One Pan Chicken and Rice
517 Comments
Updated Dec 03, 2023
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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!
Best Chicken and Rice (One Pan)
Description
Video
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!
Nutrition
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I’ve made this a couple times and it’s delicious. I just need to get a bigger cast iron to make it easier.
Hi Aly – Happy to hear you love this one pan chicken and rice!
This recipe is delicious. I’m wondering if I can add mushrooms and is so, should they be sautéed a bit first?
Hi Michelle – Yes, you can add mushrooms! I would cook them a bit first.
Hey Lisa! Thanks so much for this recipe. The rice specifically was a huge hit in my house and I was wondering if there are any steps we should add or omit if we were to want to just make the rice alone? Thanks in advance!
I made this for dinner last night and it was the 2nd time making the dish. It is so good! Somehow I forgot to read the recipe before preparing to know that I needed to marinate the chicken but I was able to marinate for 30 minutes and was happy for that! I steamed some broccoli on the side to round out the meal. I just love your recipes.
Hi Suzy – Happy to hear you’re enjoying this one pan chicken and rice!
Can I use vegetable broth instead of chicken stock?
Hi Sammy – That’s fine if that’s what you have on hand.
This recipe is on a weekly rotation at our house. The marinade is SO good and I always add an extra lemon to the marinade because we love it so much. The rice comes out fluffy and flavorful and love the addition of spinach.
Tonight I skipped the rice and just cooked the chicken on the stove in a cast iron pan, cooked it halfway through, flipped the chicken then added the rest of the marinade. I roasted baby potatoes while the chicken was cooking and a head of broccoli.
Thanks for creating this recipe! It’s so good and versatile!
Hi Rose – Thanks for the review and happy to hear this chicken and rice has been such a hit!
Definitely going into the weekly rotation! So easy, healthy and delicious! I added about 1/2 cup of sun dried tomatoes for some added color and flavor, although it doesn’t need it. Thanks for a great recipe!
Hi Emily – Happy to hear you love this chicken and rice!
Really, really delicious and simple to make. Clean plates all round! But I think I’ll make it with chicken breasts the next time and maybe a touch less lemon
Hi Elaine – I’m glad you love this one pan chicken and rice!
Delicious!
I used kale and brown rice because that is what I had on hand, and doubled the recipe. it took a little longer but the chicken thighs were barely thawed when I started so all turned out great. Intensely good flavours with the herbs, garlic and lemon.
Hi Jennifer – Glad this recipe still turned out great!
I love this recipe and have made it several times! So delicious! However each time I make it I realize I can’t find anywhere in the instructions about when I am supposed to add the reserved marinade back into the pot. I would be so grateful if you could please advise!
Hi Carol – You’ll add the marinade back in Step 5 :)
The Mediterainan Dinner sounds really good . I made a copy of the ingredients but couldnt find written instructions on putting it together. I had to hand write it from the instructions on a whole lot of pictures.
Hi Cheryl – You can find the printable step-by-step instructions down in the recipe card!
This recipe looks amazing! Can’t wait to try it. Question…. can you use boneless and skinless chicken thighs instead? Thanks!
Hi Daniel – Yes, you can use boneless skinless chicken thighs!
Can this recipe also be done with chicken breast? If so, does it change the cooking in any way?
Thanks so much for your website and recipes!!! They’re all so delicious, accessible and thoughtful! Thank you for the work you do!
Hi Melanie – 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.
I love your website, but way too many pop-ups!! It’s annoying and hard to look at your content.
Hi Libby – Thanks for your feedback! We are always looking for ways to make our ad user experience better.
Hi there I couldn’t find anywhere what type of long grain rice you used , I’m thinking maybe it was basmati , I’m hopeless cooking rice but if I know the type it has to help
Hi Kay – You can use either basmati or jasmine rice!