One Pot Mediterranean Chicken and Rice made with chicken thighs and turmeric seasoned rice baked in the oven until crispy and tender.
Like our favorite Baked Chicken Brown Rice Vegetable Casserole this dish is full of incredible tender chicken with an easy baked rice side in one pan.
One Pot Mediterranean Chicken and Rice
One Pot Baked Mediterranean Chicken and Rice is so full of flavor and EASY!
A couple of years ago I made a copycat version of the Halal Cart Chicken and Rice (Copycat) with all the flavors of this dish but 3 times the prep work. Instead of standing at the stovetop cooking the chicken all the way through, we brown the seasoned chicken thighs then let this oven do the rest of the hard work.
The best part of the recipe, the slightly crispy but still fluffy and creamy turmeric rice. Full of the chicken flavor, butter, onions and garlic, the rice is so flavorful you’ll find yourself going back for seconds and thirds.
Want to change things up in the dish?
- Use chicken breast in place of the thighs (bone in and skin on)
- Use boneless/skinless thighs (cook for ten fewer minutes)
- Add pieces of bell peppers and red onion to the rice to cook it along with the chicken.
- To make a meal closer to Halal Cart cut the chicken off the bone, add it to a pan with canola oil and brown in small chunks.
Want to make the Baked Mediterranean Chicken & Rice with white meat?
From a reader, Bryce, who made the One Pot Greek Chicken and Rice recipe with boneless chicken breasts:
Just FYI for anyone in the future who was wondering if you could make this with boneless Chicken Breast–You absolutely can and it is deeeelicious! I followed the pan searing directions for the chicken but after removing them, I set them aside until 25 minutes into cooking the rice portion in the oven. After 25 minutes I added the chicken breast on top and continued cooking it for another 25 minutes. I made it for my neighbors in need, but also made it for us. We loved it and they did too! Thank you!
Other versions of this chicken and rice casserole:
- One Pot Mexican Chicken and Rice
- Spanish Olives Chicken and Rice (One Pan!)
- One Pot Greek Chicken and Rice
- Cheesy Chicken Broccoli Rice Casserole
Tools Used in the making of this One Pot Mediterranean Chicken and Rice Recipe:
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
One Pot Mediterranean Chicken and Rice
Ingredients
FOR THE CHICKEN:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 6 chicken thighs
FOR THE RICE:
- 2 tablespoons butter
- 1 yellow onion diced
- 1 cups white rice uncooked
- 1 tablespoon garlic minced
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 2 cups chicken stock
- Parsley, feta cheese and kalamata olives for garnish (optional)
Instructions
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat with the olive oil.
- Season your chicken with the oregano, coriander, Kosher salt and black pepper.
Add the chicken, skin side down and cook until browned, 4-5 minutes.
Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the butter to your cast iron skillet and heat on medium-high.
Add in the onions and start to cook for 3-4 minutes.
Once the onions are mostly melted add in the garlic cloves and cook for 30 seconds while stirring.
Add in the uncooked rice and cook for a minute.
- Pour in the chicken stock, add in the turmeric and cumin and put the chicken back in skin side up.
Bake covered with foil for 45-50 minutes.
How much is one serving size?
About 1 cup
This has been a huge hit with my family. So much so that I am making it for my mother in law’s birthday!
Thanks for coming back to let me know how much you enjoy it!
I don’t have a cast iron skillet (I know, I know) I need to get one. Is there another way to do this without one?!
You can also use a dutch oven. You just need to use something that you can use on the stovetop and in the oven.
I have made this several times for my family and they absolutely love it.
I think I made it 2-3 times before we switched out the turmeric for a Lebanese seven spice blend to avoid the yellow stains on my two-year-old. We use brown rice (which requires a slightly longer cook time) and added toasted pine nuts and garbanzo beans. I also use our dutch oven with lid rather than covering our cast iron skillet with foil.
The only part of the dish my wife thinks could use improvement is the chicken skin. Do you think the recipe would work with a reverse braise? Cook the chicken and rice in the oven then pat the chicken skin dry and sear in a second pan before serving? I am going to try that when next I make it. Not sure if it will sear well after being in the dutch oven.
Yes, that would work. So glad to know how much you enjoy the dish.
Mine is still in the oven and smells great. I can already tell I’m going to love this. HOWEVER. How the heck did you put the foil on? I know that sounds like a dumb question. But you must understand, I spent several frustrating minutes using oven gloves to put it on that hot skillet. Are you just one of those chefs that has transcended beyond getting burned when touching hot pans? I hope to one day attain such a level.
Haha, I just use oven gloves too. Next time, try pre-fitting the foil to the dish before making and crimping it down a bit to make it easier to grab and place once it’s hot. Hope this helps and that you enjoyed the dish.
I’ve made this several times and it’s delicious! Definitely one of my favorites.
Easy and delicious to prepare, Thanks for another amazing recipe!
You’re welcome! Glad you liked it!