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Chicken Rice with Feta and Tomatoes
This Chicken Rice with Feta and Tomatoes is packed with Mediterranean-inspired flavors. Juicy cherry tomatoes bring a burst of sweetness, while tangy feta cheese adds creaminess to complement the tender chicken and fluffy white rice. All cooked in one skillet, it’s a perfect dish for easy preparation and minimal cleanup.
The irresistible blend of herbs, garlic, and olive oil infuses every bite with bold, savory notes. This one-pan meal is ideal for weeknights when time is tight but flavor still matters. Whether enjoyed fresh or prepped for later, this dish delivers comfort and convenience in every bite.
Looking for something similar? Try our delicious chipotle chicken bowls recipe.
For more ideas, check out our easy mediterranean chicken farro bowl.
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Table of Contents
- Why This Chicken Rice with Feta and Tomatoes Will Save Your Weeknights
- Everything You Need for Chicken Rice with Feta and Tomatoes
- How To Make Chicken Rice with Feta and Tomatoes Step by Step
- Expert Tips for Perfect Results
- Meal Prep, Storage, and Reheating Made Easy
- Serving Ideas and Perfect Pairings
- Easy Ingredient Swaps and Substitutions
Why This Chicken Rice with Feta and Tomatoes Will Save Your Weeknights
Speeds up cooking rice and chicken while locking in flavors — ideal for busy weeknights.
Perfect for searing chicken and cooking the entire dish in one pan with even heat distribution.
- **One-pan simplicity.** Skip excessive cookware and make dinner in just one skillet with this easy recipe.
- **Balanced flavors and nutrition.** The feta adds richness, while tomatoes provide a bright, wholesome contrast.
- **30-minute weeknight essential.** Less than 30 mins full dinner with healthy focused combos everyone loves.
Chicken Rice with Feta and Tomatoes
Ingredients
Method
- Preheat a large skillet or sauté pan over medium heat and add 1 tablespoon of olive oil.
- Season the chicken breasts with salt, pepper, oregano, and garlic powder on both sides.
- Cook the chicken in the skillet for 5-7 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside to rest.
- In the same skillet, add the remaining tablespoon of olive oil and stir in the uncooked rice. Toast the rice for 1-2 minutes until lightly golden.
- Add the chicken broth to the skillet and bring to a simmer. Reduce heat to low, cover, and cook for 15-18 minutes until the rice has absorbed the liquid and is tender.
- While the rice is cooking, slice the cooked chicken into bite-sized pieces or strips.
- When the rice is done, gently fold in the halved cherry tomatoes and sliced chicken pieces. Cook for an additional 2-3 minutes to warm the tomatoes and chicken.
- Remove the skillet from heat and sprinkle the crumbled feta cheese over the top.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
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