Mediterranean Chicken And Rice Recipe
There’s something irresistibly comforting about Mediterranean-inspired dishes, and this Mediterranean Chicken and Rice is no exception. It’s one of those recipes that feels like a warm hug after a long day. I love making this dish because it brings together bold flavors with minimal effort, and it’s versatile enough to suit almost any occasion—from a casual weeknight dinner to a more dressed-up meal for guests. Plus, it’s packed with wholesome ingredients like kale and sundried tomatoes, giving it that healthy-but-satisfying feel we all crave.
So, what makes this recipe a keeper? Well, for starters, it’s a one-pan wonder (which means fewer dishes to wash later—thank goodness!). The juicy chicken, tender rice, and tangy sundried tomatoes create an incredible medley of flavors, while the kale brings in a nice hit of green goodness. Let me tell you about the time I first whipped this up…
A little kitchen story 🍋
I remember the first time I made this dish, I was in a rush after getting home late from work. You know those days when you just need something easy and fast but still want it to taste like you put some effort in? That was me. I had a bunch of random ingredients, but once I saw the chicken, kale, and sundried tomatoes in my fridge, I knew I had the makings of something special. As I started cooking, the smell of garlic and onions sizzling in the pan filled the kitchen, and I felt a little wave of calm wash over me. Cooking can do that, right? There’s something meditative about it. Before I knew it, I had a full meal that tasted way fancier than the 30 minutes I spent making it.
A Mediterranean classic, with a twist
Mediterranean cuisine has a way of balancing hearty ingredients with fresh flavors. Traditionally, dishes like this might be packed with herbs, olive oil, and bright vegetables. Over time, recipes like this one have evolved to include more modern touches like kale and jasmine rice (not exactly traditional, but they work beautifully here!). The sundried tomatoes are a key element—tangy, sweet, and savory all at once. They add that “pop” of Mediterranean flavor that ties everything together. While the original dish might have used olives or fresh tomatoes, I love how sundried tomatoes bring in that rich depth of flavor without overwhelming the other ingredients.
Let’s talk ingredients: The good, the better, and the “oops I’m out of that”
The beauty of this recipe lies in its simplicity and flexibility. Let’s break down the key ingredients:
- Chicken: I like using boneless, skinless chicken breast because it cooks quickly and stays juicy. But if you’re more of a chicken thigh fan, those work too! Thighs will bring a little extra richness, which is never a bad thing.
- Olive oil: Extra virgin is my go-to for its robust flavor, but any good quality olive oil works. If you’re out of olive oil, avocado oil makes a great stand-in.
- Kale: It adds texture and nutrition. If you’re not a kale fan, spinach or Swiss chard can be swapped in. Just be sure to adjust the cooking time accordingly—spinach wilts much faster!
- Sundried tomatoes: These bring an intense, tangy-sweet flavor that’s essential to the dish. If you’re fresh out of sundried tomatoes, roasted red peppers could work in a pinch, but you might miss that sharp tang.
- Rice: Jasmine or basmati both work here, bringing a fragrant, fluffy base. Brown rice could also be a great option if you’re looking for a bit more fiber.
Kitchen gear: What you need (and what you can totally skip)
This recipe doesn’t require anything fancy—just your basics. But here’s the rundown:
- Large skillet: A wide, heavy-bottomed skillet is ideal for this dish. You want something that distributes heat evenly, especially since we’re cooking everything in one pan.
- Cutting board and knife: Obvious, right? But don’t underestimate the power of a good sharp knife when chopping onions or slicing chicken. It makes everything faster and less frustrating.
- Tongs or a spatula: For turning the chicken. I love using silicone tongs because they’re easy to handle and don’t scratch the pan.
- Lid for the skillet: To trap steam when you let everything rest at the end. No lid? A baking sheet or even some foil works too!
Step-by-step: My foolproof method (and a few hard-learned lessons)
- Marinate the chicken: Start by cutting your chicken into bite-sized pieces and tossing them with olive oil, salt, Italian seasoning, and garlic powder. (Tip: If you have a bit of extra time, let it marinate for 20 minutes—it makes the flavors even more pronounced!)
- Heat the skillet: Preheat your skillet over medium-high heat. When it’s hot, toss in the chicken, making sure to spread it out in an even layer. (Here’s where I’ve gone wrong before: I was too eager and kept moving the chicken too early! Let it sear undisturbed for 5 minutes to get a nice golden crust.)
- Cook the chicken: Once it’s nicely browned, give it a stir and let it cook through for another 3-5 minutes. Then remove it from the pan and set it aside.
- Sauté the onions and garlic: Add a spritz of olive oil spray to the pan and throw in your chopped onions. Let them cook for 2-3 minutes until they start to soften, then add the garlic. (Don’t let the garlic burn! It only needs about a minute before it turns bitter.)
- Add the kale and broth: Once the onions are golden and fragrant, toss in the kale, broth, and the remaining seasonings. Stir it all together and let it cook for 2-3 minutes until the kale is wilted.
- Combine and rest: Finally, add the cooked rice, chicken, and sundried tomatoes to the pan. Stir well, cover with a lid, and turn off the heat. Let the dish rest for 5 minutes. (This step really lets the flavors meld together—you don’t want to skip it!)
