Chicken Rice Provencal

Transport your taste buds to the sun-drenched South of France with this Chicken Rice Provençal, a one-pan wonder brimming with rustic Mediterranean flavors. Perfectly seared bone-in chicken thighs are nestled into a fragrant bed of herbed rice, infused with the vibrant flavors of herbes de Provence, garlic, and sweet tomatoes. Kalamata olives add a tangy, briny punch, while fresh thyme and parsley lend a burst of herbal freshness. Ready in just under an hour, this comforting yet elegant dish is ideal for weeknight dinners or casual entertaining. Serve it straight from the skillet for a show-stopping centerpiece packed with hearty textures and bold, Provençal flair.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 14 ounces canned diced tomatoes (with juices)
• 2 teaspoons dried herbes de Provence
• 4 sprigs fresh thyme sprigs
• 0.5 cups kalamata olives, pitted and halved
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden and crispy. Flip and cook for an additional 2-3 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 5

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 6

Add the rice to the skillet and stir to coat it in the oil and onion mixture. Toast the rice for 1-2 minutes, stirring constantly.

Step 7

Pour in the chicken broth and canned diced tomatoes (with their juices). Stir in the herbes de Provence, thyme sprigs, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.

Step 8

Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice mixture.

Step 9

Reduce the heat to low, cover the skillet with a lid, and let it cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F/74°C).

Step 10

Uncover the skillet and scatter the halved kalamata olives over the dish. Cook uncovered for an additional 5 minutes to allow the flavors to meld.

Step 11

Remove the thyme sprigs and discard. Sprinkle the dish with freshly chopped parsley before serving.

Step 12

Serve hot and enjoy your Chicken Rice Provençal!

Nutrition Facts

Serving size	(2335.6g)

Amount per serving	% Daily Value*
Calories	2388.4

Total Fat 150.0g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 6822.4mg	0%
Total Carbohydrate 133.4g	0%
Dietary Fiber 13.9g	0%
Total Sugars 20.9g
Protein 133.6g	0%

Vitamin D 0IU	0%
Calcium 378.6mg	0%
Iron 16.6mg	0%
Potassium 2964.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 22.1%

Carbs: 22.1%