One-Pot Mediterranean Chicken and Rice
Juicy chicken thighs nestled in a fragrant mixture of rice, tomatoes, olives, and Mediterranean spices make this dish a feast for the senses. The one-pot convenience means less cleanup, while the vibrant colors and aromas invite shared moments around the dinner table.
Customize the flavors by adding a pinch of cumin or a dash of smoked paprika. If olives aren't your favorite, swap them with artichoke hearts for an equally delicious twist. This dish is also perfect for meal prep; simply store leftovers in airtight containers, and you'll have a flavorful lunch ready to go.
Serve this vibrant entree on busy weeknights or as a delightful centerpiece at family gatherings. Pair it with a fresh salad or steamed vegetables to round out the meal beautifully.
How to Make It
-
1
Heat olive oil in a large pot over medium-high heat.
-
2
Season chicken thighs with salt and pepper. Sear them in the pot until golden brown on both sides. Remove from pot and set aside.
-
3
In the same pot, add chopped onion and sauté until translucent.
-
4
Add minced garlic and cook for an additional minute. Stir in the rice and coat well with oil.
-
5
Pour in chicken broth, diced tomatoes, olives, oregano, lemon juice, and zest. Stir to combine.
-
6
Nestle the chicken thighs back into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and chicken is tender.
-
7
Garnish with fresh parsley before serving.
Still hungry? Try one of these
Baked Blueberry Oatmeal (Make-Ahead, 40-Minute)
Maple-cinnamon make-ahead breakfast casserole with juicy berries, tender oats and a crunchy pecan topping—ready in about 40 minutes.