Easy One-Pot Mediterranean Chicken & Rice Recipe
Easy One-Pot Mediterranean Chicken & Rice Recipe. Seriously, this isn’t just food; it’s a lifesaver. Flavor? Check. Easy cleanup? Double-check. Makes you look like you actually know what you’re doing in the kitchen? TRIPLE check. Let’s get cooking!
So, here’s the deal: My husband, bless his heart, is the definition of a picky eater. Like, chicken nuggets are his gourmet meal kind of picky. Then I made this. One night, total silence. He scarfed down two helpings. Two! My kiddo? She actually ate the veggies! This isn’t just a recipe; it’s a family miracle. Now, it’s on constant rotation. The other day, I was feeling lazy and tried to order pizza instead. The uproar? Unbelievable. Looks like mama’s stuck making the good stuff!
Why You’ll Love This Easy One-Pot Mediterranean Chicken & Rice Recipe
- One pot = less dishes. Need I say more?
- It tastes like you spent hours slaving away, but it’s secretly ready in under an hour. (Shhh, don’t tell anyone!)
- It’s packed with veggies. Sneak ’em in; they’ll never know.
- Leftovers are AMAZING cold, straight from the fridge. I swear I’ve eaten it for breakfast more than once. Don’t judge me!
- It’s seriously customizable. Got random veggies in the fridge? Toss ’em in!
How to Make It
Okay, so picture this: You’re humming along, maybe got some tunes going, and you’re just throwing this deliciousness together. First things first, grab your biggest pot – the one you usually only use for spaghetti night. Heat up some olive oil in it—don’t be shy, a good glug will do—then toss in your chicken pieces. Salt and pepper them babies up! Get a nice sear on them, not fully cooked, just a good color. Take them out and set them aside because nobody wants rubber chicken.
Next, in the same pot (less dishes, remember?!), sauté your onions and garlic until they’re all soft and fragrant. This is where you can add a pinch of red pepper flakes if you’re feeling spicy. Then, throw in your bell peppers and zucchini, or whatever veggies you’re using. Cook them for a few minutes until they soften a bit, then stir in your rice, tomatoes, and chicken broth. Bring it to a boil, then nestle the chicken back into the pot.
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Cover the pot, reduce the heat to low, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Keep checking so it doesn’t burn! Fluff it with a fork. I sometimes forget and let it go a little longer, and the bottom gets a little crispy. Which is fine, actually – fighting over the crispy bits is a tradition now. Stir in some fresh parsley and crumbled feta cheese right before serving. Boom! Dinner is served.
Ingredient Notes
- Chicken Thighs: I prefer them, way more flavor. But breasts work too if you’re into that. Just don’t overcook them or you’ll be sad.
- Rice: Long grain is my go-to, but honestly, I’ve used short grain in a pinch. Don’t use Minute Rice, though. Just… don’t. It gets weird.
- Chicken Broth: I always use low-sodium because I like to control the salt. Plus, sometimes I accidentally grab the regular kind and almost ruin the whole thing. Learn from my mistakes!
- Feta Cheese: Don’t even THINK about skipping this. It adds that tangy, salty perfection. Get the good stuff, not the pre-crumbled kind.
- Olive Oil: Extra virgin, baby. We’re not skimping here. It’s the base of all that deliciousness!
Recipe Steps:
- Sear chicken in olive oil and set aside.
- Sauté onions and garlic, then add bell peppers and zucchini.
- Stir in rice, tomatoes, and chicken broth.
- Return chicken to pot.
- Simmer covered until rice is cooked and liquid absorbed.
- Fluff with fork, stir in parsley and feta.
- Serve immediately!
What to Serve It With
Honestly? It’s a meal in itself. But if you’re feeling fancy, a side of warm pita bread or a simple Greek salad wouldn’t hurt. I’ve also been known to serve it with a dollop of plain yogurt or tzatziki sauce.
Tips & Mistakes
- Don’t overcrowd the pot when you’re searing the chicken. Do it in batches if you need to.
- Keep an eye on the liquid level while it’s simmering. If it’s drying out too quickly, add a little more broth.
- Don’t be afraid to experiment with different veggies! Eggplant, artichoke hearts, spinach… go wild!
- I once tried to use quinoa instead of rice. It was… not great. Just stick to the rice, okay?
Storage Tips
Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days. And like I said, cold, right out of the fridge is totally acceptable. I won’t tell anyone if you eat it for breakfast. It’s also surprisingly good reheated!
Variations and Substitutions
- Protein: Not feeling chicken? Use lamb, sausage, or even chickpeas for a vegetarian version.
- Veggies: As I mentioned, anything goes! Just adjust the cooking time accordingly.
- Herbs: Fresh oregano, thyme, or dill would also be delicious.
- Lemon: A squeeze of fresh lemon juice at the end brightens everything up. I usually forget this step, and it’s still amazing, but it does add a certain je ne sais quoi.
- I’ve skipped the feta before because I ran out. It was still good, but I definitely missed it. Maybe add a sprinkle of parmesan or nutritional yeast if you’re in a pinch?
Frequently Asked Questions
Easy One-Pot Mediterranean Chicken & Rice Recipe
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Easy One-Pot Mediterranean Chicken & Rice Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs bone-in, skin-on
- 2 tablespoons olive oil
- 1 cup white rice long-grain
- 2 cups chicken broth low-sodium
- 1 medium red bell pepper chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon oregano dried
- 0.5 teaspoon paprika smoked
- 0.5 cup kalamata olives pitted and halved
- 0.25 cup parsley fresh, chopped
- 1 lemon lemon juice freshly squeezed
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add chicken thighs skin-side down and cook until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion, bell pepper, and garlic. Sauté until soft, about 5 minutes.
- Stir in rice, chicken broth, salt, black pepper, oregano, and paprika. Bring to a boil.
- Return chicken thighs to the pot, skin-side up, and reduce heat to low. Cover and simmer until rice is tender and chicken is cooked through, about 20-25 minutes.
- Remove from heat and gently stir in kalamata olives, parsley, and lemon juice. Let sit covered for 5 minutes before serving.
Notes
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