Description
A flavorful one-pan Mediterranean chicken and rice skillet made with juicy chicken thighs, fragrant rice, tomatoes, olives, herbs, and finished with feta, parsley, and lemon for a comforting yet fresh dinner.
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken thighs (about 1½ pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup sliced Kalamata olives
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, oregano, and paprika.
- Place the chicken in the skillet and cook for about 4–5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and cook for about 3 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the uncooked rice and stir for about 1 minute to lightly toast it.
- Pour in the chicken broth and scrape the bottom of the skillet to release any flavorful bits.
- Mix in the cherry tomatoes, sliced olives, thyme, and red pepper flakes.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Bring to a gentle simmer, cover, and cook on low heat for 18–20 minutes until the rice is tender and the chicken is fully cooked.
- Sprinkle feta cheese, chopped parsley, and lemon juice over the top before serving.
Notes
- You can substitute chicken thighs with chicken breast for a leaner option.
- Add vegetables such as spinach, zucchini, or bell peppers for extra nutrition and color.
- Chickpeas can be added to make the dish more filling.
- For brighter flavor, add extra lemon zest before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of broth or water to prevent the rice from drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 145 mg
