One Pan Mediterranean Chicken And Rice

close-up of one-pot mediterranean chicken and rice in a skillet.

5 from 10 votes

One Pan Mediterranean Chicken And Rice

This one pan Mediterranean chicken and rice is quick and easy dinner recipe. This simple one-pot chicken and rice is loaded with delectable Mediterranean flavors and is ready in 30 minutes. It has chicken breast, rice, onion, garlic, lemon,herbs, and spices. Here’s how to make it with step by step photos and a video recipe.

Prep Time5

Cook Time25

Total Time30

Course: Main

Cuisine: Mediterranean

Servings:

Calories: 450kcal

Author: Preeti Nayak

Equipment

1 small mixing bowl
1 Heavy bottom pan/skillet

Ingredients

For the seasoning

½ teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon turmeric powder

To marinate the chicken

2 chicken breast sliced (gives you 4 pieces)
2 teaspoon lemon juice
2 teaspoon olive oil
4 teaspoon of the seasoning

To make chicken and rice

2 teaspoon olive oil
1 onion finely chopped
1 teaspoon garlic finely chopped
1 cup rice rinsed and soaked in water for 30 minutes
2 and ¼ cups of chicken broth (low sodium preferred)
1 bay leaf
1- inch cinnamon
1 teaspoon lemon juice
½ cup frozen peas

Instructions

Preparations

To make the seasoning - In a small mixing bowl combine thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, paprika and turmeric powder. Keep it aside.
Prep the chicken - Slice the chicken breast in half or you can pound the chicken breast too.
To marinate the chicken - Add 2 teaspoon of the prepared seasoning, lemon juice and oil to the chicken breast. Rub it gently on both sides. Marinate for 30 minutes.
Rinse the rice well with water 2-3 times. Soak it in water for 30 minutes. Drain and keep it aside.
Chop onions and garlic and keep them aside.

To make Mediterranean chicken and rice

Heat 2 teaspoon of oil in a heavy bottom pan over medium heat.
Place the marinated chicken on the heated pan. Fry it for 2-3 minutes on each side. The chicken need not to be fully cooked. Remove it on a plate.
In the same pan, add onion and sauté until translucent.
Next, add garlic. Stir and cook for 30 seconds.
Add rice and 4 teaspoon of the seasoning. Sauté it for a minute.
Add chicken broth, bay leaf, cinnamon and lemon juice. Gently scrape the tiny bits sticking to the bottom of the pan.
Taste and adjust the seasoning. Add more seasoning, if required.
Let the broth comes to a boil.
Add peas (optional).
Place the chicken back to the pan. Reduce the heat to low. Cook for 15-20 minutes or until the water is absorbed by rice.
Once cooked, keep it covered for 10 minutes. Fluff the rice with a fork.
Garnish with coriander leaves. Serve with salad on side.

Video

Notes

1. Marinating the chicken can make it incredibly tender and juicy, while also enhancing its flavor.
2. Rice to liquid ratio is very important while cooking rice. The instructions are given on the package for the rice-to-liquid ratio. Add water as per the brand of rice you are using. For cooking 1 cup of basmati rice, I have used 2 and ¼ cups of water.
3. Cover the pan with a tight-fitting lid while cooking rice. Alternatively, you can cover it with aluminum foil.
4. Once the rice is cooked, remove it from heat and keep it covered for 10 minutes.
5. You can increase or decrease the quantity of seasoning to adjust the spice level.
6. Read our full nutrition disclaimer here.

Nutrition