This chicken and rice has consistently been an easy, one-pan weeknight dinner I can depend on. Juicy chicken thighs are soaked in a lemon Dijon marinade, then baked with an herby rice mix that ties the whole dish together!
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Why You’ll Love My Chicken & Rice
- It’s a full meal in one pan. The chicken thighs are deliciously tender and the rice soaks up the juiciness from the chicken along with the citrusy flavor from the marinade. So yum!
- I sneaked in extra veggies. Those darker flecks in the rice are chopped baby spinach! I love to chop up leafy greens and add them to meals for a veggie boost.
- It’s a flavor you’ll never get tired of. If you’re like me and looove fresh Mediterranean flavors, I’m confident you’ll love this chicken and rice dish. It’s bright and herby!
Ever since I posted this recipe along with my chicken and rice video back in 2020, it’s been a true community favorite. As Downshifter Martine says, “This has been a go-to of mine for several years—delicious and well balanced flavours. With a quick morning prep and limited dishes to clean post dinner, it’s perfect for a busy schedule.”
I couldn’t have said it better myself! It’s easy to prep (I’ll share tips below), perfect for busy weeknights, and always hits the spot. Similar to my Greek lemon chicken and Greek chicken kabobs, the marinade coats the chicken with bright, herby flavors. The marinade also adds a ton of flavor to the rice as they cook together, making this a win-win dinner situation!
Chicken and Rice Ingredients
For the chicken and marinade, you’ll need:
- Chicken thighs: 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 in the Mediterranean.
- 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: These Mediterranean aromatics add delicious depth of flavor.
- Olive oil: Any good quality olive oil will work great.
For the rice, you’ll need:
- Long grain white rice: Make sure to use long grain rice. I’ve also got some tips on rice varieties on my how to cook rice post.
- Chicken stock: I prefer to use a low-sodium chicken stock to keep the salt level down.
- Baby spinach: This is my favorite leafy green for sneaking veggies into any meal, but you can also use kale, chard, or any leafy green you prefer.
- Onion: Yellow onion is preferred, but white onions work too.
- Dried oregano: I love adding a sprinkle more here to add extra flavor to the rice!
Find the complete recipe with measurements below
How to Make Mediterranean Chicken and Rice
Cookware tip: Before we get started, make sure to use a cast iron or stainless steel skillet that can transfer from the stove to the oven. I love my Staub cast iron pan for this.
First, marinate the chicken. Whisk the marinade, pour it over the chicken, and marinate in the fridge. While you can get away with marinating the chicken for 30 minutes, longer is better! I always aim for 1 to 2 hours.
Second, sear the chicken. In your skillet, cook the chicken thighs on both sides for about 5 minutes, until golden. Then, remove them from the pan, set aside, and use your tongs to scrape and remove any brown bits. I also like to use paper towel to soak up some of the excess fat. P.S. Don’t throw away the marinade, as you’ll add it back into the pan with the rice!
Third, cook the vegetables and herbs. Sauté the onions until golden, then add the spinach and garlic with oregano, salt, black pepper, and the reserved marinade. Cook everything together until the spinach is slightly wilted.
Fourth, add the rice and broth. Stir in the rice so it’s nicely coated with the oil and seasonings. Then, add the broth and bring the mixture to a simmer.
Lastly, add the chicken thighs and bake. Place the chicken thighs on top, cover the skillet, and bake for about 35 minutes at 350°F (175°C). Then, remove the lid and bake for an additional 10 minutes. For serving: I’ll let the chicken rest for a few minutes before garnishing with parsley and lemon zest for the final touch!
Frequently Asked Questions
Keep in mind that brown rice takes longer to cook, so it can throw off the timing. And you don’t want overcooked chicken. If anything, I might pre-cook the rice a bit before adding it to the pan to ensure it cooks perfectly by the time it comes out of the oven.
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. And yes, you can also use boneless chicken thighs!
I wouldn’t recommend it. The citrus in the marinade can make the texture a bit mushy, which isn’t ideal.
Storage and Reheating
- To store: Leftovers will stay good in the fridge for 3 to 4 days, making it ideal for meal prep!
- To freeze: You can freeze this for up to 3 months, and it still reheats like a dream. Just make sure to thaw portions in the fridge before reheating.
- For reheating: The easiest method is microwaving it for 2 to 3 minutes. If you want to crisp up the skin, you can place the chicken under a broiler for a couple of minutes. Just watch it carefully to make sure it doesn’t burn.
