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5.0 from 33 votes

One Skillet Mediterranean Chicken and Rice

One Skillet Mediterranean Chicken and Rice is a meal the whole family will love. Garlic-seasoned chicken thighs on a bed of rice mixed with colorful veggies.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Calories: 558 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 4 bone-in skin on chicken thighs
Homemade Chicken stock (or use store bought stock instead)
  • 8 cups water
  • 2 celery stalks cut in 2 pieces
  • 1 onion quartered
  • 2 carrots cut in 2 pieces
  • ¼ cup fresh parsley
  • 1 teaspoon salt
Rice Pilaf
  • 2 medium carrots diced
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 cup uncooked rice
  • 1 ½ cups chicken stock recipe above, or store bought
  • Zest of 1 lemon
  • Juice of 1 lemon about 2 Tbsp
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 lemon for garnish optional
  • garlic powder
  • paprika

Instructions

    Cup of Yum
  1. Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store-bought chicken stock, you don't need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.
  2. Heat oil in a large 10" oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.
  3. Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, thyme, and oregano.
  4. Season chicken thighs with garlic powder, paprika, salt and black pepper on both sides. Place the chicken on top of the rice mixture in the skillet.
  5. Add lemon zest and lemon juice to the chicken stock and mix well. Pour over the rice mixture.
  6. Bake in a preheated 350 F oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.

Nutrition Information

Serving 471g Calories 558kcal (28%) Carbohydrates 46.1g (15%) Protein 57.3g (115%) Fat 14.2g (22%) Saturated Fat 3.9g (20%) Polyunsaturated Fat 10.3g Cholesterol 151mg (50%) Sodium 1037mg (43%) Fiber 2.7g (11%) Sugar 3.8g (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 558

% Daily Value*

Serving 471g
Calories 558kcal 28%
Carbohydrates 46.1g 15%
Protein 57.3g 115%
Fat 14.2g 22%
Saturated Fat 3.9g 20%
Polyunsaturated Fat 10.3g 61%
Cholesterol 151mg 50%
Sodium 1037mg 43%
Fiber 2.7g 11%
Sugar 3.8g 8%

* Percent Daily Values are based on a 2,000 calorie diet.