Craving a mouthwatering meal that's both quick and incredibly delicious? Get ready to transform your weeknight dinner with this One Pan Mediterranean Chicken and Rice recipe that will transport your taste buds straight to the sunny shores of the Mediterranean! In just 40 minutes, you'll create a restaurant-worthy dish that's packed with flavor, requires minimal cleanup, and will have your entire family begging for seconds. This foolproof recipe combines crispy chicken thighs, perfectly cooked rice, and vibrant vegetables - all prepared in a single pan for maximum convenience and minimum effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 1 cup bell peppers, chopped
- 1/2 cup onion, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your large skillet or cast-iron pan over medium-high heat. Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Add olive oil to the heated pan. Carefully place chicken thighs skin-side down and cook for 5-6 minutes until the skin becomes golden brown and crispy. Flip and cook the other side for 3-4 minutes.
- Remove chicken thighs from the pan and set aside on a plate. In the same pan, add chopped onions and bell peppers. Sauté for 2-3 minutes until they start to soften and become slightly translucent.
- Add uncooked rice to the pan and stir to coat with the remaining oil and vegetable juices. Toast the rice for 1-2 minutes to enhance its nutty flavor.
- Pour in chicken broth and stir gently to combine rice, vegetables, and broth. Bring the mixture to a gentle simmer.
- Nestle the seared chicken thighs back into the pan, partially submerging them in the rice mixture. Reduce heat to low, cover the pan with a tight-fitting lid.
- Cook for 18-20 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Do not remove the lid during cooking to ensure proper steam and rice cooking.
- Once done, remove from heat and let the dish rest, covered, for 5 minutes. This allows the rice to absorb any remaining moisture and the flavors to meld together.
- Fluff the rice with a fork, plate the chicken thighs over the rice, and serve hot. Optional: Garnish with fresh parsley or lemon wedges for added freshness.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that locks in maximum flavor.
- Use a heavy-bottomed skillet or cast-iron pan for even heat distribution and the best searing results.
- Toast the rice briefly before adding liquid to enhance its nutty flavor and prevent it from becoming mushy.
- Resist the temptation to lift the lid while cooking - the steam is crucial for perfectly cooked rice and tender chicken.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and rice to absorb any remaining moisture.
- For added freshness, garnish with chopped fresh parsley or a squeeze of lemon juice just before serving.
- If you prefer, you can substitute chicken thighs with chicken breasts, but adjust cooking time to prevent drying out.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 110mg