More Chicken Thigh Recipes
- Cilantro Lime Chicken: Makes for a wonderful Tex-Mex dinner.
- Teriyaki Chicken: A 20-minute stir-fry.
- Greek Sheet Pan Chicken: Another Downshifter favorite!
- Crispy Baked Chicken Thighs: The seasoning on this is so good.
- Or give these other chicken breast recipes or chicken thigh recipes a try!
If you try this one pan chicken and rice recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
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
- Make the marinade. Add all of the marinade ingredients to a bowl and stir together.
- Marinate the chicken. 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
- Sear chicken. Preheat your oven to 350°F (175°C). In a large ovenproof skillet, heat the oil over medium-high heat. Add chicken thighs skin-side down and cook until the skin is golden brown, about 5 minutes. Reserve the leftover marinade as you'll add that back in later. Flip the chicken and cook for another 5 minutes. Remove chicken thighs to a plate and set aside.
- Clean pan. 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 cook for 1 to 2 minutes, or until they start to become translucent.
- Add veggies and herbs. 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.
- Bake. 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.
- Rest. 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.
- Serve. 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 to 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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted October 2020, but updated to include new photos and information for your benefit!
Made this rice for myself and my boyfriend the other night and it was AMAZING! Wouldn’t change a single thing! One of our new favorites. Everything turned out perfectly.
Happy to hear both you and your boyfriend enjoyed this recipe Lexie!
If I choose to use Lumdgrens WILD BLEND rice which normally takes 45min, how much longer should I simmer? and do I add more broth? – Love your channel, and you use almost all same organic ingredients and brands I do, so making these great recipes is a wonderful addition to my tired menu. – Thanks!
Hi Joseph – happy you love my recipes! It’s hard to say with the wild rice blend as I haven’t tried that yet myself. But I might try simmering the rice for 10 minutes before adding the chicken, just so that the chicken doesn’t overcook in the oven as the wild rice has a longer cook time.
Hi! Am I able to make this recipe using quinoa instead of rice? Will it also work to double the amount of grain and broth in the recipe? My cookware is large enough
Hi Rachel – you can use quinoa, but will need to adjust the cooking time to however long it normally takes, as well as the water amount needed to cook it properly.
Hi! I want to make this but don’t have a working oven right now. Do you think I could finish it on the stove by covering the pot? It looks so good and the comments are very encouraging!
Hi Helen – you could give it a try, but my concern would be that the bottom might cook faster and burn (due to the heating element), before the chicken is ready. But if you try it, let us know how it turned out!
We love this recipe. Its a family favorite now. Its a speical occasion dish. We love your recipes Lisa. Thanks a lot!!
So glad you and your family enjoyed this one pan chicken and rice!
Thank you so much for this perfect recipe! My tummy was so happy after dinner last night and my 17 year old son said this was my best chicken yet. It’s a winner!
Happy to hear this recipe was a dinner success!
We had this about five weeks ago and it was extremely tasty… and now I am back to check on the ingredients for my shopping list again :)
I added more lemon juice than you suggested and I loved it but my boyfried thought it was a little bit on the sour side so your suggestion seems to be just right for the average taste.
This time I’ll stick to the recipe. I can always add a little lemon juice to my plate if I want…
You can always add more lemon depending on preference. But, happy to hear you both enjoyed this one pan dish!
Loved how the chicken and rice turned out! Presentation looked just like the photo. Would definitely make it again, several friends already asked me for the recipe ;)
One slight adjustment for next time is to not bake the chicken for as long in the stove. I think 35 min is overcooking the chicken a little. I think if the bake time was shorter or grilled separately, the chicken woulda been juicer.
Glad you enjoyed this recipe Joyeen! You can always reduce the time as each stove will heat up differently as well.
I made this and it was extremely tasty. It had really good balance. I watch you all the time, but I think I’ve only made 2 things, including this one. I get the impression that you take a lot of care in making sure seasonings and flavor is on point in the recipes. I’ll be making more.
I do tons of recipe testing to make sure no one fails when making it! Glad you enjoyed this one Amy :)
Turned out great
Glad this was a success Jennifer!
Trying this tomorrow for my boyfriend’s mom! If I add 2 more chicken thighs, can I keep the rice proportions the same or will the additional chicken mess with the baking process. Unsure if I need to adjust or not. Thank you!
Hi Jenny – It should be fine, but you might need to cook everything a bit longer.
