Description
A one-pan Mediterranean-inspired dish featuring tender chicken, fragrant rice, tomatoes, olives, and herbs. Easy to make and bursting with bright, bold flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
- Fresh parsley or dill, for garnish
Instructions
- Season chicken with salt, pepper, oregano, and paprika.
- In a large skillet, heat olive oil over medium heat. Sear chicken pieces until browned but not fully cooked, about 5–6 minutes. Remove and set aside.
- In the same skillet, sauté onion for 2–3 minutes until translucent. Add garlic and cook for 1 minute more.
- Add rice and stir for 1–2 minutes to toast slightly.
- Pour in chicken broth and bring to a simmer. Return chicken to the skillet and add cherry tomatoes and olives.
- Cover and reduce heat to low. Simmer for 18–20 minutes, or until rice is cooked and liquid is absorbed.
- Remove from heat, sprinkle with feta cheese and fresh herbs. Cover and let rest for 5 minutes before serving.
Notes
- Use brown rice and increase cooking time by 10–15 minutes if desired.
- Add baby spinach or artichoke hearts for more veggies.
- Substitute feta with goat cheese or omit for dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg