One Pan Chicken and Rice
Chicken and rice is an easy, one pan recipe and this version shines with bright Mediterranean flavors. Juicy chicken thighs are soaked in a citrusy, lemon dijon marinade then baked with fluffy rice.
Nothing beats one pan dinners. They make dinner a breeze, yet they’re satisfying enough to eat as leftovers. Though count yourself lucky if you happen to have any leftovers of this delicious meal, it’s a rare feat.
Similar to my greek chicken kabobs, the zesty Mediterranean-inspired marinade bathes the chicken in lemon dijon goodness. But it also does double-duty in brightening up the rice. It’s the perfect cozy family meal that I’m confident you’ll make again and again.
Chicken and Rice Ingredients
Want to know what makes this recipe amazing, with such simple ingredients? It’s the layers of flavors!
Mediterranean Chicken Marinade
- Chicken: Bone in, skin on chicken thighs are the best choice for juicy, tender meat.
- Lemon: The citrus flavor makes you feel like you’re on a sunny vacation.
- Dijon Mustard: My secret ingredient for adding a sharp zip to the marinade.
- Garlic: You know my motto, the more garlic the better!
- Dried Oregano & Thyme: Mediterranean aromatics add that depth of flavor.
- Olive oil: Any good quality olive oil will work great.
Rice Ingredients
- Long Grain White Rice: Make sure to use long grain rice (check this rice post for tips).
- Chicken Stock: Choose a low or no-sodium stock to keep the salt level down.
- Baby Spinach: I always love to sneak in some extra greens, wherever possible.
- Onion: Yellow onion is preferred, but white onions work too.
- Dried Oregano: A sprinkle more to flavor the rice.
Find the complete recipe with measurements below
How to Make Mediterranean Chicken and Rice
By cooking everything in one skillet, the rice soaks up the juiciness from the chicken and the citrusy punch from the marinade. Here’s how to make it.
- Marinate the chicken: Whisk the marinade, pour over the chicken, and marinate in the fridge.
- Sear the chicken: In a large skillet, cook the chicken thighs on both sides until golden. Then remove from the pan and set aside.
- Cook the vegetables and herbs: Saute the onions, spinach, and garlic with oregano, salt, pepper, and the reserved marinade. Give everything a stir until the spinach is slightly wilted.
- Bake in the oven: Add the rice and broth to the skillet and bring it to a simmer. Place the chicken thighs on top, cover the skillet, and bake for about 35 minutes. Then, remove the lid and bake for an additional 10 minutes.
- Garnish and serve: Let the chicken rest, then garnish with parsley and lemon zest!
Tips For The Best Chicken And Rice Recipe
Use an oven-proof skillet. Make sure to use a cast iron or stainless steel skillet that can transfer from the stove to the oven.
Chicken thighs are best. While bone-in thighs are personally my favorite, you can also use boneless thighs. I don’t recommend chicken breasts in this recipe, as they’ll likely overcook and dry out by the time the rice is done. Chicken thighs stay juicy, and moist.
Keep on marinating. While you can get away with marinating the chicken for 30 minutes, longer is better! I always aim for at least a couple of hours.
Storing and Reheating Leftovers
This really makes for some of the best leftovers, and bonus, it freezes well.
- To store: You can store any leftover chicken and rice in the refrigerator in a covered container for 3-4 days.
- To freeze: Place leftovers in a freezer-safe container and store in the freezer up to 2 months.
- For reheating: Microwave the chicken for 2 to 3 minutes. If you want to crisp up the skin, run the chicken under a broiler for a couple of minutes. Just watch it carefully to make sure it doesn’t burn.
More Easy Chicken Recipes
Healthy, flavorful, and easy are what I aim for in a chicken recipe. If you love that too, check out these recipes.
- Cilantro Lime Chicken
- Baked Chicken Breasts
- Chicken Fajitas
- White Chicken Chili
- Teriyaki Chicken
- Crispy Baked Chicken Thighs
- Ultimate Chicken Salad
Want more of those Mediterranean flavors? Check out this list of the Best Mediterranean Recipes!
Chicken and Rice Recipe Video
Want to see how I make this one pan recipe (it’s easy, promise). Watch the video below!
BEST Chicken and Rice (One Pan)
Ingredients
Chicken
- 5 chicken thighs, skin-on and bone-in
- 2 tablespoons olive oil
Marinade
- 2 lemons, juiced and zested (approx 1/4 cup of juice)
- 2 teaspoons Dijon Mustard
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tablespoon olive oil
Rice
- 1 yellow onion, diced
- 2 cups baby spinach, lightly packed and roughly chopped
- 2 garlic cloves, minced
- 1 teaspoons dried oregano
- 1 cup long grain white rice
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- chopped parsley, for garnish
- lemon zest or slices, for garnish
Instructions
Marinate the Chicken
- Add all of the marinade ingredients to a bowl and stir together.
- Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight.
Cook the Chicken and Rice
- Preheat your oven to 350 degrees fahrenheit. In a large ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. Reserve the leftover marinade as you'll add that back in later.
- Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside.
- Use your tongs to scrape and remove any browned bits, and bunch up a couple of paper towels to soak up some fat from the pan, but not all. Reserve a little bit of grease to cook the onions.
- Add the diced onions and stir for 1-2 minutes, or until they start to become translucent.
- Add the chopped spinach, garlic, oregano, salt, pepper, and reserved marinade. Stir for another 30 seconds or until the spinach starts to wilt.
- Add the rice to the skillet, and stir well to coat the rice with the oil.
- Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.
- Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 35 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked through and rice is tender, about 10 minutes more.
- Let the chicken and rice rest for 5 to 10 minutes. The rice will look really dark as the spinach and onions rise to the surface. Just fluff the rice up with a fork to mix everything back together before serving.
- Top with chopped parsley and grilled lemon slices or fresh lemon zest.
Lisa's Tips
- To store: You can store any leftover chicken in the refrigerator in a covered container for 3-4 days.
- To freeze: Place leftovers in a freezer-safe container and store in the freezer up to 2 months.
- For reheating: Microwave the chicken for 2 to 3 minutes. If you want to crisp up the skin, run the chicken under a broiler for a couple of minutes. Just watch it carefully to make sure it doesn’t burn.
- One of my favorite oven-safe pans is this Staub braiser pan. It's so versatile and worth the investment!
Great easy recipe. Makes multiple meals if cooking for one or two. Rice is fantastic!
Glad you enjoyed this chicken and rice dish Craig!
Hi, LIsa,
I just discovered your website (through one of your YouTube videos) and am eager to explore it. I read through this one-pan chicken recipe and would like to try it, but can you tell me what size pan you used to make it? I appears to be a Staub ceramic-coated cast iron one; is it 10″? 12″? Larger?
Thanks for letting me know.
Maureen
Hi Maureen – welcome to the Downshiftology community! I’m using the 3.5-qt Braiser.
SOOOO Delicious, satisfying, elegant, and NOT hard! A great staple for a mealplan!
This one sure is great for meal prep!
Can I make the whole thing on stovetop? What’s the purpose of baking it vs stovetop?
I love chicken and rice recipes!! They are the best cause the collagen and all the chicken juices get absorbed in the rice making it extra delicious!!!
Hi Madina – it’s better in the oven where the heat can circulate around the pan. If left on the stovetop, the bottom will likely burn faster.
Hi! I just tried this recipe. I loved it. I’m curious though. The nutrition information is for 1 serving, right? The recipe is for 5 servings, so wasn’t sure. Also, if you could make more healthy chicken recipes, that would be a huge hit. Love what you do. Thankyou!
Hi Raina – the nutritional information will always be per serving :)
Hi,
I had a quick question. Can I replace the chicken thighs with chicken drumsticks? What adjustments would I have to make?
Thanks
Chicken drumsticks may cook a little bit faster, so I’d recommend just watching the time.
I cooked this for two hours and the rice was still crunchy and hard. This could really have been great, but there’s no way to cook this in the allotted time. If you’re going to make this, cook the rice separately first and then add at the end.
Hi Mark – sorry to hear you had problems with this recipe. I’m not quite sure what you did, but no rice would be crunchy and hard after cooking for two hours. I recommend re-reading the recipe to see if you can spot where you may have made a mistake.
Loved this! Do you think it would work to add cilantro to the rice instead of spinach?
The taste will be completely different, but you can if you’d like!