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One Pan Mediterranean Chicken And Rice

A simple, full-flavored dish bringing the taste of Mediterranean cuisine home, made with marinated chicken, rice, and seasonal vegetables all cooked in one pan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Seasoning Mix
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp turmeric powder
Chicken and Rice
  • 2 pieces chicken breasts (sliced)
  • 2 tsp lemon juice
  • 2 tsp olive oil (plus 2 more tsp for cooking)
  • 4 tsp seasoning mix
  • 1 cup rice (rinsed and soaked in water for 30 minutes)
  • 2 and 1/4 cups chicken broth (low sodium preferred)
  • 1 piece bay leaf
  • 1 inch cinnamon stick
  • 1 tsp lemon juice (for finishing)
  • 1/2 cup frozen peas
Vegetables
  • 1 piece onion (finely chopped)
  • 1 tsp garlic (finely chopped)

Method
 

Preparation
  1. In a bowl, mix together the dried thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric to create the seasoning mix.
  2. Coat the sliced chicken breasts with 4 teaspoons of the seasoning mix, 2 teaspoons of lemon juice, and 2 teaspoons of olive oil. Let marinate for about 15 minutes.
Cooking
  1. Heat 2 teaspoons of olive oil in a large pan over medium heat. Cook the finely chopped onions for about 2-3 minutes until soft, then add the garlic and cook for another minute.
  2. Add the marinated chicken to the pan and sear it until golden brown on both sides, about 5-7 minutes.
  3. Stir in the soaked and drained rice, then pour in the chicken broth. Add the bay leaf and cinnamon stick.
  4. Increase the heat to bring the mixture to a gentle boil. Cover the pan and reduce the heat to low. Let simmer for 18-20 minutes, or until the rice is cooked through and has absorbed the broth.
  5. Add the frozen peas in the last few minutes of cooking to warm them up.
  6. After cooking, let the pan sit covered for 5 minutes. Stir in 1 teaspoon of lemon juice and fluff the rice with a fork before serving.

Notes

Cool down before storing in airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat with added broth or water if needed.