Rosemary Chicken, Olive, and Rice Skillet

Rosemary Chicken, Olive, and Rice Skillet

  • prep
  • cook
  • 4 servings


  • 1-1/2 teaspoons dried rosemary, crushed, divided

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 large or 8 small bone-in chicken thighs (about 2 lbs.) skinned

  • 1 tablespoon extra virgin olive oil

  • 2 cloves garlic, minced

  • 1 cup long grain white rice, preferably jasmine

  • 1 (14-1/2 oz.) can diced tomatoes or pasta style diced tomatoes, undrained

  • 1 cup reduced sodium chicken broth

  • 3/4 cup halved Lindsay┬« Pimiento Stuffed Spanish Manzanilla Olives

Cooking Directions

  1. Sprinkle 1 teaspoon of the rosemary, salt and pepper over meaty sides of chicken thighs.

  2. Heat oil in a large deep skillet over medium heat.

  3. Add chicken, seasoned sides down; cook 5 minutes.

  4. Turn chicken; add garlic to skillet and continue cooking 3 minutes.

  5. Transfer chicken to a plate; set aside.

  6. Add rice to drippings in skillet; saut├ę 1 minute.

  7. Add tomatoes, broth, remaining 1/2 teaspoon rosemary and olives; mix well.

  8. Bring to a simmer over high heat. Return chicken to skillet.

  9. Reduce heat to medium-low, cover and simmer 20 minutes or until chicken is cooked through and liquid is absorbed by rice.


  • Calories337
  • Fat13g
  • Protein26g
  • Cholesterol95mg
  • Total Carbs27g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.