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One Pan Mediterranean Chicken And Rice Recipe

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4.1 from 80 reviews

A vibrant and flavorful One Pan Mediterranean Chicken and Rice recipe that combines tender marinated chicken breasts with aromatic spices, tender rice, and a medley of herbs for a wholesome and comforting meal. This easy-to-make dish is perfect for a quick weeknight dinner, bringing Mediterranean flair to your table with minimal cleanup.

Ingredients

Seasoning Mix

  • 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 and Marinade

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

Rice and Vegetables

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

Instructions

  1. Make the seasoning mix: In a small bowl, combine dried thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, paprika, and turmeric. Set aside this aromatic blend for marinating and seasoning.
  2. Prepare chicken: Slice chicken breasts into four pieces or pound them slightly to even thickness. This helps with even cooking and quicker marination.
  3. Marinate chicken: Toss the chicken pieces with 2 tsp of the seasoning mix, 2 tsp lemon juice, and 2 tsp olive oil. Rub the marinade evenly on both sides and let it rest for 30 minutes to infuse flavors.
  4. Prepare rice: Rinse the rice thoroughly 2-3 times under cold water to remove excess starch. Soak the rice in water for 30 minutes, then drain and set aside for cooking.
  5. Chop aromatics: Finely chop the onion and garlic and keep ready for sautéing.
  6. Heat oil: Warm 2 tsp of olive oil in a heavy-bottomed pan over medium heat, preparing the pan for cooking chicken.
  7. Pan-fry chicken: Place marinated chicken pieces in the pan and fry for 2-3 minutes on each side. The chicken should be lightly browned but not completely cooked. Remove from pan and keep aside.
  8. Sauté onions: In the same pan, add the chopped onions. Cook until they turn translucent, stirring occasionally to avoid burning.
  9. Sauté garlic: Add chopped garlic to the onions and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
  10. Add rice and seasoning: Add the drained rice and 4 tsp of the seasoning mix to the pan. Stir and sauté for about one minute to coat the rice with the spices and toast slightly.
  11. Add liquids and spices: Pour in the chicken broth, then add the bay leaf, cinnamon stick, and 1 tsp lemon juice. Gently scrape the bottom of the pan to loosen any flavorful bits stuck to the surface—the foundation of good flavor.
  12. Adjust seasoning: Taste the broth and adjust seasoning by adding more of the seasoning mix or salt if necessary.
  13. Bring to boil: Increase the heat to bring the broth to a gentle boil.
  14. Add chicken and peas: Return the partially cooked chicken to the pan and add the frozen peas if using.
  15. Simmer: Reduce heat to low and cover the pan. Let it cook for 15-20 minutes, or until the rice has absorbed all the liquid and the chicken is fully cooked.
  16. Rest and fluff rice: Turn off the heat and keep the pan covered for 10 minutes to steam the dish and allow flavors to meld. Then remove the lid and fluff the rice gently with a fork.
  17. Garnish and serve: Garnish with fresh coriander leaves and serve alongside a crisp salad or your favorite side dish for a complete Mediterranean-inspired meal.

Notes

  • Marinating the chicken for at least 30 minutes enhances the flavor but can be done up to 2 hours ahead for more depth.
  • If you prefer, you can use bone-in chicken thighs or drumsticks but adjust cooking time accordingly.
  • Low sodium chicken broth is recommended to better control the saltiness of the dish.
  • Frozen peas add a pop of color and sweetness but can be omitted or substituted with green beans or bell peppers.
  • This recipe works well with basmati or jasmine rice for a fragrant finish.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/one-pan-mediterranean-chicken-and-rice-recipe/