Mediterranean Chicken Thighs and Rice

4.22 from 14 votes

Mediterranean Chicken Thighs and Rice

This simple skillet chicken and rice is flavorful and satisfying. An easy, one-pan recipe that's perfect for busy weeknights.

Course Main Course

Cuisine Mediterranean

Keyword chicken and rice, skillet dinner

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 592kcal

Author Lisa Lotts

Equipment

1 large heavy skillet with a tight fitting lid

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

US Customary - Metric

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