There’s something deeply satisfying about a meal that comes together in a single pan, especially when it transports you to a sun-drenched terrace overlooking the sea. This one pan Mediterranean rice bowl recipe does exactly that. It’s my go-to dinner for those evenings when I want something wholesome and full of bright, fresh flavours without creating a mountain of washing up. The chicken thighs become wonderfully tender, releasing their juices into the fluffy rice as it cooks, while the fresh, crunchy toppings add a burst of vibrancy at the end. I make this at least once a week – it’s become a family favourite.

This isn’t just about convenience; it’s about building layers of flavour in one pot. We start by searing the chicken to get a lovely golden crust, then we toast the rice with garlic and herbs before simmering it all in a flavourful stock. As the rice steams, it soaks up all that goodness, becoming the perfect base for the juicy tomatoes, crisp cucumber, and salty feta. It’s a complete, balanced meal that works beautifully for a weekday dinner but is also special enough to serve when friends pop round for a casual lunch in the garden.

Recipe Overview

This one pan recipe delivers a complete Mediterranean-inspired meal with minimal fuss. Expect fluffy, flavour-infused rice, tender chicken thighs, and a fresh, zesty topping of cucumber, tomato, and feta. The final squeeze of lemon juice just before serving ties everything together beautifully. On my first few tests, I realised the key is not to stir the rice once it’s simmering – letting it steam undisturbed is what creates that perfect texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This One Pan Mediterranean Rice Bowl Recipe

• Genuine Flavour: The taste is wonderfully authentic. The savoury chicken stock, fragrant oregano, and sharp garlic cook directly into the rice, while the salty Kalamata olives and creamy feta topping provide a classic taste of the Mediterranean diet.
• Ready in Under 45 Minutes: From chopping the onion to spooning it into bowls, this entire meal comes together in about 40 minutes, making it a fantastic option for busier days.
• Flexible Recipe: You can easily adapt this. Swap the chicken for a tin of chickpeas (add them for the last 5 minutes of cooking) or some pan-fried halloumi. Don’t have cherry tomatoes? A chopped bell pepper works brilliantly, too.
• Great for Weeknight Dinners: This is my lifeline when I need a nutritious and satisfying family meal without spending hours in the kitchen. If you’re looking for another family dinner idea, our Easy Ground Beef Tacos Recipe For Family Dinner is also a winner.
• Family Tested: My husband, who’s usually picky, asked for seconds the first time I made this! It’s one of those dishes that everyone seems to love, from the youngest to the oldest at the table.

One Pan Mediterranean Rice Bowl Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this Mediterranean rice bowl, we’re using simple, fresh ingredients that pack a punch. I always recommend using boneless, skinless chicken thighs as they stay much more tender and juicy than breast meat. When it comes to olive oil, a good quality extra virgin Greek one, like Koroneiki, really makes a difference to the final flavour.

• 4 boneless, skinless chicken thighs (approx. 500g), cut into 2-3cm pieces
• 1 tbsp olive oil
• 1 large red onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 250g long-grain or basmati rice, rinsed
• 600ml hot chicken or vegetable stock
• 200g cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Topping:
• 1/2 cucumber, diced
• 100g feta cheese, crumbled
• 80g Kalamata olives, pitted and halved
• A small handful of fresh flat-leaf parsley, chopped
• 1 lemon, for juicing

Marcus’s Tip: Rinsing the rice is a step you shouldn’t skip! It removes the excess starch from the surface of the grains, which is the key to preventing clumpy, sticky rice and ensuring each grain is separate and fluffy.

How to Make This One Pan Mediterranean Rice Bowl Recipe

The process for this dish is straightforward. We’ll build the flavours step-by-step in the same pan, which not only makes it taste better but also saves on washing up. The goal is to cook the chicken and rice perfectly so everything is ready at the same time.

1. Sear the Chicken: Pat the chicken pieces dry with a paper towel and season them with salt and pepper. Heat the olive oil in a large, deep frying pan or skillet with a lid over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. You don’t need to cook it through at this stage. Remove the chicken with a slotted spoon and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped red onion to the same pan and cook for 4-5 minutes until it has softened. Add the minced garlic and dried oregano and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
3. Toast the Rice: Add the rinsed rice to the pan. Stir it well for about a minute, ensuring all the grains are coated in the oil and aromatics. This toasting step gives the finished rice a lovely, slightly nutty flavour.
4. Add Liquids and Tomatoes: Pour in the hot chicken stock and add the halved cherry tomatoes. Season with the salt and pepper and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
5. Cook Everything Together: Return the seared chicken pieces (and any juices from the plate) to the pan, nestling them into the rice. Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. It’s important not to lift the lid during this time!
6. Rest and Fluff: After 15 minutes, turn off the heat completely. Leave the pan covered and undisturbed for another 5 minutes. This allows the rice to steam and absorb the last of the moisture. I find this resting period is absolutely essential for perfect texture. Afterwards, remove the lid and gently fluff the rice and chicken with a fork.
7. Assemble and Serve: Divide the chicken and rice mixture between four bowls. Top generously with the diced cucumber, crumbled feta, Kalamata olives, and fresh parsley. Finish with a generous squeeze of fresh lemon juice over each bowl just before serving.

