Chicken and rice with artichoke hearts

Total Time
47 min
7 min
40 min
This rustic one-dish meal is packed with comfort and has the same taste and quality of a grandma made Sunday dinner. It includes a protein, vegetable, and starch and the best part about it is that it couldn’t be any easier to throw together. Plus, all the ingredients are cooked together in the same skillet! Meaty chicken thighs are browned in the skillet and returned later to finish cooking with the other ingredients to let the flavors meld. Salty and tangy capers add zing to the dish and a little spoonful goes along way and makes for a well-seasoned dish.


Olive oil

2 tsp

Uncooked skinless boneless chicken thigh

1¼ pound(s)

Dried oregano

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Red bell pepper

2 medium, chopped


1 medium, chopped


3 clove(s), minced

Uncooked long grain brown rice

1 cup(s)

Canned diced tomatoes

14½ oz


1 cup(s)

Frozen artichoke

7 oz, thawed and coarsely chopped (1 cup)


1 Tbsp, drained


  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with the oregano, 1⁄4 teaspoon of the salt, and the black pepper. Add the chicken to the skillet and cook until browned, about 3 minutes on each side. Transfer to a plate.
  2. Add the remaining 1 teaspoon oil to the skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the rice and cook, stirring, 1 minute longer. Add the chicken, tomatoes, water, and the remaining 1⁄4 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, the liquid is absorbed, and the chicken is cooked through, about 40 minutes longer.
  3. Uncover the pan and scatter the artichokes and capers over the rice. Cook, covered, just until the artichokes are heated through, about 3 minutes. Yields 1 chicken thigh and 1 1⁄3 cups rice mixture per serving.