Moroccan Chicken & Rice Skillet
This Moroccan Chicken & Rice Skillet is a one-pot meal that brings the complex flavors of Moroccan cuisine to an easy, weeknight meal!
For the Moroccan Seasoning:
For the Chicken & Rice Skillet
- 1 tablespoon butter or olive oil
- 2 pounds boneless, skinless chicken breast, sliced or pounded to 1-inch thickness
- 1 1/2 cup white rice (I used Basmati)
- 2 3/4 cup chicken broth
- 4 sprigs fresh thyme
- Juice of 1 lemon
- 1 cup green olives, drained
- 1 lemon, quartered, for garnish
- Fresh chopped cilantro, for garnish
- In a small bowl, whisk together all of the ingredients for the Moroccan seasoning until well-combined.
- Liberally season the chicken breast on both sides with the Moroccan blend until fully coated.
- Melt butter (or olive oil) in a skillet over medium high heat. Once melted, add the chicken. Sear for 3-4 minutes per side, until browned.
- Remove chicken from skillet and set aside. Add the rice to the skillet over medium-high heat and stir. Cook 1-2 minutes until toasted. It will give off a slightly nutty aroma at this point.
- Add the broth to the pan with the rice and whisk to scrape up the browned bits on the bottom of the pan. Increase heat to high and bring to a boil.
- Once rice is boiling, give it a final stir, add the thyme, and reduce heat to low. Cover and cook for 10 minutes.
- After 10 minutes has passed, remove the lid from the pot and stir the lemon juice into the rice, then place chicken breasts and olives on top of the rice.
- Cover and cook for an additional 10 minutes, then remove from heat, let cool slightly, garnish with cilantro and lemon wedges, and serve!
- You can substitute any type of rice you like in this recipe, just make sure you follow the rice to water ratio on the back of the package.
- If you choose to use boneless, skinless chicken thighs in place of the chicken breast, make sure to drain off the excess fat before adding the rice to the skillet, so you don’t wind up with greasy rice.