1.25lbboneless, skinless chicken thighs, cut into chunks
1tspkosher saltplus more to taste
0.5tspblack pepper
1tspsmoked paprika
1tspdried oregano
0.5tspground cumin
1cupdiced yellow onion
1cupdiced red bell pepper
2tspminced garlic
1.5cuplong-grain white rice, rinsed
3cuplow-sodium chicken broth
14.5ozdiced tomatoes with juices
0.5cupsliced Kalamata olives
2cupbaby spinach
1.5tbspfresh lemon juice
0.5cupcrumbled feta cheese
0.25cupchopped fresh parsley
0.25tspred pepper flakesoptional
Instructions
Preparation Steps
Heat the olive oil in a large deep skillet over medium-high heat.
Season the chicken with salt, pepper, paprika, oregano, and cumin. Sear until golden, about 4–5 minutes.
Stir in the onion and bell pepper. Cook until slightly softened, 3–4 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Mix in the rinsed rice and stir to coat. Toast for 1 minute.
Pour in the broth and tomatoes with juices. Scrape the pan and bring to a boil.
Reduce heat to low, cover, and simmer until rice is tender and chicken is cooked, 18–20 minutes.
Fold in the olives and spinach. Cover briefly until the greens wilt, 1–2 minutes.
Stir in lemon juice. Top with feta and parsley. Rest 5 minutes, then fluff and serve.
Notes
Variation: Add chopped artichoke hearts with the olives, or swap spinach for chopped kale and simmer 2 extra minutes. Serve with extra lemon wedges for a brighter finish. Leftovers keep in the fridge up to 4 days; reheat with a splash of broth.This recipe is an original creation inspired by classic Mediterranean Chicken Rice Skillet Recipe flavors. All ingredient ratios and instructions are independently developed.