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
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This recipe was originally posted October 2020, but updated to include new photos and information for your benefit!
Such a hit and so easy…it sure makes a splattering mess when browning the thighs…but worth it1 🧑🍳🤗. I’ve been sharing your recipes with all my “foodie” friends. My husband will say, “is this another Lisa recipe??” 🥰
Hi Marie – Happy to hear this one pan chicken and rice has been such a hit!
Absolutely delicious! It took a little time making sure I got all the steps right but everyone had nothing but wonderful things to say about this dish. Super flavorful, easy steps and a new favorite in the home.
Hi Kathy – Happy to hear this recipe has been a hit!
I have made this recipe more times than I can count. It’s a family favourite – easy to make, flavourful and so satisfying.
Hi Brodie – Happy to hear this one pan chicken and rice has become a family favorite!
My family loves this. I also love that it’s a one pan meal! I have tried it with boneless skinless chicken thighs (because that’s what the store had) and it was still delicious! I love how well tested downshiftology recipes are, they always turn out great!
Can’t beat one-pan meals like this! I’m glad you love this recipe, Kristy.
This is my very first time making this recipe but I felt the marinade was a little less than I had thought. I’m not sure what I did wrong, I clearly have no extra marinade to add to the dish but
Thank you Lisa for your wonderful recipes. This one pan chicken dish was outstanding. Leftovers had even more flavor! So easy to make. Will definitely be putting this one on the meal rotation!
I’m thrilled you loved this one pan chicken and rice, Stephanie!
I made this two days ago for our nephew and his wife, who has celiac disease. Wow, it was a hit! Everyone loved it. They had never seen your site before, so were thrilled to browse through all your recipes.
I followed the recipe, except for adding more spinach. It was perfect. We liked it so much, my wife has requested it again for later this week. Of course, whether you need to be gluten-free or not, this is a winner. Thank you so much for this wonderful recipe.
Aw, I’m so glad everyone enjoyed this chicken and rice dish, Karen! I hope you find more recipes they can all enjoy.
We made your Mediterranean chicken. Very lemony. Enjoyed the meal very much. We will make this again. Easy peasy.
Thrilled to hear you love this chicken recipe, Linda!
So tasty and one of my favorite flavor combinations. I actually used a brown rice mixture with wild rice and the rice still cooks through. Perfect for chilly nights.
So happy you loved the recipe, Cynthia!
Just wondering if you can taste mustard in finished product. My husband detests mustard.
No, the mustard taste isn’t strong at all.
I absolutely love this recipe! My husband requests it all the time. I even bought the Staub pan to cook it in! No regrets!
Oh awesome! That Staub pan is a staple item in my kitchen. Happy you both loved this recipe!
This recipe is a consistent family favorite, even with my one picky kid. I’ve made it over and over again, and it’s always so good! Thank you, Lisa!
That’s great to hear this one pan chicken and rice has become a family favorite, Kristin!
My father is diabetic and had a heart attack last year requiring 3 stints. His heart Dr. advised him to eat healthier and I introduced him to your website (He does the cooking). We LOVE your recipes!! This is one of our absolute favorite. We eat it regularly. Your recipes are easy to make, with step-by-step instructions (and you have videos also!), and very flavorful! Thank you so much for keeping flavor in healthy cooking. I appreciate the love and hard work you put into these recipes.
Oh no! I hope your father is doing well, and that your family continues to enjoy Downshiftology recipes to come.
I love this recipe so much, I made it two days ago and can’t stop thinking about it ! Making it again today! Thank you !
Thanks for leaving a review! I’m happy to hear you enjoyed this one pan chicken and rice.
I’m pretty new to cooking so I really appreciate all the tips as you’re going through the recipe and not assuming we know what you’re doing. I made this recipe for my husband and I tonight. It turned out really delicious! Thanks!
Thanks for leaving a review, John! I’m glad this one pan chicken and rice worked out perfectly.
This looks amazing. I’d like to make it tonight if chicken breasts can be substituted.
Pls let me know.
Thank you!!
It’s best to use chicken thighs as chicken breasts cook much faster!
This is one of my husbands favorite recipes! It’s easy to make, flavorful and makes delicious leftovers!
I’m glad your husband is loving this one pan chicken and rice!
Excellent taste, tender chicken. Very easy to prep and make.
Thanks for leaving a review and glad you enjoyed this one pan chicken and rice!
The chicken melts in your mouth and the flavors are perfect for a cozy night in. A great dish for a small dinner party! Has a beautiful presentation, aroma and flavor!
I’m glad this one pan chicken and rice was a win for your dinner party, Stephanie!
This sounds amazing! Any thoughts on using brown rice instead of white? I believe the cooking time will take longer, but I don’t want to overcook the chicken.
I don’t recommend using brown rice as that will overcook the chicken.
Loved this recipe and one-pan was super easy!
Happy you loved it, Debbie!
This is actually the best one pan chicken and rice recipe. My only regret is that I waited so long to make it! So easy and delicious.
Thrilled to hear you love this one pan chicken and rice, Lee!
This recipe was that rarest of unicorns – one that the whole family enjoyed. It was really delish. Did the whole thing in my dutch oven.
Glad the whole family loved this one pan chicken and rice, Sonja!
Amazing rice!! I didn’t have spinach but I had some carrots I needed to use so I diced those up and threw them into the pan with the onions, which I think I will do moving forward. My chicken wasn’t as flavorful as I wanted BUT i realized after that I forgot the mustard and I didn’t have time to let it sit so I just tossed the chicken in the marinade and put it on the stove. Next time when I am in less of a rush I will make this properly! I know it will be good when I actually follow directions haha
Hopefully, the next time around you can add all the missing components! But, glad you still enjoyed it Carole.
The flavor is great, but my rice didn’t cook all the way. Kids loved it. I will try it again.
Made this today! It was delicious! I used a slice of my preserved lemons and cut back on the salt. I made due with store bought lemon juice. Glad to have another recipe for my salt preserved lemons. Thank you for such wonderful recipes. I meal prepped cabbage soup and lentil soup today too. I just bought your book. Keep the recipe ideas coming.
So happy you loved this chicken and rice recipe, Joy! Plus the other recipes on my website and in my cookbook. Yay! :)
This was sooooooo amazingly delicious! I almost always have chicken thighs on hand. I needed a new way to cook them up and I am so happy that I found this site. I went heavier on the garlic (Lisa, you’re my soul sister with the garlic!) and followed this recipe as written. And it was SO flavorful. The rice came out perfectly, the chicken was juicy, and I’m I even got to sneak in some spinach, too! This will be a regular on my recipe list for sure!
I’m happy to hear you loved the recipe, Shelly!
Excellent….
Glad you enjoyed this chicken and rice!
This takes a minimum of an hour to get into the oven. Normal people don’t live in a professional kitchen with prepped ingredients, and if we’re reading your site – we’re not trained chefs. Stop pretending this is a “quick easy meal.” Start to finish – it’s over 2 hours.
And I dare you to post a critical review. To moderate doesn’t mean to hide everything critical.
Hi Aaron – If you scan my website, you’ll see that I don’t hide critical reviews. After reviewing this recipe and instructions I do think you’re right that the cook time should be increased, as well as the resting time for marinating, to better reflect the recipe. So I’ve just made that change. I do think it’s an easy recipe, but to your point, it may take a bit longer. I hope that even though it may have taken longer than you anticipated, you still enjoyed the final result! Thanks for your comment.
This recipe was delicious. Everything was finished after 30 minutes so I just popped it under the broiler for a few minutes to get the skin crispy. The family loved it—even my 1-year-old devoured it. Big win in our household.
Glad this one was a winner with the family, Mary!
delicious! this recipe is really customizable as well. for example I used beef broth, apple cider vinegar instead of lemon, kale instead of spinach and added mushrooms. cook time/temp is perfect! thanks:)
Love the way you customized this dish, Annie!
One of the best recibes you have! It is healthy, filling and delicious!
I have prepared many times in more than one pan as my largest cast iron pan is not huge.
Please do more recipes like this!
Will keep in mind to do more recipes like this Maria!
This has become a household favorite. Pretty sure we’re having it about 3 times a month now. Easy to make and super delicious. Also, if you don’t have fresh lemons works fine with lemon juice. Also works fine with frozen spinach – add it just before you add the liquid.
Happy to hear this has become a family favorite Rachel!
Fabulous recipe. The only comment other than it being YUMMY is to mention to RESERVE the zest to be added later. I added it to the marinade.
We make this recipe all the time. It’s fairly quick to make and as delicious at the same time. Sometimes we change up the spices if we don’t have everything and it’s always worked out wonderfully.
Happy you love the recipe!
We loved this recipe!!! So easy, quick and lemony!!!!!
Glad you enjoyed this one pan chicken Linda!
I love how this came together in one pan! The flavor was amazing, I love how Lisa uses lemon in her recipes. My family ate this up, bone in chicken thighs and rice also make for a budget friendly family meal. This one is in our regular rotation now.
Glad everyone enjoyed this recipe Kristy!
My family and I LOVE this recipe!! So nutritious and easy to clean up! It takes adaptations super well, you can throw in any veggie you’d like, just grate it if it’s a root veggie, or dice it if it’s a green.
