Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 cup Long-grain rice, rinsed
- 2 cups Chicken broth
- 1/2 cup Sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and halved
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
- Step 2: Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
- Step 4: Add the rinsed rice and chicken broth to the skillet. Bring to a boil, then stir in the sun-dried tomatoes and Kalamata olives.
- Step 5: Return the chicken to the skillet, nestling it into the rice mixture. Cover the skillet with a lid or aluminum foil.
- Step 6: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C). Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven with a splash of chicken broth to keep the rice moist.
- Garnish with fresh parsley and a squeeze of lemon juice for a bright, flavorful finish.
- Don't overcrowd the chicken when browning; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American