One Pan Mediterranean Chicken and Rice Recipe

Introduction

This One Pan Mediterranean Chicken and Rice is a flavorful, easy-to-make dish perfect for busy weeknights. Tender chicken breast pairs beautifully with fragrant spices and fluffy rice, all cooked together for a simple yet satisfying meal.

Ingredients

• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp turmeric powder
• 2 chicken breasts (sliced to make 4 pieces)
• 2 tsp lemon juice (for chicken marinade)
• 2 tsp olive oil (for chicken marinade)
• 4 tsp of the prepared seasoning (from above)
• 2 tsp olive oil (for cooking)
• 1 onion (finely chopped)
• 1 tsp garlic (finely chopped)
• 1 cup rice (rinsed and soaked in water for 30 minutes)
• 2 1/4 cups chicken broth (low sodium preferred)
• 1 bay leaf
• 1-inch cinnamon stick
• 1 tsp lemon juice (for cooking)
• 1/2 cup frozen peas (optional)

Instructions

1. Step 1: In a small bowl, combine dried thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric powder to make the seasoning. Set aside.
2. Step 2: Slice the chicken breasts in half or pound them to even thickness.
3. Step 3: Marinate the chicken with 2 tsp of the seasoning, 2 tsp lemon juice, and 2 tsp olive oil. Rub gently on both sides and let it rest for 30 minutes.
4. Step 4: Rinse the rice well 2-3 times, then soak in water for 30 minutes. Drain and set aside.
5. Step 5: Finely chop the onion and garlic and keep ready.
6. Step 6: Heat 2 tsp olive oil in a heavy-bottomed pan over medium heat.
7. Step 7: Add the marinated chicken to the pan and fry for 2-3 minutes on each side until lightly browned. The chicken need not be fully cooked. Remove and set aside on a plate.
8. Step 8: In the same pan, add chopped onion and sauté until translucent.
9. Step 9: Add the garlic and cook while stirring for about 30 seconds.
10. Step 10: Add the drained rice and 4 tsp of the prepared seasoning. Sauté for about one minute until fragrant.
11. Step 11: Pour in the chicken broth, add the bay leaf, cinnamon stick, and 1 tsp lemon juice. Scrape gently to loosen any browned bits from the bottom of the pan.
12. Step 12: Taste the broth and adjust seasoning if needed.
13. Step 13: Bring the broth to a boil.
14. Step 14: Add frozen peas if using.
15. Step 15: Return the chicken pieces to the pan. Reduce heat to low, cover, and cook for 15-20 minutes or until the rice has absorbed all the liquid.
16. Step 16: Once cooked, keep the pan covered and let it rest for 10 minutes.
17. Step 17: Fluff the rice gently with a fork, garnish with fresh coriander leaves, and serve with a fresh salad on the side.

Tips & Variations

• For extra flavor, add a pinch of saffron to the rice broth before cooking.
• Use bone-in chicken thighs instead of breasts for juicier meat.
• Swap peas with chopped bell peppers or green beans for different textures.
• Marinate the chicken overnight for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust the broth quantity and cooking time accordingly.

Is it necessary to soak the rice before cooking?

Soaking the rice helps it cook more evenly and results in fluffier grains, but if you’re short on time, rinsing well is sufficient.

One Pan Mediterranean Chicken and Rice Recipe

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★★★★★

4.5 from 62 reviews

This One Pan Mediterranean Chicken and Rice recipe is a flavorful, easy-to-make dish combining tender marinated chicken breast with aromatic herbs and spices, cooked together with perfectly fluffy rice and peas. Ideal for a wholesome weeknight meal, it brings Mediterranean-inspired tastes right to your kitchen using a simple stovetop method.

• Author: rami
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Seasoning

• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp turmeric powder

Chicken Marinade

• 2 chicken breasts (sliced into 4 pieces)
• 2 tsp lemon juice
• 2 tsp olive oil
• 4 tsp of the seasoning blend (from above)

Main Ingredients

• 2 tsp olive oil
• 1 onion (finely chopped)
• 1 tsp garlic (finely chopped)
• 1 cup rice (rinsed and soaked in water for 30 minutes, then drained)
• 2 1/4 cups chicken broth (preferably low sodium)
• 1 bay leaf
• 1-inch cinnamon stick
• 1 tsp lemon juice
• 1/2 cup frozen peas (optional)

Instructions

1. Making the seasoning. In a small mixing bowl, combine dried thyme, dried oregano, ground black pepper, ground cumin, garlic powder, salt, paprika, and turmeric powder. Mix well and set aside.
2. Preparing the chicken. Slice the chicken breasts in half or pound them to even thickness to get 4 pieces.
3. Marinating the chicken. In a bowl, add 2 tsp of the prepared seasoning, 2 tsp lemon juice, and 2 tsp olive oil to the chicken pieces. Rub the marinade evenly on both sides of the chicken and let it marinate for 30 minutes.
4. Preparing the rice. Rinse the rice thoroughly 2-3 times under cold water, soak it for 30 minutes, then drain and set aside.
5. Chopping aromatics. Finely chop the onion and garlic, and keep them ready for cooking.
6. Heating the pan and oil. Warm 2 tsp olive oil in a heavy-bottomed pan over medium heat.
7. Pan-frying the chicken. Place the marinated chicken pieces into the heated pan. Fry them for 2-3 minutes on each side. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken and set aside on a plate.
8. Sauté onions. In the same pan, add the chopped onions and sauté until they become translucent and soft.
9. Sauté garlic. Add the garlic to the pan and stir cook for about 30 seconds until fragrant.
10. Adding the rice and seasoning. Add the drained rice and 4 tsp of the prepared seasoning blend to the pan. Sauté the mixture for about a minute, stirring to coat the rice evenly with the spices and onion mixture.
11. Adding the broth and aromatics. Pour in the chicken broth, and add the bay leaf and cinnamon stick. Also, add 1 tsp lemon juice. Gently scrape the bottom of the pan to lift any flavorful browned bits.
12. Adjust seasoning. Taste the broth and adjust seasoning by adding more seasoning blend if desired.
13. Bringing to a boil. Allow the broth to come to a boil over medium-high heat.
14. Adding peas and chicken. Add the frozen peas, then place the partially cooked chicken pieces back into the pan, nestling them into the rice.
15. Simmering. Reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the rice has absorbed all the liquid and the chicken is fully cooked through.
16. Resting. Once the cooking is complete, remove from heat and keep the pan covered. Let it rest for 10 minutes to allow the flavors to meld and the rice to steam and become fluffy.
17. Finishing and serving. Fluff the rice gently with a fork. Garnish with fresh coriander leaves and serve warm with a side salad if desired.

Notes

• Marinating the chicken for at least 30 minutes enhances the flavor and tenderness.
• Soaking and rinsing rice prevents stickiness and results in fluffier grains.
• Use low sodium chicken broth to better control the salt level in the dish.
• Optional peas add color and a touch of sweetness but can be omitted or substituted with other vegetables.
• For a spicier version, add a pinch of chili flakes to the seasoning blend.
• If rice is still undercooked after the liquid is absorbed, add a couple of tablespoons of water and cook covered for a few more minutes.

Keywords: Mediterranean chicken recipe, one pan chicken and rice, stovetop chicken and rice, easy chicken dinner, healthy chicken rice dish