Mediterranean Chicken Thighs and Rice

Name: Mediterranean Chicken Thighs and Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 chicken thighs (bone-in, skin on); ½ teaspoon kosher salt; ¼ teaspoon pepper (fresh cracked); 4 teaspoons olive oil (divided); 8 ounces mushrooms (cremini or button mushrooms, sliced); 1 medium onion (diced); 1 cup long grain rice (or basmati rice); 2 cloves garlic (minced); 1½ teaspoons fresh thyme (or ¾ teaspoon dried); 1½ teaspoons fresh rosemary (or ¾ teaspoon dried ); ¼ teaspoon crushed red pepper flakes; 2 cups chicken stock from rotisserie chicken (or low sodium store bought); ½ cup sun-dried tomatoes (julienned, ); 8 ounces artichoke hearts (roughly chopped)

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Inside: Learn the secret to making a skillet dinner that cooks each element perfectly so they are ready simultaneously. This recipe transforms plain white rice and chicken thighs into a complete meal.

Mediterranean-style chicken thighs and rice is my go-to recipe for busy weeknights. It’s a balanced combination of juicy chicken thighs, seasoned rice and veg. You can make this skillet chicken and rice in a single pan in just 45 minutes.

A closeup of the rice and chicken thighs in a large skillet with a wooden spoon.

Weeknights demand something easy. Something quick. My go-to’s for quick and easy dinners include this pesto salmon, kielbasa and sauerkraut skillet, and pork chops with pan gravy.

Then there’s this skillet chicken and rice. With Mediterranean flavors from herbs and spices and canned and jarred veggies, this flavorful recipe makes a complete meal your family will love.

Mediterranean chicken thighs and rice are easy to make, hearty and delicious. I used four chicken thighs, but with a larger skillet, you could make up to six.

Why you’ll love this recipe:

It uses pantry staples, and substitutions are easy to do with what you have on hand.
You can make it on the stovetop, and this recipe produces flavorful, fluffy rice that’s well seasoned without a “flavor packet.”
Everyone loves chicken thighs and rice–like a universal comfort food.
It’s fancy enough for date night at home.
Leftovers reheat well for lunch the next day.

Ingredients:

Chicken Thighs–I like to use the bone-in skin-on thighs, but this will also work with boneless skinless thighs.
Salt & Pepper–to season the meat.
Olive Oil–doesn’t have to be a fancy one, just something to sear the chicken and sauté the veggies and rice.
Yellow Onion–for aromatics.
Mushrooms–I used cremini, but button mushrooms are fine, too.
Long Grain Rice–do not use Minute Rice, brown or wild rice as their cooking times vary and won’t work for this skillet chicken and rice recipe.
Garlic–for aromatics and seasoning.
Dried or fresh herbs–I use thyme and rosemary. Note: If using dried herbs, use about ½ teaspoon each; for fresh herbs, use about 1 teaspoon each of chopped .
Red Pepper Flakes–(optional) to add a bit of spice, if you like.
Low-Sodium Chicken Stock–or use my Easy Leftover Rotisserie Chicken Stock.
Sun-Dried Tomatoes–you can use the ones packed in olive oil or the dried variety.
Canned or Frozen Artichoke Hearts–I used a can of artichoke hearts, well-drained and patted dry.

The trick to this easy one-pan meal is par-cooking and layering the ingredients so they are done simultaneously in the final cook. Here’s how I do it.

Step-by-step instructions:

Pat the thighs dry with a paper towel and season with salt and pepper.

2. Heat a skillet over medium-high heat. Add two teaspoons of olive oil and place the meat skin-side down in the skillet. Cook for 2-3 minutes and flip with tongs. Cook for two more minutes, then transfer the chicken to a rimmed pan and set aside.

3. Add the mushrooms to the skillet and cook for 4-5 minutes until they give up some of their liquid and begin to brown. Transfer to a small bowl and set aside.

4. Add the remaining oil to the pan and saute the chopped onions for 2-3 minutes until slightly softened and translucent. Add the white rice.

5. Stir the rice for about 2 minutes until it starts to brown and smell toasty.

5. Stir in the garlic, thyme, rosemary and red pepper flakes (if using). When fragrant, add the sun-dried tomatoes.

Stirring in mushrooms, artichokes and chicken stock.

6. Add the broth and drained artichokes. Return the mushrooms to the skillet. Stir to combine and bring the mixture to a boil.

Tucking chicken thighs into the rice mixture.

7. Smooth the rice and vegetables into a single layer, then nestle the chicken thighs into the rice mixture (skin side up). Put the lid on the skillet and reduce the heat to medium (or medium-low if your stovetop runs hot).

The skillet chicken and rice after simmering on the stove top.

8. Simmer the chicken thighs and rice for 15 minutes until the chicken is cooked. Garnish with fresh parsley or other herbs (optional, but nice).

Pro-Tips:

You’ll need a large skillet with a tight-fitting lid. Ensure that yours can hold all chicken pieces in a single layer. It should also be deep enough to accomodate the rice and veggies.
Though many one-pot dishes combine all the ingredients at once, it’s important to sear and brown the meat, rice and vegetables separately. Browning the chicken and mushrooms brings out the flavors of the ingredients.
Use a skillet with a tight-fitting lid to ensure a good seal as the chicken thighs and rice cook. The lid will seal in the steam, cooking the meat and rice through.
Use an instant-read meat thermometer to check for the meat’s doneness. Insert the probe into the thickest part of the thigh without touching the bone.

The chicken and rice after simmering in the skillet.

Variations and Swaps:

Add a small can of drained chickpeas for more protein and texture.
You can change the flavor profile of the one-pot chicken by swapping the sun-dried tomatoes and artichokes for a 16-ounce bag of frozen mixed veggies (peas, carrots, corn, green beans).
Use a variety of herbs, like oregano, marjoram, and basil and add a squeeze of lemon juice to brighten up the flavors just before serving.

An overhead shot of the pan with the rice and chicken thighs.

FAQs

How to change up chicken and rice?

This recipe is an easy twist on the standard chicken and rice skillet. It features Mediterranean flavors, seasonings, and a combination of fresh vegetables and pantry staples.

Can I make this with chicken breasts?

You can make this chicken and rice skillet using boneless, skinless breasts and cooking them for approximately the same time. The meat will be juicy and tender because they’re cooked with moist heat.

Note: Bone-in, skin-on breasts will take longer to cook, which will mess up the timing of the rice unless you cook the meat longer during the searing and browning.

Serving the rice and chicken on a plate.

Storage:

Keep leftovers stored in an airtight container in the fridge for up to 5 days.

Reheating:

Reheat leftovers in 45-second increments in the microwave until heated through, stirring after each nuke (usually 2) or warm in a 325° F oven and bake for 10-12 minutes until hot.

Mediterranean chicken and rice dinner in a skillet.

Rice and chicken thighs with pops of classic Mediterranean flavors make a savory, meaty, delicious dish. A stove top, one-pot wonder that will have everyone licking their plates — or whatever passes for a societal norm in your house…no judgment here. 😊

More skillet dinner recipes to try:

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