Mediterranean Chicken and Rice
This Mediterranean Chicken and Rice is a fuss-free, flavorful dish made with juicy chicken thighs and perfectly cooked yellow jasmine rice. It's a staple weeknight dinner recipe!
Equipment
- Cast Iron Skillet
Ingredients
For the chicken:
- 1 lb. Chicken Thighs boneless, skinless (or ~5 chicken thighs)
- 1 1/2 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lemon juiced (~1/4 cup)
- 1 Tbsp. Olive oil
For the yellow rice:
- 1 cup Jasmine or Basmati white rice
- 2 cups chicken broth low sodium
- 2 Tbsp. butter unsalted
- 1/2 cup white onion diced (or yellow onion is ok too!)
- 4 cloves garlic minced
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 pinch cinnamon
- fresh parsley for garnish
For garnish:
- cherry tomatoes
- Kalamata olives
- crumbled feta cheese
Instructions
- In a medium bowl, combine dried oregano, dried parsley, paprika, salt, pepper, lemon juice, and olive oil. Add the chicken thighs and toss to coat. Let marinate for at least 15 minutes.
- In a large cast iron skillet over medium heat, sear the marinated chicken thighs until browned on both sides. Remove and set aside.
- In the same skillet, melt butter and sauté diced onion until translucent. Add minced garlic, turmeric, cumin, and a pinch of cinnamon. Cook until fragrant.
- Add the rice to the skillet and stir to coat with the spices. Pour in the chicken broth and bring to a simmer.
- Return the seared chicken thighs to the skillet, placing them on top of the rice. Cover the skillet and cook over low heat for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Once cooked, garnish with fresh parsley, cherry tomatoes, Kalamata olives, and crumbled feta cheese before serving.
Notes
For added flavor, consider marinating the chicken overnight. You can also substitute chicken breasts for thighs, but adjust cooking time accordingly to prevent drying out.
