Description
One Pan Mediterranean Chicken and Rice is a quick, wholesome meal that combines tender chicken thighs, fluffy long grain rice, fresh vegetables, and vibrant Mediterranean herbs. Cooked entirely in one pan, this recipe offers bright flavors with minimal cleanup, perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
Protein
- 4 chicken thighs, bone-in
Grains
- 1 ½ cups long grain rice
Vegetables
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 2 cups fresh spinach leaves
Herbs and Seasonings
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- Salt and black pepper, to taste
Liquids and Oils
- 2 tbsp extra virgin olive oil (natural)
- 1 tbsp lemon juice (natural)
- 1 tbsp apple cider vinegar
- 3 cups vegetable broth or water
- 1 tbsp vegetarian Worcestershire sauce
Other
- 1 pinch natural gelling agent
Instructions
- Prepare the Chicken and Vegetables: Season the chicken thighs generously with salt, pepper, and half of the fresh herbs. Heat extra virgin olive oil (natural) in a large skillet over medium heat and sear the chicken until golden brown on both sides. Remove the chicken and set aside. In the same pan, sauté garlic, bell peppers, and cherry tomatoes until softened and juicy.
- Cook the Rice: Add the long grain rice to the skillet with the sautéed vegetables and stir for 1-2 minutes to coat the rice with oil and flavors. Pour in apple cider vinegar, vegetable broth or water, vegetarian Worcestershire sauce, and a pinch of natural gelling agent for thickness if desired. Stir well and bring to a simmer. Return the chicken thighs to the pan, nestling them into the rice mixture.
- Simmer Everything Together: Cover the skillet with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked. Steam will trap moisture and blend the flavors perfectly.
- Finish with Greens and Herbs: Once cooked, sprinkle fresh spinach leaves over the skillet while still warm to allow them to wilt gently. Add the remaining parsley and oregano along with a generous squeeze of lemon juice (natural) before serving.
Notes
- Choose bone-in chicken thighs for juicier, more flavorful meat.
- Do not rinse the rice to retain starch for a creamier texture.
- Use fresh herbs for the best brightness and flavor.
- Let the dish rest for a few minutes off the heat before serving to allow flavors to settle.
- Adjust liquid amounts carefully depending on rice type to prevent dryness or excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Mediterranean chicken, one pan chicken recipe, chicken and rice, easy dinner, healthy meal, one pot meal
