One-Pot Mediterranean Chicken and Rice

This One-Pot Mediterranean Chicken and Rice is a weeknight hero that tastes indulgent but comes together with minimal fuss. Think juicy, golden-brown chicken thighs nestled into fluffy, well-seasoned rice studded with artichoke hearts, Kalamata olives, and sun-dried tomatoes. It’s bright, savory, and full of Mediterranean charm—all cooked in a single pan, so cleanup is fast and the flavors meld beautifully. The recipe below uses 2 tablespoons avocado oil and four large bone-in, skin-on chicken thighs for maximum richness and moisture.

If you love recipes that feel like a special dinner but are easy enough for busy evenings, this is one you’ll come back to again and again. The aromatics—onion and garlic—build a fragrant base, while Italian seasoning, a good low-sodium chicken broth, and the briny-sweet trio of artichokes, olives, and sun-dried tomatoes give the dish depth and contrast. Read on for pantry-friendly notes, clear step-by-step directions, and tips for serving and storage.

Ingredients

• 2 Tbsp avocado oil
• 1.5 to 2 lbs bone-in skin-on chicken thighs (4 large chicken thighs)
• Sea salt
• Black pepper
• Garlic powder
• 1 medium-sized yellow onion, diced
• 4 cloves garlic, minced
• 1.5 cups uncooked white rice
• 1 (14.5-oz) jar artichoke hearts, drained
• 2/3 cup sliced Kalamata olives, drained
• 2/3 cup sun-dried tomatoes, drained
• 2 cups low-sodium chicken broth
• 2 tsp Italian seasoning
• Sea salt and black pepper to taste

Notes Before You Start

This recipe calls for bone-in, skin-on chicken thighs because they bring the most flavor and stay moist during cooking. If you prefer, you can use slightly fewer or more thighs within the 1.5–2 lb range—just keep an eye on cook time. The rice used here is standard white rice; if you choose a different variety (like jasmine or long-grain), the cooking time may vary slightly. The broth should be low-sodium to give you control over the final seasoning. Finally, drain the jarred ingredients well so the dish doesn’t become watery.

How This One-Pot Dinner Comes Together

The technique is simple: sear the seasoned chicken until the skin is crisp and golden, then remove it while you soften onions and garlic in the same pan. Add rice, jarred vegetables, olives, sun-dried tomatoes, seasonings, and broth, nestle the chicken back on top, and let everything simmer until the rice is tender and the chicken is cooked through. The result is restaurant-quality depth with home-kitchen convenience.

Step-by-Step Instructions

1. Prepare the chicken. Pat the 4 large bone-in skin-on chicken thighs dry with paper towels. Season both sides generously with sea salt, black pepper, and a light dusting of garlic powder. Set the thighs aside while you heat the pan.
2. Heat the oil. Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add 2 Tbsp avocado oil. Allow the oil to shimmer but not smoke—about 1 to 2 minutes.
3. Sear the chicken. Carefully place the chicken thighs skin-side down in the hot oil. Sear without moving them for about 6 to 8 minutes, until the skin is deeply browned and releases easily from the pan. Flip the thighs and sear the other side for 3 to 4 minutes. The chicken will finish cooking later; you’re just building color and flavor now. Transfer the seared thighs to a plate and set aside.
4. Sauté the aromatics. Reduce the heat to medium. Add the diced 1 medium-sized yellow onion to the same pan and cook, stirring occasionally, until the onion is soft and beginning to turn translucent—about 4 to 5 minutes. Add the minced 4 cloves garlic and cook for 30 to 60 seconds, just until fragrant. Scrape up any browned bits from the bottom of the pan; those bits carry flavor into the rice.
5. Add the rice. Pour in 1.5 cups uncooked white rice and stir to coat the grains in the aromatic oil and onion mixture. Toast the rice for 1 to 2 minutes, stirring constantly so it doesn’t burn. This step helps develop a nutty note and prevents a mushy texture.
6. Incorporate the jarred ingredients and seasonings. Add the drained 1 (14.5-oz) jar artichoke hearts, 2/3 cup sliced Kalamata olives, and 2/3 cup sun-dried tomatoes to the rice. Sprinkle in 2 tsp Italian seasoning and stir to combine so the flavors distribute evenly.
7. Add the broth and nestle the chicken. Pour in 2 cups low-sodium chicken broth and stir once to loosen anything stuck to the pan. Arrange the seared chicken thighs skin-side up on top of the rice mixture, pressing them slightly into the rice so the bottoms make contact. The liquid should come up around the rice but not fully cover the chicken; if needed, gently nudge ingredients so everything sits evenly.
8. Simmer until cooked through. Bring the mixture to a gentle simmer over medium-low heat. Once it simmers, reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 25 to 30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Do not lift the lid frequently—checking only once near the end of the cooking time helps maintain steady steam for even rice cooking.
9. Finish and rest. When cooking is complete, remove the pan from heat and let it sit, covered, for 5 to 10 minutes. This brief rest lets the rice finish steaming and helps the flavors settle. Taste the rice and chicken, and season with additional sea salt and black pepper as needed.
10. Serve. Use a spatula to lift the chicken and scoop portions of rice with artichokes, olives, and sun-dried tomatoes onto plates. Spoon some of the pan juices over the chicken and rice for extra moisture and flavor. Garnish with chopped fresh parsley or lemon wedges if you like.

Troubleshooting and Tips

• If the rice is still firm after the allotted time, add 1/4 cup extra broth or water, replace the lid, and cook for another 5 minutes on low heat.
• For crispier skin, place the covered pan under a preheated broiler for 2 to 3 minutes after cooking—watch carefully so it doesn’t burn.
• Use a heavy-bottomed pan to prevent hot spots and burning. A Dutch oven or large oven-safe skillet works best.
• Drain the jarred artichoke hearts, olives, and sun-dried tomatoes well to avoid diluting the cooking liquid and ending up with mushy rice.
• Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat covered in a 350°F oven until warmed through, or reheat gently on the stovetop with a splash of broth.

Serving Suggestions

This One-Pot Mediterranean Chicken and Rice is satisfying on its own, but a few simple additions take it over the top. Serve with a crisp green salad dressed in lemon vinaigrette, a side of roasted vegetables, or warm pita and tzatziki for a full Mediterranean spread. A squeeze of fresh lemon brightens the dish and balances the briny olives and sun-dried tomatoes.

Flavor Variations

• Herby: Stir in a handful of chopped fresh parsley, basil, or dill at the end for fresh herb notes.
• Cheesy: Sprinkle 1/2 cup crumbled feta over the rice just before serving for tang and creaminess.
• Spicy: Add 1/4 tsp red pepper flakes with the Italian seasoning for a subtle heat.
• Vegetable-forward: Fold in a cup of baby spinach during the final resting period so it wilts gently without losing texture.

Why This Recipe Works

There are a few culinary tricks that make this dish shine. Searing the chicken first locks in juices and creates Maillard browning that flavors the whole pan. Toasting the rice briefly before adding liquid helps it hold its shape and develop a pleasant texture. Cooking everything together allows the rice to soak up the flavored broth and the juices from the chicken, resulting in cohesive, layered flavor. Finally, the combination of artichoke hearts, Kalamata olives, and sun-dried tomatoes brings a balance of tangy, salty, and sweet-savory notes that feels distinctly Mediterranean.

Quick Nutrition Snapshot

This one-pot meal provides a balanced mix of protein from the chicken and carbohydrates from the rice, with healthy fats from the avocado oil. The artichoke hearts and olives contribute fiber and micronutrients, while using low-sodium broth helps keep sodium in check so you can season to taste at the end.

Final Thoughts

If you want a comforting yet bright dinner that doesn’t demand hours in the kitchen, this One-Pot Mediterranean Chicken and Rice checks every box. It’s a go-to when you want bold flavor without complicated steps: sear, sauté, simmer, rest, and serve. The hands-on time is short and the payoff is generous—juicy chicken, fragrant rice, and a colorful medley of Mediterranean ingredients. Add a simple salad or roasted veg, and you’ve got a home-cooked meal that feels like a celebration.

Ready to try it? Gather your ingredients, heat that pan, and enjoy a flavorful one-pot dinner that’s easy enough for a busy weeknight and special enough for guests.