Description
A flavorful Mediterranean-inspired chicken and rice skillet featuring tender chicken thighs, aromatic herbs, juicy cherry tomatoes, and briny Kalamata olives, all cooked together in one pan for a delicious and easy-to-make dinner.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
Produce
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Fresh parsley or dill, for garnish
Pantry
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 1/2 cup Kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Dairy
- 1/4 cup crumbled feta cheese
Instructions
- Season chicken: Season the chicken pieces with salt, pepper, dried oregano, and smoked paprika, ensuring they are evenly coated for maximum flavor.
- Sear chicken: Heat olive oil in a large skillet over medium heat. Add the chicken chunks and cook until browned on all sides but not fully cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Using the same skillet, add the chopped onion and sauté for 2–3 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Toast rice: Stir in the long-grain white rice and cook for 1–2 minutes, stirring frequently to slightly toast the rice and enhance its flavor.
- Add liquids and return chicken: Pour in the chicken broth and bring the mixture to a simmer. Return the browned chicken pieces to the skillet, then add the halved cherry tomatoes and Kalamata olives.
- Simmer: Cover the skillet and reduce the heat to low. Let it simmer gently for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish and rest: Remove the skillet from heat. Sprinkle crumbled feta cheese and fresh parsley or dill over the top, then cover and let rest for 5 minutes to allow flavors to meld before serving.
Notes
- Chicken thighs provide more moisture and flavor, but breasts can be used for a leaner option.
- Make sure to cover the skillet tightly during simmering to cook the rice evenly.
- Add a squeeze of lemon juice before serving for extra brightness.
- For a gluten-free meal, ensure the chicken broth used is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
