Description
One Pan Mediterranean Chicken and Rice is a vibrant, wholesome meal featuring tender chicken thighs, colorful vegetables, and fluffy long-grain rice cooked together in a single pan. Infused with savory herbs, natural olive oil, lemon juice, and mild spices, this easy-to-make dish offers bright Mediterranean flavors that suit family dinners and casual gatherings alike.
Ingredients
Scale
Proteins
- 6 chicken thighs
Grains
- 1 1/2 cups long-grain rice
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids and Oils
- 3 tbsp olive oil (natural)
- 3 cups vegetable stock
- 1 tbsp lemon juice (natural)
- 1 tbsp vegetarian Worcestershire sauce
Herbs and Spices
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
Other
- 1/2 tsp natural gelling agent
Instructions
- Prepare the Chicken and Vegetables: Season the chicken thighs evenly with paprika, salt, and black pepper. Heat olive oil (natural) in a large heavy-bottomed pan over medium heat. Brown the chicken thighs on both sides until golden and sealed. Remove the chicken and set aside. In the same pan, sauté chopped onions and minced garlic until fragrant and translucent, then add diced bell peppers and halved cherry tomatoes, cooking until softened.
- Incorporate the Rice and Liquids: Stir the long-grain rice into the pan, coating each grain with the infused olive oil (natural). Cook for a few minutes to toast slightly. Pour in the vegetable stock, vegetarian Worcestershire sauce, and drizzle with lemon juice (natural). Mix thoroughly, then sprinkle in the fresh herbs. Nestle the browned chicken thighs on top of the rice and vegetables.
- Cook Until Tender and Fluffy: Bring the liquid to a gentle simmer, then cover the pan tightly. Reduce the heat to low and cook undisturbed for 25 to 30 minutes until the rice has absorbed the liquid and the chicken is thoroughly cooked. The natural gelling agent helps create a luscious texture throughout the dish.
- Final Touches and Serve: Remove the pan from heat and let it rest with the lid on for 5 minutes to settle the flavors. Garnish with additional fresh chopped parsley and serve with lemon wedges on the side for a refreshing citrus boost.
Notes
- Use chicken thighs to keep the meat juicy and tender during longer cooking times.
- Do not lift the lid while cooking to ensure even rice cooking by trapping steam.
- Add fresh herbs near the end or just before serving to retain vibrant flavor and color.
- Adjust the vegetable stock quantity depending on the rice type used.
- Choose a heavy-bottomed pan with a tight-fitting lid to avoid hotspots and burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pan Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Mediterranean chicken, one pan meal, chicken and rice, healthy dinner, easy weeknight recipe, chicken thighs, vegetable rice, wholesome meal
