Mediterranean Chicken Recipe
This Mediterranean chicken recipe includes mushrooms (which are easily omitted) and rice for a comforting dish. It’s a meal that you’ll end up making often as it will become one of your “go-to” weeknight dishes.
Originally published November 4, 2013.
This Mediterranean chicken recipe used to be one of the dishes I cooked on a regular basis when I was first married (that I didn’t learn from my mother).
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I don’t remember where the recipe came from, as it wasn’t something my family ever made. Maybe I stopped making it for many years because I had one incident that pretty much scarred me for life.
One evening, when I had Italian family visiting from Canada and England, and there were 11 of us in total. I was 25 years old, and just wasn’t used to cooking for that many people.
I made a very large batch of this Mediterranean chicken recipe, but in retrospect, it wasn’t that large. When I began dishing out the portions, I realized about half way through that there simply wasn’t going to be nearly enough of the chicken and rice dish for everyone! I was mortified, especially since one of my guests was my Zia Francesca who always cooked enough for an army! I always make extra, and to not even have enough for a first serving was most horrible feeling!
Zia Francesca’s penne alla vodka recipe
I’m guessing that this event traumatized me in a way, because even though I loved this Mediterranean chicken recipe, I lost track of it and didn’t make it again for almost 20 years! Last year, I decided to try to make it from memory as I just couldn’t find anything like it online. It was close, but no cigar. I’ve made it another couple of times since then, and–by Jove, I think I’ve got it!
This dish uses an overnight Mediterranean chicken marinade before roasting: delicious!
It’s great for a weeknight meal as you just use one pan for the entire meal; no cooking of a side dish, as the rice cooks in the sauce with the chicken.
I hope you’ll try my Mediterranean chicken and mushrooms as everyone who has tried it really loves it. Just make sure to make more than you think you’ll need if you’re making it for 11 people! If you like chicken, try this breaded chicken tenders recipe, too. It’s great on salads or in a sandwich.
Mediterranean Chicken Recipe
I do not recall the original source :( serves 4 to 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- chicken breast or thighs
- flour (substitute another GF flour, if making gluten-free)
- salt
- extra virgin olive oil
- onion
- red bell pepper
- mushrooms
- tomato puree
- chicken stock, homemade or organic
- white rice (preferably Arborio or Carnaroli)
- sea salt or Kosher salt
- black pepper
How to Make this Mediterranean Chicken Recipe
Place flour and tsp salt in a rimmed plate, and dredge the chicken pieces well.
Put the olive oil in a large saute pan over medium high heat, then add the chicken pieces.
After about 3 minutes, turn the chicken and cook for another 3 to 4 minutes or until the chicken just begins to brown. Remove from pan and set aside.
In the same pan, add 1 or 2 more tablespoonfuls of olive oil and add the onion and red pepper. Saute for about 5 minutes, stirring frequently. Push the veggies to one side of the pan and add the mushrooms to the other side.
Sauté the mushrooms for a few minutes, adding more oil if necessary, then mix everything together and continue to cook for a few more minutes. Add a teaspoon of salt and stir well.
Add the tomato puree, and stir well.
Next add the stock, another teaspoon of salt and some black pepper and the rice.
Bring to a boil, stir well, then lower the heat to a simmer, and add the reserved chicken. Stir and cover. Stir frequently, but more so when the rice begins to grow.
If the rice sticks or becomes too dry, add a little water, but it should not be necessary.
After about 25 minutes, the rice should be ready. Taste the dish and add salt and pepper as needed. Serve immediately, or reheat before serving.
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Mediterranean Chicken Recipe
Ingredients
- 1 ¼ lbs boneless chicken breast or boneless, skinless chicken thighs, cut into bite-sized pieces
- ⅓ cup flour (substitute with GF flour, if making gluten-free)
- ½ tsp salt
- 4 Tbsp extra virgin olive oil
- 1 large onion diced
- 1 small red bell pepper diced
- 8 oz mushrooms sliced
- 1 cup tomato puree
- 2 ½ cup chicken stock (homemade or organic)
- 1 cup white rice (preferably Arborio or Carnaroli)
- 3 tsp sea salt
- ⅛ tsp black pepper freshly ground
Instructions
- Place flour and ½ tsp of salt in a rimmed plate, and dredge the chicken pieces well.
- Put 2 Tbsp of oil in a large saute pan over medium high heat, then add the chicken pieces.
- After about 3 minutes, turn the chicken and cook for another 3 to 4 minutes or until the chicken just begins to brown. Remove from pan and set aside.
- In the same pan, add 2 more tablespoonfuls of olive oil and add the onion and red pepper. Saute for about 5 minutes, stirring frequently. Push the veggies to one side of the pan and add the mushrooms to the other side.
- Sauté the mushrooms for a few minutes, adding more oil if necessary, then mix everything together and continue to cook for a few more minutes. Add a teaspoon of salt and stir well. Add the tomato puree, and stir well.
- Next add the stock, another teaspoon of salt and some black pepper and the rice. Bring to a boil, stir well, then lower the heat to a simmer, and add the reserved chicken. Stir and cover. Stir frequently, but more so when the rice begins to grow. If the rice sticks or becomes too dry, add a little water, but it should not be necessary.
- After about 25 minutes, the rice should be ready. Taste the dish and add salt and pepper as needed. Serve immediately, or reheat before serving.
Notes
- You can make this vegetarian by substituting more mushrooms and veg for the chicken.
- Omit the mushrooms if you're not a fan. You can add yellow or orange bell pepper instead, if you like them.
Nutrition
Other chicken and mushroom recipes ~
Chicken, Mushrooms and Leeks in a Cream White Wine Sauce
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Just made this but made one difference: I used a pressure cooker. Everything came out great! I followed all the directions, but after pouring in the rice, I put the pressure cooker on for 6 minutes (high) and did a hard release afterward. Came out perfect!
Love to hear that, Theresa! Thanks for the review, and hope you find more recipes to enjoy!
Tasty, tasty I love it and so easy, top marks.
I really want to win the Moka Coffee pot! I am always looking for Mediterranean Recipes and I cannot wait to try this recipe . Thank you Christina!
best of luck!
Do you have any experience freezing this? I’m trying to make small meals that my mom can take out of the freezer.
thank you!
I haven’t, Paula, but not sure that the rice would freeze well. You can test freeze a tiny bit to try.