One-Pan Mediterranean Rice Bake

Of all the dishes in my weekly rotation, this One-Pan Mediterranean Rice Bake holds a special place in my heart, and on my dinner table. I first stumbled upon the concept during a particularly frantic week. The kind of week where the thought of washing more than one pot felt like a monumental task. I wanted something that tasted like I’d spent hours crafting it, something vibrant and full of flavor, but with the effort of a simple weeknight scramble. This recipe was the answer. The first time I made it, the aroma that filled the kitchen was transformative. The scent of garlic, oregano, and lemon sizzling away transported me from my chaotic kitchen to a sun-drenched taverna by the sea. When I pulled the pan from the oven, the rice was perfectly fluffy, the chicken was impossibly tender, and the cherry tomatoes had burst into sweet, jammy jewels. My family, usually a tough crowd of discerning palates, was silent for the first few minutes of eating—the highest compliment they can pay. Now, it’s a requested favorite, the kind of meal that feels both incredibly wholesome and wonderfully indulgent. It’s my secret weapon for busy nights, my go-to for a casual dinner with friends, and a delicious reminder that incredible food doesn’t have to be complicated.

Ingredients

• 2 tbsp Olive Oil, extra virgin: The heart of Mediterranean cooking, this provides a fruity, robust base flavor for sautéing and roasting.
• 1 lb (about 450g) Boneless, Skinless Chicken Breasts, cut into 1-inch cubes: Our lean protein source. Cutting them into uniform pieces ensures they cook evenly alongside the rice.
• 1 large Yellow Onion, finely chopped: Creates a sweet, aromatic foundation that deepens the overall flavor of the dish.
• 4 cloves Garlic, minced: An essential aromatic that adds a pungent, savory depth. Don’t be shy with it!
• 1 ½ cups Long-Grain White Rice, uncooked: The perfect canvas for our bake. Long-grain rice is chosen for its ability to cook up into fluffy, separate grains.
• 1 tsp Dried Oregano: This herb provides the quintessential warm, earthy, and slightly peppery flavor of Greek and Mediterranean cuisine.
• ½ tsp Smoked Paprika: Adds a subtle smokiness and a beautiful, warm color to the rice.
• 3 cups Chicken or Vegetable Broth, low-sodium: The cooking liquid for our rice. Using broth instead of water infuses every grain with savory flavor from the inside out.
• 1 Lemon, juice and zest: The zest adds a fragrant citrus aroma without too much sourness, while the juice, added at the end, brightens and lifts all the flavors.
• 1 pint (about 2 cups) Cherry Tomatoes: These little gems burst during baking, releasing their sweet juices and creating pockets of jammy tomato goodness.
• ½ cup Kalamata Olives, pitted and halved: They deliver a signature salty, briny punch that is unmistakably Mediterranean.
• ¼ cup (about 2 oz) Feta Cheese, crumbled: Added at the end, it becomes slightly melty and provides a tangy, salty, and creamy counterpoint.
• 2 tbsp Fresh Parsley, chopped: For a final touch of fresh, green, and peppery brightness.
• Salt and Black Pepper, to taste: To season and enhance all the other flavors.

