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Mediterranean Chicken and Rice

Mediterranean Chicken and Rice

Tender seared chicken thighs finish in the oven over golden, spice-scented rice for a bright, lemony one-pan dinner. Simple, cozy, and full of Mediterranean flair.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients
 

Ingredients

  • 1/2 cup white or yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup jasmine or basmati rice, rinsed
  • 2 1/4 cups low-sodium chicken stock
  • 2 tbsp unsalted butter
  • 1 1/4 lb boneless, skinless chicken thighs
  • 3 1/2 tbsp fresh lemon juice
  • 1 1/2 tbsp extra-virgin olive oil, divided
  • 1 1/4 tsp dried oregano
  • 3/4 tsp dried parsley flakes
  • 1 tsp sweet paprika
  • 3/4 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 pinch ground cinnamon
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped (for serving)

Instructions

Preparation Steps

  • In a medium bowl, whisk together lemon juice, 1 tbsp of the olive oil, oregano, parsley flakes, paprika, salt, and black pepper. Add the chicken thighs and coat well. Let stand 10 minutes while you prep the aromatics.
  • Position a rack in the center of the oven and preheat to 350°F. Warm a 12-inch oven-safe skillet over medium-high heat and add the remaining 1/2 tbsp olive oil. Sear the chicken until nicely browned, about 3–4 minutes per side. Transfer to a plate (it won’t be cooked through yet).
  • Reduce the heat to medium. Melt the butter in the same pan, then stir in the chopped onion and a small pinch of salt. Cook until translucent, 3–4 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Sprinkle in the turmeric, cumin, and cinnamon and toast the spices for 20 seconds. Add the rice and stir for about 1 minute to coat every grain with the buttery aromatics.
  • Pour in the chicken stock and add the bay leaf, scraping up any browned bits from the pan. Bring to a gentle simmer, then nestle the seared chicken (and any juices) on top of the rice.
  • Cover the skillet tightly with a lid or foil and bake for 35–40 minutes, until the rice is tender and the chicken registers 165°F in the thickest part.
  • Let rest, covered, for 5 minutes. Discard the bay leaf, fluff the rice, and finish with chopped fresh parsley. Taste and adjust with a pinch of salt or an extra squeeze of lemon if you like.

Notes

Leftovers keep well for up to 3 days; add a splash of broth and rewarm covered over low heat to keep the rice tender.
This recipe is an original creation inspired by classic Mediterranean Chicken and Rice flavors. All ingredient ratios and instructions are independently developed.