One-Pot Mediterranean Chicken and Rice
There’s something wonderfully comforting about a one-pot meal, especially when it’s bursting with flavors inspired by the Mediterranean. This One-Pot Mediterranean Chicken and Rice is not just easy to prepare, but it also combines tender chicken, aromatic spices, and hearty rice, all cooked together to create a dish that’s perfect for weeknight dinners or special occasions. With just a few simple ingredients, you can whip up a meal that transports you to the sun-soaked shores of Greece or Italy. Let’s dive into this delightful recipe that’s sure to become a family favorite.
Why This One-Pot Mediterranean Chicken and Rice Stands Out
This One-Pot Mediterranean Chicken and Rice stands out for several reasons. First, it captures the essence of Mediterranean cuisine, showcasing vibrant ingredients like artichoke hearts, kalamata olives, and sun-dried tomatoes. Second, using bone-in, skin-on chicken thighs ensures that the meat remains juicy and flavorful throughout the cooking process. Plus, the convenience of a one-pot dish means less cleanup for you, allowing you to enjoy your meal without the hassle of multiple pots and pans. Finally, the balance of protein, carbs, and healthy fats makes this meal not only delicious but also satisfying and nutritious.
What to Buy
- 2 Tbsp avocado oil: A healthy fat that adds richness to the dish.
- 1.5 to 2 lbs bone-in skin-on chicken thighs: The star of the dish that provides flavor and moisture.
- Sea salt, black pepper, garlic powder: Essential seasonings for enhancing flavor.
- 1 medium-sized yellow onion: Adds sweetness and depth to the dish.
- 4 cloves garlic (minced): For a fragrant and aromatic base.
- 1.5 cups uncooked white rice: The perfect vessel for absorbing all the delicious flavors.
- 1 (14.5-oz) jar artichoke hearts (drained): Adds a unique tangy flavor.
- ½ cup sliced kalamata olives (drained): For a briny kick.
- ½ cup sun-dried tomatoes (drained): Provides a rich, concentrated tomato flavor.
- 2 cups low-sodium chicken broth: Ensures a flavorful cooking liquid for the rice.
- 2 tsp Italian seasoning: A blend of herbs that complements the Mediterranean flavors.
Before You Start: Equipment
- Large pot or Dutch oven: Ideal for cooking everything in one pot.
- Wooden spoon or spatula: For stirring ingredients and scraping the bottom.
- Cutting board and knife: For chopping vegetables and preparing ingredients.
- Meat thermometer (optional): To ensure chicken is cooked to the right temperature.
One-Pot Mediterranean Chicken and Rice: From Prep to Plate
Step 1: Sear the Chicken
Begin by heating 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with sea salt, black pepper, and garlic powder. Once the oil is hot, add the chicken, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for another 5 minutes. Remove the chicken and set it aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped yellow onion and sauté for about 3 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
Step 3: Add the Rice and Other Ingredients
Stir in the uncooked white rice, ensuring it’s coated in the oil and mixed well with the onions and garlic. Then, add the drained artichoke hearts, sliced kalamata olives, and sun-dried tomatoes. Pour in the chicken broth and sprinkle in the Italian seasoning. Stir everything together, bringing the mixture to a gentle simmer.
Step 4: Return the Chicken to the Pot
Nestle the seared chicken thighs back into the pot, skin-side up. Make sure they’re partially submerged in the rice and broth mixture.
Step 5: Cook Until Done
Cover the pot with a lid and reduce the heat to low. Let it cook for about 30-35 minutes, or until the rice is tender and has absorbed the liquid, and the chicken reaches an internal temperature of 165°F (75°C).
Step 6: Fluff and Serve
Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting period allows the flavors to meld beautifully. After that, fluff the rice with a fork and serve hot, garnished with fresh herbs if desired.
Texture-Safe Substitutions
- Chicken thighs: You can substitute with boneless, skinless chicken thighs or breasts, adjusting the cooking time accordingly.
- Rice: Brown rice can be used, but increase the cooking time and liquid as needed.
- Low-sodium chicken broth: Vegetable broth works as a great alternative for a different flavor profile.
- Sun-dried tomatoes: Fresh tomatoes can be used, but reduce the cooking time for the rice.
Flavor Logic
The beauty of this One-Pot Mediterranean Chicken and Rice lies in its harmonious blend of flavors. The chicken thighs provide a rich, savory base, while the artichoke hearts add a lovely tang. The kalamata olives introduce a briny depth, and the sun-dried tomatoes offer a concentrated sweetness that balances the dish beautifully. The Italian seasoning ties everything together, creating a comforting yet vibrant meal that makes every bite a delight.
Keep-It-Fresh Plan
This dish is ideal for meal prep and can be stored in the refrigerator for up to three days in an airtight container. To reheat, simply warm it in a pot on the stove with a splash of chicken broth or water to prevent it from drying out. You can also freeze leftovers for up to three months. Just make sure to thaw it in the refrigerator overnight before reheating.
Quick Questions
Can I use other types of meat in this recipe?
Yes! This recipe can be adapted to use other proteins like boneless chicken breasts, turkey, or even a vegetarian option like chickpeas or tofu, though cooking times may vary.
Is there a way to make this recipe spicier?
Absolutely! You can add red pepper flakes or diced jalapeños when sautéing the onions for a spicy kick.
Can I make this dish in advance for a gathering?
Yes! This One-Pot Mediterranean Chicken and Rice can be made a day ahead. Just reheat gently on the stove, adding a little broth to maintain moisture.
What can I serve alongside this dish?
This dish pairs wonderfully with a simple green salad or some crusty bread to soak up the flavorful broth.
Next Up in Your Queue
Time to Try It
There’s no better time than now to whip up this One-Pot Mediterranean Chicken and Rice. Perfect for busy weeknights or leisurely weekends, this recipe not only satisfies your hunger but also delights your taste buds. Gather your ingredients, follow the steps, and enjoy a meal that brings the warmth and charm of Mediterranean cooking right to your kitchen. Happy cooking!
One-Pot Mediterranean Chicken and Rice
Ingredients
Equipment
Method
- Begin by heating 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with sea salt, black pepper, and garlic powder. Once the oil is hot, add the chicken, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for another 5 minutes. Remove the chicken and set it aside.
- In the same pot, add the chopped yellow onion and sauté for about 3 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
- Stir in the uncooked white rice, ensuring it’s coated in the oil and mixed well with the onions and garlic. Then, add the drained artichoke hearts, sliced kalamata olives, and sun-dried tomatoes. Pour in the chicken broth and sprinkle in the Italian seasoning. Stir everything together, bringing the mixture to a gentle simmer.
- Nestle the seared chicken thighs back into the pot, skin-side up. Make sure they’re partially submerged in the rice and broth mixture.
- Cover the pot with a lid and reduce the heat to low. Let it cook for about 30-35 minutes, or until the rice is tender and has absorbed the liquid, and the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting period allows the flavors to meld beautifully. After that, fluff the rice with a fork and serve hot, garnished with fresh herbs if desired.
Notes
- This dish is perfect for meal prep and can be stored in the refrigerator for up to three days.
- To reheat, warm it in a pot on the stove with a splash of chicken broth or water.
- You can freeze leftovers for up to three months; thaw in the refrigerator overnight before reheating.
