Name: Mediterranean Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 1.5 lbs boneless, skinless chicken thighs (about 6 pieces); 1 cup basmati rice, rinsed; 1 pint cherry tomatoes, halved; 1 cup low-sodium chicken broth; ½ cup Kalamata olives, pitted and halved; 1 small red onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon crushed red pepper flakes (optional); 1 teaspoon salt; ½ teaspoon black pepper; 1 lemon (zest and juice); ¼ cup fresh parsley or dill, chopped, plus more for serving; Lemon wedges, for garnish

Get ready to meet your new favorite weeknight dinner! This Mediterranean Chicken and Rice is absolutely dreamy-think succulent, golden-seared chicken nestled on a bed of fluffy, herbed rice with bursts of sweet cherry tomatoes, briny olives, and zingy lemon.

Thanks to classic Mediterranean spices, every bite is bursting with vibrant, sun-kissed flavor. It's all made in just one pan, making cleanup a breeze, and comes together faster than ordering takeout.

Whether you're looking to impress dinner guests or just need something quick, easy, and healthy for the family, this recipe is a total winner. Inspired by the simple, hearty meals I grew up enjoying, it never fails to bring everyone running to the table.

A vibrant skillet of Mediterranean Chicken and Rice with herbs, tomatoes, and lemon.

Why You'll Love This Recipe

One-pan magic means easy prep and even easier cleanup.
Packed with lean protein, veggies, and bold Mediterranean flavors in every forkful.
Ready in just 45 minutes-perfect for busy weeknights or lazy Sundays alike.
Customizable with your favorite veggies and herbs.
Delicious leftovers, if you're lucky enough to have them!

Key Ingredients for Mediterranean Chicken and Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Thighs

Chicken thighs stay juicy and tender throughout cooking, making them perfect for this recipe. You'll get wonderfully caramelized edges when searing. For easier prep, trim excess fat. If you prefer, chicken breasts or drumsticks can be used-just be cautious not to overcook, as they can dry out faster.

Basmati Rice

Basmati rice delivers a light, fluffy texture that pairs perfectly with Mediterranean flavors. Rinse the rice before cooking to remove excess starch and ensure a non-sticky, separated grain. Jasmine rice works too, but avoid short grain rice, which can get mushy.

Cherry Tomatoes

These little gems add pops of sweetness and vibrant color. Simply halve them so their juices mingle into the rice as it cooks. Grape tomatoes are a great alternative, or you can swap in chopped bell pepper for a different twist.

Kalamata Olives

Kalamata olives provide a salty, briny punch that lifts the whole dish. Be sure they're pitted; simply slice them or leave them whole. If olives aren't your thing, try artichoke hearts, capers, or even sun-dried tomatoes for that signature tang.

Fresh Lemon

Lemon adds bright, refreshing citrus notes that balance the dish. Zest and juice the lemon just before using for maximum flavor. In a pinch, bottled lemon juice works, but fresh is best for that zingy punch.

Mediterranean Chicken and Rice cooking process

Instructions for Mediterranean Chicken and Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate the Chicken

Start by patting the chicken dry and placing it in a mixing bowl. Drizzle with 1 tablespoon olive oil, then sprinkle over the oregano, cumin, smoked paprika, crushed red pepper (if using), half of the salt, and half of the black pepper. Toss well to coat and let it marinate for at least 10 minutes while you prep other ingredients-if you have more time, even better!

Sear the Chicken

Set a large skillet (with a lid) or Dutch oven over medium-high heat and add the remaining olive oil. Once hot, arrange the marinated chicken in a single layer. Sear for 3-4 minutes per side until golden brown (don't worry about cooking them through-they'll finish later). Remove the chicken to a plate.

Sauté the Vegetables

Lower heat to medium. In the same pan, add the sliced red onion and sauté for about 2 minutes, scraping up any browned bits. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Layer and Simmer

Add the rinsed rice, halved cherry tomatoes, Kalamata olives, and the remaining salt and pepper to the pan. Give everything a gentle stir, then nestle the seared chicken back on top. Pour in the chicken broth and the juice of half the lemon. Bring the mixture to a boil, then reduce to a simmer and cover. Cook for 20 minutes, or until rice is tender and the liquid is absorbed.

Finish with Freshness

Once the rice is cooked, remove the pan from heat. Sprinkle over the lemon zest and lots of fresh chopped parsley or dill. Let it rest, covered, for 5 minutes to let the flavors meld.

Serve and Enjoy

Fluff the rice gently with a fork. Serve hot, garnished with extra parsley, fresh lemon wedges, and a drizzle of olive oil, if desired. Prepare for rave reviews!

Recipe Variations

Make It Vegetarian

Swap the chicken for canned chickpeas or white beans. They bring fantastic texture and soak up all the flavorful spices. Use vegetable broth in place of chicken broth, and follow the same steps-just start by sautéing the onions and garlic before adding the beans.

Add More Veggies

Feel free to toss in bell peppers, zucchini, or spinach for extra color and nutrition. Add firmer veggies (like bell pepper) to sauté with the onion, and gently fold in greens toward the end of cooking so they just wilt.

Bold Herby Flavor

Swap out the parsley for fresh dill, basil, or a mix of both. You can also finish with crumbled feta or a dollop of Greek yogurt for extra creaminess and tang!

Spicy Kick

Double up the crushed red pepper flakes or throw in a pinch of cayenne if you love heat. A spoonful of harissa stirred into the broth will also add a fabulous spicy depth.

Gluten-Free & Dairy-Free

This recipe is naturally gluten-free and dairy-free! Just check your broth and spices to be sure there are no hidden sources of gluten or dairy.

Serving Suggestions

Serve Mediterranean Chicken and Rice with a crisp cucumber salad, creamy tzatziki, or warm pita bread to round out the meal. For an extra pop of flavor, top with crumbled feta and a sprinkle of fresh herbs. Don't forget the lemon wedges on the side for squeezing!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of chicken broth or water to keep the rice moist, then microwave in 30-second intervals or warm gently on the stovetop in a covered skillet. This dish also freezes well for up to 2 months. Thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Mediterranean Chicken and Rice (FAQ)

Q: Can I use brown rice instead of white rice?

A: Yes, but you'll need to increase the liquid and extend the cook time, as brown rice takes longer to cook. Add an extra ½ cup broth and simmer for about 40-45 minutes.

Q: Can I make this ahead of time?

A: Absolutely! The flavors only deepen overnight. Store covered in the fridge and reheat as directed above.

Q: What if I don’t have Kalamata olives?

A: You can substitute with green olives, capers, or even chopped artichoke hearts for a different Mediterranean twist!

Craving a taste of the Mediterranean at home? This easy, flavor-packed chicken and rice skillet is the perfect answer. Give it a try this week, and let me know how it turned out-leave a comment or a star rating below. Happy cooking!