I share Mediterranean Chicken paired with saffron rice, a one-skillet, 20-minute meal studded with lemon, olives, and herbs and featuring a surprising twist that makes it perfect for dinner or meal prep.

Jump to Recipe

I wasn’t planning on falling for a meal this fast but here we are. I love how chicken breasts meet juicy cherry tomatoes and a crumbly hit of feta that kind of turns every bite into something unexpected.

It’s simple, bright and weirdly addicting, great for those nights when you want flavor without drama. If you follow Mediterranean Chicken recipes you’ll get why this combo sings, and honestly it’s one of those dinners that keeps surprising you the next day too.

I always end up making it again before I meant to, it’s that good.

Ingredients

Print Recipe (No Advertisments)

Chicken: Lean protein that fills you up, helps muscle repair, soaks up flavors.
Rice: Quick cooking white rice gives carbs and comfort, soaks up savory juices.
Olive oil: Extra virgin olive oil adds healthy fats and a peppery warmth.
Cherry tomatoes: Sweet, tangy bursts of juice, add vitamin C and brightens.
Kalamata olives: Briny, salty olives give bold flavor, adds Mediterranean depth.
Spinach: Leafy greens with iron and fiber, wilts fast and boosts color.
Feta cheese: Crumbled feta gives creamy tang and salty bite, a little goes far.
Lemon: Fresh lemon juice brightens the whole dish, adds zing and balance.

Ingredient Quantities

1 lb boneless skinless chicken breasts, cut into 1-inch pieces (about 450 g)

1 cup quick-cooking long-grain white rice (or minute rice)

1 1/2 cups low-sodium chicken broth

2 tbsp extra-virgin olive oil

1 small yellow onion, diced (about 1 cup)

3 cloves garlic, minced

1 medium red bell pepper, diced

1 pint cherry tomatoes, halved (about 2 cups)

1/2 cup pitted Kalamata olives, halved

1 tsp dried oregano

1 tsp paprika (smoked or regular)

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes, optional

Salt and freshly ground black pepper, to taste (about 1 tsp salt)

2 tbsp fresh lemon juice (about 1 lemon) plus 1 tsp lemon zest, optional

2 cups baby spinach, packed

1/2 cup crumbled feta cheese

2 tbsp chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first so you move fast: cut 1 lb chicken into 1 inch pieces, dice 1 small yellow onion, mince 3 cloves garlic, dice 1 red bell pepper, halve 1 pint cherry tomatoes and 1/2 cup Kalamata olives, zest and juice 1 lemon, measure 1 cup quick-cooking white rice and 1 1/2 cups low sodium chicken broth, crumble 1/2 cup feta and chop parsley.

2. Season the chicken with about 1 tsp salt, pepper, 1 tsp dried oregano, 1 tsp paprika, and 1/2 tsp dried basil. Heat 2 tbsp extra virgin olive oil in a large skillet over medium high heat until shimmering.

3. Add the chicken in a single layer, don’t crowd the pan or it’ll steam. Brown pieces 2 to 3 minutes per side until golden but not fully cooked, then remove and set aside.

4. Add the diced onion and bell pepper to the same skillet and sauté 3 to 4 minutes until soft, scraping up those browned bits. Add the garlic and 1/4 tsp crushed red pepper flakes if using, cook 30 seconds until fragrant.

5. Stir in the 1 cup quick rice and toss for about 1 minute to toast and coat it in oil and flavors. Sprinkle a touch more oregano or paprika here if you like extra punch.

6. Pour in the 1 1/2 cups chicken broth and 2 tbsp lemon juice plus the lemon zest, stir and scrape the pan. Return the browned chicken to the skillet and add the halved tomatoes and olives. Bring to a gentle boil.

7. Reduce heat to low, cover and simmer until the quick rice has absorbed the liquid and is tender, about 5 to 7 minutes (follow your rice package if different). Check once near the end and give a gentle stir, but avoid over stirring or the rice gets mushy.

8. Remove from heat, immediately stir in 2 cups packed baby spinach until wilted, then fold in the crumbled feta. Taste and adjust salt and pepper.

