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Dinner Recipes

Mediterranean Chicken and Rice Recipe: Savory and Satisfying

Spice up your weeknight dinner routine with this one-skillet Mediterranean chicken and rice recipe. In this version, tender and juicy chicken thighs are cooked with diced tomatoes and yellow rice for a savory turmeric and saffron flavor. After just 25 minutes on the stove you’ve got a delicious dinner!

Mediterranean cuisine boasts many vibrant ingredients, including basil, dill, cucumbers, olive oil, and lemon. Add some of these to your chicken dish for even more flavor, then go all out by topping with some feta cheese and Castelvetrano olives. Dressed up like this, it’s the perfect dish to serve for a gathering!

Our top tip for this delicious Mediterranean chicken and rice recipe: Cook it in a cast-iron skillet if you have one. While any deep-frying pan will do, cast-iron pans hold heat especially well and produce a great sear. Don’t have jasmine rice? Any white long-grain rice works just as well.

For more Mediterranean recipes, click through for Mediterranean Stuffed Peppers, Mediterranean Meatball Salad and Mediterranean Pizza. And if you’re interested in learning more about the Mediterranean diet, read on to find out why Research Says The Mediterranean Diet is Best for Gut Health.


6 servings

Total Time

Prep Time

Cook Time


  • 1½ lbs. boneless, skinless chicken thighs, cut into thirds
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbs. oil
  • 1 onion, chopped
  • 1 (7 oz.) pkg. yellow rice
  • 1 (14.5 oz.) can diced tomatoes, drained
  • Baby arugula (optional)


Rub chicken all over with garlic powder, salt and pepper. In a 12" nonstick skillet, heat oil over high heat; add chicken. Cook, flipping once, until browned, 2–3 min. per side; transfer to a plate.

In the same skillet, add onion; over medium heat, cook, stirring occasionally, until softened 7–8 min. Add 2 cups water; over medium-high heat, bring to a boil. Stir in rice and tomatoes; bring to a boil. Cook 1 min. Add chicken back to skillet; reduce heat to medium-low. Cover and cook until rice is tender and chicken is no longer pink, 20–25 min. Remove from heat. If desired, top with baby arugula.


  • Fat: 19 gram
  • Saturated Fat: 5 gram
  • Protein: 22 gram
  • Carbohydrate: 32 gram
  • Fibre: 2 gram
  • Cholesterol: 110 mg
  • Sugar: 4 gram
  • Calories: 390
  • Sodium: 740 mg


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