One-Pot Mediterranean Chicken and Rice
Mediterranean flavors wrapped up in a simple, comforting dish—this One-Pot Mediterranean Chicken and Rice recipe brings together juicy, crispy chicken thighs with fluffy rice, briny olives, tangy artichokes, and sun-dried tomatoes all cooked in one pan for an effortless yet impressive meal. Perfect for weeknights or weekend dinners when you want a hearty dish without the fuss. The blend of herbs and the rich chicken broth infuse every bite with that vibrant Mediterranean essence that’s both familiar and exciting. Let’s dive into why this recipe is a winner every time!
Why It Works Every Time
This dish works so well because it balances textures and flavors beautifully while keeping the cooking process incredibly straightforward. Using bone-in, skin-on chicken thighs ensures juicy, flavorful meat with crispy skin that adds a satisfying crunch. The rice simmers right alongside the chicken, soaking up all the savory broth and seasoning. The artichoke hearts, kalamata olives, and sun-dried tomatoes provide bursts of tangy, salty, and slightly sweet notes that elevate the dish without overpowering it. Cooking everything in one pot cuts down on cleanup and allows the flavors to meld together seamlessly. Plus, the use of simple, pantry-friendly ingredients means you can whip this up anytime.
Gather These Ingredients
- 2 Tbsp avocado oil – for searing the chicken and sautéing the aromatics
- 1.5 to 2 lbs bone-in, skin-on chicken thighs (about 4 large thighs) – juicy and flavorful
- Sea salt, black pepper, and garlic powder – to season the chicken
- 1 medium-sized yellow onion – diced, for sweetness and depth
- 4 cloves garlic – minced, for aromatic punch
- 1.5 cups uncooked white rice – the base of the dish, absorbing all the flavors
- 1 (14.5-oz) jar artichoke hearts, drained and roughly chopped – adds tang and texture
- 1/2 cup sliced kalamata olives, drained – salty, briny goodness
- 1/2 cup sun-dried tomatoes, drained and chopped – sweet and slightly chewy
- 2 cups low-sodium chicken broth – for cooking the rice and infusing flavor
- 2 tsp Italian seasoning – a fragrant blend of herbs to tie it all together
- Additional sea salt and black pepper to taste
What You’ll Need (Gear)
- Large heavy-bottomed skillet or Dutch oven – for even heat and enough space to cook chicken and rice together
- Wooden spoon or spatula – to stir the rice and ingredients gently
- Measuring cups and spoons – for accuracy
- Chef’s knife and cutting board – to prep the onion, garlic, and vegetables
- Lid for the skillet or Dutch oven – essential to trap steam while the rice cooks
One-Pot Mediterranean Chicken and Rice: How It’s Done
Step 1: Season and Sear the Chicken
Pat the chicken thighs dry with paper towels. Generously season both sides with sea salt, black pepper, and garlic powder. Heat 2 tablespoons of avocado oil in your large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook on the other side for 4-5 minutes. Remove the chicken from the pan and set aside.
Step 2: Sauté the Onion and Garlic
Reduce heat to medium. In the same pan with the rendered chicken fat, add the diced yellow onion. Sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 3: Add the Rice and Seasonings
Pour in the uncooked white rice and stir to coat with the onion and garlic mixture. Let the rice toast lightly for 1-2 minutes, stirring constantly to prevent burning. Sprinkle the Italian seasoning evenly over the rice and stir once more.
Step 4: Incorporate Vegetables and Broth
Add the drained artichoke hearts, sliced kalamata olives, and sun-dried tomatoes to the pot. Pour in the 2 cups of low-sodium chicken broth, stirring gently to combine. Season lightly with additional salt and pepper.
Step 5: Return Chicken to the Pot and Simmer
Nestle the seared chicken thighs skin-side up on top of the rice and vegetables. Cover the pot with a tight-fitting lid and reduce heat to low. Let everything simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Step 6: Rest and Serve
Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid. Fluff the rice gently with a fork, then serve the chicken thighs on a bed of the flavorful rice mixture.
For a different but equally delicious take on chicken and rice dishes, you might enjoy trying the Smoky Paprika Chicken Rice One Pot recipe, which offers a smoky twist on the classic.
Smart Substitutions
- Chicken thighs: Use boneless skinless chicken thighs or chicken breasts if preferred, but reduce cooking time accordingly.
