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One Pan Mediterranean Chicken and Rice Recipe
Ben Carraoli

One Pan Mediterranean Chicken and Rice Recipe

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.