Giada De Laurentiis One-Pan Chicken with Artichokes & Arborio Rice (Gluten-Free)
This flavorful one-pan chicken dish features crispy bone-in chicken thighs simmered with artichokes, sun-dried tomatoes, olives, oregano, lemon, and Arborio rice as a gluten-free alternative to orzo. Inspired by Giada De Laurentiis’ Super Italian cookbook, this recipe is bright, savory, hearty, and incredibly easy — all made in one skillet.
Equipment
- Large sauté pan oven safe
Ingredients
- 2 tbsp Olive oil
- 4 Bone-in, skin-on chicken thighs
- 1 1/2 tsp Salt
- 1 Shallot finely chopped
- 1 cup Arborio (Risotto) rice gluten-free swap
- 1/2 cup Sun-dried tomatoes dried and chopped
- 1 jar Quartered artichoke hearts drained
- 1/2 cup Kalamata olives pitted and halved
- 1 tsp Oregano fresh
- 3 cups Chicken broth
- 1 Lemon squeezed
- 2 cups Baby kale
Instructions
- Preheat oven to 350 degrees.
- Sear the chicken - Heat olive oil in a large sauté pan over medium-high heat. Season chicken thighs with 1 tsp salt. Place chicken skin-side down and sear 6–8 minutes until deeply golden and crisp. Flip and cook another 3 minutes. Remove and set aside. This creates flavor for the entire dish.
- Sauté the shallots - Reduce heat to medium. Add chopped shallot and cook 1–2 minutes until fragrant. Scrape up the brown bits — this is where the flavor lives!
- Toast the Arborio rice - Add Arborio rice and stir for 1 minute to lightly toast the grains. This prevents mushiness and enhances texture
- Build the flavor base - Add sun-dried tomatoes, artichokes, olives, oregano, remaining ½ tsp salt, and lemon juice. Stir to combine.
- Add the broth - Pour in chicken broth and bring to a gentle simmer. Nestle the seared chicken thighs on top, skin-side up. The rice cooks under the chicken, absorbing all the juices
- Transfer to oven - Transfer to oven and back for 20–25 minutes, until Arborio rice is tender and most liquid is absorbed. Turn off the oven.
- Add the greens - Scatter the baby kale on top and stir gently into the rice. Bake in the oven for 2–3 minutes until wilted.
Notes
- Arborio rice gives this dish a risotto-like creaminess without the stirring.
- You can use baby spinach instead of kale.
- For extra brightness, add lemon zest before serving.
- This reheats beautifully and makes amazing leftovers.