One-Pan Chicken and Rice with Olives and Lemon

published Mar 11, 2020
Snapshot Cooking
One-Pan Chicken and Rice with Olives and Lemon

This weeknight-friendly chicken and rice dish cooks all in one skillet, making cleanup a breeze. It's also extremely adaptable based on what's in your pantry.

Serves4

Prep15 minutes

Cook1 hour 10 minutes

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Chicken and rice in a cast iron skillet on counter
Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

One-pan chicken and rice is basically code for weeknight-dinner winner. But what if we told you it could also be a shockingly simple way to impress anyone and everyone? This easy bake takes the classic comfort food duo up a notch with a few simple upgrades: creamy and mild Castelvetrano olives for a touch of brine, thyme for sweet earthiness, and lemon for an extra jolt of freshness and acidity. 

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

Lean Into Your Pantry 

Weeknight cooking is all about leaning into your pantry, and this recipe is incredibly forgiving if you want to make a few swaps based on what you have in your kitchen. Castelvetrano olives are optional, but if you want to keep the brininess, try adding a tablespoon or two of capers; if you don’t have white wine on hand, red or pink will do just fine; and if you’re abstaining from alcohol, just use an extra splash of chicken stock. To put your own twist on this dish, use your favorite spice blend in place of (or better yet, addition to) the fresh thyme. 

One-Pan Chicken and Rice with Olives and Lemon

This weeknight-friendly chicken and rice dish cooks all in one skillet, making cleanup a breeze. It's also extremely adaptable based on what's in your pantry.

Prep time 15 minutes

Cook time 1 hour 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium yellow onion

  • 2 cloves

    garlic

  • 1/2 cup

    Castelvetrano olives

  • 2 teaspoons

    finely chopped fresh thyme leaves

  • 4

    bone-in, skin-on chicken thighs

  • 2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper

  • 1 tablespoon

    olive oil

  • 1 1/2 cups

    long grain white rice

  • 1/2 cup

    dry white wine

  • 2 1/4 cups

    unsalted chicken broth

  • 1/2

    medium lemon

  • 2 tablespoons

    finely chopped fresh parsley leaves

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, thinly slice 1 medium yellow onion. Mince 2 garlic cloves. Pit 1/2 cup Castelvetrano olives if needed. Finely chop 2 teaspoons fresh thyme leaves.

  2. Season 4 bone-in, skin-on chicken thighs with the thyme, 1 1/2 teaspoons of the kosher salt, and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large straight-sided skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook until golden brown, about 5 minutes. Flip the chicken and cook until golden brown on the second side, 3 to 4 minutes more. Transfer the chicken to a plate.

  3. Add the onion to the skillet and cook until softened, about 7 minutes. Add the garlic and olives and cook until fragrant, about 30 seconds. Add 1 1/2 cups long grain white rice and stir until toasted, about 1 minute. Add 1/2 cup dry white wine and cook, scraping up any browned bits on the bottom of the pan, until evaporated, 1 to 2 minutes. Add 2 1/4 cups unsalted chicken broth and the remaining 1/2 teaspoon kosher salt and bring to a boil.

  4. Nestle the chicken skin-side up into the rice and pour in any accumulated juices. Cover and bake for 30 minutes. Uncover and continue baking until the rice and chicken are cooked through, 20 to 25 minutes more. Meanwhile, finely chop 2 tablespoons fresh parsley leaves.

  5. Squeeze 1/2 medium lemon over the rice and top with the parsley before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.