One-Pot Chicken Rice Olives

Juicy chicken and fragrant rice simmered together with sweet tomatoes briny olives and pops of green peas make this hearty one-pot chicken and rice a dinner you will crave often. This is a reliable recipe I reach for on rushed weeknights when my family wants real comfort food with minimum cleanup.

I first tried adding Castelvetrano olives after seeing them at a local market and now I never make this dish without their buttery briny bite. My wife always sneaks the last few from the pan.

Ingredients

• Olive oil: for searing and flavor choose extra virgin if possible
• Bone in chicken thighs: these stay juicy and have great flavor look for meat with golden skin
• Salt and pepper: classic seasoning that helps everything taste richer use kosher salt for even seasoning
• Yellow onion: adds mellow sweetness choose one that feels heavy for its size
• Garlic: infuses the base with punchy aroma use fresh cloves for best flavor
• White long grain rice: fluffs up perfectly and absorbs all the flavors try to find a variety with shiny even grains
• Smoked paprika: brings deep smoky notes to the whole dish Spanish style is extra fragrant
• Diced tomatoes: add bright tang and plenty of moisture use a can with no added sugar
• Chicken stock: gives body and savory depth low sodium lets you control the salt
• Castelvetrano olives: briny and buttery with a pretty green color choose pitted for convenience
• Frozen peas: sweet and tender and they keep the meal colorful and fresh
• Lemon juice: finishes everything with a citrusy zing look for a heavy juicy lemon
• Minced parsley: adds bright green color and a fresh herbal finale flat leaf parsley is extra flavorful

Instructions

Sear the Chicken:

Pat chicken thighs dry and season well with salt and pepper on both sides. Heat olive oil in a large cast iron skillet over medium high until shimmering. Place chicken skin side down and sear without moving for about eight minutes until the skin is a deep golden brown and releases easily from the pan.

Build the Aromatics:

Flip the chicken to skin side up. Scatter chopped onion and minced garlic around and between the chicken pieces. Cook them in the chicken fat for five minutes stirring occasionally so the onions become translucent and the garlic is soft but not browned. This builds a base of flavor for the rice.

Assemble the Rice Mixture:

Add the white long grain rice smoked paprika and canned diced tomatoes with their juices to the skillet. Pour in the chicken stock. Give everything a gentle stir so the rice settles in an even layer between the chicken pieces. The pan will be full but that is what gives the rice its absorbing power.

Bake to Perfection:

Cover the skillet tightly either with a lid or a double layer of foil. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about forty minutes. The chicken will finish cooking and the rice will swell up infused with savory tomato and chicken juices.

Add Final Touches:

Take the pan out of the oven. Scatter the pitted Castelvetrano olives and thawed peas over the top. Gently heat the pan over low on the stove just until everything is warmed through and the peas turn bright green.

Serve and Finish:

Transfer the chicken thighs to a plate. Into the rice in the pan squeeze the juice from one lemon and sprinkle with plenty of fresh minced parsley. Use a fork to fluff the rice and mix in the herbs and citrus before serving alongside the chicken.

Nothing beats the salty buttery Castelvetrano olives melting into the rice I have clear memories of my kids plucking them straight from the pan right as we serve dinner. The hit of lemon at the end brings the whole meal to life and is now a signature we never skip.

Storage Tips

Store leftover chicken and rice together in a tightly covered container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop with a splash of broth if the rice seems dry. For longer storage portion into freezer safe containers and freeze for up to two months. Let thaw completely and warm through before serving to keep the rice fluffy.

Ingredient Swaps

Bone in chicken thighs give flavor and richness but boneless thighs or drumsticks also work well. You can substitute green beans for peas or try kalamata olives for a more pungent salty burst. No smoked paprika No problem regular sweet paprika with a pinch of ground cumin will bring warmth and color.

Serving Suggestions

A big family favorite is to serve this one pot chicken and rice with lemon wedges and a simple green salad. For a heartier meal offer with flatbread to mop up the tomatoey rice. A chilled white wine or sparkling water with lemon rounds out the meal so nicely.

Cultural Backdrop

Many cultures have classic chicken and rice combinations for good reason. This recipe is inspired by Mediterranean flavors especially those found in Spanish and southern Italian cooking. The use of briny olives and the smoky warmth of paprika are nods to both cuisines and bring a taste of sunshine to any table.

Seasonal Adaptations

Swap in the following based on season Fresh baby spinach stirred in at the end in spring Diced red or yellow bell peppers added with the onions in summer Roasted winter squash cubes for autumn color

Success Stories

My friend once doubled the recipe for a block party potluck and it disappeared in minutes. Another neighbor said her picky eater husband asked for seconds. This is a make once and remember forever dinner.

Freezer Meal Conversion

To prep as a freezer meal assemble up to the point just before baking then cool and freeze in a tightly wrapped pan. Thaw overnight in the fridge and bake as directed adding a splash of extra broth if needed. It is a lifesaver whenever you need dinner on demand.

This is a chicken and rice recipe you will turn to again and again for both flavor and ease. Every bite brings warmth and comfort straight to your table.

Common Recipe Questions

→ How do I keep the chicken juicy?

Sear the chicken thighs skin side down until golden, and bake covered to retain moisture. Rest briefly before serving for extra tenderness.

→ Can I substitute other olives?

Yes, if Castelvetrano olives aren’t available, try Manzanilla or Kalamata for a different briny note, but be mindful of saltiness.

→ Is brown rice an option?

You can use brown rice, but adjust the cooking time and add extra stock, as it takes longer to cook and absorbs more liquid.

→ How can I add more vegetables?

Stir in chopped bell peppers, carrots, or spinach with the peas. Sauté extra vegetables with the onions for extra depth.

→ What’s the best pan for this dish?

A large cast iron or oven-proof skillet distributes heat evenly and allows for seamless stove-to-oven cooking.

→ Can leftovers be reheated?

Absolutely. Store leftovers in an airtight container and reheat gently on the stove or in a microwave until warmed through.