If there’s one skillet dinner I keep coming back to, it’s this Mediterranean Chicken and Rice. It’s hearty but still feels fresh, packed with warm spices and juicy chicken, and—best part—everything cooks in one pan. This is the kind of weeknight dinner that feels a little fancy but is super practical when you’re just trying to get something good on the table.
And yes, I know turning on the oven during the hotter months can feel like punishment—but trust me, this one’s worth it. The rice soaks up all that seasoned chicken flavor, and the mix of turmeric, cumin, and cinnamon gives it that beautiful yellow color and just the right kick of warmth. Add a handful of salty olives, some creamy feta, and a few cherry tomatoes on top, and you’ve got a dish that tastes like you’re dining seaside somewhere in Greece.
What I Love About This Recipe
I’m a sucker for one-pan meals, and this one doesn’t disappoint. The chicken thighs come out incredibly tender, and the rice cooks right in the same pan, absorbing all the garlicky, spiced goodness. No extra pots, no fluff—just honest flavor.
It’s one of those recipes that can be dressed up with a side salad and a glass of white wine or kept super chill with just a fork and the skillet on the table. I’ve made this for quick weeknight meals and also served it when friends came over—it never fails.
Ingredients You’ll Need
Here’s what I usually grab when making this dish. You can always tweak based on what you’ve got, but this combo really works:
- Chicken thighs: I stick to boneless, skinless thighs for this one—they cook fast, stay juicy, and don’t need much babysitting. Plus, they slice up nicely once cooked.
- Jasmine rice: This is my go-to for the aroma and fluffy texture. Long grain white rice also works, but I wouldn’t switch to brown rice here—it just takes too long and the texture won’t match.
- Spices for the rice: Turmeric, cumin, and cinnamon. That combo gives the rice its signature golden color and a mellow, earthy depth.
- Seasonings for the chicken: A simple mix of dried oregano, parsley, paprika, salt, pepper, and a splash of lemon juice. Nothing fancy, just flavorful.
- Onion and garlic: Don’t skip these—they’re what make the rice base so good. I dice the onion pretty small so it melts into the rice as it cooks.
How I Make It (Step-by-Step)
This is a no-fuss recipe once you get the hang of the order. Here’s how I usually do it:
Season the chicken: In a bowl, toss the chicken with oregano, parsley, paprika, lemon juice, salt, and pepper. Let it sit while you heat your pan.
Sear the chicken: Get your cast iron skillet nice and hot, drizzle in olive oil, and give the chicken a quick sear—about 3-4 minutes per side. You don’t need to cook it through just yet.
Sauté the base: Remove the chicken and set it aside. In the same pan, melt a bit of butter, add your diced onions, and cook until soft. Stir in minced garlic for another 30 seconds—it’ll smell amazing at this point.
Toast the rice: Pour the uncooked rice right into the skillet and give it a good stir to coat in the butter and aromatics.
Add liquid and spices: Stir in the chicken broth, turmeric, cumin, and cinnamon.
Bake: Nestle the chicken thighs back on top, cover the skillet with foil, and bake at 350°F for 35–40 minutes. The rice should be fluffy and the chicken cooked through.
Finish and garnish: I usually toss some chopped parsley on top and scatter kalamata olives, crumbled feta, and halved cherry tomatoes before serving. It adds that final Mediterranean touch.
Helpful Cooking Tips
- Don’t overcook the rice: Keep an eye during the last few minutes of baking—some ovens run hot and you don’t want the rice to dry out. I check it at the 35-minute mark.
- Let it rest: After pulling the skillet from the oven, I like to let it sit (covered) for 5 minutes. It helps the rice finish steaming and keeps everything juicy.
- Use hot broth: If I’m in a rush, I use hot chicken broth instead of cold to give the rice a head start in the oven.
Can You Make It Ahead?
