One Pot Mediterranean Chicken and Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
474 kcal
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Course
Main Course
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Cuisine
Greek
One Pot Mediterranean Chicken and Rice
Description
One Pot Mediterranean Chicken and Rice brings together seasoned chicken thighs and spiced rice in a single cast iron skillet. The chicken is first browned skin-side down, developing a crisp exterior and rich flavor from oregano, ground coriander, salt, and pepper. Butter sautéed onions and garlic add sweetness and depth before combining with rice and spices.
The rice cooks in a broth infused with turmeric and cumin, which lend earthiness and mild warmth. Baked together covered in the oven, the chicken finishes cooking through while the rice absorbs the flavorful stock. The dish is completed by sprinkling feta cheese and kalamata olives, which add creamy tang and briny bursts. Garnishing with parsley brightens the presentation and flavor.
This dish works well as a wholesome dinner on its own, needing no extra sides. The combination of tender chicken, well-spiced rice, and bold toppings showcases Mediterranean flavors aligned with practical one-pot cooking.
Ingredients
FOR THE CHICKEN:
- 2 tablespoons olive oil
- 1 teaspoon oregano dried
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 6 chicken thighs
FOR THE RICE:
- 2 tablespoons butter
- 1 yellow onion diced
- 1 cups white rice uncooked
- 1 tablespoon garlic minced
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cumin ground
- 2 cups chicken stock
- parsley for garnish (optional
- feta cheese
- kalamata olives
Instructions
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat with the olive oil.
- Season your chicken with the oregano, coriander, Kosher salt and black pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the butter to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the garlic cloves and cook for 30 seconds while stirring.
- Add in the uncooked rice and cook for a minute.
- Pour in the chicken stock, add in the turmeric and cumin and put the chicken back in skin side up.
- Bake covered with foil for 45-50 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 123mg | 41% |
| Sodium | 431mg | 18% |
| Potassium | 377mg | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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