Krolls Korner - 1 chicken thighs and yellow rice in a cast iron skillet garnished with feta, parsley, tomatoes and kalamata olives - 2

With summer time weather in full force, we are craving fresh and healthy meals like this easy and flavorful Mediterranean Chicken and Rice. ⭐️

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This recipe does require you to turn the oven on for ~35 minutes. I know ovens and summer time is a bad combo but for this dinner it is so worth it!

I’m all about using the cast iron skillet to whip up dinners. If it can be made using one pan/one skillet/one bowl, I’m in. I think we can all agree that less dishes make us all happier people. ?

If you’re craving more Mediterranean meals, we love this Mediterranean Salmon and this Mediterranean Orzo Salad recipe too! They are both delicious warm weather recipes.

Ingredient Notes

Scroll down to the recipe card for the full list of ingredients and measurements.

  • Chicken thighs: We love using skinless, boneless chicken thighs for this meal. Makes it easier to cut up and eat once it’s done!
  • Rice: Jasmine rice or a long grain variety. This recipe has not been tested with brown rice.
  • Seasonings: you’ll need cumin, turmeric and cinnamon for the yellow rice. For the chicken, dried oregano, dried parsley, salt, pepper and paprika.
  • Onion: Be sure to finely dice the onion so there isn’t large chunks of onion in the yellow rice.
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How to make Mediterranean Chicken

Be sure to scroll down to the recipe card for the full recipe instructions.

  1. Preheat oven to 350°F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper.
  2. Heat cast iron skillet over medium heat. Add in olive oil, then place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for about 3-4 minutes on each side.
  3. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way!
  4. Remove the chicken from the cast iron and set side on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic.
  5. Then, add in the uncooked rice and stir for 30 seconds. Then add in the chicken broth, turmeric, cumin and cinnamon, stir.
  6. Place chicken back in pan on top of the uncooked rice. Cover with foil and bake in your preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked.
  7. Garnish with parsley and other garnish suggestions and enjoy!
step by step photos making chicken and rice in a cast iron - 5 mediterranean chicken and rice in a cast iron skillet garnished with kalamata olives and feta cheese - 6

More chicken and rice recipes you will love:

Sheet Pan Chicken and Veggies

One-Pot Chicken and Rice Casserole

Instant Pot Teriyaki Chicken Rice Bowls

Instant Pot Chicken Burrito Bowl

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chicken thighs and yellow rice in a cast iron skillet garnished with feta, parsley, tomatoes and kalamata olives - 8

Mediterranean Chicken and Rice

Ingredients

For the chicken:

  • 1 lb. Chicken Thighs, boneless, skinless (or ~5 chicken thighs)
  • 1 1/2 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lemon, juiced (~1/4 cup)
  • 1 Tbsp. Olive oil

For the yellow rice:

  • 1 cup Jasmine or Basmati white rice
  • 2 cups chicken broth, low sodium
  • 2 Tbsp. butter, unsalted
  • 1/2 cup white onion, diced (or yellow onion is ok too!)
  • 4 cloves garlic, minced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1 pinch cinnamon
  • fresh parsley for garnish

Garnish ideas: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes

Mediterranean Chicken and Rice - 9

Instructions

  • Preheat oven to 350° F. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt and pepper. 1 lb. Chicken Thighs, boneless, skinless (or ~5 chicken thighs), 1 1/2 tsp. dried oregano, 1 tsp. dried parsley, 1 tsp. paprika, 1 tsp. salt, 1/2 tsp. pepper, 1 lemon, juiced (~1/4 cup)
  • Heat cast iron skillet over medium heat. Add in olive oil, then once hot place seasoned chicken onto cast iron skillet (or the pan you are using) and cook for ~3-4 minutes on each side. Chicken won’t cook completely, that’s OK because it will be going into the oven to cook all the way! 1 Tbsp. Olive oil
  • Remove the chicken from the cast iron and set aside on a plate. Keep the cast iron on medium heat, melt the butter and add in diced onion. Cook for about 2-3 minutes and then stir in garlic. 2 Tbsp. butter, unsalted, 1/2 cup white onion, diced (or yellow onion is ok too!), 4 cloves garlic, minced
  • Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir. Place chicken back in pan on top of the uncooked rice and turn the heat off. 1 cup Jasmine or Basmati white rice, 2 cups chicken broth, low sodium, 1/2 tsp. turmeric, 1/2 tsp. cumin, 1 pinch cinnamon
  • Cover with foil and bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked. Taste rice and adjust seasonings, adding more salt or pepper as desired. Garnish with parsley and other garnishes you prefer and enjoy! fresh parsley for garnish

Video

Notes

  • Recipe adapted from Dinner then Dessert.
  • This recipe serves 4, depending on your appetite. When Cameron and I are really hungry…we can eat this entire meal on our own, haha!

Nutrition