This recipe is super yummy! I swap the white rice for brown and it is just as delicious! My only complaint is that it does take a little bit of time (including the marinating time) so make sure to plan ahead!
Glad you were able to enjoy this with brown rice Emily!
I am pretty much obsessed with this recipe. This is my 5th time making it in about a month. I add extra lemon juice, onion and oregano. I have not added spinach. My nee favorite meal. Thanks for posting this. I even wrote it down just in case.
Wow! Glad you love this recipe so much Kimberly :)
This recipe is perfection! The flavors were so bright, easily my favorite rice dish. It will be a staple in my house!
Hi Erica – Wonderful! Glad this has made it to your staples rotation.
What an absolutely fool proof dish!!! Definitely a recipe to remember because it is so easy to whip up. Perfect for meal prep (which is why I chose it) but am actually going to use as a date night dish as well! I’ve been following Lisa for 3 years now and have not had a recipe go wrong.
This will be perfect for a date night meal! Glad you loved this one Taylor.
Made several times. Delicious!
Happy to hear this has become a new favorite Susan!
How do you grill the lemon slices?
Hi Debbie – I just grilled them on a stovetop grill I have.
Absolutely delicious! Might keep a separate recipe card for the marinade alone, it was so good. Used my cast iron skillet and even the presentation was beautiful. The thighs were so tender and the rice was so good that my boyfriend raved about it several times. Made “as is” and changed nothing (for once). Paired the dish with steamed broccoli and garlic bread!
So glad you loved this Mareed! Sounds great with steamed broccoli :)
O.M.G.!! This was sooo good! A sunny day on the Mediterranean indeed. My GF was duly impressed. Thank you for sharing.
Happy to hear your girlfriend was impressed! Definitely one to add to your dinner rotation :)
Can I cook this on the stovetop (I don’t have a pan that can go into the oven) and how long would I do it for if on the stove? Thanks!!
So good!!! Loved this one. Didn’t change a thing about the recipe.
Glad you loved this recipe Morgan!
Do you think it is possible to substitute the rice out for lentils or barley, if my personal gut health is more reliant on those particular grains vs. rice?
Hi Ryan – unfortunately, all of those grains/rice have different cook times. So you’d likely need to alter the recipe, to ensure it’s all done at the same time in the pan.
Delicious and easy! I love the rice on its own, too, sprinkled with a bit of feta cheese.
Glad you enjoyed this recipe Gina :)
Amazing!! Delicious and easy! All your recipes are wonderful
Thwnk you again!
Glad you enjoyed this chicken and rice Stella!
Lisa i love your chicken and rice ,and your right the thighs are so tasty.
Omg! So much flavour that I didn’t expect.
I did have to adjust it… and I’ll explain.
We are all plant based, so I used plant based chicken pieces.
We had no lemon so I used white and a dash of apple cider vinegar in the marinade. Marinaded the pieces…. I couldnt stop licking the spoon! 😅
Then I cooked off the onion first until browned in a cast iron pot. Added the pieces. And some butter. Cooked on high for a few mins to get a little colour…
Then added the rice and the other ingredients, with a dash more white wine.
And a handful of frozen beans because I had no spinach!
Lid on and in the oven.
Holy crap it was good! All 5 of my kids devoured it!
Happy to hear the whole family loved this recipe!
This is the second time I’ve made this chicken and rice recipe. My husband and I eat it in disbelief. It’s so simple and so damn good! The only thing I changed this time was to add lemon zest to the marinade. It’s a perfect recipe. This will undoubtedly be part of my regular rotation. Awesome. Thank you!
Happy to hear you and your husband have added this into your rotation Dawn :)
This was absolutely delicious! I allowed the the chicken to marinate for 5 hours and it was incredible! Thank you for sharing!
The longer you marinate, the better! Glad you enjoyed this one pan recipe Natali :)
Delicious!
Glad you enjoyed this recipe Nicole :)
Very delicious. It is worth all time I spent. The meat is really tender. Thank you so much Lisa.
I want to suggest to create a group of recipes that are using plant-based protein (legume). I’ve cooked the lentil soup last weekend. I loved the recipe. I will cook it again.
Please let me know if you already have the plant-based protein recipes list.
I don’t have a specific list for that yet, but I’ll be sure to keep that in mind! But, I’m glad you enjoyed this recipe :)
This was utterly delicious, and so easy to make. I added some mushrooms and adjusted the stock level slightly. I can wait to see the next chicken thigh recipe they are the best bit of the chicken.
