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