Mediterranean Chicken and Rice

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

• 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

1. Preheat oven to 350°F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
2. 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.
3. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
4. 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.
5. Then, add in the uncooked rice and stir for 30 seconds. Then add in the chicken broth, turmeric, cumin and cinnamon, stir.
6. 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

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Mediterranean Chicken and Rice

Mediterranean Chicken and Rice is fuss-free, full of flavor and so so good. Made with chicken thighs and perfectly cooked yellow jasmine rice. It's a staple weeknight dinner recipe!

4.77 from 30 reviews

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4 people

Calories: 377kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

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

Cook ModePrevent your screen from going dark

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 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!
• 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.
• 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.
• 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!

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! 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 23.9g | Protein: 34g

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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