Description

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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.

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.

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.