Mediterranean Chicken and Rice

Dinner  |  Published Jun 13, 2022  |  Updated Jun 13, 2022  |  By Tawnie

chicken thighs and yellow rice in a cast iron skillet garnished with feta, parsley, tomatoes and kalamata olives

With summer time weather in full force, we are craving fresh and healthy meals like this easy and flavorful Mediterranean Chicken and Rice. ⭐️

chicken and rice in a black cast iron skillet

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.
ingredients to make chicken and rice in small white glass bowls

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!

step by step photos making chicken and rice in a cast iron

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!

mediterranean chicken and rice in a cast iron skillet garnished with kalamata olives and feta cheese

Which do you prefer?

chicken and rice in a bowl garnished with kalamata olives and feta cheese

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

chicken thighs and yellow rice in a cast iron skillet garnished with feta, parsley, tomatoes and kalamata olives
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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
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 377kcal

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

    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

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    Recipe Rating




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    58 Comments
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    Aaron
    1 month ago

    Can you just cook it on the stovetop?

    Kat
    2 months ago

    So good! ⭐️

    Jennifer Zweigle3
    4 months ago

    This recipe is absolutely delicious! One of my favorites for sure! I added feta and kalamata olives after cooking, and served with brussels sprouts that cooked in the oven along with the chicken. Perfection!

    Jill Smith
    5 months ago

    Hi! Just tried the one pot Mediterranean chicken and rice for the first time. Very easy to follow. But for some reason my rice was still not quite cooked after 50 minutes and there was lots of liquid left in there. Suggestions?

    Amber
    5 months ago

    I’m going to use a Dutch oven and double it. Hope it turns out. Looks delicious!

    Mehrun
    9 months ago

    Hi! I made this, some ate and some wanted sauce. Is there any sauce or condements that I can serve. I thought I’d ask for the next time I make it

    A
    1 year ago

    Amazing – and easy!

    Regina
    1 year ago

    I never leave reviews (because I can be lazy) but this recipe is AMAZING! It’s so easy ( I eye-balled spices instead of measuring, see lazy note above) and cooks in one skillet. I’m definitely making this again.

    Anna Johnson
    1 year ago

    I’m not one to leave recipe reviews, but this recipe is truly a game-changer. SO delicious, and I never find “easy” recipes to be low effort, but this one honestly is. My favorite toppings are feta and kalamata olives. I do like it extra lemony so I do 1.5 lemons worth of juice, and I double the amount of garlic. Also, I don’t find that I need the butter to cook the onion, so I typically leave that out. Perfection!! I make this at least a few times a month.

    Patty Campbell
    1 year ago

    Tonight is my first time preparing this recipe, but I’ve previously enjoyed it as a dish my son made for me! Lovely flavors, easy to prepare/assemble, and a real pleaser. Thank you for sharing and adding the details that make this recipe so enjoyable!

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