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    Home » Real Food » Turkey and Chicken Recipes » Mediterranean Chicken and Rice Skillet

    Mediterranean Chicken and Rice Skillet

    By Kristen Chidsey | 37 Comments | Published January 31, 2019 | Updated February 12, 2020 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    This 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.

    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.

    Greek Chicken Skillet in white bowl next to skillet


    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!

    Easy Mediterranean Chicken and Rice Skillet

    Mediterranean Chicken and Rice is a full meal made in one pan, full of incredible flavor, and is ready in less than 30 minutes.

    Simple 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.

    Browned chicken breast in skillet

    Step Two: Deglaze Pan

    • Add in wine (or stock) and scrape off any browned bits of on bottom of skillet.
    • Add in garlic, thyme leaves, and tomatoes.
    • Simmer for 2-3 minutes.

    Chicken Sauteed with Tomatoes and garlic

    Step Three: Simmer Rice

    • To the skillet add in 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 heat and let sit for 5 minutes.

    Chicken and Rice in large skillet

    Step Four: Serve Chicken and Rice

    • Remove thyme leaves from skillet.
    • Serve chicken and rice over a bed or spinach.
    • Top with crumbled feta cheese and an additional drizzle of olive oil.

    Skillet filled with chicken and rice next to white bowl of Mediterranean chicken

    Notes on Mediterranean Chicken and Rice

    • Feel free to substitute white rice for brown rice, just be sure to use a 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 dried thyme will work in a pinch.

    More 30 Minute One Pot Meals

    • 30 Minute Baked Potato Soup
    • Mexican Chicken Skillet
    • Skillet Tuscan Pork Chops
    • Stir-Fried Chicken and Bok Choy
    • Homemade Hamburger Helper 
    Bowl of Mediterranean Chicken and Rice

    Mediterranean Chicken and Rice Skillet

    An easy one skillet recipe for chicken and rice filled with Mediterranean flavors.
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 2 minutes
    Cook Time: 17 minutes
    Total Time: 19 minutes
    Servings: 6
    Calories: 259kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Jeannine P

      January 10, 2021 at 11:07 am

      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

      Reply
      • Kristen Chidsey

        January 10, 2021 at 2:54 pm

        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.

        Reply
    2. Marti

      February 14, 2019 at 12:20 pm

      What do you think of using cauliflower rice in this instead of the brown or white? It's looks fantastic! Thank you!

      Reply
      • Kristen Chidsey

        February 14, 2019 at 2:44 pm

        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!

        Reply
    3. Linda

      February 06, 2019 at 9:06 am

      5 stars
      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.

      Reply
      • Kristen Chidsey

        February 06, 2019 at 12:16 pm

        This is a perfect one skillet meal for those busy nights Linda 🙂

        Reply
    4. Krissy Allori

      February 06, 2019 at 12:55 am

      5 stars
      This is an absolutely amazing recipe! Its looks delicious and it is super healthy for my family and I!!

      Reply
      • Kristen Chidsey

        February 06, 2019 at 7:31 am

        It really is healthy and delicious!

        Reply
    5. travis

      October 09, 2018 at 12:22 am

      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!!

      Reply
      • Kristen Chidsey

        October 09, 2018 at 7:03 am

        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!

        Reply
    6. Chuck Dale

      February 12, 2018 at 5:06 pm

      What size skillet do you use?

      Reply
      • Kristen Chidsey

        February 12, 2018 at 5:42 pm

        Hi Chuck, great question I should have addressed---it is a 12 inch with lid

        Reply
    7. Heather

      December 15, 2016 at 2:39 pm

      This looks so absolutely delicious! I love the veggie and veto combo.

      Reply
      • Kristen Chidsey

        December 15, 2016 at 5:05 pm

        Thank you Heather! Feta and arugula are a match made in my mouth's heaven 🙂

        Reply
    8. Lauren Gaskill

      December 15, 2016 at 12:03 pm

      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!

      Reply
      • Kristen Chidsey

        December 15, 2016 at 5:06 pm

        I wish you could too sweet friend. Praying for one day!

        Reply
    9. Michele

      December 14, 2016 at 8:54 pm

      This is perfect for a last minute meal!

      Reply
      • Kristen Chidsey

        December 15, 2016 at 8:10 am

        Why yes it is!

        Reply
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