9. Let the skillet sit 2 minutes to settle, sprinkle with 2 tbsp chopped fresh parsley and serve hot. It’s great fresh or portioned for meal prep, and leftovers reheat well in a skillet or microwave.

Equipment Needed

1. Large skillet with lid (10 to 12 in), sturdy enough to brown the chicken and simmer the rice in one pan
2. Chef’s knife for cutting the chicken and veggies
3. Cutting board — use a separate one for raw meat if you can
4. Measuring cups and spoons (1 cup, 1 1/2 cups and teaspoons)
5. Wooden spoon or silicone spatula for scraping up browned bits and stirring
6. Tongs or a slotted spoon to flip and remove the chicken pieces
7. 2 mixing bowls (one for seasoning the chicken, one for holding prepped veg)
8. Microplane zester or citrus juicer and a small bowl for the lemon juice and zest

FAQ

Q: Can I use regular long grain white rice instead of quick-cooking minute rice? A: Yes, but you need more liquid and time. Use 1 3/4 to 2 cups chicken broth, start covered and simmer on low for about 18 to 20 minutes until tender, then let rest 5 minutes off heat. Keep an eye on it cause stove temps vary, and add a splash more broth if it looks dry.

Q: Can I swap chicken breasts for thighs or bone-in pieces? A: Boneless thighs work great and are more forgiving, cook about the same time. Bone-in will need longer, brown them first, then finish covered until meat reaches 165 F. If using frozen chicken, thaw first or cut cooking time and check temp often.

Q: The liquid evaporated but rice is still crunchy, what do I do? A: Turn heat to low, add 1/4 cup more hot broth or water, cover tightly and steam for 5 to 10 minutes. If you rush by cranking heat you'll burn the bottom, so be patient and keep it covered.

Q: How do I keep the chicken from drying out? A: Don’t overcook, brown pieces quickly in the oil to seal juices, then add broth and rice and simmer gently. Pull from heat as soon as chicken hits 165 F and let it rest a few minutes, the carryover heat finishes it and the rice soaks up juices.

Q: How long will leftovers last and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet on medium with a splash of broth to loosen rice, or microwave covered for 1 to 2 minutes, stirring halfway. Fresh spinach and feta are best added after reheating so they stay bright.

Q: Can I make this vegetarian or add more veggies? A: Sure. Swap the chicken broth for vegetable broth and use chickpeas, firm tofu, or extra veggies like zucchini, mushrooms and artichoke hearts. If using chickpeas, toss them in near the end just to heat through so they dont get mushy.

One Pan Mediterranean Chicken And Rice Skillet Meal Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight) — they stay juicier, just cook a few minutes longer; or use firm tofu for a vegetarian tweak, press and cube it then brown before adding liquid.
Quick-cooking white rice: use quinoa (1 cup quinoa to 1 1/2 cups broth, adds nuttiness) or regular long-grain rice, but expect longer simmer time and maybe a splash more broth.
Kalamata olives: replace with chopped green olives or capers for briny flavor, but cut back on added salt if you choose capers.
Feta cheese: swap for crumbled goat cheese for similar tang, or omit and stir in an extra squeeze of lemon and a little grated Parmesan for savory depth.

Pro Tips

– Pat the chicken dry and let it sit salted for 10 minutes before cooking. It helps the pieces brown faster and gives you way more flavor, plus they wont steam in the pan.

– Since the rice is quick-cooking, toast it only briefly until you smell it, then keep a close eye while it simmers. Quick rice can go from perfect to mushy fast so check a minute or two early and be ready to pull it off the heat.

– If your cherry tomatoes are super juicy, halve them and blot a little juice out first or add them later in the cook so the rice doesnt get watered down. You can also blister a few in the hot pan for a more caramelized tomato punch.

– Taste for salt before adding more. Kalamata olives and feta bring a lot of salt so wait until everything is mixed, then brighten with lemon juice if it needs lift. For leftovers, reheat with a splash of broth or water so the rice loosens up and the spinach doesnt turn to mush.