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Select a large, oven-safe skillet, Dutch oven, or braiser (approximately 12 inches in diameter). If you don’t have an oven-safe skillet, you can perform the stovetop steps in a regular pan and then transfer everything to a 9×13 inch baking dish before it goes into the oven.
2. Sear the Chicken: Pat the cubed chicken dry with paper towels; this is crucial for getting a good sear. Season it generously with salt and pepper. Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Sear the chicken for 2-3 minutes per side, just until it’s lightly browned. It does not need to be cooked through at this stage. Remove the chicken from the skillet and set it aside on a plate.
3. Build the Flavor Base: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped yellow onion and sauté for 5-7 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant. This step builds a sweet, foundational layer of flavor.
4. Toast the Aromatics and Rice: Add the minced garlic, dried oregano, and smoked paprika to the skillet with the onions. Stir constantly for about 30-60 seconds until the spices are incredibly fragrant. Be careful not to burn the garlic. Immediately add the uncooked rice to the pan. Stir continuously for another 1-2 minutes to toast the rice grains. This step is key: toasting the rice gives it a nuttier flavor and helps the grains remain separate and fluffy after baking.
5. Deglaze and Combine: Pour in about a quarter-cup of the chicken broth to deglaze the pan, scraping up any browned bits (the fond) from the bottom of the skillet with your wooden spoon. This is pure flavor! Stir in the remaining broth and the zest of one lemon. Bring the liquid to a gentle simmer.
6. Assemble the Bake: Once simmering, turn off the heat. Nestle the seared chicken pieces back into the rice mixture. Scatter the cherry tomatoes and halved Kalamata olives evenly over the top.
7. Bake to Perfection: Cover the skillet tightly with a lid or with a double layer of aluminum foil. A tight seal is essential to trap the steam and cook the rice properly. Transfer the pan to the preheated oven and bake for 25-30 minutes.
8. Rest and Fluff: After 25-30 minutes, remove the pan from the oven. Let it stand, still covered, for 10 minutes. Do not skip this step! This resting period allows the steam to redistribute, finishing the cooking process and ensuring perfectly tender rice.
9. Finishing Touches: Uncover the pan. The rice should have absorbed all the liquid, and the tomatoes should be soft and slightly burst. Use a fork to gently fluff the rice. Squeeze the juice from your lemon over the entire dish. Sprinkle generously with the crumbled feta cheese and fresh chopped parsley just before serving.

Nutrition Facts

• Servings: 4-6
• Calories per serving (approximate): 450-550 kcal
• High in Lean Protein: The chicken breast provides a substantial amount of protein, which is vital for muscle repair, satiety, and keeping you feeling full and satisfied longer.
• Rich in Healthy Fats: Sourced primarily from the extra virgin olive oil and Kalamata olives, the monounsaturated fats in this dish are known to be heart-healthy and beneficial for overall wellness.
• Source of Fiber: With contributions from the onions, tomatoes, and rice, this dish provides dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
• Packed with Vitamins and Minerals: The colorful array of vegetables and herbs delivers essential nutrients. Tomatoes are rich in Vitamin C and lycopene, while parsley adds a dose of Vitamin K.

Preparation Time

This dish is designed for efficiency without sacrificing flavor. The total time from start to finish is approximately one hour, making it perfectly suited for a weeknight dinner.

• Prep Time: 15 minutes. This includes chopping the onion and garlic, cubing the chicken, and measuring out your ingredients.
• Cook Time: 45 minutes. This accounts for searing the chicken, sautéing the aromatics, and the hands-off baking and resting time.

How to Serve

This One-Pan Mediterranean Rice Bake is a complete meal on its own, but it can be elevated with a few simple additions that complement its vibrant flavors. Here are some serving suggestions:

• With a Cool, Creamy Sauce:
  • Tzatziki: A dollop of cool, creamy tzatziki sauce is the ultimate pairing. The combination of Greek yogurt, grated cucumber, garlic, and dill provides a refreshing contrast to the warm, savory rice.
  • Garlic Yogurt: For a simpler version, mix plain Greek yogurt with a minced garlic clove, a squeeze of lemon juice, and a pinch of salt.
• Accompanied by Fresh Greens:
  • Simple Greek Salad: A classic side of chopped cucumber, bell peppers, red onion, and a light vinaigrette adds a crisp, fresh crunch to the meal.
  • Arugula Salad: A bed of peppery arugula tossed with a lemon-vinaigrette offers a simple yet elegant contrast.
• With Warm Bread:
  • Pita Bread: Serve with warm, soft pita bread, perfect for scooping up every last bit of the flavorful rice and sauce.
  • Crusty Bread: A slice of crusty sourdough or ciabatta is excellent for soaking up the delicious juices at the bottom of the pan.
• As a Centerpiece:
  • Family-Style: Bring the entire skillet or baking dish directly to the table for a rustic, communal dining experience. It looks beautiful and invites everyone to dig in.

