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One Pot Mediterranean Chicken and Rice is the perfect weeknight family meal. The secret is to marinade the chicken thighs with lots of great Mediterranean spices and then pair with rice, diced tomatoes, spinach, lemon slices and garnished with feta cheese and fresh herbs. It is such a nice filling Mediterranean meal!
You guys are in for a treat today with this One Pot Mediterranean Chicken and Rice.
I love the Mediterranean marinade that the recipe uses to infuse warm, rich spices into the chicken. Whenever I think of chicken and rice, I think of my childhood. My mom always made the best chicken and rice meals.
You might remember a couple that I have shared over the years like this Curried Chicken and Rice Casserole or this Southwestern Chicken and Rice Casserole.
There is something comforting about a hearty meal mixing flavorful, juicy chicken with rice. Today One Pot Mediterranean Chicken and Rice is one I make a lot for my family and I find that the leftovers are even better the next day so make a big batch and get ready to eat it all week long!
You might remember some of the other recipes I have created using Smart Chicken this year.
A few of my favorites are this Yogurt Marinated Chicken, Margarita Grilled Chicken, Air Fryer Mediterranean Chicken Thighs, Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts and this Chicken Souvlaki Recipe.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Chicken: This recipe uses chicken thighs. You can use bone-in or boneless but it will change the cook time.
- Rice: I suggest using white rice but you also could use brown rice or even quinoa. Once again the cook time might change based on what you use.
- Lemons: Lemon juice and sliced lemons adds that delicious, citrus flavor to the one pot chicken and rice.
- Marinade: The marinade for the chicken mixes coriander, cumin, turmeric, paprika and cinnamon. It adds that warm Mediterranean flavor we all love.
How do you Make this Mediterranean Chicken and Rice
Step 1: Create Marinade: In a small mixing bowl combine the coriander, cumin, turmeric, sweet paprika, cinnamon, salt and pepper.
Place chicken in a medium bowl or large ziplock bag. Drizzle with the 2 tablespoons olive oil then toss to coat well. Use half of the spice mixture and add it to the chicken. Toss to coat the marinade over the chicken.
Refrigerate the chicken for at least 30 minutes or up to 2 hours.
Step 2: Sauté Garlic and Onion: Add 2 tablespoons of olive oil and heat over medium high heat. Add the garlic and onion and saute for 2 minutes.
Place the chicken in the skillet and cook for 3 minutes on each side, or until they get a nice sear. Transfer the chicken to a plate.
Step 3: Add Rice and Remaining Ingredients: Add the rice, chicken broth, lemon juice from 1 lemon, diced tomatoes, spinach, and remaining spice mixture and stir to combine making sure the spinach is submerged under the rice and broth. Add the chicken back into the pot on top of the rice. Preheat the oven to 350 degrees F.
Step 4: Cook: Cover and cook for 35 minutes. Remove the cover and cook for another 10 minutes or until liquid is absorbed, rice is tender, and chicken is cooked through to an internal temperature of 165 degrees F.
Remove from heat and garnish with lemon slices, fresh parsley and feta cheese.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave or you can slowly heat in the oven.
More Chicken Recipes
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One Pot Mediterranean Chicken and Rice
Ingredients
- 1 package of Chicken Thighs, {between 2-2.5 pounds}
- 4 tablespoons olive oil, divided
- 1 cup uncooked white rice
- 2 1/4 cups Smart Chicken Bone Broth
- 2 lemons, one juiced and one sliced
- 1 – 15 ounce can of diced tomatoes, drained
- 4 garlic cloves, minced
- 1 small sweet onion, diced
- 1 cup of fresh spinach
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of crumbled feta cheese
Mediterranean Spice Rub:
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a small mixing bowl combine the coriander, cumin, turmeric, sweet paprika, cinnamon, salt and pepper.
- Place chicken in a medium bowl or large ziplock bag. Drizzle with the 2 tablespoons olive oil then toss to coat well. Use half of the spice mixture and add it to the chicken. Toss to coat the marinade over the chicken.
- Refrigerate the chicken for at least 30 minutes or up to 2 hours.
- Add 2 tablespoons of olive oil and heat over medium high heat. Add the garlic and onion and saute for 2 minutes.
- Place the chicken in the skillet and cook for 3 minutes on each side, or until they get a nice sear. Transfer the chicken to a plate.
- Add the rice, chicken broth, lemon juice from 1 lemon, diced tomatoes, spinach, and remaining spice mixture and stir to combine making sure the spinach is submerged under the rice and broth. Add the chicken back into the pot on top of the rice.
- Preheat the oven to 350 degrees F. Cover and cook for 35 minutes.
- Remove the cover and cook for another 10 minutes or until liquid is absorbed, rice is tender, and chicken is cooked through to an internal temperature of 165 degrees F. Remove from heat and garnish with lemon slices, fresh parsley and feta cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
