Go Back

Mediterranean Chicken and Rice in One Pan

Savory spices mingle with tender chicken and fluffy rice in this One Pan Mediterranean Chicken and Rice recipe, ideal for family dinners or gatherings.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 red bell pepper diced
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh parsley for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken thighs with salt, pepper, smoked paprika, and oregano.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes.
  4. Flip the chicken and cook for an additional 5 minutes, then remove from skillet and set aside.
  5. In the same skillet, add the diced onion and bell pepper, and cook until softened, about 3-4 minutes.
  6. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  7. Stir in the rice, coating it with the vegetable mixture, then pour in the chicken broth and lemon juice.
  8. Nestle the browned chicken thighs back into the skillet, skin-side up, and bring the mixture to a simmer.
  9. Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (75°C).
  10. Remove from the oven, let it rest for 5 minutes, then garnish with fresh parsley before serving.