One Pan Mediterranean Chicken and Rice

Name: one pan chicken and rice recipe
Ingredients: 5 bone-in (skin-on chicken thighs (because crispy skin is life)); Juice and zest of 2 lemons (about ¼ cup juice); 2 teaspoons Dijon mustard (my secret ingredient); 3 garlic cloves (minced (more garlic = more happiness)); 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1 yellow onion (diced (or white, if that’s what you’ve got)); 2 cups baby spinach (chopped (sneaky greens for the win)); 2 garlic cloves (minced); 1 teaspoon dried oregano; 1 cup long-grain white rice; 2 cups chicken stock (low-sodium is best to control salt levels); ½ teaspoon salt; ¼ teaspoon black pepper; Fresh parsley (chopped); Lemon zest or slices

If there’s one thing I love, it’s a good one-pan recipe. And this Mediterranean-inspired chicken and rice dish? It’s a winner, folks. Imagine tender, juicy chicken thighs soaked in a lemony, garlicky marinade, paired with fluffy rice that’s been infused with all those amazing flavors. It’s the kind of meal that makes you look like a culinary genius without breaking a sweat.

Seriously, this dish is so good that leftovers are practically a myth in my house. And if you’re a fan of bold, bright flavors, you’re going to adore this recipe. Let’s get cooking and transform your dinner game forever!

Why You’ll Love This Recipe

One Pan Wonder: Fewer dishes mean more time for Netflix and snacks.
Big Mediterranean Flavors: Lemon, garlic, oregano… need I say more?
Family-Friendly: Even the pickiest eaters can’t resist this dish.
Make-Ahead Magic: The flavors only get better with time, so it’s perfect for meal prep.
Simple Yet Sophisticated: Impress your family and guests without stressing in the kitchen.

Ingredients You’ll Need

For the Chicken Marinade:

5 bone-in, skin-on chicken thighs (because crispy skin is life)
Juice and zest of 2 lemons (about ¼ cup juice)
2 teaspoons Dijon mustard (my secret ingredient)
3 garlic cloves, minced (more garlic = more happiness)
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil

For the Rice:

1 yellow onion, diced (or white, if that’s what you’ve got)
2 cups baby spinach, chopped (sneaky greens for the win)
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup long-grain white rice
2 cups chicken stock (low-sodium is best to control salt levels)
½ teaspoon salt
¼ teaspoon black pepper

For Garnish:

Fresh parsley, chopped
Lemon zest or slices

How to Make Mediterranean Chicken and Rice

Cooking everything in one pan might just be my favorite kitchen hack. Here’s how it’s done:

1. Marinate the Chicken

Start with the marinade. Whisk together lemon juice, zest, Dijon mustard, garlic, oregano, thyme, salt, pepper, and olive oil in a bowl. Place the chicken thighs in a large glass dish or zip-top bag, pour the marinade over them, and turn to coat. Cover and let it chill in the fridge for at least 30 minutes—but if you’ve got time, aim for a couple of hours or even overnight. Trust me, the longer the better. The marinade is where all that flavor magic begins.

2. Sear the Chicken

Preheat your oven to 350°F. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and let them sizzle for about 5 minutes until golden and crispy. Flip them over, cook another 5 minutes, then remove from the skillet and set aside. Don’t clean the pan—all those little browned bits are flavor gold! They’ll add so much depth to the rice later.

3. Cook the Vegetables

In the same skillet, add diced onion and cook for 1-2 minutes until it’s soft and fragrant. Toss in the chopped spinach, minced garlic, oregano, salt, and pepper, along with the reserved marinade. Stir until the spinach starts to wilt and everything smells absolutely amazing. This step brings out the best of those Mediterranean flavors.

4. Add the Rice

Pour the rice into the skillet and give it a good stir so every grain gets coated in those delicious juices. Add the chicken stock and stir again. Bring the mixture to a gentle simmer. The rice will soak up all the goodness from the broth and spices, making it the ultimate comfort food.

5. Bake to Perfection

Nestle the seared chicken thighs on top of the rice, skin-side up. Cover the skillet with a lid or foil and bake for 35 minutes. Then, uncover and bake for another 10 minutes to let everything crisp up beautifully. The chicken skin turns irresistibly crispy while the rice cooks to perfection.

6. Fluff and Garnish

Let the skillet rest for about 5 minutes after baking. Use a fork to fluff the rice and mix in the spinach and onions that have risen to the top. Garnish with fresh parsley and a sprinkle of lemon zest or a few grilled lemon slices. Serve straight from the skillet for that rustic, homestyle vibe. Trust me, this part is as satisfying as the first bite.

