for 1 minute until lightly toasted.
06 - Add chicken broth, salt, and pepper. Bring the mixture to a simmer.
07 - Nestle the seared chicken breasts into the rice mixture. Cover the skillet and reduce heat to low. Cook for 18–20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
08 - Remove the skillet from heat. Sprinkle the chopped dill and pickles over the rice. Gently fluff the rice with a fork.
09 - Garnish with additional fresh dill before serving.

# Expert Advice:

01 -
  • Ready in under an hour for a complete meal
  • Uses simple ingredients with a surprising flavor combination
  • One pan means easy cleanup and concentrated flavors
  • Gluten free and easily adaptable
02 -
  • Pickle brine works as a natural tenderizer for chicken
  • The recipe is naturally gluten free making it perfect for those with sensitivities
  • One pan means the rice absorbs all the flavors from the chicken and vegetables
03 -
  • For maximum flavor use the brine from garlic dill pickles rather than sweet or bread and butter varieties. The herbs and spices in the brine will infuse the chicken with even more complexity.
  • Always let your finished dish rest for at least 5 minutes before serving to allow the flavors to fully develop and the juices to redistribute through the chicken.
  • If your skillet doesnt have a tight fitting lid cover it with aluminum foil first then place the lid on top to create a better seal that traps steam and cooks the rice properly.
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