Mediterranean Chicken and Rice
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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.
My first time on your website and this dish was amazing! I will definitely make again and can’t wait to try other recipes. Yum!
Thank you so much Whitney! 🙂
Very good recipe. Easy to follow and the entire family enjoyed it.
I made this last night and WOW was it good! It was super easy to put together and everything cooked perfectly. I removed the foil and broiled the for a few minutes at the end to get the skin crispy and I served this with a lemon garlic yogurt sauce. It was a huge hit in our household and I will definitely be making this again!
I am so glad! thank you soo so much Amber!
This was so yummy! Super easy and quick. Definitely adding it into the rotation!
Although I hadn’t tried this yet, based off the reviews and my experience with Krolls Korner recipes, I doubled the chicken to have more for left overs, but kept rice portion the same. It did not disappoint! I made a fresh Mediterranean salad as a side dish! Delic!
Thank you soo much Marissa! 🙂
Love this recipe! We use it all the time!!!
Ii must make this med. chicken very soon…thank youxx
This was sooooo good!! Quick and easy, too! Thanks so much! We will definitely make this again.
I love how easy this one pan dish is to make. It’s full of flavor and it’s s done to perfection every time.
Amazing! Making it again only one week later!
Ooo yay!! This one is on regular rotation in our house too 🙂 thank you!!