Crispy Skillet Chicken
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Crispy Skillet Chicken

Crispy Skillet Chicken

with Bulgur Paella, Zucchini, and Apricot

There’s a lot to love about this one-pot skillet dinner, but crispy bone-in chicken might top the list. Cooked in the style of paella, this bulgur side dish has sweet apricot, zucchini, and carrot folded in for a variety of textures. A sprinkling of parsley and a squeeze of lemon finish the dish with a touch of brightness.

One Pot

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

1 unit


16 ounce

Chicken Thighs

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit


1.5 ounce

Dried Apricots

¼ ounce


1 unit


1 unit

Chicken Stock Concentrate

1 unit


Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories777 kcal
Energy (kJ)3251 kJ
Fat36 g
Saturated Fat10 g
Carbohydrate62 g
Sugar17 g
Dietary Fiber15 g
Protein53 g
Cholesterol260 mg
Sodium409 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Baking Dish


Prep the ingredients

Wash and dry all produce. Preheat oven to 425 degrees. Peel, halve, and thinly slice the carrot into half moons. Mince the shallot. Quarter the zucchini lengthwise then thinly slice. Roughly chop the apricots. Zest and halve the lemon.

Start the chicken

Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add to the pan, skin side down, and cook 3-4 minutes, until deeply golden brown. Flip to cook 2-3 minutes on the other side. Set the chicken aside—we’ll finish cooking it later.

Cook the veggies

In the same pan, heat another drizzle of olive oil over medium heat. Add the carrot and zucchini and cook, tossing, 6-7 minutes, until golden brown and tender. Season with salt and pepper and set aside.


Start the paella: In the same pan, heat another drizzle of olive oil. Add the shallot and cook, tossing, 2-3 minutes, until softened. Add the bulgur and apricot and stir to coat. Add 1¼ cups water and the stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest. TIP: If you don’t have an ovenproof pan, transfer to a baking dish at this point.


Transfer: Add the chicken back to the pan, skin-side up, and transfer to the oven for 7-10 minutes. While it cooks, chop the parsley and cut the lemon into wedges.


Garnish and serve: Sprinkle the bulgur paella with parsley and serve with lemon wedges. Serve straight from the skillet and enjoy!