There’s something incredibly comforting about a one-pan meal—especially when it brings the vibrant, sun-drenched flavors of the Mediterranean right into your kitchen. This One-Pan Mediterranean Chicken and Rice recipe is a dish that feels like a warm hug. It’s the kind of meal that reminds me of slow afternoons in my grandmother’s kitchen, where something delicious was always simmering on the stove, infused with garlic, lemon, and plenty of herbs.

In the Mediterranean, meals are more than just food—they’re rituals. Plates are passed around the table, laughter echoes through the room, and no one is in a hurry to leave. This dish captures that spirit in a way that’s both quick enough for weeknights and special enough for weekend dinners.

Inspired by traditional Greek recipes, this version is streamlined to cook everything—juicy chicken thighs, fluffy rice, aromatic veggies, and bold herbs—in just one pan. That means fewer dishes and maximum flavor. It’s the ultimate recipe for when you want something hearty, healthy, and absolutely packed with flavor, without spending hours in the kitchen.

Why You’ll Love This Recipe:

• One-pan magic: Less mess, more flavor. Everything cooks together, allowing the juices from the chicken to infuse the rice and veggies.
• Bold Mediterranean flavors: Think lemon, garlic, oregano, and olive oil—fragrant and irresistible.
• Family-friendly: It’s hearty, wholesome, and easy to customize with your favorite veggies.
• Perfect for meal prep: Leftovers taste just as good (if not better) the next day.

INGREDIENTS YOU’LL NEED:

• 1 ½ lbs chicken thighs, bone-in, skin-on
• Salt and pepper, to taste
• 3 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 cup long-grain rice (uncooked)
• 2 ½ cups chicken broth
• Juice from ½ a lemon
• ⅓ cup chopped parsley

HOW TO MAKE ONE-PAN MEDITERRANEAN CHICKEN AND RICE:

STEP-BY-STEP INSTRUCTIONS:

1. Season and sear the chicken
   Start by seasoning the chicken thighs generously with salt and pepper. Heat the olive oil in a large skillet or pan (make sure it has a lid!) over medium-high heat. Once hot, place the chicken skin-side down and sear for about 4–5 minutes on each side until beautifully golden. This step adds depth and seals in the juices. Remove the chicken and set it aside.
2. Sauté the aromatics
   In the same pan, toss in the chopped onion and red bell pepper. Sauté until the onion is soft and translucent—about 5 minutes. Stir in the garlic and oregano, letting the flavors bloom for about 30 seconds. This is when your kitchen really starts to smell amazing.
3. Toast the rice
   Pour the rice into the pan and stir well, coating it in the flavorful oils and veggie mixture. Let it toast slightly for 1–2 minutes. This tiny extra step makes a big difference in flavor.
4. Add broth and chicken
   Pour in the chicken broth and squeeze in the lemon juice. Stir, then nestle the chicken thighs back into the pan, skin-side up. Make sure they’re sitting snugly but not submerged—this way, the skin stays crispy.
5. Simmer and cook
   Bring the mixture to a gentle simmer. Cover with a lid, reduce heat to low, and cook for 25–30 minutes, or until the rice is fluffy and the chicken is cooked through. If your chicken is particularly large, it might need a few more minutes.
6. Let it rest and garnish
   Once cooked, turn off the heat and let the pan sit (covered) for 5 minutes to allow everything to settle. Then uncover, sprinkle with chopped parsley, and give it a gentle fluff.

HELPFUL TIPS:

• Use bone-in, skin-on chicken for that perfect crispy finish and richer flavor.
• Don’t rush the sear—a golden crust adds so much flavor.
• Lemon juice is key—don’t skip it! It balances out the richness of the dish.
• Let it rest—it’s tempting to dive in right away, but those extra five minutes help the flavors meld.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Dinner
• Method: One-pan/Stovetop
• Cuisine: Mediterranean
• Diet: Mediterranean Diet-Friendly

NOTES:

Feel free to mix in your favorite vegetables—zucchini, spinach, or cherry tomatoes work beautifully. You can also swap in brown rice, but note that it will require a longer cooking time and a bit more broth.

NUTRITIONAL INFORMATION:

(Approximate per serving)
Calories: 430
Protein: 28g
Fat: 21g
Carbohydrates: 32g
Fiber: 2g
Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breasts instead of thighs?
Yes, though thighs are juicier and more flavorful. If using breasts, keep an eye on them so they don’t dry out.

Can I make this in the oven?
Absolutely! After adding the broth and chicken, cover the pan and bake at 375°F (190°C) for 30–35 minutes.

Is this dish freezer-friendly?
Yes, it freezes well. Store in airtight containers and reheat gently on the stovetop or in the microwave.

STORAGE INSTRUCTIONS:

Let leftovers cool completely, then store in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to loosen it up. This also freezes well for up to 2 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other Mediterranean delights:

• Nigella-Inspired Chicken Thighs
• Spicy Basil Chicken (Pad Krapow Gai)
• Sweet Cajun Chicken – A Flavorful, Spicy-Sweet Delight
• One-Pan Balsamic Chicken

CONCLUSION

There’s just something magical about a meal that comes together in one pan but tastes like it’s been cooking all day. This One-Pan Mediterranean Chicken and Rice is simple, comforting, and packed with the kind of flavors that transport you straight to a sunlit terrace overlooking the sea. It’s a dish that works equally well for busy weeknights or cozy weekend dinners. Whether you’re new to Mediterranean cooking or a longtime fan, this one’s bound to become a regular at your table.

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