Mediterranean Chicken and Rice
This post may contain affiliate links. Please read our disclosure policy.
With summer time weather in full force, we are craving fresh and healthy meals like this easy and flavorful Mediterranean Chicken and Rice. ⭐️
This recipe does require you to turn the oven on for ~35 minutes. I know ovens and summer time is a bad combo but for this dinner it is so worth it!
I’m all about using the cast iron skillet to whip up dinners. If it can be made using one pan/one skillet/one bowl, I’m in. I think we can all agree that less dishes make us all happier people. ?
If you’re craving more Mediterranean meals, we love this Mediterranean Salmon and this Mediterranean Orzo Salad recipe too! They are both delicious warm weather recipes.
Ingredient Notes
Scroll down to the recipe card for the full list of ingredients and measurements.
- Chicken thighs: We love using skinless, boneless chicken thighs for this meal. Makes it easier to cut up and eat once it’s done!
- Rice: Jasmine rice or a long grain variety. This recipe has not been tested with brown rice.
- Seasonings: you’ll need cumin, turmeric and cinnamon for the yellow rice. For the chicken, dried oregano, dried parsley, salt, pepper and paprika.
- Onion: Be sure to finely dice the onion so there isn’t large chunks of onion in the yellow rice.
How to make Mediterranean Chicken
Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat oven to 350°F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
- Heat cast iron skillet over medium heat. Add in olive oil, then place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for about 3-4 minutes on each side.
- Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
- Remove the chicken from the cast iron and set side on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.
- Then, add in the uncooked rice and stir for 30 seconds. Then add in the chicken broth, turmeric, cumin and cinnamon, stir.
- Place chicken back in pan on top of the uncooked rice. Cover with foil and bake in your preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked.
- Garnish with parsley and other garnish suggestions and enjoy!
Mediterranean Chicken FAQ
What if I don’t have a cast iron pan?
You can use a regular deep frying pan too!
How do I season my cast iron skillet?
Scrub cast iron well in hot soapy water. Dry thoroughly. Spread a thin layer of melted shortening or vegetable oil over the cast iron. Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.) Bake 1 hour; let cool in the oven
What are commonly used Mediterranean ingredients?
A lot of basil, cucumbers, dill, fennel, feta cheese, garlic, honey, lemon, mint, olive oil, oregano, yogurt.
What is yellow rice?
This yellow rice is the best rice I’ve ever had. We made it over Christmas and we are now obsessed!
Use Jasmine rice! Jasmine rice is naturally fragrant and has the most wonderfully rich, mellow, and almost nutty flavor. Adding in the turmeric not only gives it a beautiful glowing yellow color but it adds a richness to the dish. Add in cumin so it adds to the nutty flavor of the jasmine rice!
What rice can I use if I don’t have jasmine?
Any white long grain white rice works!
Can I use chicken breasts instead of thighs?
Yes! I would slice them in half lengthwise to make them thinner and easier to cook!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Mediterranean Chicken and Rice
Ingredients
For the chicken:
- 1 lb. Chicken Thighs, boneless, skinless (or ~5 chicken thighs)
- 1 1/2 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lemon, juiced (~1/4 cup)
- 1 Tbsp. Olive oil
For the yellow rice:
- 1 cup Jasmine or Basmati white rice
- 2 cups chicken broth, low sodium
- 2 Tbsp. butter, unsalted
- 1/2 cup white onion, diced (or yellow onion is ok too!)
- 4 cloves garlic, minced
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 pinch cinnamon
- fresh parsley for garnish
Garnish ideas: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.1 lb. Chicken Thighs, boneless, skinless (or ~5 chicken thighs), 1 1/2 tsp. dried oregano, 1 tsp. dried parsley, 1 tsp. paprika, 1 tsp. salt, 1/2 tsp. pepper, 1 lemon, juiced (~1/4 cup)
- Heat cast iron skillet over medium heat. Add in olive oil, then once hot place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!1 Tbsp. Olive oil
- Remove the chicken from the cast iron and set aside on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.2 Tbsp. butter, unsalted, 1/2 cup white onion, diced (or yellow onion is ok too!), 4 cloves garlic, minced
- Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice and turn the heat off.1 cup Jasmine or Basmati white rice, 2 cups chicken broth, low sodium, 1/2 tsp. turmeric, 1/2 tsp. cumin, 1 pinch cinnamon
- Cover with foil and bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked. Taste rice and adjust seasonings, adding more salt or pepper as desired. Garnish with parsley and other garnishes you prefer and enjoy!fresh parsley for garnish
Video
Notes
- Recipe adapted from Dinner then Dessert.
- This recipe serves 4, depending on your appetite. When Cameron and I are really hungry…we can eat this entire meal on our own, haha!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Simple and amazing. I love one-pan dinners, but rarely do they turn out this good. Garnished with feta and served with sautéed zucchini, but next time will definitely add tomatoes and olives. The whole family loved it; will be added to the rotation!
I am so happy you enjoyed this one! Thank you Kristi! 🙂
How would you adjust cooking time for breasts?
Hi Sarah! Chicken breasts should need less time to cook. I would slice the breasts in half to have thinner pieces (about 1-inch thick) so they cook more evenly and quickly. Sear them for a little less time (about 2-3 minutes per side should be enough). Then bake them for 20-25 minutes (instead of 35-40) or until they reach 165°F internally. Enjoy!!
I’m honestly embarrassed by how often I make this recipe… but it’s just that good! It’s become my secret weapon for feeding my family. Whether it’s a Tuesday night or I’m playing hero for friends and family in need of a meal, this recipe is my go-to. Do yourself a favor and add it to your menu next week; you won’t be disappointed!
Baylee! I am so glad you enjoy it. Thank you soo so much for the glowing review!
Just made this tonight. Big hit in our family. My husband suggested to put it on the favourite list. We put olives and feta on it. Next time adding some tomatoes cut up too. Thanks
Yummm!! So glad you both loved it, Lee! 🫶🏻
Should any of the “marinade” be added to the pan with the chicken?
I don’t usually intentionally pour any of the lemon juice/olive oil in, but if some cooks in with it, it will be OK 🙂
This looks amazing! My cast iron skillet has a lid. Can I use that instead of foil? Probably ok, but just want to make sure that foil is needed to let steam escape. Thank you
Thank you! The lid should work just fine 🙂
I have made this recipe many times, for many people and it is always rated 10/10! Easy to make, tastes delicious and leftovers (if there are any) are great too!
Thank you so much Christa! So glad it’s a hit!
I never rate blog recipes or leave comments but this recipe is 10/10! I did the rice in instant pot (1:1 liquid to rice ratio) and the chicken in the air fryer to make it a quicker dinner for my family. Thank you!
Thank you so much Amelia! I am happy the instant pot an air fryer worked well 🙂
Simple and yummy! I added some
I added veggies to make it a one-pot meal.
Amazing!! Thank you so much Victoria I am glad you liked it!
This is my first time visiting Krolls Konner. I absolutely love Middle Eastern cuisine and wanted to try out a dish to introduce to my girls. After reading the reviews I knew I had to make this dish, so I made planety for left overs. I was so happily surprised to find out that my daughters LOVED it so much they packed it for lunch. Thank you so much! I will be trying more of these recipes.
Thank you so much Paula for trusting in my recipe! So glad it was a hit 🙂