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One Pot Mediterranean Chicken and Rice

5 Minutes + 40 Minutes Cooking


4 Servings

Made in just one skillet, this One Pot Mediterranean chicken and rice recipe comes together in less than 40-minutes. I call it perfect weeknight dinner. It’s packed with my favorite flavours like herby chicken, briny olives, tomatoes, and basil. For this recipe, not only will spend very little time in the kitchen as you basically cook the chicken and rice together in the oven, the result is perfectly roasted chicken along with flavourful rice. It is so good!

Are you a fan of mediterranean cuisine? Then try also my Mediterranean Baked Chicken Dinner!



Adjust Servings
500 grams chicken breasts
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 tablespoon olive oil
3 shallots
4 garlic cloves
250 grams tomatoes
75 grams kalamata olives
1 tablespoon sundried tomato pesto
200 grams basmati rice
600 ml chicken stock
1 lemon
salt and pepper to taste
To Finish
fresh basil
Nutritional Information
529 Calories
21 g Fat
28 g Protein
55 g Carbs
6 g Sugars


Sear the Chicken
Preheat the oven to 200°C. Season the chicken breasts with salt, ground black pepper, and dried thyme. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the seasoned chicken breasts until golden brown on both sides. Remove and set aside.
In the same skillet, sauté the finely chopped shallots until translucent. Add minced garlic and cook for a minute. Add quartered tomatoes, Kalamata olives, and a tablespoon of sundried tomato pesto. Let them mingle for about 5 minutes, allowing flavors to meld.
Mark as complete
Cover and Bake
Stir in the Basmati rice, ensuring it's coated with the flavorful mixture. Sauté for a few minutes until the rice is lightly toasted. Pour in the chicken stock, creating a simmering bed for the rice. Gently nestle the seared chicken breasts back into the skillet. Slice the lemon and arrange the slices around the chicken. Their tangy essence will infuse into the dish as it bakes.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Allow it to bake for about 30 minutes, or until the rice is tender and the chicken is cooked through. Once out of the oven, sprinkle freshly chopped basil over the dish. Serve with a dollop of tzatziki on the side. Enjoy!
Mark as complete
Feel free to use boneless chicken thighs instead of chicken breasts for a richer flavor and juicier texture.
While Basmati rice is ideal, you can also use other types like Jasmine or long-grain white rice. Adjust cooking times accordingly.
Ovens may vary, so check the dish after 25 minutes to ensure the rice isn't overcooked.
Make it vegetarian by substituting chicken with chickpeas or diced tofu.
Refrigerate any leftovers in an airtight container for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken stock to maintain moisture.

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