Mediterranean Chicken Thighs and Rice
User Reviews
4.2
42 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
4
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Calories
592 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Chicken Thighs and Rice
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This simple skillet chicken and rice is flavorful and satisfying. An easy, one-pan recipe that's perfect for busy weeknights.
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Ingredients
- 4 chicken thighs bone-in, skin on
- ½ teaspoon kosher salt
- ¼ teaspoon pepper fresh cracked
- 4 teaspoons olive oil divided
- 8 ounces mushrooms cremini or button mushrooms, sliced
- 1 medium onion diced
- 1 cup long grain rice or basmati rice
- 2 cloves garlic minced
- 1½ teaspoons fresh thyme or ¾ teaspoon dried
- 1½ teaspoons fresh Rosemary or ¾ teaspoon dried
- ¼ teaspoon crushed red pepper flakes
- 2 cups chicken stock from rotisserie chicken or low sodium store bought
- ½ cup sun-dried tomatoes julienned,
- 8 ounces artichoke hearts roughly chopped
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Instructions
- Dry 4 chicken thighs with a paper towel and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper.
- Place a large heavy skillet on the stove and heat over medium high heat for one minute. Add 2 teaspoons olive oil and and rotate the pan so the oil slicks across and covers the bottom.
- Place the chicken thighs skin-side-down in the hot pan and cook for 2-3 minutes. Use tongs to flip the chicken and cook for two more minutes. Transfer the chicken to a platter and set aside.
- Add 8 ounces mushrooms to the pan and cook for 4-5 minutes until softened and brown. Transfer the mushrooms to a small bowl and set aside.
- Add the remaining 2 teaspoons olive oil to the pan. When the oil is hot, add 1 medium onion, chopped and saute for 2-3 minutes until slightly softened and translucent.
- Add 1 cup long grain rice and cook, stirring occasionally until the rice begins to take on some color, about 1-2 minutes.
- Stir in 2 cloves garlic, 1½ teaspoons fresh thyme, 1½ teaspoons fresh rosemary and ¼ teaspoon crushed red pepper flakes. Cook and stir until fragrant.
- Stir in the ½ cup sun-dried tomatoes, then add 2 cups chicken stock from rotisserie chicken and 8 ounces artichoke hearts.
- Add the mushrooms back into the pan. Bring the mixture to a boil and use the tongs to nestle the chicken thighs into the rice mixture.
- Put the lid tightly on the pan and reduce the heat to a simmer (medium-low). Cook for 15 minutes or until the rice is tender and the chicken is cooked.
- Garnish with chopped parsley, optional.
Notes
- Some chicken thighs are bigger than others. I recommend using a meat thermometer to ensure the chicken thighs are cooked to the recommended 165° F. for food safety.
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
54g
(18%)
Protein
28g
(56%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Cholesterol
110mg
(37%)
Sodium
630mg
(26%)
Potassium
1151mg
(33%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
735IU
(15%)
Vitamin C
19.1mg
(21%)
Calcium
74mg
(7%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 630mg | 26% |
| Potassium | 1151mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 74mg | 7% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
42 reviews
Good
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