Mediterranean Chicken and Rice Skillet is a one-pan chicken dinner. This chicken skillet dinner is brimming with flavor from garlic, white wine, fresh thyme, spinach, tomatoes, and feta cheese.
Just like you, I am always in need of easy meals that not my family will eat and enjoy.
This elevated chicken and rice skillet fits the bill!
Mediterranean Chicken and Rice is a full meal made in one pan, full of incredible flavor, and is ready in less than 30 minutes.
This simple dish for chicken and rice becomes elevated with white wine, grape tomatoes, fresh thyme, and feta. This is one skillet meal that is truly restaurant quality and when paired with a nice bottle of wine, it becomes a stand-out dinner worthy of company.
How to Make Chicken and Rice Skillet
Step One: Saute Chicken
- Cut boneless, skinless chicken breasts into 1-inch cubes.
- Season liberally with salt and pepper.
- Heat a large saute pan over medium-high heat.
- Add in olive oil and heat.
- Add chicken to heated skillet and sear chicken on all sides, about 2 minutes per side.
Step Two: Deglaze Pan
- Add in wine (or stock) and scrape off any browned bits on the bottom of the skillet.
- Add in garlic, thyme leaves, and tomatoes.
- Simmer for 2-3 minutes.
Step Three: Simmer Rice
- To the skillet add the stock and rice.
- Bring to a boil.
- Cover skillet.
- Reduce heat to a low simmer.
- Simmer rice and chicken until rice is tender, about 10 minutes.
- Turn off the heat and let sit for 5 minutes.
Step Four: Serve Chicken and Rice
- Remove thyme leaves from the skillet.
- Serve chicken and rice over a bed or spinach.
- Top with crumbled feta cheese and an additional drizzle of olive oil.
Recipe Notes and Tips
- Feel free to substitute white rice for brown rice, just be sure to use quick-cooking rice for this meal to be ready in less than 30 minutes.
- Boneless, skinless chicken thighs work as well as chicken breasts.
- If you do not drink/cook with alcohol, just use additional stock.
- For the best flavor, use fresh thyme leaves, but ½ teaspoon of dried thyme will work in a pinch.
More 30-Minute One-Pot Meals
- 30 Minute Baked Potato Soup
- Mexican Chicken Skillet
- Stir-Fried Chicken and Bok Choy
- Homemade Hamburger Helper
Mediterranean Chicken and Rice Skillet
An easy one skillet recipe for chicken and rice filled with Mediterranean flavors.
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Servings: 6
Calories: 259kcal
Ingredients
- 1 pound chicken breasts cut into 1 inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon olive oil plus more for serving
- 1 tablespoon minced fresh garlic
- ¼ cup dry white wine or additional chicken stock
- 2 cups chicken stock
- 1 tablespoon fresh thyme leaves
- 1 cup sliced grape tomatoes
- 1 cup quick cook brown rice
- 6 ounces spinach
- ½ cup crumbled feta cheese
Instructions
- Heat the oil in large skillet that has lid over medium-high heat.
- Season the chicken with salt and pepper and brown chicken on both sides, about 2 minutes per side.
- Deglaze pan with white wine, stirring up all the browned bits on the bottom of the pan.
- Add in garlic and tomatoes, saute for 1 minute.
- Add in chicken stock, thyme, tomatoes, and brown rice to pan.
- Bring to a boil, cover, and reduce heat to a low simmer. Simmer for 10 minutes.
- To serve chicken and rice, spread spinach out in a large serving bowl or platter and top with rice and chicken mixture. Sprinkle with feta and an additional drizzle of olive oil.
Nutrition
Calories: 259kcal | Carbohydrates: 17g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 704mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2815IU | Vitamin C: 10.4mg | Calcium: 109mg | Iron: 2.6mg
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Jeannine P
I wanted an Instant Pot Max for its advertised ability to pressure CAN produce from my garden. My cousins were going to send on to me for Christmas, but sent the money instead after further research just couldn't find adequate safety testing. Instead, I treated myself to an Air Fryer and IP Duo Mini. Thus the internet search that turned up your website! So many good things to try, my phone's SD card is filling up fast.
So to my question...this sounds like it would be a great recipe to convert to Pressure cooker, yet it's only given as a traditional method. (Which is great for all of us who have only that option). Can you tell me what makes this unacceptable for or not as good from an Instant Pot? Thanks for all the great info
Kristen Chidsey
Hi Jeannine! It is hard to get chicken and rice to cook together and both turn out well due to different cooking times--especially when using brown rice. To make this an Instant Pot Recipe, you would need to mix together 1 cup long-grain WHITE rice with 1 cup chicken stock, 1/2 tablespoon garlic, 1/2 teaspoon each of salt and pepper. Dice up the chicken and place on top of the rice mixture. Cook on high pressure for 3 minutes with natural pressure release. Then stir in spinach, tomatoes, and feta if using.
Marti
What do you think of using cauliflower rice in this instead of the brown or white? It's looks fantastic! Thank you!
Kristen Chidsey
I think that is a great idea to keep this low Carb! I love using cauliflower rice myself, just cook the chicken and tomatoes in the wine and seasonings. Then add in the cauliflower rice. You shouldn't need the extra chicken stock. Enjoy!
Linda
This looks like just the kind of chicken and rice meal I love for the hectic work week. Usually I'm thinking about what to fix for dinner around 5 o'clock so something like this dish would sure come in handy. Love the hint of thyme you added to the mix too.
Kristen Chidsey
This is a perfect one skillet meal for those busy nights Linda 🙂
Krissy Allori
This is an absolutely amazing recipe! Its looks delicious and it is super healthy for my family and I!!
Kristen Chidsey
It really is healthy and delicious!
travis
I'm a little late to the party here, but I've started using your recipes to make my grocery lists! So delicious and I'm all about fast, easy to clean up week night dinners!!
Kristen Chidsey
YAY!!! I am so glad you are using my recipes to help make dinner easy! And so glad you are enjoying them. Thanks so much!
Chuck Dale
What size skillet do you use?
Kristen Chidsey
Hi Chuck, great question I should have addressed---it is a 12 inch with lid
Heather
This looks so absolutely delicious! I love the veggie and veto combo.
Kristen Chidsey
Thank you Heather! Feta and arugula are a match made in my mouth's heaven 🙂
Lauren Gaskill
As if I needed another reason to come back to NC! Wish I could run over and enjoy some of this with you right now!! (Maybe someday ... Lord willing!) <3 Love the fresh thyme and that rice looks divine. Five stars!
Kristen Chidsey
I wish you could too sweet friend. Praying for one day!
Michele
This is perfect for a last minute meal!
Kristen Chidsey
Why yes it is!