Description
A vibrant one-pan meal featuring tender chicken thighs cooked in Mediterranean spices, served over fluffy rice with blistered cherry tomatoes and creamy, melted feta cheese.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 pint cherry tomatoes
- 4 oz feta cheese, crumbled
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt, pepper, oregano, paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add red onion and garlic. Sauté until softened, about 3 minutes.
- Stir in rice and cook for 1 minute. Pour in chicken broth, bring to a boil, then reduce heat to low.
- Return chicken to the skillet, nestling it into the rice. Cover and simmer for 15 minutes.
- Add cherry tomatoes and crumbled feta on top. Cover again and cook for another 5-7 minutes, until tomatoes blister and feta softens.
- Remove from heat, let sit covered for 5 minutes. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.