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One-Pot Mediterranean Chicken and Rice

High protein chicken and rice skillet with Mediterranean spices, vegetables, and fluffy Basmati rice all cooked in one pot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts approximately 400g/1 lb, sliced into halves or bite-sized pieces
  • 2 tsp olive oil for marinade
  • 2 tsp lemon juice for marinade
  • 1 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1.5 tsp salt
  • 1 tsp garlic powder or fresh minced
  • 1 tsp onion powder
  • 1 cup long-grain Basmati rice rinsed and soaked for 30 minutes
  • 1.75 cups chicken broth
  • 2 onions finely chopped
  • 1 tsp garlic minced
  • 1 cup mixed vegetables carrots, bell peppers, and green peas
  • 1 tbsp lemon juice
  • 2 tsp olive oil for cooking
  • fresh coriander or parsley for garnish
  • lemon slices for garnish

Equipment

  • Heavy-bottomed pot or large skillet with lid
  • mixing bowls
  • wooden spoon

Method
 

  1. Mix all seasoning blend ingredients (paprika, black pepper, thyme, oregano, salt, garlic powder, and onion powder) in a small bowl. In a large bowl, combine chicken pieces with 2 teaspoons of the seasoning blend, 2 teaspoons olive oil, and 2 teaspoons lemon juice. Toss to coat evenly and marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated.
  2. Heat 2 teaspoons of oil in a heavy-bottomed pot or large skillet over medium-high heat. Add marinated chicken pieces in a single layer and cook for 2 to 3 minutes per side until golden brown. Transfer chicken to a plate.
  3. Add chopped onions to the same pot and cook for 3 to 4 minutes until translucent. Add minced garlic and mixed vegetables, cooking for another 2 to 3 minutes until vegetables start to soften.
  4. Pour in chicken broth and add remaining seasoning blend. Scrape the bottom of the pan with a wooden spoon to release browned bits. Stir in the remaining tablespoon of lemon juice.
  5. Drain soaked rice thoroughly and add to the pot, stirring to distribute evenly. Nestle seared chicken pieces into the rice mixture. Bring to a rolling boil over high heat.
  6. Once boiling, reduce heat to low and cover with a tight-fitting lid. Simmer undisturbed for 15 to 20 minutes until liquid is absorbed and rice is tender.
  7. Remove from heat and let rest, covered, for 10 minutes. This allows the rice to finish steaming and become fluffy.
  8. Fluff rice gently with a fork, working around chicken pieces. Garnish with fresh coriander or parsley and lemon slices. Serve hot.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat with a tablespoon of water to prevent drying. Freezes well for up to 2 months. Substitutions: Use chicken thighs for juicier meat, or swap vegetables based on preference. Brown rice can be used with adjusted liquid (2.25 cups) and cooking time (35-40 minutes). Pro Tip: Rinse rice thoroughly until water runs clear to remove excess starch and prevent mushy texture. Make-ahead: Marinate chicken up to 24 hours ahead and prep vegetables in advance.