- White rice: Substitute with brown rice, but increase cooking time and broth to about 2 1/2 cups.
- Avocado oil: Olive oil or grapeseed oil works well too.
- Sun-dried tomatoes: Use roasted red peppers for a milder sweetness.
- Kalamata olives: Green olives can be used but expect a less intense briny flavor.
Chef’s Notes
- Make sure to pat the chicken thighs dry before seasoning to help the skin crisp up nicely.
- Don’t skip the resting step after cooking; it helps the rice absorb all the flavors and improves texture.
- Feel free to garnish with fresh herbs like parsley or oregano for an extra pop of color and freshness.
- If you prefer a bit of heat, sprinkle in some crushed red pepper flakes when adding the rice.
- For an even richer flavor, add a splash of white wine when sautéing the onions and garlic, letting it reduce before adding the rice.
Shelf Life & Storage
This One-Pot Mediterranean Chicken and Rice keeps well in the refrigerator for up to 3 days when stored in an airtight container. Reheat gently on the stovetop or in the microwave until warmed through. If you want to freeze leftovers, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Questions People Ask
Can I use boneless chicken instead of bone-in thighs?
Yes, you can substitute boneless chicken thighs or breasts, but keep in mind they will cook faster and may not have the same depth of flavor or crispy skin. Adjust cooking times accordingly and watch closely to avoid drying out the meat.
Is it necessary to drain the artichoke hearts and olives?
Draining helps prevent excess liquid from making the rice too soggy. Patting them dry also intensifies their flavor in the dish.
Can I make this recipe in advance?
Absolutely! You can prepare the dish a day ahead. Just store it properly in the fridge and reheat gently. If the rice absorbs too much liquid upon standing, stir in a splash of broth or water when reheating.
What can I serve with this meal?
This dish is a complete meal on its own, but a simple green salad, some grilled vegetables, or warm crusty bread complements it beautifully. For another fresh Mediterranean-inspired side, check out the One Pot Greek Chicken Orzo With Feta.
More from the Kitchen
- Smoky Paprika Chicken Rice One Pot – a smoky, flavorful twist on chicken and rice.
- One Pot Greek Chicken Orzo With Feta – another easy one-pot meal with vibrant Greek flavors.
- Lemon Garlic Roasted Chicken Thighs – perfect for when you want crispy skin and bright citrus notes.
- Mediterranean Quinoa Salad – a fresh and healthy side bursting with Mediterranean flavors.
Let’s Eat
Gather your loved ones, plate up this One-Pot Mediterranean Chicken and Rice, and enjoy the vibrant, comforting flavors of the Mediterranean in every bite. Whether it’s a busy weeknight or a relaxed weekend dinner, this dish delivers satisfaction without the fuss. The crispy chicken, tender rice, and tangy bursts from olives and artichokes make every mouthful a delight. Serve it alongside a crisp green salad or your favorite roasted veggies for a complete, colorful meal that will have everyone asking for seconds. Bon appétit!
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One-Pot Mediterranean Chicken and Rice
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. Generously season both sides with sea salt, black pepper, and garlic powder.
- Heat 2 tablespoons of avocado oil in your large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip and cook on the other side for 4-5 minutes. Remove the chicken from the pan and set aside.
- Reduce heat to medium. In the same pan with the rendered chicken fat, add the diced yellow onion. Sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the uncooked white rice and stir to coat with the onion and garlic mixture. Let the rice toast lightly for 1-2 minutes, stirring constantly to prevent burning.
- Sprinkle the Italian seasoning evenly over the rice and stir once more.
- Add the drained artichoke hearts, sliced kalamata olives, and sun-dried tomatoes to the pot.
- Pour in the 2 cups of low-sodium chicken broth, stirring gently to combine. Season lightly with additional salt and pepper.
- Nestle the seared chicken thighs skin-side up on top of the rice and vegetables. Cover the pot with a tight-fitting lid and reduce heat to low.
- Let everything simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
- Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid.
- Fluff the rice gently with a fork, then serve the chicken thighs on a bed of the flavorful rice mixture.
Notes
- Patting the chicken dry before seasoning helps achieve crispy skin.
- Rest the dish covered after cooking to let the rice absorb remaining liquid for better texture.
- Garnish with fresh herbs like parsley or oregano for extra freshness and color.