You bet. I’ve prepped this in the morning, popped it in the fridge (uncooked), and baked it just before dinner. The flavors actually deepen a bit that way. Just give it an extra 5–10 minutes in the oven if you’re starting from cold.
Leftovers are also fantastic. I pack the chicken and rice into lunch containers, and it reheats really well the next day. Sometimes I even wrap it in a warm pita with some tzatziki for a next-day lunch wrap.
What to Serve With It
This skillet is pretty much a full meal, but I like to keep things fresh with a simple side salad—maybe some arugula with lemon and olive oil—or grilled veggies. If we’re feeling indulgent, I’ll warm up some garlic pita or serve it with hummus on the side. A dollop of tzatziki also takes it to another level.
How to Store and Reheat
This dish keeps great in the fridge for 3–4 days. I store the chicken and rice together in an airtight container and reheat in the microwave with a splash of water or broth to keep the rice soft.
If you want to freeze it, portion it out after it cools. It’ll last about 2 months in the freezer. I thaw overnight in the fridge and reheat the same way—still tastes great.
Mediterranean Chicken and Rice
This cozy one-pan Mediterranean Chicken and Rice is one of those feel-good meals I find myself coming back to, especially on busy weeknights. Juicy chicken thighs, fragrant golden rice, and warm spices come together in a dish that’s both nourishing and full of flavor. It’s the kind of dinner that feels special but takes minimal effort—just how I like it.
Ingredients
- For the Chicken
- 1 lb boneless, skinless chicken thighs (around 5 thighs)
- Juice of 1 lemon (about ¼ cup)
- 1 tablespoon olive oil
- 1½ teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Yellow Rice
- 1 cup jasmine or basmati rice (uncooked)
- 2 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- ½ cup finely diced white or yellow onion
- 4 garlic cloves, minced
- ½ teaspoon ground turmeric
- ½ teaspoon cumin
- A pinch of ground cinnamon
- Fresh chopped parsley, for garnish
Optional Toppings
- Kalamata olives
- Crumbled feta
- Lemon zest
- Diced fresh tomatoes
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms, add the chicken thighs to a mixing bowl along with the lemon juice, olive oil, oregano, paprika, parsley, salt, and pepper. Toss everything together until the chicken is evenly coated with the marinade.
- Heat a large oven-safe skillet (like a cast iron) over medium heat. Once hot, place the chicken thighs in the pan and sear for 3 to 4 minutes on each side, just until lightly golden. No need to fully cook them yet—they’ll finish in the oven. Transfer the seared chicken to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add in the diced onion and sauté until softened, about 2 to 3 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Now pour in the dry rice and stir it around for a bit to toast slightly. Add the chicken broth, turmeric, cumin, and a pinch of cinnamon. Stir everything to combine and then nestle the chicken thighs back into the pan, right on top of the rice mixture. Turn off the heat.
- Cover the skillet tightly with foil and transfer it to the oven. Bake for 35 to 40 minutes, or until the chicken is fully cooked (165°F internal temperature) and the rice is tender.
- Once out of the oven, give the rice a taste and adjust with more salt or pepper if needed. Garnish generously with fresh parsley and any other toppings you love—feta, olives, lemon zest, or tomatoes all work beautifully.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 449Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 180mgSodium 643mgCarbohydrates 23gFiber 2gSugar 4gProtein 39g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Can I use chicken breasts instead of thighs?
Yes, though they can dry out more easily. If you go that route, reduce the oven time a bit and keep an eye on them.
What if I don’t have a cast iron skillet?
Any oven-safe pan with a lid or tight foil wrap will work. Just make sure it’s deep enough to hold the rice and chicken without spilling.
Can I make this vegetarian?
You can swap the chicken for chickpeas or tofu, and use veggie broth. The rice base will still be super flavorful with the spices.
What other toppings work well?
Sun-dried tomatoes, chopped cucumber, or a sprinkle of za’atar are all tasty extras.
Try Other Mediterranean Recipes:
