Prepare the Chicken: Season the chicken breasts with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil over medium-high heat in your large skillet. Once hot, add the chicken breasts and cook for about 5 minutes per side until they are nicely browned. Remove the chicken from the skillet and set it aside.
Saute the Aromatics: In the same skillet, add the remaining olive oil and chopped onions. Sauté the onions for 2-3 minutes until they turn translucent. Then, add the minced garlic and sauté for 30 seconds until fragrant.
Add Bell Peppers and Rice: Now, toss in the diced red and yellow bell peppers and the cup of long-grain white rice. Stir everything together and cook for another 2-3 minutes, allowing the rice to absorb some of the flavors.
Add Tomatoes and Spices: Pour in the can of diced tomatoes and sprinkle the dried oregano and thyme over the mixture. Stir well to combine everything evenly.
Return Chicken to the Skillet: Place the browned chicken breasts on top of the rice and tomato mixture.
Add Chicken Broth and Olives: Pour the chicken broth over the entire dish and sprinkle the Kalamata olives on top. This will infuse the dish with a fantastic Greek flair.
Cover and Simmer: Cover the skillet with a lid and reduce the heat to low. Allow everything to simmer for about 25-30 minutes or until the chicken is cooked and the rice is tender.
Garnish and Serve: Once everything is cooked to perfection, garnish your authentic Greek chicken and rice with fresh parsley. This adds a vibrant touch to the dish and brings out its true Mediterranean charm.
