Burst Cherry Tomato Chicken and Rice Skillet
The easiest one pan dinner with crispy skin chicken thighs, flavorful seasoned rice and burst cherry tomatoes. Satisfying but still pretty healthy, perfect for a special occasion or just a weeknight meal.
Servings: 4 -6 servings
Calories: 244kcal
Ingredients
- 1 1/2 lbs bone in skin on chicken thighs
- 1 1/2 tsp kosher salt
- 1 small onion chopped
- 2 garlic cloves minced
- 2 tsp oregano
- 1 1/2 tsp fennel seeds
- 1 tsp thyme
- 1/4-1/2 tsp red pepper flakes
- 1 cup long grain white rice rinsed
- 1 tbsp balsamic vinegar
- 2 cups chicken stock
- 1 1/2 cups whole cherry tomatoes
- Basil for serving
Instructions
- Preheat the oven to 400º F and position a rack in the center.
- Season the chicken on both sides with salt and let sit at room temperature for at 15 minutes or up to overnight in the fridge.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken thighs skin side down until deeply golden brown. About 12-15 minutes. Transfer to a plate and set aside.
- Add the onion into the hot skillet with the rendered fat and cook for 3-5 minutes, until softened. Stir in the garlic, spices and rice. Cook for an additional 3 minutes or until fragrant.
- Add the balsamic vinegar, chicken stock and cherry tomatoes. Bring to a boil then nestle the seared chicken thighs into the rice. Cover with a lid or wrap tightly in foil. Bake for 25-30 minutes or until the rice is tender and the chicken is cooked through. Let sit for 10 minutes covered before serving.
- Optional: To re-crisp the chicken, place the skillet, uncovered, under the broiler for the last 5 minutes of cooking. Watch it closely to avoid burning.
Nutrition
Serving: 1/6 recipe | Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 99mg | Sodium: 250mg | Fiber: 1g | Sugar: 3g