If this were a movie, I’m calling it a Hanks and Streep co star because it’s an A-list lineup in a blockbuster dish. Get out your cast iron dutch oven and bring your appetite for this one pan feature presentation!
The secret to a really great tasting one pan dish is layering. You want layers of fully developed flavors that you can taste in every bite. Each one needs to stand out, but yet work together as to not over power the others. This recipe is a one pan dream because of how well all of the layers work in harmony. Every bite gives you a taste of all of them. The distinct bacon, the paprika flavor of the chicken, the broth-soaked rice and the smoky greens.
You’ll need your cast iron dutch oven or another large oven safe pan. Cast iron works great for everything, but especially with this because of the ease of going from the stovetop to the oven.
Choose whichever healthy greens do it for you. Kale seems to be ‘hit’ green right now-kale chips, protein drinks, etc. Mustard greens are another option, but I’m more of a collards girl so that’s what I like with this. Collard greens are little more creamy and smoky tasting and I love that flavor in this dish!
You’ll have leftovers for the rest of the week if you make this up tonight. If you’ve been meaning to take a meal to a sick friend or a family member with a busy schedule, this is ideal. This recipe makes a lot, the leftovers taste just as good as the day of (if not better) and you can freeze it. Add a little chicken broth when reheating if you find that the rice has soaked up some of the moisture in the fridge or freezer.
Hearty, filling and all you need for dinner. So don’t forget to eat your greens…along with some chicken, some bacon and some stick-to-your-ribs satisfaction. Enjoy!!
- 1/2 teaspoon salt
- 1 teaspoon sweet smoked paprika
- ½ teaspoon black pepper
- 6 chicken breasts
- 6 slices bacon, cut into ¼ pieces
- 1 cup uncooked rice
- 1 can (14 ½ ounces) stewed tomatoes, undrained (I like Red Gold!)
- 1 ¼ cups chicken broth
- 2 cups packed coarsely chopped fresh collards, mustard greens, or kale
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon Tabasco sauce
- Fresh parsley for garnish
- Salt to taste
- In a small bowl, combine salt, paprika and pepper. Sprinkle both sides of each chicken breast with salt/paprika mixture and set aside.
- Cook bacon in a large oven-safe skillet or Dutch oven over medium heat until crisp. Remove bacon and drain on paper towels.
- Add chicken to the same skillet or Dutch oven and cook about 3 minutes per side until browned. Transfer to plate when done and set aside.
- Discard remaining bacon grease except for about one tablespoon. Add rice to pan and stir, cooking for 1 minute over medium-high heat.
- Add tomatoes, broth, greens, seasoned salt, Tabasco and half of the bacon. Bring to a boil over high heat. Remove from heat and arrange chicken breasts on top of rice mixture.
- Put the lid on the Dutch oven (or use tin foil) and bake covered for about 30 minutes or until chicken is cooked. Let stand 5 minutes before serving. Garnish with remaining bacon bits and parsley if desired.