Chicken Rice Provencal
Transport your taste buds to the sun-drenched South of France with this Chicken Rice Provençal, a one-pan wonder brimming with rustic Mediterranean flavors. Perfectly seared bone-in chicken thighs are nestled into a fragrant bed of herbed rice, infused with the vibrant flavors of herbes de Provence, garlic, and sweet tomatoes. Kalamata olives add a tangy, briny punch, while fresh thyme and parsley lend a burst of herbal freshness. Ready in just under an hour, this comforting yet elegant dish is ideal for weeknight dinners or casual entertaining. Serve it straight from the skillet for a show-stopping centerpiece packed with hearty textures and bold, Provençal flair.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 14 ounces canned diced tomatoes (with juices)
- 2 teaspoons dried herbes de Provence
- 4 sprigs fresh thyme sprigs
- 0.5 cups kalamata olives, pitted and halved
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with a paper towel and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden and crispy. Flip and cook for an additional 2-3 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the rice to the skillet and stir to coat it in the oil and onion mixture. Toast the rice for 1-2 minutes, stirring constantly.
Pour in the chicken broth and canned diced tomatoes (with their juices). Stir in the herbes de Provence, thyme sprigs, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice mixture.
Reduce the heat to low, cover the skillet with a lid, and let it cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F/74°C).
Uncover the skillet and scatter the halved kalamata olives over the dish. Cook uncovered for an additional 5 minutes to allow the flavors to meld.
Remove the thyme sprigs and discard. Sprinkle the dish with freshly chopped parsley before serving.
Serve hot and enjoy your Chicken Rice Provençal!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
