Mediterranean Baked Chicken And Rice

A tasty baked chicken and rice dish made in one pot and ready to easily feed a family of four! Chicken thighs and rice are cooked with lemon and kalamata olives for a touch of Greece!
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 488kcal
Author foodnessgracious


  • 2 tbsp olive oil
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup diced onions
  • 1 cup diced green bell pepper
  • 1 cup long grain white rice rinsed
  • 2 1/2 cups chicken stock
  • the juice of 1 large lemon
  • 1/2 cup pitted kalamata olives roughly chopped
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper


  • Preheat the oven to 350 degrees F.
  • In a large dutch oven heat the oil and sear the chicken for about 3 minutes on each side, transfer to a plate.
  • Add the onion and pepper and cook for two minutes.
  • Add the rice and mix well with the onion and pepper.
  • Pour in the chicken stock and add the remaining ingredients stirring well.
  • Add the chicken back into the pot submerging it under the liquid.
  • Cover and cook until the rice is soft and the liquid has been absorbed.


Serving: 1cup | Calories: 488kcal | Carbohydrates: 42g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 166mg | Sodium: 659mg | Potassium: 627mg | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 2.2mg