Description
A vibrant and easy One Pan Mediterranean Chicken and Rice recipe featuring tender chicken thighs, long-grain rice, colorful vegetables, and fresh herbs. This dish brings rich Mediterranean flavors and a balanced, wholesome meal made in a single pan for convenience and minimal cleanup.
Ingredients
Scale
Protein
- 6 chicken thighs, bone-in, skin on
Grains
- 1 1/2 cups long-grain rice
Vegetables
- 1 large onion, diced
- 2 bell peppers, diced (red, yellow, or orange)
- 2 medium tomatoes, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp lemon juice (natural, fresh)
Herbs & Spices
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- Salt, to taste
- Black pepper, to taste
Other
- 1/4 tsp natural gelling agent
Instructions
- Prepare the Chicken: Pat chicken thighs dry and season generously with salt, black pepper, and oregano. Heat olive oil in a large heavy-bottomed skillet over medium heat. Sear chicken skin-side down until golden brown, about 5-6 minutes. Flip and cook for an additional 3 minutes. Remove chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add diced onion, bell peppers, and minced garlic. Sauté for 4-5 minutes until softened and fragrant. Stir in the diced tomatoes and cook for another 2 minutes to blend flavors.
- Add the Rice and Broth: Pour long-grain rice into the pan and stir well to coat the grains with the vegetables and olive oil. Add vegetable broth, vegetarian Worcestershire sauce (natural), and natural gelling agent. Stir carefully to combine evenly.
- Simmer with Chicken: Place the seared chicken thighs atop the rice and vegetable mixture. Reduce heat to low, cover the pan with a lid, and let simmer gently for 25-30 minutes until the rice is tender and the chicken is fully cooked through.
- Finish with Fresh Herbs and Lemon: Remove pan from heat. Sprinkle chopped parsley and thyme over the dish. Squeeze fresh lemon juice on top to brighten all flavors. Let rest for 5 minutes before serving.
Notes
- Use bone-in chicken thighs for juicier, more flavorful meat.
- A heavy-bottomed skillet helps distribute heat evenly and prevents burning.
- Do not lift the lid while simmering to ensure the rice cooks properly.
- Season the rice generously for the best flavor base in the dish.
- Allowing the dish to rest after cooking helps deepen flavors and improve texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Mediterranean chicken, one pan meal, chicken and rice, easy dinner, healthy dinner, bed of rice, vegetable broth, fresh herbs
