Description
This Mediterranean Chicken & Rice Skillet is a flavorful one-pan meal that combines tender chicken with aromatic rice, tangy feta cheese, and briny olives for a taste of the Mediterranean in every bite. Easy to make and perfect for a quick weeknight dinner!
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
For the Skillet:
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with oregano, paprika, garlic powder, salt, and pepper. Cook chicken for 5–6 minutes until browned. Remove and set aside.
- Cook the Rice: In the same skillet, add rice and stir to toast. Pour in chicken broth, bring to a boil, then cover and simmer for 15 minutes.
- Combine Ingredients: Add browned chicken back to the skillet with tomatoes, olives, and onion. Cover and cook for 5 more minutes.
- Finish and Serve: Remove from heat, stir in lemon juice, and top with feta cheese and parsley. Serve warm.
Notes
- You can use chicken breasts instead of thighs if preferred.
- For added flavor, mix in a tablespoon of sun-dried tomato pesto before serving.
- This dish stores well and makes delicious leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
