Mediterranean Chicken & Rice Recipe With Caramelized Lemons & Olives Is Extraordinary (10 Ingredients) by Elisa Schmitz

Who says chicken dinners have to be ordinary? Not me, especially when this Mediterranean chicken and rice recipe with caramelized lemons and olives is extraordinary! The tangy, briny flavor of this one-pot chicken dinner is truly exceptional, especially given that the high-protein recipe includes only 10 ingredients and is ready in about an hour. Check out the health benefits of protein.

The fact that this flavorful Mediterranean meal comes together in one pot that's used on both the stovetop and in the oven makes for easier cleanup. The dish includes everything you need for a full and satisfying dinner: juicy chicken, creamy rice, nourishing vegetables and tangy fruit! The caramelized lemons add a sweet-tart nuance to this incredibly tasty recipe (as well as the health benefits of lemon), especially since you can eat them peel and all. And the kalamata olives add a briny flavor we can't get enough of (check out the health benefits of olives).

To make this savory one-pan chicken recipe, here are the gluten-free ingredients you'll need to gather: boneless/skinless chicken thighs, dried oregano, extra virgin olive oil, fresh lemons, kalamata olives, minced garlic, shallots (check out the health benefits of shallots), fresh baby spinach (check out the health benefits of spinach), white rice and chicken broth. You can add fresh parsley (or other fresh herb) as garnish, if you like. There are a few steps to this recipe, but because it only uses the one pan, it's pretty easy to assemble. And the flavor is truly off the charts.

Serve this exceptional chicken dish all on its own, or feel free to add an additional vegetable as a side dish, if you like. The lemony chicken dinner is beautiful enough to serve for guests, but we'd understand if you keep it all for yourself!

Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 45 minutes (ovens vary)
Total Time: 1 hour
Servings: 8

Ingredients

• 3 pounds boneless/skinless chicken thighs (about 10 to 12)
• 3 teaspoons dried oregano (divided)
• 3 tablespoons extra virgin olive oil
• 2 large lemons, cut into 1/4-inch round slices
• 2 cups kalamata olives, pitted and chopped
• 6 garlic cloves, minced
• 2 medium shallots, minced
• 5 ounces fresh baby spinach, chopped
• 2 cups white rice, rinsed
• 4 cups (32-ounce container) chicken broth
• fresh parsley or other fresh herb, as garnish (optional)
• salt and pepper, to taste (optional, but to season the chicken, I used about a teaspoon of each)

Here's how to make it:

1. Season the chicken with salt and pepper, to taste, along with half of the dried oregano. Set aside. In a large dutch oven or other oven-safe pot over medium-high heat, add the oil. After a minute or two, add the chicken.
   
2. Cook chicken until mostly cooked through, about 3 minutes per side. Remove from pan and set aside.
   
3. Add the lemon slices to the pot and cook until soft and caramelized, about 3 minutes. Remove from the pan and set aside.
   
4. Reduce heat to medium-low and add the olives, garlic, shallots and remaining dried oregano. Season with additional salt and pepper, if desired. Stir to combine and cook for about 2 minutes. (You could use Castelvetrano olives instead of kalamata olives, if you like.)
   
5. Add the spinach and stir to combine until wilted, about 1 minute.
   
6. Turn up the heat to high. Add the rice and broth to the pot. Stir to combine then cover pot with lid until the mixture comes to a boil, about 3 minutes.
   
7. Remove from heat and place the chicken thighs on top of the rice.
   
8. Place the lemon slices on top of the chicken.
   
9. Cover the pot with the lid and place it in an oven that's been preheated to 400 degrees F.
   
10. Bake until the chicken and rice are cooked through, about 25 to 30 minutes. Chicken is cooked when it reaches an internal temperature of 165 degrees F. Remove pot from oven and allow to cool for a few minutes before serving. Garnish with fresh parsley (or other herb), if desired, and serve.
    
11. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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