Mediterranean Skillet Chicken with Feta and Tomato Rice
4.0
(1 reviews)
15min
40min
3
625
Chef's Note
For extra flavor, you can add a pinch of red pepper flakes to the rice mixture. The chicken skin will stay crispy if you don't submerge it in the liquid while cooking. If you prefer a lighter version, you can use boneless skinless chicken thighs, but reduce the initial searing time to 3 minutes per side.
Tags
Ingredients
6 pieces bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 medium yellow onion
3 cloves garlic
1 cup long-grain white rice
1 14-oz can diced tomatoes
1.5 cups chicken broth
1 teaspoon dried oregano
1 whole lemon
6 ounces feta cheese
1/4 cup fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 medium bell pepper
1 medium zucchini
Instructions
- 1
Pat chicken thighs dry with paper towels. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
- 3
Place chicken thighs skin-side down in the hot skillet. Cook for 5-7 minutes until skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken to a plate.
- 4
In the same skillet with the chicken drippings, add the diced onion. Cook for 3 minutes until softened.
- 5
Dice the bell pepper and zucchini into 1/2-inch pieces. Add to the skillet and cook for 3 minutes until they begin to soften.
- 6
Mince 3 cloves of garlic and add to the skillet. Cook for 30 seconds until fragrant.
- 7
Add 1 cup rice to the skillet and stir to coat in the oil. Cook for 1 minute, stirring constantly.
- 8
Pour in the can of diced tomatoes with their juice and 1.5 cups chicken broth. Add 1 teaspoon dried oregano, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.
- 9
Bring the mixture to a simmer. Place the chicken thighs skin-side up on top of the rice mixture.
- 10
Cover the skillet with a lid or aluminum foil and reduce heat to low. Simmer for 20 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- 11
While the dish is cooking, zest the lemon and set aside. Cut the lemon in half.
- 12
Chop the fresh parsley.
- 13
Once the rice is cooked and chicken is done, remove from heat. Squeeze juice from half the lemon over the dish. Sprinkle with lemon zest.
- 14
Crumble 6 ounces of feta cheese over the top. Cover and let stand for 2 minutes to allow the cheese to slightly melt.
- 15
Garnish with chopped fresh parsley and serve with remaining lemon half cut into wedges.
Nutrition Information (per serving)
625
38g
45g
32g
Reviews (1)
MC P.
1/6/20264/5
This turned out DELICIOUS. I was so surprised at how yummy it turned out considering how easy it was to make. I chopped the veggies ahead of time in the morning, so pretty much just had to throw everything into one pan. The only thing was, it did take longer than expected to cook at the end. There was still liquid from the chicken broth + canned diced tomatoes, and the rice wasn’t fully cooked yet, so I let it simmer for an extra 10-15 minutes till it was done. Would highly recommended!