# One Pan Chicken with Rice and Greens

A delicious one-pan chicken dish with rice and collard greens, seasoned with a blend of spices.

- Total time: 35 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 4 ea chicken thighs
- kosher salt
- black pepper
- onion powder
- garlic powder
- dried oregano
- dried parsley
- dried mustard powder
- olive oil
- 0.5 onion
- small pat butter
- 4 ea minced garlic cloves
- 2 cups collard greens
- 0.5 cup rice
- 1 cup chicken stock
- lemon
- shot sherry vinegar
- parmesan cheese

## Instructions

1. Season four bone-in skin-on chicken thighs with kosher salt, black pepper, onion powder, garlic powder, dried oregano, dried parsley, and dried mustard powder.
2. Set the seasoned chicken thighs aside.
3. Dice half an onion, making slices of the desired dice size and then dicing following the curvature of the onion.
4. Clean the collard greens by grabbing the stem with your non-dominant hand, then with your dominant hand, light pinch and pull the leaf off the stem, then tear in half.
5. Roll up the collard greens and cut them as desired (the greens should already be washed).
6. In a pan over medium-high heat, add a little olive oil.
7. Place the chicken thighs in the pan, skin-side down, setting them away from you to avoid splashing oil.
8. After 3 to 4 minutes, when the chicken skin is golden, flip the chicken and sear the other side.
9. Once all chicken is seared, remove them to a tray or plate, getting rid of any excess fat from the pan but keeping the good bits at the bottom.
10. Add the diced onion to the pan, lower the heat, and add a small pat of butter.
11. Sauté the onions for a few minutes, using them to scrub the bottom of the pan to deglaze.
12. After about 2 to 3 minutes, add about four minced garlic cloves.
13. Immediately follow with the chopped collard greens.
14. After a few minutes, when the collard greens start to wilt and cook down, add about half a cup of rice.
15. Stir and let the rice toast and absorb some liquids, stirring occasionally.
16. Add enough chicken stock to just barely cover the rice.
17. Nestle the seared chicken back into the pan, adding any resting liquid from the chicken.
18. Turn off the heat and cover the pan with a tight-fitting lid or aluminum foil.
19. Transfer the pan to a 375-degree oven for about 30 to 40 minutes, checking for rice doneness.
20. Once the rice is fully cooked, let it rest covered for about 5 to 10 minutes.
21. Finish the dish with some lemon, maybe a shot of sherry vinegar, and some Parmesan cheese.

## Equipment

- pan
- cutting board
- knife
- tongs
- lid or aluminum foil

## Tips

- When making dried spice rubs, do not put salt in them to control the salt better.
- When placing chicken thighs in the pan, set them away from you to avoid splashing oil.
- If your pan is too small, sear chicken in batches.
- To clean collard greens, grab the stem with your non-dominant hand, then with your dominant hand, light pinch and pull the leaf off the stem. Then tear in half and roll them up on each other before cutting them.

## Source

- Original video: https://www.facebook.com/share/r/14P6yqzdKxy/
- Recipe page: https://www.cliprecipe.com/recipe/8d9e9b46-4348-4442-b32c-6937ea8166e4
- Extracted: 2025-12-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt