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freshly made mediterranean chicken and rice in a skillet.
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5 from 5 votes

Mediterranean Chicken And Rice Skillet

Transport your taste buds to the sunny Mediterranean with my easy-to-make Chicken and Rice Skillet. Tender chicken, fragrant rice, and a medley of veggies come together for a flavorful one-pan meal that's sure to impress!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Mediterranean
Servings: 4
Calories: 590kcal
Author: Joanna Cismaru

Ingredients

  • 4 chicken breasts boneless and skinless
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup long-grain rice uncooked, such as Jasmine rice
  • 1 cup diced tomatoes canned
  • 1 cup chicken broth low sodium
  • ½ cup Kalamata olives pitted and halved
  • ½ cup roasted red peppers sliced
  • 1 teaspoon dried oregano
  • ½ teaspoon sweet paprika
  • ¼ teaspoon red pepper flakes
  • ¼ cup feta cheese crumbled
  • ¼ cup fresh parsley chopped
  • 1 lemon sliced, for garnish
US Customary - Metric

Instructions

  • Pat the chicken breasts dry and season on both sides with salt and pepper.
  • In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until they are browned and almost cooked through. Remove the chicken from the skillet and set aside.
    process shots showing how to make mediterranean chicken and rice.
  • In the same skillet, add the chopped onion and cook for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.
    process shots showing how to make mediterranean chicken and rice.
  • Stir in the uncooked rice, diced tomatoes with their juice, chicken broth, Kalamata olives, roasted red peppers, oregano, paprika, and crushed red pepper flakes (if using). Mix well.
    process shots showing how to make mediterranean chicken and rice.
  • Place the partially cooked chicken breasts on top of the rice mixture in the skillet. Reduce the heat to low, cover, and cook for about 20-25 minutes, or until the rice is cooked through and the chicken is no longer pink in the center.
    process shots showing how to make mediterranean chicken and rice.
  • Remove the skillet from heat. Sprinkle the crumbled feta cheese, chopped fresh parsley, and lemon slices on top of the chicken and rice.
  • Serve immediately.

Video

Notes

  1. Patting the chicken dry before seasoning it helps to ensure that it browns evenly and develops a nice crust.
  2. Use a large skillet to ensure that the chicken and rice cook evenly.
  3. Don't skip the step of browning the chicken before cooking the rice - this helps to add flavor to the dish.
  4. If you prefer a spicier dish, you can increase the amount of red pepper flakes used.
  5. For a more authentic Mediterranean flavor, you can substitute the Kalamata olives with other varieties of olives, such as Castelvetrano or Nicoise.
  6. Make sure to use low-sodium chicken broth to avoid making the dish too salty.
  7. Let the dish sit for a few minutes after cooking to allow the flavors to meld together and for the rice to absorb any remaining liquid.
  8. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1serving | Calories: 590kcal | Carbohydrates: 49g | Protein: 56g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 985mg | Potassium: 1228mg | Fiber: 4g | Sugar: 4g | Vitamin A: 826IU | Vitamin C: 39mg | Calcium: 141mg | Iron: 3mg