One-Pot Mediterranean Chicken and Rice Dinner 2025

Craving a dish that transports you to the sunny shores of the Mediterranean? This One-Pot Mediterranean Chicken and Rice is a vibrant and satisfying meal that combines tender chicken with aromatic spices and colorful vegetables, all cooked together in one pot. It’s the perfect solution for busy weeknights when you want something delicious yet effortless.

Imagine the savory aroma of garlic, herbs, and spices wafting through your kitchen as this dish simmers away. The chicken becomes succulent and flavorful, while the rice absorbs all those delicious juices, creating a hearty and well-rounded meal. It’s not just dinner; it’s an experience that brings the warmth of Mediterranean cuisine right to your table.

A Flavorful One-Pot Meal

One-pot Mediterranean chicken and rice with chicken thighs, bell peppers, olives, and parsley on a rustic table.

This One-Pot Mediterranean Chicken and Rice features juicy chicken thighs, fragrant rice, and a medley of bell peppers and olives. The taste is a harmonious blend of spices, with hints of lemon and garlic that create a bright and satisfying flavor profile, making it a family favorite.

Ingredients

4 chicken thighs (bone-in, skin-on or boneless)
1 cup long-grain rice
2 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped (any color)
1/2 cup green olives, pitted and sliced
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Lemon wedges for garnish
Fresh parsley for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and add them to the pot. Sear until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened. Stir in the minced garlic, oregano, and paprika, cooking for another minute until fragrant.
Add the rice to the pot, stirring to coat it in the oil and spices. Pour in the chicken broth and bring to a boil.
Return the chicken to the pot, reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
Stir in the sliced olives and fluff the rice with a fork. Serve garnished with lemon wedges and fresh parsley.