Tuscan Chicken and Rice Skillet with Artichokes and Olives
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.
Equipment
- 1 large skillet
Ingredients
- 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
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