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One-Pot Mediterranean Chicken and Rice

A flavorful one-pot meal of browned chicken thighs simmered with rice, artichokes, olives and sun-dried tomatoes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 tbsp avocado oil
  • 1.5 to 2 lbs bone-in, skin-on chicken thighs about 4 large thighs
  • sea salt to season chicken and to taste
  • black pepper to season chicken and to taste
  • garlic powder to season chicken
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1.5 cups uncooked white rice
  • 1 14.5-oz jar artichoke hearts drained
  • 2/3 cup kalamata olives sliced and drained
  • 2/3 cup sun-dried tomatoes drained
  • 2 cups low-sodium chicken broth
  • 2 tsp Italian seasoning
  • sea salt and black pepper to taste for final seasoning

Instructions

  • Pat the chicken thighs dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.
  • Heat 2 tablespoons avocado oil in a large heavy pot or Dutch oven over high heat until shimmering.
  • Place the chicken thighs skin-side down and brown for 4 to 6 minutes until skin is crispy and golden, then flip and brown the other side about 4 minutes. Transfer chicken to a plate.
  • Reduce heat to medium and add the chopped onion to the same pot. Cook, stirring occasionally, until the onion is golden-brown, about 5 to 8 minutes.
  • Add the minced garlic and uncooked rice; sauté and stir constantly for about 3 minutes so the rice browns lightly.
  • Stir in the drained artichoke hearts, sliced kalamata olives, drained sun-dried tomatoes, chicken broth, and Italian seasoning. Mix to combine.
  • Return the browned chicken thighs to the pot, arranging them skin-side up in a single layer over the rice mixture.
  • Cover, bring to a full boil, then immediately reduce heat to low and simmer, covered, for 20 minutes, or until rice is tender and chicken registers 180°F (82°C) at the thickest point.
  • Remove from heat and let rest a few minutes. Taste and season with additional sea salt and black pepper as needed, then serve.

Equipment

  • Large Pot or Dutch Oven
  • Tongs
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • To use brown rice, add 1/2 cup extra broth and cook 30–40 minutes until tender.