I’m always all for a dish that packs a lot of flavor and satisfaction….but gets you to the dinner table with as few dirty dishes as possible! Can I get an Amen?? Enter One Skillet Lemony Chicken Rice and Olives! Comforting, satiating, yet bright and lemony, I’m pretty sure this chicken dinner is going to find it’s way into your regular meal rotation!
Honestly the messiest part of making this meal is the browning of the chicken thighs. You could opt for skinless chicken thighs, which would cut down on calories and the sometimes splattering mess that comes with browning meat, but you’ll also sacrifice flavor. Here’s an alternative suggestion. Trim those thighs of excess skin, I’m not sure why but sometimes there is an inordinate amount of skin! I like to make sure there is skin covering the top of the thigh, but anything else can be trimmed off! There is also sometimes excess fat that can be easily trimmed. (This trimming will take a minute or two!) Using paper towel, dry the chicken thighs of any excess moisture and then, instead of heating oil in the skillet, massage about a tablespoon or so of extra virgin olive oil directly onto the thighs, both sides.
Sprinkle with salt and pepper and place into the heated skillet. You may still have some splattering, but this process should WAAAAY reduce the mess! Once the thighs are nicely browned on both sides remove from skillet and set aside.
The rest of this one skillet meal comes together quickly and easily. Saute the onions and garlic, deglaze the skillet with wine (or sub in broth), add in the remaining liquid and flavorings and then it’s time to tuck in the chicken, olives and lemon slices before you pop this into the oven. While it’s baking the only mess you have to clean up is the cutting board, knife, microplane and a few measuring cups! How easy is that??
Even though you didn’t need to work that hard to create dinner, I still think you deserve a delicious glass of white wine to accompany this masterpiece! Pour yourself a nice crisp Chardonnay or perhaps a Sauvignon Blanc, toss together a salad and enjoy!!
One Skillet Lemony Chicken Rice and Olives
Ingredients
- 4-6 chicken thighs, skin on, bone in
- 2 tbsp extra virgin olive oil
- 1 med onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 1/2 cups rice
- 1/2 cup white wine (I like to use Chardonnay) can sub in broth
- 2 cups chicken broth
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt (plus additional for salting chicken)
- freshly ground black pepper
- 1/2 cup Castelvetrano olives
- 1 lemon sliced
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 350°F.
- Trim chicken thighs of excess skin (any skin that goes beyond covering the top of the thigh I trim off) and fat. Using a paper towel, blot off any excess moisture and then massage thighs with about 1 tablespoon of EVOO (this process will help avoid the mess that comes with browning the thighs in a skillet!) sprinkle with kosher salt and pepper. Heat (oven safe) skillet over medium high heat and brown the thighs, beginning with the skin side down first, 4-5 minutes for the first side and then 3-4 minutes for reverse side. Once browned, remove thighs to a plate and set aside.
- Add another tablespoon of EVOO to skillet and once shimmering add chopped onions. Saute over medium high heat until soft and translucent, about 5 minutes. Add minced garlic and saute for another minute.
- Add rice to skillet, stirring about 1 minute until rice is thoroughly coated with oil.
- Add ½ cup wine (or broth)and allow to deglaze pan, stirring for another minute or so until any brown bits from the chicken have released from the bottom of the skillet.
- Add remaining liquid, lemon zest, thyme salt and pepper. Arrange chicken thighs evenly around skillet, scatter olives and tuck in lemon slices.
- Cover skillet (if you have no lid, simply cover with aluminum foil) and place skillet in oven for 30 minutes, uncover and bake an additional 10 minutes.
- Garnish with chopped parsley.