Tuscan Chicken and Rice Skillet with Artichokes and Olives

This Tuscan Chicken and Rice Skillet with Artichokes and Olives is a huge winner! Every ingredient blends perfectly to create layers and layers of flavour in this easy skillet recipe. Plus, this recipe is done in under an hour! Having various one pan dishes makes cooking and planning dinner that much more enjoyable. This easy chicken and rice skillet has everything you need in one pan. If you love skillet recipes, check out this One Pan Greek Meatballs with Lemon Feta Orzo, and this White Wine Chicken and Orzo with Sun-dried Tomatoes .

Can this Tuscan Chicken and Rice Skillet with Artichokes and Olives be made dairy free?

The Tuscan Chicken and Rice Skillet with Artichokes and Olives is a delicious and flavourful dish that can be made dairy-free by substituting the cream with more chicken stock and omitting the feta cheese garnish.

Why you will love this one pan skillet recipe!

This chicken and rice recipe is a winner because it is ready in under an hour, uses only one pan, and it has protein, veggies and carbs. Add to it that it is naturally gluten free, and can easily be made vegetarian or even vegan if needed! The real winners and flavour bombs are the sun-dried tomatoes, garlic, and olives. Everything goes together perfectly in this recipe, and it also makes great leftovers!

Ingredients needed for this One Pan Simple Chicken and Rice Bake!

1. Chicken – You can use chicken thighs or breasts for this dish.
2. Rice – I use basmati because I love the texture. You can use whatever rice you like, but you may need to adjust the liquid quantity.
3. Olive oil – Used for searing the chicken.
4. Shallot – You can use either shallot of onion in this recipe.
5. Garlic – 3 large cloves are used in this recipe!
6. Chicken Stock – Use chicken or veggie stock to cook the rice in.
7. Cream – Juts a little goes a long way in this recipe.
8. Lemon Juice – 1/2 a lemon worth of juice adds the perfect zesty flavour!
9. Sun-dried tomatoes – Use the ones packed in oil and don’t drain them.
10. Artichokes – Use ones packed in water and drain them well, and then chop roughly.
11. Olives – Kalamata olives work the best in this recipe!
12. Feta Cheese – A sprinkle as a garnish compliments this dish perfectly.
13. Seasonings – Salt, pepper and oregano are needed.

How to make this Mediterranean Chicken Bake!

This easy chicken and rice bake actually comes together quite quickly. It’s best to prepare all of the ingredients before you start cooking because it will all move quickly. Make sure to rinse your rice well.

Preheat the oven to 400°. Start the recipe by mixing together the salt, pepper and oregano. Toss the chicken in half the mixture. Heat a large skillet over medium-high heat and then add in there olive oil. Cook the chicken on each side for 3-5 minutes until it is brown. Don’t worry about cooking the chicken all the way through because it will finish baking in the oven. Remove the chicken to a plate and set aside.

Add the shallots to the pan and stir and cook for 3 minutes, and then add in the garlic, olive oil and rice. Stir around and let this cook for a couple of minutes. Now add in the sun-dried tomatoes, seasonings and artichokes. Mix well into the rice and pour in the chicken stock, cream and lemon juice. Bring this to a boil, and then carefully add the olives, chicken and juices back on top. Transfer to the oven and cook for 15 minutes. This rice and chicken should be full cooked by then! Remove from the oven and sprinkle with feta cheese and fresh herbs if you like! Enjoy!

If you make this One Pan Tuscan Chicken and Rice Skillet with Artichokes and Olives, please leave a comment and/or give this recipe a rating! I love hearing from you!

Tuscan Chicken and Rice Skillet with Artichokes and Olives

Tastes of Thyme

A one pan mediterranean chicken and rice skillet. Loaded with artichoke hearts, sun-dried tomatoes and olives, this chicken and rice bake has it all.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American, Mediterranean

Servings 6

Calories 493 kcal

Equipment

• 1 large skillet

Ingredients

  

1x2x3x

• 2 lbs chicken thighs
• 2 tbsp olive oil divided
• 1.5 cups basmati rice rinsed
• 1/2 cup shallot, diced
• 3 cloves garlic minced
• 1 can artichokes hearts, chopped in water, not marinated
• 1/2 cup sun-dried tomatoes in oil chopped
• 1/2 cup kalamata olives sliced in half
• 1/2 lemon worth of juice
• 2.5 cups chicken stock
• 1/4 cup heavy cream
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup feta cheese crumbled

Instructions

 

• Preheat the oven to 400°. Toss the chicken in half of the oregano, salt and pepper.
• Heat a large oven safe skillet over medium heat and add in 1 tablespoon of olive oil. Once hot, add in the chicken and cook for 3-5 minutes per side, it should be a bit brown. Remove the chicken from the pan and set aside.
• Add the shallots to the pan and cook for 2 minutes, and then add in the garlic, rice, olive oil and seasoning. Cook for 2 minutes and then add in the sun-dried tomatoes and artichokes.
• Pour in the chicken stock, cream and lemon juice and bring to a low boil. Then add the chicken back in with the juices from the plate. Add the olives on top and transfer to the oven and cook for 15 minutes.
• Remove the skillet from the oven and sprinkle with feta cheese and fresh herbs if you like! Serve immediately and enjoy!

Notes

To make this rice skillet dairy free, skip the cream and add in more chicken stock. Dn’t add feta cheese at the end. 

This skillet is amazing will everything in it, but if you don’t like olives, no need to add them. 

Nutrition

Calories: 493kcal

Keyword blackened chicken, chicken and rice bake, mediterranean, olives, one pan meal, rice, rice skillet, skillet, tuscan

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