We use chicken breasts rather than thighs. To keep them from becoming to dry, I sear them, set them under foil, bake the rice, then add them in for the last 20-25min (depending on how thick the breast is). It makes perfectly cooked chicken EVERY TIME. Excellent lunch for my husband to take to work as well. Thanks for the winner!
Happy to hear you and your family loves this recipe Liah!
Thank you for the chicken breast tip! I was looking to make this tonight with chicken breasts. Will try your recommendation!
YUM! I made a meal for a family in crisis. I’m from Louisiana and live in Texas. I like well seasoned food, which sometime mean spicy. The family I was cooking for doesn’t do spicy at all. I saw your recipe of a comfort food – chicken and rice, that had delicious seasoning.
I had 2 skillets going on the stove and transferred both into aluminum pans for the oven. I made your recipe for the family, but added tomatoes (the Creole part in me loves tomatoes) to our pan. I loved bringing a healthy, great smelling food to the family. I absolutely loved eating this dish. It made me want to sing Bruno Mars- I could kiss myself for cooking this (I’m so pretty!)
Seriously, I don’t usually like dark meat chicken. I pulled the chicken off the bone after cooking and mixed it in with the rice. I might attempt to do this with chicken breasts, will have to work on the timing….
I made this tonight and I’m utterly obsessed. It’s packed with flavour and the rice is to die for. I can’t remember the last time I was this excited over something I’ve cooked.
I am OBSESSED with this recipe. Thank you so much for sharing!! The whole dish has so much flavour and I love the creamy texture of the rice. I would like to double it and am wondering what size dish you would use to do so? Thank you!
I’m happy you love the recipe, Rebecca! I’ve never tried doubling this recipe, so not sure what the instructions would be. But if you try it, let us know how it turns out!
Hi Rebecca! Sorry to jump in here but I was scrolling through comments and saw yours. I thought I would let you know that I doubled the rice potion and added an extra chicken thigh and it turned out so good! Everything cooked well and fit in my skillet but I do have a deep skillet I used for this. I hope it works out for you!
This recipe is easy and SO flavorful! My whole family loved it and I e made it several times now. This recipe is in our every few weeks rotation now.
Can you use brown rice in this recipe?
I don’t recommend that, as brown rice takes longer to cook.
Delicious with nice flavor throughout. I added more spinach than suggested and I liked the proportion to rice. I’ll make again for sure.
Wow! Absolutely delicious! Everyone in the family loved it (including my two toddlers). Will definitely make again.
Yay, happy everyone loved the recipe!
It is rare for me to review recipes, but this one is well worth it. I have to admit that this is the best chicken marinade that I have ever tasted. Even family members who never eat chicken loved it. The rice is packed with flavor.
I added diced courgettes, and topped the chicken with cashew nuts, cranberries and raisins, which were a great addition.
Thank you for this wonderful recipe that will become one of our staples.
Thanks so much for leaving a review!
Follow the instruction. Cooked the chicken 10 minutes on the stove follow by a total of 45 minutes in the oven (a total of 55 minutes for the chicken thigh). The result is a dry chicken that taste like rubber. The rice was so mush.
Your oven may cook a bit warmer than others, next time I’d recommend taking it out a bit earlier. :)
This was fantastic! Biggest issue we had was people having 2 servings instead of 1.
Haha, yes, everyone does always go back for seconds with this one. ;)
I don’t often review recipes, however since my husband nearly shed tears of joy and gratitude for it, I figured I’d better give my five-stars worth! I made it almost exactly, substituting only Greek yogurt for hateful mustard. The rice was exceptionally flavored. This was amazing and worthy of company. Thank you, Lisa! It’s in the menu again tomorrow!
I’m happy you and your husband both loved the recipe Therese!
I only have a 2.5 qt baker will this One pan Chicken and Rice dish fit
This recipe is my favorite one from Lisa. The chicken is so juicy and the rice is packed with flavor. It takes a little bit of time but is otherwise extremely simple to whip up. My partner is a picky eater and even he loves it!
The results are definitely worth it! Glad everyone enjoyed this dish.
I plan on trying this recipe, can I use cauliflower rice instead of white rice
Unfortunately, cauli rice will cook very fast and turn mushy by the time the chicken is done. I’d recommend cooking the chicken and cauli rice separately if you’d like to do that.
This turned out great! But I’m glad I only used one lemon with the rind for the marinade – very lemon forward just with the one, but good! I will add this to our regular rotation for sure – thank you!
Can I just cover and cook on the stove instead of putting it in the oven? Will the chicken be cooked through by the time the rice is done? This looks so yummy and simple
Hi Jenna – Unfortunately, that tends to burn the rice in the bottom of the pan. I do think the oven is best for this recipe. :)