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Mediterranean chicken and rice with lemon slices, peas, parsley, and seasoned chicken in a skillet

Mediterranean Chicken and Rice with Lemon and Peas

Mediterranean Chicken and Rice is a hearty, flavorful one-pan meal with tender chicken, fluffy rice, and sweet peas brightened by lemon. It is an easy choice for a satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

Spice Mix
  • ½ teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
Chicken
  • 2 chicken breasts, sliced in half into 4 pieces
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 4 teaspoons spice blend
Rice and Vegetables
  • 1 onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 cup white rice, rinsed and soaked for 30 minutes
  • 2¼ cups low-sodium chicken broth
  • 1 bay leaf
  • 1 small cinnamon stick
  • ½ cup frozen peas
  • 1 teaspoon lemon juice, for finishing

Method
 

Preparation
  1. Combine the dried thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric in a small bowl to prepare the spice blend.
  2. Coat the chicken pieces evenly with 4 teaspoons of the spice blend and 2 teaspoons lemon juice.
Cooking
  1. Warm 2 teaspoons olive oil in a large skillet or wide pan over medium heat. Add the chopped onion and cook until softened.
  2. Add the chopped garlic to the onion and cook briefly, just until fragrant.
  3. Place the seasoned chicken in the pan and cook for several minutes, turning once to lightly brown both sides. The chicken does not need to be fully cooked at this stage.
  4. Drain the soaked rice and add it to the pan with the chicken. Pour in the chicken broth and add the bay leaf and cinnamon stick.
  5. Bring the mixture to a gentle boil. Lower the heat, cover the pan, and simmer until the rice is tender and most of the liquid has been absorbed.
  6. Spread the frozen peas over the chicken and rice. Drizzle with 1 teaspoon lemon juice, cover, and cook for a few minutes until the peas are heated through.
Serving
  1. Confirm that the chicken reaches 165°F / 74°C. Remove the bay leaf and cinnamon stick, gently fluff the rice with a fork, and serve.

Notes

Avoid frequent stirring while the rice simmers so it cooks evenly without becoming mushy.