This Mediterranean Chicken and Rice is the kind of meal that makes your kitchen smell amazing and keeps everyone happy at the table. It’s warm, colorful, and full of fresh, bold flavors—lemon, garlic, herbs, and olives. Everything cooks in one pot, so cleanup stays simple.
The rice turns fluffy and soaks up all the savory juices from the chicken. It’s easy enough for a busy weeknight, but it looks and tastes like something you’d order at a cozy neighborhood bistro.
What Makes This Recipe So Good
- One-pot simplicity: The chicken sears, the veggies soften, and the rice cooks right in the same pan. Less mess, more flavor.
- Bright Mediterranean flavors: Lemon, oregano, garlic, and olives bring zest and depth without being heavy.
- Balanced and satisfying: You get lean protein, fiber-rich rice, and antioxidant-packed veggies in every bite.
- Versatile and flexible: Use chicken thighs or breasts, swap the veggies, and adjust the spices to your taste.
- Meal-prep friendly: It reheats well and tastes even better the next day as the flavors meld.
What You’ll Need
- Chicken: 1.5–2 pounds boneless, skinless thighs (or breasts), cut into large chunks
- Rice: 1.5 cups long-grain white rice (basmati or jasmine)
- Olive oil: 2–3 tablespoons extra-virgin
- Aromatics: 1 medium yellow onion (diced), 4 cloves garlic (minced)
- Bell pepper: 1 red or yellow, diced
- Tomatoes: 1 cup cherry tomatoes (halved) or 1 can (14 oz) diced tomatoes, drained
- Broth: 3 cups low-sodium chicken broth
- Lemon: Zest and juice of 1 large lemon
- Olives: 1/2 cup pitted Kalamata olives, halved
- Capers (optional): 1 tablespoon, rinsed
- Spices and herbs: 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional)
- Fresh herbs: 1/4 cup chopped parsley and/or dill
- Salt and pepper: To taste
- Finishing touch (optional): 1/4 cup crumbled feta
Instructions
- Prep the chicken: Pat the chicken dry and season with salt, pepper, 1 teaspoon oregano, and the smoked paprika.
This helps it brown well and builds flavor from the start.
- Sear the chicken: Heat 1–2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until golden on both sides, about 5–6 minutes total. Remove to a plate.
- Sauté the aromatics: Lower heat to medium.
Add another splash of olive oil if needed, then the onion and bell pepper. Cook until softened, 4–5 minutes. Stir in the garlic, cumin, remaining oregano, and red pepper flakes.
Cook 30 seconds until fragrant.
- Toast the rice: Add the rice to the pan and stir to coat with the oil and spices. Toast for 1–2 minutes. This keeps the grains fluffy and adds a nutty flavor.
- Build the base: Stir in the tomatoes, lemon zest, and broth.
Scrape up any browned bits from the bottom of the pan. Bring to a gentle boil.
- Nestle the chicken: Return the seared chicken and any juices to the pan. Reduce heat to low, cover with a tight lid, and simmer 15–18 minutes, until the rice is tender and most liquid is absorbed.
- Finish with brightness: Turn off the heat.
Gently fold in the olives and capers. Add the lemon juice and half the fresh herbs. Cover and let it rest 5 minutes to steam and settle.
- Taste and serve: Fluff the rice with a fork.
Adjust salt, pepper, and lemon to taste. Top with remaining herbs and a sprinkle of feta if you like.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheating: Reheat gently in a skillet with a splash of broth or water over medium-low heat, or microwave in short bursts.
Cover to keep the rice moist.
Health Benefits
- Lean protein: Chicken provides high-quality protein for muscle maintenance and steady energy.
- Heart-healthy fats: Extra-virgin olive oil brings monounsaturated fats and polyphenols linked to better heart health.
- Antioxidant-rich veggies: Tomatoes, peppers, lemon, herbs, and olives add vitamins, minerals, and antioxidants.
- Balanced carbs: Rice offers a steady source of energy. Swap for brown rice for more fiber if you prefer.
- Mediterranean pattern: The overall mix—olive oil, produce, whole grains, and lean protein—aligns with a well-researched, health-supportive way of eating.
What Not to Do
- Don’t overcrowd the pan when searing: Crowding traps steam and prevents browning. Work in batches if needed.
- Don’t skip toasting the rice: It’s a quick step that improves flavor and helps the rice stay fluffy.
- Don’t boil aggressively: A hard boil can scorch the rice.
Keep it at a gentle simmer with the lid on.
- Don’t add lemon juice too early: Add at the end to keep the flavor bright and avoid bitterness.
- Don’t forget to rest: Letting the dish sit for a few minutes after cooking helps the rice finish steaming and absorb any remaining liquid.
Recipe Variations
- Brown rice version: Use 1.5 cups brown rice and 3.5–4 cups broth. Simmer 35–40 minutes until tender, adding a splash more liquid if needed.
- Herbed lemon chicken: Add fresh dill and extra lemon zest at the end for a brighter, more aromatic finish.
- Veg-forward: Stir in baby spinach or chopped kale during the last 5 minutes. Zucchini or artichoke hearts also work well.
- Spicier take: Use hot smoked paprika, add more red pepper flakes, or a pinch of Aleppo pepper.
- Seafood swap: Replace chicken with shrimp.
Cook the rice first, then tuck in seasoned shrimp during the last 5–6 minutes, just until pink.
- Dairy-free: Skip the feta and finish with extra herbs and a drizzle of olive oil.
- Olive lovers: Mix Kalamata and green Castelvetrano olives for different textures and flavors.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Breasts work fine, just avoid overcooking. Sear briefly and simmer gently.
Check doneness around the 15-minute mark; remove pieces that are done and let the rice finish if needed.
Do I need to rinse the rice?
Rinsing is helpful. It removes excess surface starch and keeps the rice from turning gummy. Rinse in a fine-mesh sieve until the water runs mostly clear, then drain well.
What if my rice isn’t fully cooked?
Add 1/4 cup hot broth or water, cover, and cook on low for a few more minutes.
Let it rest off the heat after that to finish steaming.
Can I make this vegetarian?
Absolutely. Swap the chicken for chickpeas or white beans and use vegetable broth. Add the legumes after the rice is partially cooked so they stay intact.
How do I keep the rice from sticking?
Use a heavy-bottomed pot, keep the heat moderate, and avoid stirring too much once the rice starts cooking.
A quick stir before covering is enough.
What side dishes go well with this?
Try a simple cucumber-tomato salad, garlicky yogurt sauce or tzatziki, warm flatbread, or roasted carrots. A crisp green salad also rounds out the meal nicely.
Can I make it ahead?
Yes. Cook as directed, cool, and store in the fridge.
Reheat gently with a splash of broth and a squeeze of fresh lemon to revive the flavors.
Wrapping Up
Mediterranean Chicken and Rice gives you big flavor with minimal effort. It’s cozy and satisfying, yet fresh and bright from the lemon, herbs, and olives. Keep this recipe in your weeknight rotation, adjust it to what you have on hand, and make it your own.
With a single pot and a few pantry staples, you’re set for a delicious, reliable dinner.