Description
A vibrant one-pan meal featuring tender chicken thighs cooked with aromatic herbs, fluffy rice, sweet blistered cherry tomatoes, and creamy feta cheese, all infused with Mediterranean flavors.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 pint cherry tomatoes
- 4 oz feta cheese, crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt, pepper, oregano, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add diced onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant. Stir in rice and toast for 2 minutes.
- Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low. Return chicken to the skillet, nestling it into the rice. Cover and cook for 15 minutes.
- Add cherry tomatoes to the skillet, scattering them around the chicken. Cover again and cook for 5-7 minutes until tomatoes blister and rice is tender. Remove from heat and sprinkle crumbled feta over the top. Let sit covered for 5 minutes to melt feta slightly. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.