Additional Tips for a Perfect Bake

1. Don’t Skip Rinsing the Rice: For the absolute fluffiest result, place your uncooked rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. This removes excess surface starch that can make the rice gummy and sticky.
2. The Importance of a Good Sear: Don’t rush the step of browning the chicken. Searing it over medium-high heat creates the Maillard reaction, developing a deep, savory crust that adds immense flavor to the final dish. It also helps lock in the juices, keeping the chicken tender.
3. Choose the Right Pan: A heavy-bottomed, oven-safe skillet (like cast iron or a Dutch oven) is ideal because it distributes heat evenly on both the stovetop and in the oven, preventing hot spots that can burn the rice.
4. Let it Rest, No Peeking!: The 10-minute resting period after baking is non-negotiable. This is when the magic happens. The residual steam finishes cooking the rice to perfection. If you lift the lid too early, the steam escapes, and you risk undercooked, crunchy grains.
5. Customize Your Vegetables: This recipe is wonderfully versatile. Feel free to add other Mediterranean-inspired vegetables. Chopped artichoke hearts, sliced zucchini, or chopped red bell peppers can be sautéed along with the onions to add more flavor and nutrients.
6. Upgrade Your Toppings: While feta and parsley are classic, you can get creative. A sprinkle of toasted pine nuts would add a lovely crunch. A handful of fresh dill or mint could be used alongside or instead of the parsley for a different herbaceous note.
7. Control the Salt: Between the broth, olives, and feta, this dish has several salty components. Use low-sodium broth to have better control over the final seasoning. Taste the dish before adding the feta and adjust salt accordingly at the very end.
8. Reviving Leftovers: To reheat leftovers, add a splash of water or chicken broth to the portion you’re reheating. This will help re-steam the rice and prevent it from drying out, whether you’re using a microwave or a skillet on the stove.

Frequently Asked Questions (FAQ)

1. Can I use brown rice instead of white rice?
Yes, you absolutely can use brown rice for a more whole-grain option. However, brown rice requires more liquid and a longer cooking time. You will need to increase the broth to about 3 ½ cups and extend the baking time to 45-55 minutes. Check for doneness before removing it from the oven to rest.

2. How can I make this recipe vegetarian or vegan?
This dish is easily adapted. For a vegetarian version, simply omit the chicken and substitute it with a 15-ounce can of chickpeas (drained and rinsed), which you can add along with the tomatoes and olives before baking. For a vegan version, follow the vegetarian adaptation and be sure to use vegetable broth and either omit the feta cheese or use a plant-based feta alternative.

3. What is the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave, heating in 60-second intervals and stirring in between. For best results, reheat it in a skillet over medium-low heat with a tablespoon or two of water or broth to help the rice steam and prevent it from becoming dry.

4. Can I freeze this One-Pan Mediterranean Rice Bake?
Yes, this dish freezes surprisingly well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. For best results, leave off the feta and fresh parsley before freezing. Thaw it overnight in the refrigerator and reheat as directed above, adding the fresh toppings just before serving.

5. My rice came out mushy or hard. What went wrong?
This is usually a liquid-to-rice ratio or cooking issue.

• Mushy Rice: This means there was too much liquid or it was overcooked. Ensure you use precise measurements. Also, make sure the liquid is just at a gentle simmer, not a rolling boil, before you cover it and put it in the oven.
• Hard Rice: This is typically caused by not enough liquid, the oven temperature being too low, or the steam escaping. Make sure your skillet is sealed very tightly with a lid or foil. Also, let the dish rest for the full 10 minutes after baking.

6. Can I use other types of protein?
Certainly! This recipe is a great base for other proteins.

• Chicken Thighs: Boneless, skinless chicken thighs (cut into cubes) can be used for an even more tender and flavorful result.
• Shrimp: Add raw, peeled shrimp during the last 5-7 minutes of baking. Simply scatter them over the top, re-cover the pan, and return it to the oven until the shrimp are pink and opaque.
• Beef: Cubes of sirloin can be used, seared just like the chicken.

7. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients—rice, chicken, vegetables, and herbs—do not contain gluten. Just be sure to double-check that your chicken or vegetable broth is certified gluten-free, as some brands can contain hidden gluten additives.

8. Can I prepare parts of this dish in advance to save time?
Yes, you can do some meal prep to make assembly even faster. You can chop the onion and garlic and store them in an airtight container in the fridge. You can also cube the chicken and season it ahead of time. With these components ready, you can have the dish on the stovetop in just a few minutes.

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