I’ve got tons more chicken thigh recipes coming for you! And be sure to check out my current ones as well – I’ve got a few on the website :)
I made this recipe last night and it was utterly DELICIOUS!
Note: I used my cast iron oval Le Creuset dutch oven and it worked really well.
Hollie xx
Glad to hear you loved this chicken and rice recipe Hollie :)
I made this for dinner tonight and it was very well received by my husband and two small children. Thank you, Lisa! The bone in chicken thighs were particularly delicious and this was a great way to use them.
Thrilled to hear everyone enjoyed this recipe!
This has quickly become a family favorite, I’ve it twice already and each time it’s gotten rave reviews!
Wonderful! Happy to hear the whole family loved this recipe :)
This looks so good! Can’t wait to try it. Do you think I could cook this recipe in my Staub 4-quart dutch oven? I know the diameter of the braiser you used is 10in and my dutch oven is 7.5in.
Hi Claire – I think that might be a tight fit. You may have to reduce the quantity a little. Hope you enjoy!
The flavor of rice this makes is incredible. Lovely dinner with leftovers the next day. I love all the thought put into all your recipes, because it is so apparent in the outcome!
Thanks so much Heather! The rice definitely soaks up all the deliciousness from the chicken.
Could you make this recipe with cauliflower rice?
Yes you can! Just follow instructions first for cauliflower rice before adding the chicken.
This was such a great recipe 😍
Yay! Glad you loved this one :)
This was immediately inducted into our family’s meal rotation! After frying the chicken, my pan accumulated too many brown bits, so I wiped it out completely and then used lamb fat (mixed with one spoon of the chicken fat I reserved before rinsing out the pan) to fry the onions, garlic etc. It gave the finished dish an incredible flavor. Thank you so much!!
Great idea to re-use the lamb fat! Happy to hear this has now become a regular Cynthia :)
My all time favorite Downshiftology recipe! I made this for a group dinner and everyone loved it. So many people asked how much butter was in it so it was an extra treat telling people it was definitely fun telling them after that it was dairy free. This is by far my favorite chicken and rice I’ve made, and I’ve made it many times sense. Super easy to make and super yummy. It will be a crowd pleaser for any family or group dinner. I’m sure it makes great leftovers too… I just never have any.
The rice and chicken definitely hold a lot of flavor to this :) Glad this recipe was a crowd pleaser Katie!
This was so flavorful! I taught my friend how to cook this via Zoom which was really fun! Next time I’ll add mushrooms and double the recipe.
How fun! Glad you both learned this recipe over a zoom call :)
Such a good dinner recipe! Will definitely make again.
Definitely one to keep on hand for busy weeknights :)
Sooo good: easy and tasty! Love it!
This recipe is now added to my Go-to recipes! Thank you! :)
Yay, I’m glad you enjoyed this recipe, Marie!
Hi Lisa! I made your recipe and it was amazing. I have a lot of picky eaters in my family but this one everyone loved. In Macedonia we have a similar way of cooking rice and chichken only with boiled chichken and then we use the water as stock, add parsley onions green peppers and carrots and cook the rice and chicken like that. I liked your twist with the marinade and I never thought that lemon can taste good with rice. I plan on making the same dish but with shrimp. Keep up the good work 🥰
Hi Maria – I’m so happy you (and your picky eaters) loved this recipe! :)
OMG! Lisa has truly outdone herself with this one! The chicken comes out moist and juicy and the rice is so flavourful it truly does make your mouth water…with every single bite!
Will be making this again…and again…and again!
Wonderful! Happy to hear this recipe was a winner :)
This recipe has the most amazing flavors! Can’t wait to make it again.
This one is definitely a winner! :)
Just made this for supper and it was a hit! Loved that everything was in one pan. Thank you.
Can’t beat one pan recipes! Happy to hear you loved this one :)
Hi Lisa, just prepared it! Amazing!!!
Thank you so much!!!
Hi Adelia – wonderful! I’m so happy you loved it!
The best recipe ever. Best regards from Croatia!
So glad you’ve enjoyed this one pan recipe Ivana!
Do you think you could make this with brown rice instead?
You can use brown rice, however you’ll need to use more water and cook for a longer time.
I love that there is spinach in this! Making this tonight for the second time in a month! It’s so flavorful, healthy and easy to make during the week! Great recipe – thank you!
This one’s definitely on to add to your rotation :)