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One pan Mediterranean chicken and rice with golden seared chicken, turmeric-spiced rice, and fresh herbs in a dark skillet

One Pan Mediterranean Chicken and Rice

Tender seared chicken breast and fluffy spiced rice cooked together in one pan with a warm Mediterranean spice blend, lemon, and herbs. A wholesome one-pan dinner that is deeply flavorful and easy to make on any weeknight.
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Prep Time 35 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 tsp dried thyme for seasoning blend
  • 1 tsp dried oregano for seasoning blend
  • 1 tsp ground black pepper for seasoning blend
  • 1 tsp ground cumin for seasoning blend
  • 1 tsp garlic powder for seasoning blend
  • 1 tsp salt for seasoning blend
  • 1/2 tsp paprika for seasoning blend
  • 1/2 tsp turmeric powder for seasoning blend
  • 2 boneless skinless chicken breasts sliced in half lengthwise to make 4 thinner even pieces
  • 2 tsp fresh lemon juice for marinade
  • 2 tsp olive oil for marinade
  • 2 tsp olive oil for cooking
  • 1 medium onion finely chopped
  • 1 tsp fresh garlic finely chopped
  • 1 cup basmati or long grain white rice rinsed 2 to 3 times and soaked in cold water for 30 minutes then drained
  • 2 1/4 cups low sodium chicken broth
  • 1 bay leaf remove before serving
  • 1 inch cinnamon stick remove before serving
  • 1 tsp fresh lemon juice for rice
  • 1/2 cup frozen peas optional

Equipment

  • Small mixing bowl
  • Heavy bottom skillet with tight-fitting lid

Method
 

  1. Mix all seasoning blend ingredients together in a small bowl. Measure out 4 tsp for the marinade and set the rest aside.
  2. Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Rub the 4 tsp of seasoning blend, 2 tsp lemon juice, and 2 tsp olive oil all over both sides of each piece. Marinate at room temperature for 30 minutes.
  3. At the same time, rinse the rice in cold water 2 to 3 times until mostly clear. Soak in fresh cold water for 30 minutes then drain completely.
  4. Heat 2 tsp olive oil in a heavy bottomed skillet over medium heat. Sear the marinated chicken for 2 to 3 minutes per side until golden. The chicken does not need to be cooked through. Remove to a plate.
  5. In the same pan, add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and stir for 30 seconds until fragrant.
  6. Add the drained rice and 2 tsp of the remaining seasoning blend. Stir and cook for 1 minute to lightly toast the rice.
  7. Pour in the chicken broth. Add the bay leaf, cinnamon stick, and 1 tsp lemon juice. Scrape up any browned bits from the bottom of the pan. Taste and adjust seasoning. Bring to a full boil.
  8. Add the frozen peas if using. Nestle the seared chicken back into the pan. Reduce heat to low, cover tightly, and cook for 15 to 20 minutes until all liquid is absorbed.
  9. Remove from heat and keep covered for 10 minutes without lifting the lid. Fluff with a fork, remove the bay leaf and cinnamon stick, and garnish with fresh cilantro or parsley before serving.

Notes

Run the chicken marinade and rice soak at the same time to save 30 minutes of total prep. Use a tight-fitting lid or cover the pan with aluminum foil if the lid is loose. Do not fully cook the chicken during searing; it finishes cooking with the rice. The 10-minute rest off heat is essential for fluffy, evenly cooked rice. Chicken thighs can be substituted and may need 5 to 10 extra minutes of covered cook time.