One-Pot Chicken and Rice with Mediterranean Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pot meal combining tender chicken thighs with fragrant rice, olives, and herbs for a Mediterranean-inspired dish. This mediterranean-inspired one pot (mediterranean) ready in about 50 minutes pairs bone-in chicken thighs, olive oil, diced medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 5-6 minutes until golden and crispy, then flip and cook 3 minutes more; remove and set aside.
  2. Step 2: In the same skillet, add 1 diced medium onion and sauté for 4 minutes until translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 1/2 cups long-grain white rice and 1 tsp dried oregano, toasting rice for 2 minutes until edges become translucent.
  4. Step 4: Pour in 3 cups chicken broth, scraping up any browned bits from the pan. Stir in 1/2 cup pitted and halved kalamata olives.
  5. Step 5: Nestle the seared chicken thighs back into the rice mixture, cover, and reduce heat to low. Simmer gently for 20-25 minutes until rice is tender and chicken is cooked through.
  6. Step 6: Remove from heat, drizzle 2 tbsp lemon juice over the dish, and sprinkle 1/4 cup chopped fresh parsley. Let rest for 5 minutes before serving.

Frequently asked questions

How long does One-Pot Chicken and Rice with Mediterranean Olives take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Rice with Mediterranean Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Rice with Mediterranean Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Rice with Mediterranean Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Rice with Mediterranean Olives?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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