One Pan Mediterranean Chicken and Rice

Dinner  |  Published Feb 27, 2019  |  Updated Sep 8, 2020  |  By Tawnie

mediterranean chicken and yellow rice in a cast iron skillet

“More Mediterranean dinners please!”

That was a popular request on a recent poll I sent out in my newsletter last month. SOoOOoOo here we go!

I’m delivering all things Mediterranean, starting with this easy and flavorful One Pan Mediterranean Chicken and Rice dinner. (or lunch!).

step by step photos of how to make mediterranean chicken

I’m all about using the cast iron skillet to whip up dinners. If it can be made using one pan, I’m in. Who else dreads the mound of dishes after a long day? The less dishes, the happier I am. You too, right?!

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?

  1. Scrub skillet well in hot soapy water.
  2. Dry thoroughly.
  3. Spread a thin layer of melted shortening or vegetable oil over the skillet.
  4. Place it upside down on a middle oven rack at 375°. (Place foil on a lower rack to catch drips.)
  5. Bake 1 hour; let cool in the oven.
step by step photos of how to make mediterranean chicken

What are the commonly used Mediterranean ingredients?

A lot of Basil, cucumbers, dill, fennel, feta cheese, garlic, honey, lemon, mint, olive oil, oregano, yogurt.

Tell me more about this 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.

You can find it at most major supermarkets either in the international foods aisle or in the rice section, usually on the bottom shelf. I like to buy it in bulk!

SPICE IT UP!

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!

How to make easy chicken and rice

  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!

What rice can I use if I don’t have jasmine?

Any white long grain white rice works! (Cooking time and liquid for brown rice will vary).

a cast iron skillet filled with rice and chicken

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 on a dark grey plate

Which do you prefer?

mediterranean chicken and yellow rice in a cast iron skillet
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One Pot Mediterranean Chicken and Rice

One Pot Mediterranean Chicken and Rice made is with chicken thighs and yellow jasmine rice. It’s the perfect weeknight dinner recipe!
4.84 from 24 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 (~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 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 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. 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. 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

    PIN THIS ONE PAN MEDITERRANEAN CHICKEN AND RICE RECIPE FOR LATER!

    mediterranean chicken and rice in a cast iron skillet
    chicken thighs in a cast iron skillet with rice

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    Recipe Rating




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    50 Comments
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    Jill Smith
    1 day 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
    20 days ago

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

    Mehrun
    4 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
    11 months ago

    Amazing – and easy!

    Regina
    11 months 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
    11 months 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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