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One Pan Mediterranean Chicken and Rice

One Pan Mediterranean Chicken and Rice

  • Author: Brian
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Easy One Pan Mediterranean Chicken and Rice recipe combines tender chicken thighs, vibrant vegetables, and aromatic Mediterranean spices in a single pan for a flavorful, nutritious, and simple weeknight meal. With minimal cleanup and wholesome ingredients, it brings the bright, zesty essence of Mediterranean cuisine right to your table.

Ingredients

Scale

Protein

  • 4 boneless, skin-on chicken thighs

Grains

  • 1 1/2 cups long-grain rice

Vegetables & Fruits

  • 1 can (14 oz) diced tomatoes (natural)
  • 2 red bell peppers, sliced
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tablespoons fresh parsley, chopped

Liquids & Sauces

  • 1 tablespoon apple cider vinegar
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 3 cups water or broth
  • 3 tablespoons olive oil

Spices & Seasonings

  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and black pepper to taste

Instructions

  1. Prep Your Ingredients: Dice the onion, mince the garlic, and slice the red bell peppers. Pat the chicken thighs dry and season generously with salt, black pepper, paprika, cumin, and turmeric to infuse Mediterranean flavors.
  2. Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown and crispy, around 5 to 6 minutes per side. Remove chicken from the pan and set aside to keep juicy.
  3. Sauté the Aromatics: In the same pan, add diced onion and minced garlic and cook until softened and fragrant. Stir in the sliced red bell peppers and cook until they are slightly tender and their natural sweetness develops.
  4. Combine Rice and Liquid: Add the rice to the pan and stir to coat the grains with pan juices and olive oil. Pour in the diced tomatoes (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), and water or broth. Mix gently to combine all ingredients.
  5. Simmer with the Chicken: Nestle the seared chicken thighs back into the pan on top of the rice mixture. Cover the pan, reduce heat to low, and simmer gently for about 25 to 30 minutes, or until the rice is tender and the chicken is cooked through.
  6. Add Mediterranean Finishing Touches: Once cooked, sprinkle Kalamata olives and chopped fresh parsley over the dish. Let it rest for a few minutes before serving to allow the flavors to meld.

Notes

  • Use bone-in chicken thighs for juicier and more flavorful results.
  • Do not stir the rice excessively to keep it fluffy and prevent it from becoming mushy.
  • Adjust the amount of liquid carefully to achieve the ideal rice texture.
  • Let the dish rest off heat before serving to deepen the flavors.
  • Use fresh herbs like parsley or mint to brighten the final presentation.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 85mg

Keywords: mediterranean chicken, one pan chicken and rice, easy dinner, gluten free, weeknight meal, healthy chicken recipe

Find it online: https://puretastekitchen.com/one-pan-mediterranean-chicken-and-rice/