One Pan Mediterranean Chicken

Mediterranean chicken and rice in a skillet with a wooden spoon.

Sometimes, you just need something easy.  Something quick.  It should still be delicious, but let’s be honest, on a Tuesday or Wednesday night — noone wants to face a complicated recipe or do more than minimal prep.  Enter the one pan meals.  An easy skillet dinner.  45 minutes.  Done.  One Pan Mediterranean Chicken and Rice.

Seasoning chicken thighs with salt and pepper.

This skillet dinner was inspired by the contents of my pantry – as in “how long have I had those artichokes?”  The answer — too long.  Better use them now.  

Searing the chicken in a hot skillet.

Chicken thighs are my go-to for a meaty, savory main — and they work really well in this dish.  They stay moist and they’re always tender.  Start by seasoning the thighs and then brown them in a hot skillet with a little olive oil.   Don’t cook the chicken completely, just enough to sear it and render a little fat.

Browning mushrooms in the skillet.

Transfer the chicken to a plate and brown the sliced mushrooms in the hot oil.

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Adding onions and rice to the skillet.

When the mushrooms are browned, spoon them into a small bowl and saute the onions and rice together until the onions are slightly softened and the rice starts taking on some color.

Adding chopped herbs and sun-dried tomatoes to the rice mixture.

Next comes the flavor… lots of fresh garlic and herbs plus sweet sun-dried tomatoes!

Adding artichokes and mushrooms back to the skillet along with chicken stock.

Saute for a minute or two until very fragrant, then stir in the broth, artichokes and mushrooms.

Nestling the par-cooked chicken thighs into the rice and vegetable mixture.

Nestle the chicken thighs into the rice, bring the liquid to a boil, cover the pan and reduce the heat to a low simmer for 15 minutes.  That’s it!  Dinner in a skillet!

The chicken and rice after simmering in the skillet.

Savory, meaty and absolutely delicious!  A one pot wonder that will have everyone licking their plates — or whatever passes for a societal norm in your house…

an overhead shot of the skillet dinner.

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Mediterranean chicken and rice dinner in a skillet.

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A skillet of chicken and rice.
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4.22 from 14 votes

One Pan Mediterranean Chicken

A simple, easy, delicious one pan chicken recipe! Loaded with mushrooms, sun-dried tomatoes and artichokes with a tasty rice pilaf!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword chicken and rice, skillet dinner
Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4


  • 1 large heavy skillet with a tight fitting lid


  • 4 chicken thighs bone-in, skin on
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper fresh cracked
  • 1 tablespoon + 1 teaspoon olive oil divided
  • 8 ounces baby bella or button mushrooms, sliced
  • 1 medium onion diced
  • 1 cup long grain rice or basmati rice (only use rice that cooks in 20 minutes — brown rice and wild rice take longer to cook and won’t work in this recipe and Minute Rice will get mushy.
  • 2 cloves garlic minced
  • 2 teaspoons thyme chopped fresh
  • 2 teaspoons rosemary chopped fresh
  • teaspoon crushed red pepper flakes
  • 2 cups chicken stock from rotisserie chicken or low sodium store bought
  • ½ cup sun-dried tomatoes julienned
  • 6.5 ounces marinated artichokes roughly chopped
  • 2 tablespoons parsley for garnish chopped for garnish (optional)


  • Dry the chicken thighs with a paper towel and sprinkle with kosher salt and pepper.
  • Place a large heavy skillet on the stove and heat over medium high heat for one minute. Add one tablespoon olive oil and and rotate the pan so the oil slicks across and covers the bottom. Place the chicken thighs skin-side-down in the hot pan and cook for 2-3 minutes. Use tongs to flip the chicken and continue to cook for 2 more minutes. Transfer the chicken to a platter and set aside.
  • Add the mushrooms to the pan and cook for 4-5 minutes until softened and brown. Transfer the mushrooms to a small bowl and set aside.
  • Add the remaining teaspoon of olive oil to the pan. When the oil is hot, add the chopped onions and saute for 2-3 minutes until slightly softened and translucent.
  • Add the rice and cook, stirring occasionally until the rice begins to take on some color, about 1-2 minutes.
  • Stir in the garlic, thyme, rosemary and red pepper flakes and add the chicken broth, sun-dried tomatoes and artichokes.
  • Add the mushrooms back into the pan. Bring the mixture to a boil and use the tongs to nestle the chicken thighs into the rice mixture. Put the lid tightly on the pan and reduce the heat to a simmer (medium low). Cook for 15 minutes until the rice is tender and the chicken is cooked through.
  • Sprinkle with chopped parsley and serve.


Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 325° oven for about 10-12 minutes.


Calories: 592kcal | Carbohydrates: 54g | Protein: 28g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 630mg | Potassium: 1151mg | Fiber: 4g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 19.1mg | Calcium: 74mg | Iron: 3.4mg

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  1. Alli Bach says:

    Make sure you use rice that cooks in 25 minutes or less. We used long-grain brown rice (the recipe did not specify what kind of rice, so we used what we had)!

  2. nikolina100 says:

    Oh yum!! I LOVE Mediterranean food and one pot dishes are even better! I will try this one out on my family for sure!!

    1. Thanks, Nikolina! I agree on one-pot meals… everyone loves them.

  3. Elizabeth @ says:

    Quick + easy is a MUST for me on weeknights. Pinning this to try!

  4. I love anything one pot and this chicken looks so tasty! I love that you added artichokes – delicious! Can’t wait to try this one!

    1. I know – one pot dishes rule! Enjoy, Kristine!

  5. This looks great Lisa! Always looking for easy week night dinners!

  6. 5 stars
    I make a one pan Mediterranean chicken dish, too, but it’s so different from yours! Love your take on this recipe!

    1. Well, now I’m curious — what’s in yours?

        1. Wow – it almost reminds me of a cacciatore! Yum!

          1. Yes, similar!

  7. Mark, CompassandFork says:

    This is a lovely recipe. So pleased to see the use of chicken thighs – with bone in. The result is there to see with moist chicken. Love the combination of these Mediterranean ingredients. As you say – perfect for a mid-week meal and only 1 pot. This is my sort of dinner.

    1. Thanks, Mark — I think we all look for these easy weeknight options!

  8. EBL Food Allergies says:

    My son has allergies to dairy, egg and nuts and this recipe is SAFE for him! It looks absolutely delicious and I can’t wait to try it! Thank you!

  9. So perfect for weeknights! Love all the veggies, so colorful. Will definitely need to try this.

  10. Love all the flavors in this, and so convenient that it’s made in one pan!

    1. We all need a few easy meals like this in our arsenal!

  11. I am all about minimal prep and easy on a weeknight. This skillet dish is right up my alley. Something the whole family can enjoy and even easy enough to bring out for a dinner party. Love the ingredients and love that it is one skillet. Delish!

    1. Thank you Ali! It’s an easy go-to weeknight supper!

  12. Natalia Lilly says:

    One Pot chicken is the best!!! This looks so yummy! adding to my list of food to make!

    1. Thanks, Natalia — this is easy and delicious! Enjoy!