Tips for the Best Chicken and Rice

Marinate Longer: 30 minutes is fine, but overnight is a game-changer.
Choose the Right Pan: Use a cast iron or stainless steel skillet that can go from stovetop to oven.
Don’t Skip the Sear: Crispy skin is non-negotiable.
Rice Matters: Long-grain white rice is ideal for this recipe. Skip the short-grain or parboiled varieties.
Rest is Key: Letting the dish rest ensures the rice absorbs all the juices.
Go Fresh: Fresh herbs and lemon zest make a big difference in elevating the flavors.

Storage and Reheating

To Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To Freeze: Place in a freezer-safe container and freeze for up to 2 months.
To Reheat: Microwave for 2-3 minutes. To crisp up the chicken skin, pop it under the broiler for a couple of minutes. The dish reheats beautifully, so don’t be shy about making extra!

Why This Recipe Works

The real magic of this dish lies in the marinade. The lemon-Dijon combo not only makes the chicken mouthwateringly juicy but also infuses the rice with a citrusy punch. And let’s not forget the spinach and onion—they add a subtle sweetness and extra nutrients. The process of searing the chicken and baking everything together ensures each bite is packed with flavor. It’s a full meal in one pan, with every element working in harmony. Plus, the simplicity of this recipe means you can easily whip it up on a weeknight or save it for a special occasion.

More Easy Chicken Recipes

If you loved this recipe, here are a few more to add to your rotation:

Greek Chicken Kabobs: Bright, zesty, and perfect for grilling.
Cilantro Lime Chicken: Fresh, tangy, and oh-so-good.
White Chicken Chili: A cozy, hearty favorite.
Chicken Fajitas: Quick, easy, and packed with flavor.
Teriyaki Chicken: Sweet, savory, and perfect with rice.

The Best One Pan Mediterranean Chicken and Rice Recipe

This is the kind of recipe you’ll make once and immediately add to your go-to list. It’s comforting, flavorful, and ridiculously easy to pull off. Plus, the fact that it’s a one-pan meal means you’ll have way less cleanup—and more time to enjoy a second helping. Trust me, you’ll want that second helping.

Go ahead and give this recipe a try. You’ll see why it’s a household favorite. And don’t forget to tag me when you make it—I’d love to see your creations!

one pan chicken and rice recipe

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Ingredients

For the Chicken Marinade:

5 bone-in skin-on chicken thighs (because crispy skin is life)
Juice and zest of 2 lemons about ¼ cup juice
2 teaspoons Dijon mustard my secret ingredient
3 garlic cloves minced (more garlic = more happiness)
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil

For the Rice:

1 yellow onion diced (or white, if that’s what you’ve got)
2 cups baby spinach chopped (sneaky greens for the win)
2 garlic cloves minced
1 teaspoon dried oregano
1 cup long-grain white rice
2 cups chicken stock low-sodium is best to control salt levels
½ teaspoon salt
¼ teaspoon black pepper

For Garnish:

Fresh parsley chopped
Lemon zest or slices

Instructions

Marinate the Chicken

Start with the marinade. Whisk together lemon juice, zest, Dijon mustard, garlic, oregano, thyme, salt, pepper, and olive oil in a bowl. Place the chicken thighs in a large glass dish or zip-top bag, pour the marinade over them, and turn to coat. Cover and let it chill in the fridge for at least 30 minutes—but if you’ve got time, aim for a couple of hours or even overnight. Trust me, the longer the better. The marinade is where all that flavor magic begins.

Sear the Chicken

Preheat your oven to 350°F. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and let them sizzle for about 5 minutes until golden and crispy. Flip them over, cook another 5 minutes, then remove from the skillet and set aside. Don’t clean the pan—all those little browned bits are flavor gold! They’ll add so much depth to the rice later.

Cook the Vegetables

In the same skillet, add diced onion and cook for 1-2 minutes until it’s soft and fragrant. Toss in the chopped spinach, minced garlic, oregano, salt, and pepper, along with the reserved marinade. Stir until the spinach starts to wilt and everything smells absolutely amazing. This step brings out the best of those Mediterranean flavors.

Add the Rice

Pour the rice into the skillet and give it a good stir so every grain gets coated in those delicious juices. Add the chicken stock and stir again. Bring the mixture to a gentle simmer. The rice will soak up all the goodness from the broth and spices, making it the ultimate comfort food.

Bake to Perfection

Nestle the seared chicken thighs on top of the rice, skin-side up. Cover the skillet with a lid or foil and bake for 35 minutes. Then, uncover and bake for another 10 minutes to let everything crisp up beautifully. The chicken skin turns irresistibly crispy while the rice cooks to perfection.

Fluff and Garnish

Let the skillet rest for about 5 minutes after baking. Use a fork to fluff the rice and mix in the spinach and onions that have risen to the top. Garnish with fresh parsley and a sprinkle of lemon zest or a few grilled lemon slices. Serve straight from the skillet for that rustic, homestyle vibe. Trust me, this part is as satisfying as the first bite.