Variations to try: Make it yours
- Gluten-free? No problem, this dish is naturally gluten-free as long as you stick with rice or gluten-free grains like quinoa.
- Vegan adaptation: Swap the chicken for chickpeas or tofu, and use vegetable broth. I’ve tried this with chickpeas, and it’s just as hearty and delicious.
- Low-carb option: For a lower-carb version, sub the rice with cauliflower rice. It’s a lighter twist, but still absorbs all the flavors nicely.
- Seasonal veggies: In the summer, zucchini or eggplant would make a great addition. In the winter, swap kale with heartier greens like collard greens.
How to serve it: A little extra flair
When I’m plating this Mediterranean chicken and rice, I love to top it with a sprinkle of fresh herbs—parsley or basil work beautifully. You can also drizzle a little extra olive oil over the top for shine and flavor. If you want to go all out, serve it alongside some crusty bread and a simple Greek salad with cucumbers, feta, and olives. It’s a Mediterranean feast!
Drink pairings
For a casual dinner, I usually pour a chilled glass of white wine—something crisp like a Sauvignon Blanc pairs wonderfully with the bright, fresh flavors of the dish. If wine isn’t your thing, an iced herbal tea with lemon is super refreshing too.
Storing leftovers and reheating tips
This dish stores like a dream! Simply transfer any leftovers to an airtight container and refrigerate for up to 4 days. To reheat, just pop it in the microwave for a couple of minutes, or warm it in a skillet over medium heat with a splash of broth or water to keep everything from drying out. If you’re making a bigger batch, it also freezes well. Just be sure to thaw it in the fridge overnight before reheating.
Adjusting for serving sizes
The recipe as written serves about 4, but if you’re cooking for a crowd, you can easily double the ingredients. The only thing to watch out for when scaling up is the size of your skillet. You may need to use two pans to avoid overcrowding, especially when browning the chicken. No one wants steamed chicken when they’re expecting a nice sear!
Common questions (and my best answers)
Q: Can I use frozen kale?
A: Absolutely! Just be sure to thaw it and squeeze out any excess moisture before adding it to the pan.
Q: What if I don’t have sundried tomatoes?
A: You can use fresh tomatoes or roasted red peppers for a different twist, though the flavor will be slightly less intense.
Q: Can I use quinoa instead of rice?
A: Yes, quinoa is a great substitute. It cooks faster than rice, so adjust the timing accordingly.
Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Q: Can I make this dish spicier?
A: Sure! Add a pinch of red pepper flakes or a diced chili pepper when sautéing the onions for a little heat.
Conclusion
This Mediterranean Chicken and Rice recipe is one of those dishes that feels fancy enough for company but is easy enough for a weeknight. It’s fresh, flavorful, and endlessly customizable, so I hope you give it a try and make it your own! Whether you’re serving it with a glass of wine or prepping it for meal prep, this dish is sure to become a go-to in your kitchen. Enjoy!
PrintMediterranean Chicken And Rice Recipe
Mediterranean Chicken and Rice: A quick and easy one-pan meal bursting with bold flavors, featuring kale, sundried tomatoes, and tender chicken.
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 1 tbsp olive oil
- 2 tsp salt, divided
- 2 tsp italian seasoning, divided
- 2 tsp garlic powder, divided
- 1 medium onion
- 2 medium garlic cloves
- 1 bunch kale
- 1/2 cup vegetable broth
- 1/4 cup sundried tomatoes in olive oil
- 2.5 cups cooked rice (jasmine or basmati)
Instructions
- Marinate the chicken: Start by cutting your chicken into bite-sized pieces and tossing them with olive oil, salt, Italian seasoning, and garlic powder. (Tip: If you have a bit of extra time, let it marinate for 20 minutes—it makes the flavors even more pronounced!)
- Heat the skillet: Preheat your skillet over medium-high heat. When it’s hot, toss in the chicken, making sure to spread it out in an even layer. (Here’s where I’ve gone wrong before: I was too eager and kept moving the chicken too early! Let it sear undisturbed for 5 minutes to get a nice golden crust.)
- Cook the chicken: Once it’s nicely browned, give it a stir and let it cook through for another 3-5 minutes. Then remove it from the pan and set it aside.
- Sauté the onions and garlic: Add a spritz of olive oil spray to the pan and throw in your chopped onions. Let them cook for 2-3 minutes until they start to soften, then add the garlic. (Don’t let the garlic burn! It only needs about a minute before it turns bitter.)
- Add the kale and broth: Once the onions are golden and fragrant, toss in the kale, broth, and the remaining seasonings. Stir it all together and let it cook for 2-3 minutes until the kale is wilted.
- Combine and rest: Finally, add the cooked rice, chicken, and sundried tomatoes to the pan. Stir well, cover with a lid, and turn off the heat. Let the dish rest for 5 minutes. (This step really lets the flavors meld together—you don’t want to skip it!)
Notes
How to serve it: A little extra flair
When I’m plating this Mediterranean chicken and rice, I love to top it with a sprinkle of fresh herbs—parsley or basil work beautifully. You can also drizzle a little extra olive oil over the top for shine and flavor. If you want to go all out, serve it alongside some crusty bread and a simple Greek salad with cucumbers, feta, and olives. It’s a Mediterranean feast!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner