Description
This Za’atar Chicken and Rice Dish is a fragrant and flavorful one-pan meal featuring tender chicken breasts marinated in aromatic za’atar spice blend, cooked together with long-grain rice, cherry tomatoes, and fresh herbs. Baked in the oven for perfectly cooked rice and juicy chicken, this dish is a delightful Middle Eastern-inspired recipe that’s both simple and satisfying.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1.5 lb)
- 2 tablespoons za’atar spice blend
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rice and Vegetables
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups long-grain rice (like basmati or jasmine)
- 3 cups chicken broth
- 1 cup cherry tomatoes, halved
Garnish
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced and zested
- Additional za’atar for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish.
- Marinate Chicken: In a large mixing bowl, combine the chicken breasts with za’atar spice blend, olive oil, salt, and black pepper. Toss well to coat all pieces evenly, then let it marinate while preparing other ingredients.
- Sauté Onions: Heat a little extra olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for about 5 minutes until they become softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
- Toast Rice: Add the long-grain rice to the skillet and stir thoroughly to coat the grains with the onion and garlic mixture. Let the rice toast for about 2 minutes, stirring occasionally to avoid sticking.
- Add Liquids and Tomatoes: Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat to low and stir in the halved cherry tomatoes.
- Arrange Chicken: Carefully nestle the marinated chicken breasts on top of the rice mixture in the skillet.
- Bake: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes until the chicken is fully cooked and the rice is tender, having absorbed the liquid.
- Rest and Garnish: Remove the skillet from the oven and let it rest uncovered for about 5 minutes. Sprinkle fresh parsley, lemon juice, and lemon zest over the dish, then add extra za’atar for garnish if desired.
- Serve: Serve the dish hot and enjoy the aromatic and delicious combination of za’atar seasoned chicken with perfectly cooked rice and fresh accents.
Notes
- Use a heavy oven-safe skillet or Dutch oven to ensure even cooking and easy transfer to the oven.
- To make this dish gluten-free, ensure that your chicken broth and za’atar spice blend are certified gluten-free.
- For extra flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator.
- If you don’t have an oven-safe pan, you can transfer the rice and chicken mixture to a baking dish before baking.
- Adjust the lemon juice and zest according to your taste preference for brightness and acidity.
