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Flavorful One Pan Mediterranean Chicken and Rice

A vibrant blend of tender chicken, fragrant rice, and colorful Mediterranean vegetables comes together in this One Pan Mediterranean Chicken and Rice, ideal fo…

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 1 cup long-grain rice
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Preheat your oven to 400°F (200°C).
  • Season the chicken thighs with salt, pepper, and paprika.
  • In a large oven-safe skillet, heat some oil over medium-high heat. Sear the chicken, skin-side down, for about 5-7 minutes until golden brown.
  • Remove the chicken and set aside. In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened.
  • Add minced garlic and dried oregano, stir, and sauté for an additional minute.
  • Stir in the rice, coating it with the vegetable mixture for about a minute.
  • Pour in the chicken broth and add the cherry tomatoes. Return the chicken thighs to the pan.
  • Bring everything to a boil, then reduce heat to low, cover the skillet, and simmer for 15 minutes.
  • After 15 minutes, remove from heat and let it sit, still covered, for an additional 5 minutes.
  • Garnish with fresh parsley before serving.