Description
Skip the boring chicken dinner routine! This Mediterranean one-pan wonder delivers major flavor with minimal effort. Your family will think you spent hours in the kitchen.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 3 cups (710ml) chicken broth
- ½ cup (120ml) dry white wine (optional, can substitute with additional broth)
- Zest and juice of 1 lemon
- ½ cup (75g) kalamata olives, pitted and halved
- ½ cup (80g) cherry tomatoes, halved
- ¼ cup (15g) fresh parsley, chopped
- ¼ cup (30g) crumbled feta cheese
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken dry with paper towels, then season with salt, pepper, half the oregano, and half the paprika. Let sit for 10 minutes while preparing vegetables.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
- Add remaining tablespoon of olive oil to the pan. Sauté onion for 2-3 minutes, then add bell peppers and cook for another 3 minutes.
- Add garlic, remaining oregano, thyme, paprika, and cumin. Stir continuously for 30 seconds until fragrant.
- Add rice to the pan and stir to coat with oil and spices. Toast for about 2 minutes until slightly translucent around edges.
- Pour in wine (if using) and scrape pan bottom to release browned bits. Simmer 1-2 minutes until mostly reduced.
- Add chicken broth, lemon zest, and half the lemon juice. Stir well and bring to a boil.
- Reduce heat to low, place chicken thighs on top of rice, and cover with a tight-fitting lid. Simmer for 18-20 minutes until rice is tender and chicken reaches 165°F/74°C.
- Scatter olives and cherry tomatoes around the chicken during the last 5 minutes of cooking. Replace lid to finish.
- Remove from heat and let rest, covered, for 5 minutes. Drizzle with remaining lemon juice and sprinkle with parsley and feta before serving.