One pan Mediterranean chicken and rice is a complete dinner that cooks in a single skillet. Chicken and onion brown in olive oil, warm spices like cumin, turmeric, oregano, and paprika bloom in the pan, and the rice simmers right in the broth until fluffy and flavorful.
It is the kind of recipe that earns a spot in the weekly rotation. There is only one pan to wash, the flavors are bright and savory, and a handful of peas at the end adds color and a little sweetness. This recipe makes four servings.
Table of Contents
Why This Works
Cooking everything in one pan lets the rice absorb the chicken juices, the browned bits, and the spices as it simmers. Instead of plain rice served next to chicken, you get rice that is seasoned all the way through.
Blooming the spices in the hot pan for a minute before adding the liquid releases their flavor and gives the dish its golden color. Soaking the rice first helps it cook evenly and turn out fluffy rather than sticky. Bite-size chicken pieces cook through while the rice finishes, so you do not need to cook them separately.
Ingredients
- 1 cup long grain rice, rinsed and soaked in water for 30 minutes
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 1/4 cups low-sodium chicken broth
- 1 bay leaf
- 1 inch cinnamon stick
- 2 teaspoons lemon juice
- 1/2 cup frozen peas
How to Make One Pan Mediterranean Chicken and Rice
1. Soak and drain the rice.
Rinse the rice in cold water until it runs mostly clear, then soak it in fresh water for 30 minutes. Drain it well before cooking.
2. Cook the onion and garlic.
Heat the olive oil in a large lidded skillet over medium heat. Add the onion and cook until it turns translucent. Stir in the garlic and cook for 1 minute.
3. Bloom the spices.
Add the oregano, thyme, cumin, garlic powder, paprika, turmeric, salt, and pepper. Stir for about 1 minute so the spices become fragrant.
4. Brown the chicken.
Add the chicken pieces and cook, turning, until they are browned on all sides. They do not need to be fully cooked at this point.
5. Add the liquid and rice.
Pour in the broth and bring it to a gentle simmer. Add the soaked rice, bay leaf, cinnamon stick, and lemon juice, and stir well so the rice is submerged and evenly spread.
6. Simmer.
Cover the skillet and cook on low heat for about 20 minutes, until the rice is tender and the liquid is absorbed. Check that the chicken reaches 165 degrees F with a food thermometer.
7. Add the peas.
Stir in the frozen peas, cover, and cook for 5 more minutes. Remove the bay leaf and cinnamon stick, fluff the rice with a fork, and serve.
How to Serve
Serve the chicken and rice straight from the skillet with fresh herbs on top. It pairs well with a simple salad or warm bread, and it works as a main dish for a casual dinner.
Add a dip or two for a Mediterranean spread, such as easy homemade hummus. A platter of roasted vegetables brings color to the table, and roasted broccolini with tahini sauce adds a nutty green side. If you want another Mediterranean dinner for later in the week, try Greek chicken gyros with tzatziki sauce.
How to Store and Reheat
Cool the leftovers quickly and refrigerate them within 2 hours of cooking. Cooked rice should not sit out, because bacteria can grow if it stays warm for too long. Store the chicken and rice in a covered container and eat it within 3 to 4 days.
Reheat in a skillet or the microwave with a splash of water or broth until it is steaming hot and reaches 165 degrees F. Stir halfway through so the heat spreads evenly. You can freeze the leftovers in a sealed container for longer storage.
Tips and Variations
Cut the chicken into pieces of similar size so they cook at the same rate. If you are using larger pieces, check them with a thermometer before you serve. Keep the lid on while the rice simmers, because lifting it lets steam escape and can leave the rice undercooked.
Do not skip the rinse. Rinsing removes surface starch, which keeps the grains separate. If the pan seems dry before the rice is tender, add a small splash of broth and keep cooking on low heat.
Leftover rice and chicken need careful handling. The Purdue Extension guide to storing leftovers explains the two hour rule, storage times, and reheating to 165 degrees F.
For variations, swap the peas for chopped spinach, add a handful of olives or sun dried tomatoes at the end, or finish with fresh parsley and a squeeze of lemon. Thin sliced bell pepper can go in with the onion.
FAQ
Do I have to soak the rice?
Soaking helps the rice cook evenly and turn out fluffy. If you skip it, check the rice a few minutes early and add a little extra broth if needed.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless thighs stay juicier and are more forgiving. Cut them into bite-size pieces and make sure they reach 165 degrees F.
What does the cinnamon stick do?
It adds a faint warm sweetness that rounds out the cumin and turmeric. It is a subtle note, and you can remove it before serving.
Can I use brown rice?
Brown rice needs more liquid and a longer cooking time, so adjust both and test the rice before adding the peas. White long grain rice is the easiest option for this recipe.
How do I keep the rice from sticking to the pan?
Use a skillet with a tight lid, keep the heat low once it simmers, and avoid stirring more than needed. A small splash of broth can loosen anything that starts to stick.
One Pan Mediterranean Chicken and Rice
Ingredients
Main Ingredients
- 1 cup long grain rice rinsed and soaked in water for 30 minutes
- 2 tsp olive oil
- 1 onion finely chopped
- 1 tsp garlic finely chopped
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp ground turmeric
- 1 tsp salt
- 1 tsp black pepper
- 2 ¼ cup low-sodium chicken broth
- 1 bay leaf
- 1 1 inch cinnamon stick
- 2 tsp lemon juice
- ½ cup frozen peas
Instructions
Cooking
- Drain the soaked rice well.
- Heat the oil in a large lidded skillet over medium heat. Cook the onion until translucent, then add the garlic and cook for 1 minute.
- Stir in the oregano, thyme, cumin, garlic powder, paprika, turmeric, salt, and pepper and cook for 1 minute.
- Add the chicken and brown it on all sides.
- Pour in the broth and bring to a gentle simmer. Add the rice, bay leaf, cinnamon stick, and lemon juice and stir well.
- Cover and cook on low for about 20 minutes, until the rice is tender and the chicken reaches 165 degrees F.
- Stir in the peas, cover, and cook for 5 more minutes. Remove the bay leaf and cinnamon stick, fluff, and serve.
