Scored Mediterranean Chicken and Wild Rice
I created the Scored Mediterranean Chicken and Rice after seeing someone “score” a chicken breast for a video, and for the life of me, I cannot recall the source. Looking into this process, I came across a photo of a beautiful, scored potato side dish. Using the scoring technique with Mediterranean flavors brought this recipe to life.
Creating your own unique chicken and rice dish is really not that difficult once you learn the how-to’s. Then you can change up seasonings, vegetables, and even the rice and have a new chicken and rice reicpe!
I know how convenient rice cookers are (I love mine!), but I do like cooking the rice in the same pan as the chicken for this recipe because the chicken should leave some browned bits and juices in the pan after cooking that helps flavor your rice. Yumm.
Keep in mind that some wild rice blends may take longer to cook than others. Please, read the packaging and cook according to the timed directions so that your rice is cooked perfectly! I prefer RiceSelect Royal Blend which takes about 15 minutes to cook.
For better results cooking your chicken breasts, flatten the thicker end of the chicken breasts so that they cook more evenly. But, don’t flatten so much that you do not have enough chicken to score. I would suggest that you flatten the chicken breasts to about an inch in the thickest part, then score with a very sharp knife about ¼-inch deep in both directions. The photo above is pretty self-explanatory, I think, but a super-quick low-down… scoring is making shallow cuts into your meat (or bread, or other food). Scoring can be done in one direction or two (creating a “cross-hatch” design). If you’re still scratching your head, check out this YouTube video.
Wonder why score chicken in the first place? For one, it creates more surface area which means more crevices for seasonings to cover. That means flavor! Two, it does create a nice presentation. And three, a little cooking time is saved because the chicken is not as “solid.” And four, it’s just fun!
I list two teaspoons of freshly-cracked black pepper. I have found that a spice grinder is very useful for grinding large amounts of black pepper. It saves your wrists and hands a little work, but it’s not necessary for this recipe. I strongly suggest you use freshly cracked black pepper versus the container from the spice aisle. There’s MUCH MORE flavor in grinding from whole peppercorns.
You can substitute another broth, like vegetable broth, if that’s what you prefer or have on hand. It will be fine. And, I’m sure it goes without saying, homemade chicken stock tastes better than store-bought.
I personally prefer the oil-packed sun-dried tomatoes. You may use the dry-packed if you prefer. They should rehydrate nicely while cooking with the rice. I say “should” because I have not personally tried them in this dish. Don’t throw out the oil from the jar, though. Keep it for salad dressings or sauteing in place of other oils.
If you made this awesome Mediterranean dish, let me know! I’d love to hear from you!
Enjoy!
Scored Mediterranean Chicken with Wild Rice
Ingredients
- 4 boneless, skinless chicken breasts, flattened to about 1-inch thick
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 4 teaspoons sweet paprika, not smoked
- 3 teaspoons Italian seasoning
- 2-4 tablespoons extra-virgin olive oil, as much as needed
- 2 tablespoons garlic, minced
- 2 cups wild rice blend, I prefer RiceSelect Royal Blend
- 1 quart lower sodium chicken stock
- 3 tablespoons fresh oregano leaves, divided
- 1/2 cup kalamata olives, pitted and halved
- 1 8-ounce jar oil-packed, julienned sun-dried tomatoes, drained well
Instructions
- Using a sharp knife, score the top of each chicken breast by slicing diagonally in one direction down the length of the chicken breasts, then slicing the opposite direction to produce a crosshatch design. You need only slice down into the chicken about ¼” deep, no more.
- Evenly season both sides of the chicken breasts with 2 teaspoons of the salt, the black pepper, paprika, and Italian seasoning.
- Heat 2 tablespoons of the oil in a large, shallow skillet over medium heat.
- Place the chicken breasts scored side down in the hot pan. Cook in batches if necessary, adding more oil as needed. Cook the chicken about 4 to 7 minutes per side, or until nicely browned and just cooked through. The internal temperature should reach 165 degrees.
- Remove the chicken breasts from the pan and place them on a plate or platter, covering lightly with foil to keep warm.
- Turn the heat down to low and add the garlic. Saute for 30 seconds, stirring continually to keep it from burning.
- Add the rice, stock, 2 tablespoons of the oregano, olives, and sun-dried tomatoes. Stir to combine and bring up to a boil over medium-high heat.
- Taste the stock and add salt and pepper if needed.
- Place a tight-fitting lid onto the skillet, turn the heat down to low, and simmer for 15 minutes, or until the rice is cooked through and the liquid is absorbed.
- Turn the heat off, carefully remove the lid, and stir the rice. Taste and adjust seasonings as desired. Place chicken breasts on top of the rice and return the lid to the pan to gently warm the chicken through.
- Serve warm.
I love the scoring! Neat idea. Thanks!