Description
This Mediterranean Chicken and Rice Bake is a flavorful one-pan meal combining tender chicken thighs with aromatic rice, olives, tomatoes, and herbs. Baked to perfection, this dish offers a comforting blend of Mediterranean flavors with minimal preparation and cleanup, making it ideal for an easy weeknight dinner or a delicious family gathering.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
Rice and Vegetables
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups chicken broth
- 1 cup canned diced tomatoes, drained
- 1/2 cup pitted Kalamata olives, halved
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish evenly.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and oregano. This helps to enhance the flavor and ensures crispy skin.
- Sear Chicken: Heat olive oil in a large ovenproof skillet or baking dish over medium heat on the stovetop. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook another 3 minutes. Remove chicken and set aside.
- Sauté Vegetables and Rice: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Add rinsed rice, smoked paprika, and red pepper flakes if using, stirring to coat the rice in the oil and seasonings for about 1 minute.
- Add Liquids and Mediterranean Ingredients: Pour in chicken broth and stir in diced tomatoes and halved Kalamata olives. Bring to a gentle simmer, scraping any browned bits from the skillet for extra flavor.
- Combine and Bake: Nestle the seared chicken thighs skin-side up into the rice mixture, pressing them slightly into the rice. Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove from oven and let the dish rest for 5 minutes. Sprinkle with fresh chopped parsley before serving to add brightness and color.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture in this baked dish.
- Rinsing the rice removes excess starch and prevents it from becoming gummy during baking.
- Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
- For a spicier version, add extra red pepper flakes or a dash of cayenne pepper.
- If you prefer, this recipe can also be made in a Dutch oven or casserole dish instead of a skillet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
