One-Pot Chicken and Rice with Olive Gremolata
A flavorful and easy one-pot meal featuring tender chicken and fluffy rice, topped with a zesty olive gremolata that adds a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ cups chicken broth
- ½ cup green olives, pitted and chopped
- ½ cup fresh parsley, chopped
- 1 lemon, zested and juiced
- Salt and black pepper to taste
- ½ teaspoon dried oregano
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Season chicken thighs with salt, pepper, and dried oregano.
- Add chicken thighs skin-side down and sear until golden brown, about 5 minutes. Flip and cook for 3 more minutes. Remove chicken and set aside.
- In the same pot, add chopped onion and garlic. Sauté until translucent and fragrant, about 3 minutes.
- Add the rice and stir to coat in the oil and onions for 1-2 minutes.
- Pour in the chicken broth and stir, scraping any browned bits from the bottom.
- Return the chicken thighs to the pot, placing them on top of the rice. Bring to a simmer, cover, and reduce heat to low.
- Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Meanwhile, prepare the olive gremolata by mixing chopped olives, parsley, lemon zest, and lemon juice in a small bowl.
- Once done, remove the chicken and fluff the rice. Serve the chicken over the rice topped with a generous spoonful of olive gremolata.
Notes
For extra flavor, marinate the chicken in lemon juice and herbs for an hour before cooking. Serve with a side of steamed vegetables or a fresh green salad.