Mediterranean Chicken and Rice
This Mediterranean Chicken and Rice is a vibrant one-pan dinner packed with bold flavors and wholesome ingredients. Tender seasoned chicken simmers with aromatic rice, garlic, and cherry tomatoes, then finishes with tangy feta and fresh basil for a fast, well-balanced meal that tastes like summer in a skillet.
Equipment
- large skillet with lid
- Wooden spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice (basmati or jasmine)
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- salt and black pepper, to taste
- fresh basil, sliced (for garnish)
- fresh lemon juice (for serving)
Instructions
- Toss chicken with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a large deep skillet over medium-high heat. Add chicken and sear for about 5 minutes until golden (it does not need to be fully cooked).
- Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant.
- Stir in the uncooked rice and let it toast for 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil.
- Add the cherry tomatoes on top. Reduce heat to low, cover tightly, and simmer for 15–18 minutes until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat. Sprinkle feta cheese over the top, cover again, and let sit for 2 minutes until softened.
- Fluff the rice gently with a fork. Garnish with fresh basil and a squeeze of lemon juice before serving.
Notes
A complete one-pan meal inspired by classic Mediterranean flavors. Best served fresh but reheats well for leftovers.