One-Pot Chicken and Rice with Olive Gremolata
This flavorful one-pot chicken and rice dish is enhanced with a zesty olive gremolata, offering a perfect balance of savory and fresh Mediterranean flavors for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Season the chicken thighs with salt, pepper, smoked paprika, and oregano.
- Add the chicken to the pot and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same pot, add diced onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice to the pot, stirring to coat it with oil and toast lightly for 1-2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Return the chicken thighs to the pot, nestling them into the rice. Cover and reduce heat to low.
- Cook for 18-20 minutes, or until rice is tender and chicken is cooked through.
- While the rice cooks, prepare the olive gremolata by mixing chopped olives, parsley, lemon zest, and lemon juice in a small bowl.
- Once cooked, fluff the rice gently with a fork and serve the chicken topped with olive gremolata.
Notes
For extra flavor, add a handful of toasted pine nuts to the gremolata or substitute brown rice for a heartier texture, adjusting cooking time accordingly.