Do Share Recipe

One Pan Mediterranean Chicken and Rice Recipe | Easy & Flavorful

I made this one pan Mediterranean chicken and rice recipe on a weeknight when I wanted something hearty yet simple — and it turned out to be one of my new favorites. The savory aroma of roasted garlic, warm spices, and lemon filled the kitchen, and by the time it was done, the chicken was juicy and the rice perfectly infused with flavor.

What I love about this recipe is how everything cooks in one pan, making cleanup effortless. It’s a comforting, wholesome, and vibrant dish that captures all the sunshine and freshness of Mediterranean cooking. You can also enjoy similar flavors with a Spinach Artichoke Swirls Recipe for a tasty vegetarian twist.

Ingredients

Here’s everything you’ll need to make this delicious one-pan meal. Each ingredient has a purpose, so I’ll share a few pro tips along the way.

Note: serves several people (about 4–5 servings).

2 lemons, juiced (about ¼ cup lemon juice) – Lemon gives the dish a bright, zesty lift and balances the richness of the chicken.
4 cloves garlic, roasted – Roasting garlic turns it soft and sweet, creating a mellow flavor instead of a sharp bite.
1 tablespoon truffle-infused honey – Adds a touch of sweetness and depth; you can also use regular honey.
1 tablespoon Dijon mustard – Brings a tangy kick and helps the marinade cling to the chicken.
½ teaspoon dried parsley – For a hint of herbal flavor that complements the Mediterranean spices.
½ teaspoon salt – Enhances flavor and helps season the chicken evenly.
¼ teaspoon ground cumin – Adds warmth and a nutty undertone that ties beautifully with the lemon and garlic.
¼ teaspoon ground turmeric – Gives the dish a gorgeous golden color and a subtle earthy flavor.
5 boneless, skinless chicken thighs – Thighs stay tender and juicy, even after baking.
A drizzle of olive oil – Use extra virgin olive oil for the best flavor and richness.
½ lemon, thinly sliced – Adds a fresh, decorative touch and infuses a subtle citrus note while baking.
1 onion, diced – Forms the aromatic base for the rice, adding sweetness as it cooks.
1 cup long-grain white rice – Long-grain rice holds its texture well and won’t become mushy.
2 1⁄3 cups chicken stock – Infuses the rice with savory flavor and keeps it moist.
1 tablespoon fresh mint, roughly chopped – Adds a cooling, fresh finish that brightens the whole dish.

Variations

This recipe is easy to customize based on your preferences or dietary needs.

Dairy-free: Skip any optional cheese garnish and make sure to use a dairy-free chicken stock.
Sugar-free: Omit the honey entirely or replace it with a dash of maple syrup for a subtle sweetness.
Add vegetables: Toss in diced bell peppers, chopped spinach, or artichoke hearts for extra nutrients and color.
Use brown rice: Swap white rice for brown, adding a little extra stock and cook time for a more wholesome option.
Add some spice: Sprinkle in red pepper flakes or smoked paprika if you like a touch of heat.
Flavor boosters: Add sun-dried tomatoes or a handful of chopped Kalamata olives for a briny Mediterranean twist.

For a cheesy twist, you could try Baked Spinach Mushroom Quesadillas Recipe alongside this dish.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour (including marinating and baking)

Tip: For the best flavor, marinate the chicken overnight if you can.

Equipment You Need

You don’t need much to make this dish — here’s what helps:

Oven-proof skillet or baking dish: Holds everything together and can go straight from stove to oven.
Mixing bowl: For marinating the chicken.
Measuring cups and spoons: To ensure accuracy when adding seasonings and stock.
Knife and cutting board: For chopping onions, herbs, and lemons.
Tongs or spatula: Makes it easy to move chicken without tearing.

How to Make One Pan Mediterranean Chicken and Rice

Prepare and marinate the chicken

In a medium bowl, whisk together lemon juice, roasted garlic, honey, Dijon mustard, parsley, salt, cumin, and turmeric. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.

Cook the aromatics and rice

Heat olive oil in an oven-proof skillet over medium heat. Add the diced onion and sauté until soft and translucent. Stir in the rice and toast lightly for about a minute to give it a slightly nutty flavor. Pour in the chicken stock, stirring to combine.

Assemble and bake

Nestle the marinated chicken thighs on top of the rice mixture. Place thin lemon slices over the chicken and cover the skillet with foil or a tight lid. Bake in a preheated oven at 375°F (190°C) for about 35–40 minutes, until the rice has absorbed the liquid and the chicken is fully cooked. Remove the cover for the last 5–10 minutes to let the top brown slightly.

Garnish and serve

Once done, let the dish rest for a few minutes to allow the rice to set. Sprinkle with fresh mint and serve directly from the skillet for that rustic, cozy presentation.

Additional Tips for Making this Recipe Better

After making this recipe a few times, I’ve discovered a few tricks that make it even better:

I always pat the chicken dry before marinating to help the flavors stick better.
Don’t skip the rest time — letting it sit for a few minutes after baking helps the rice absorb every last drop of flavor.
If the rice looks undercooked, add a few tablespoons of hot stock, cover again, and bake for another 5 minutes.
Use fresh lemons — bottled lemon juice doesn’t deliver the same bright, fresh flavor.
I like to broil the dish for 2 minutes at the end for that golden, slightly crisp finish.

How to Serve One Pan Mediterranean Chicken and Rice

This dish looks beautiful right out of the oven, so I usually serve it directly from the skillet. Garnish it with extra mint or a sprinkle of chopped parsley for color. Add a few lemon wedges on the side so everyone can squeeze extra citrus if they like. For sides, I love pairing it with a light cucumber-tomato salad, tzatziki sauce, or warm pita bread.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 380–400 kcal
Protein: 28 g
Carbohydrates: 50 g
Fat: 7 g

This makes it a balanced meal — rich in protein, moderate in healthy fats, and satisfying without feeling heavy.

Make Ahead and Storage

Storage

Let the dish cool completely, then store leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days.

Freezing

You can freeze portions of the chicken and rice for up to 2 months. Just make sure it’s completely cooled before freezing to avoid ice crystals.

Reheating

Reheat in the oven at 350°F (175°C) covered with foil for about 20 minutes. If reheating from frozen, let it thaw overnight in the fridge first, then warm as usual.

Why You’ll Love This Recipe

There are plenty of reasons to add this dish to your weekly rotation — here are my top ones:

One pan, zero hassle: Everything cooks in a single skillet, so cleanup is minimal.
Packed with flavor: The combo of lemon, garlic, and warm spices gives a restaurant-quality taste.
Healthy yet comforting: You get lean protein, complex carbs, and fresh herbs all in one balanced dish.
Customizable: You can easily adapt it to fit your taste, adding veggies or swapping ingredients.
Perfect for any occasion: It’s simple enough for a weeknight dinner but elegant enough to serve to guests.

This One Pan Mediterranean Chicken and Rice is the kind of recipe I love to come back to again and again — comforting, colorful, and bursting with flavor. It’s proof that delicious home-cooked meals don’t need to be complicated. If you try it, make it your own — add your favorite herbs, spice it up a little, and enjoy every bite.

Ben Carraoli