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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Delicious flavors! And so comforting. Adding it to my “make when it is under 100°” file. :)
Sounds delicious, Christina! There’s just something so comforting about chicken and rice. What a wonderful combination.
Sounds like a really delicious and easy to prep meal. Have to try this!
I need to reshoot this dish, too, Camilla! You know how that goes! :) It’s definitely tastier than it looks!
Hello Christina,
I just made your Med chicken and it was a hit. Since I can’t use onions or garlic, I replaced it with black olives cut in halves.
I had to add a bit more water, since the rice wasn’t cooked enough after 20 minutes.
Maybe I was simmering it too low?
It was so tasty and delicious. The aroma reminded me of home when my Nonna would whip up scrumptious recipes with a few ingredients.
Next time I make chicken, I think I’ll try your cacciatore recipe!
Thanks,
Luisa from Woodbridge
P.S. We are thinking of booking a river cruise and I mentioned to my husband that you went on one and you had a grand time. Which cruise line did you use?
That’s wonderful, Luisa! I’m so happy to hear it. I don’t think the rice is a big deal, but yes, maybe it was cooking too slowly?
The cruise line is AmaWaterways. Here is the post which outlines each day on the Enchanted Rhine cruise:
https://www.christinascucina.com/introducing-amawaterways-and-the-enchanting-rhine-river-cruise/
You’d love it, I’m sure! :)
Christina,
This dish sounds so much like a comfort food.
My Nonna use to make something like this with ground veal, with her homemade crusty bread to dunk into the sauce.
I know too many carbs, but being Italian a meal wasn’t a meal without some sort of bread, soft or hard ( like a side dish).
I will definitely give it a try, since my boys love anything chicken.
When you say tomato purée do you mean tomato sauce ( we just made ours in late August).
My children are so traditional. We are very busy in August and September.They and I ( I’m only there for support and an extra pair of hands) make sauce, roasted red peppers, canned green olives, red wine( I don’t help in this event), and homemade sausages, soppressada and cappecolo ( not too sure of Italian spelling) in January. Various cookies and zippoli in November, December and March.
My youngest says, since he can’t speak Italian, at least he can carry on the traditions! So Italian, but also Canadian!
Have a great Happy Halloween.
Luisa from Woodbridge, Ontario, Canada
That’s wonderful, Luisa! Yes, knowing my Italian relatives in Toronto, I often think they are more Italian than the Italians in Italy!! haha!
Yes, tomato sauce (without being made into sugo). You can’t say too many carbs to me. I don’t believe in that phrase. Italians have eaten tons of carbs forever without any health implications. It’s the type of carbs you eat that can be a problem, for example, processed white bread and buns (from fast food places), and poor quality pasta.
Happy halloween to you and yours, also! Enjoy!
This sounds like an amazing dish! I love all the ingredients and will definitely make this soon! Thank you so much for submitting to DIY Crush! I just published it!
Thanks, Denise!
SO going to try this, looks exactly what my guys would love!
I’m glad! It really is a tasty dish and so easy to make all in one pan. :)