Tips From My Kitchen

• Temperature Control: When you add the stock, ensure it’s simmering gently before you put the lid on and turn the heat to its lowest setting. If the heat is too high, the bottom can catch and burn before the rice is fully cooked.
• The Secret Step: The 5-minute rest at the end is non-negotiable. I learned that this is where the magic happens; it allows the rice to finish cooking in its own steam, making it exceptionally light and fluffy. Lifting the lid too soon can ruin the texture.
• Make-Ahead: You can chop all your vegetables (onion, garlic, cucumber) and prepare the toppings a day in advance. Store them in separate airtight containers in the fridge. You can also cut up the chicken and season it ahead of time.
• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The fresh toppings are best added just before serving, but it’s still delicious with them mixed in. Reheat gently in the microwave or on the stovetop with a splash of water.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, which is part of its charm. Here are the basics:

• Large frying pan or skillet with a tight-fitting lid (at least 28cm/11 inches)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Delicious Variations to Try

One of the best things about this Mediterranean rice bowl is how easy it is to customise. Here are a few variations we enjoy at home:

• Spicy Version: For a bit of a kick, add 1/2 teaspoon of red chilli flakes along with the garlic and oregano. It adds a lovely warmth that complements the other flavours.
• Vegetarian/Vegan Option: To make this vegetarian, simply omit the chicken and use vegetable stock. Add a 400g tin of drained chickpeas or butter beans for the last 5 minutes of cooking. For a vegan version, use a plant-based feta alternative.
• Different Protein: This dish also works beautifully with king prawns – just add them to the pan for the last 4-5 minutes of cooking time so they don’t get tough. Lamb mince is another fantastic option; brown it off after the onions and before the rice. For another one-pan meal, check out my Creamy Chicken And Rice Recipe One Pot Meal.

What to Serve With This One Pan Mediterranean Rice Bowl Recipe

This is a complete meal in a bowl, but if you want to add a little something extra, here are a few ideas that work very well:

• Tzatziki: A generous dollop of cool, creamy tzatziki or plain Greek yoghurt on top provides a lovely contrast to the warm rice. You can learn how to make a classic version on BBC Good Food.
• Warm Pitta Bread: Serve with warm, fluffy pitta bread on the side for scooping up every last delicious bite.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness beautifully. A light lager also works well. For a non-alcoholic option, a sparkling water with a squeeze of fresh lemon is perfect.

Frequently Asked Questions

One Pan Mediterranean Rice Bowl

A flavorful and complete meal featuring seasoned chicken and rice cooked together in one pan, topped with fresh Mediterranean ingredients like feta, olives, and cucumber.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 640

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken thighs (approx. 500g), cut into 2-3cm pieces
• 1 tbsp olive oil
• 1 large red onion finely chopped
• 3 cloves garlic minced
• 1 tsp dried oregano
• 250 g long-grain or basmati rice rinsed
• 600 ml hot chicken or vegetable stock
• 200 g cherry tomatoes halved
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Topping

• 1/2 cucumber diced
• 100 g feta cheese crumbled
• 80 g Kalamata olives pitted and halved
• A small handful of fresh flat-leaf parsley chopped
• 1 lemon for juicing

Method

 

1. Sear the Chicken: Pat the chicken pieces dry with a paper towel and season them with salt and pepper. Heat the olive oil in a large, deep frying pan or skillet with a lid over a medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. You don't need to cook it through at this stage. Remove the chicken with a slotted spoon and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped red onion to the same pan and cook for 4-5 minutes until it has softened. Add the minced garlic and dried oregano and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
3. Toast the Rice: Add the rinsed rice to the pan. Stir it well for about a minute, ensuring all the grains are coated in the oil and aromatics. This toasting step gives the finished rice a lovely, slightly nutty flavour.
4. Add Liquids and Tomatoes: Pour in the hot chicken stock and add the halved cherry tomatoes. Season with the salt and pepper and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
5. Cook Everything Together: Return the seared chicken pieces (and any juices from the plate) to the pan, nestling them into the rice. Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. It’s important not to lift the lid during this time!
6. Rest and Fluff: After 15 minutes, turn off the heat completely. Leave the pan covered and undisturbed for another 5 minutes. This allows the rice to steam and absorb the last of the moisture. I find this resting period is absolutely essential for perfect texture. Afterwards, remove the lid and gently fluff the rice and chicken with a fork.
7. Assemble and Serve: Divide the chicken and rice mixture between four bowls. Top generously with the diced cucumber, crumbled feta, Kalamata olives, and fresh parsley. Finish with a generous squeeze of fresh lemon juice over each bowl just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the fresh toppings separate if possible to maintain their texture.

I really hope this one pan meal becomes as much of a staple in your kitchen as it is in mine. It’s a wonderfully flavourful and satisfying dish that proves you don’t need a lot of time or a sink full of pans to create something truly delicious. After a long day, there’s nothing better. If you try this one pan Mediterranean rice bowl recipe, please let me know how it turned out in the comments below! And if you’re in the mood for a zesty dessert to follow, our Lemon Crumb Bars Recipe would be a delightful finish.