Chicken and Artichoke Rice Recipe - Simply Stacie (2024)

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4.91 from 10 votes

Created by Stacie Vaughan

Servings 4

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

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• ▢ 2 tsp extra virgin olive oil
• ▢ 1 ½ lb boneless skinless chicken thighs cut into 1-inch pieces
• ▢ ½ tsp kosher* salt
• ▢ ¼ tsp freshly ground black pepper
• ▢ ½ tsp paprika
• ▢ ¼ cup pine nuts
• ▢ 2 tsp extra virgin olive oil
• ▢ 1 ½ cups uncooked long grain rice
• ▢ 1 ½ cups canned/bottled marinated quartered artichoke hearts drained and rinsed
• ▢ 1 ½ tbsp Italian or Greek Seasoning
• ▢ 1 ¼ tsp kosher* salt
• ▢ ½ tsp freshly ground black pepper
• ▢ 1 tbsp freshly grated lemon peel approx. 1 large lemon
• ▢ juice from the grated lemon divided
• ▢ 3 cups reduced sodium chicken or vegetable broth
• ▢ ¼ cup chopped fresh parsley

• Sprinkle the chicken pieces with ½ tsp. salt, ¼ tsp. freshly ground black pepper and ½ tsp. paprika. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat – add chicken to the skillet when pan/oil is hot and cook for 3 minutes on each side. Remove from skillet and set aside.

• Add pine nuts to skillet and gently toast (stirring constantly) over medium heat for 2-3 minutes or until the nuts begin to take on a golden brown color. Add 2 teaspoons olive oil, uncooked rice, artichoke hearts, Italian (or Greek) seasoning, salt, pepper, lemon peel and juice of 1/2 of the lemon and the chicken broth. Add the chicken along with its juices and gently nestle the chicken in to the rice mixture.

• Bring to a boil, reduce the heat to low and cover tightly. Simmer for 20-25 minutes or until rice is cooked. Sprinkle with the remaining half of the lemon and parsley.

Notes

If using regular (table) salt you will need to reduce the amount of salt by 1/4 teaspoon.

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