Mediterranean Chicken & Rice with Feta and Olives

Are you staring into the fridge right now, willing a delicious and healthy dinner to magically appear? I’ve been there more times than I’d like to admit. But what if I told you that the solution is a single, vibrant skillet packed with the sunny flavors of the Mediterranean? This Mediterranean Chicken & Rice with Feta and Olives is my go-to answer to the eternal ‘what’s for dinner’ question. It’s a complete meal that’s as satisfying to make as it is to eat, and honestly, it’s so much easier than you might think.

Top Reasons To Make It

There’s a lot to love about this dish, but let me give you the shortlist. First, you get a complete, flavorful meal all in one pan. That means fewer dishes to wash, which is a major win in my book. Second, it’s incredibly versatile. I’ll give you plenty of ideas for swapping ingredients based on what you have on hand. And third, it’s the perfect way to use up leftover or rotisserie chicken for a meal that feels fresh and new. It’s a true workhorse of a recipe that delivers on flavor and ease every single time.

Ingredients

• 2 tablespoons olive oil: For sautéing and adding that rich, fruity base flavor.
• 1 medium yellow onion, diced: The aromatic foundation of our dish.
• 3 cloves garlic, minced: Because what’s a good recipe without garlic?
• 1 ½ cups long-grain white rice, rinsed: The key to fluffy, not sticky, rice.
• 3 cups chicken broth: Adds so much more depth than water.
• 1 (14.5 oz) can diced tomatoes, undrained: For juicy, tangy pops of flavor.
• 1 teaspoon dried oregano: That classic Mediterranean herb we all love.
• ½ teaspoon black pepper: Freshly ground is best if you have it.
• 3 cups cooked chicken, shredded or cubed: Rotisserie chicken makes this a total breeze.
• 1 cup Kalamata olives, pitted: They add a wonderful salty, briny punch.
• 4 oz block feta cheese, crumbled: For that creamy, tangy finish.
• 2 tablespoons fresh parsley, chopped: A bright, fresh garnish to finish it off.

Instructions

1. Grab your largest skillet with a lid and heat the olive oil over medium heat. Add your diced onion and sauté until it’s soft and translucent, about 5 minutes. Toss in the garlic and cook for just another minute until it’s fragrant.
2. Stir in the rinsed rice, making sure to coat it in the oil and onions. Let it toast for a minute—this little step adds a ton of nutty flavor.
3. Pour in the chicken broth and the entire can of diced tomatoes. Sprinkle in the oregano and black pepper. Give everything a good stir and bring it to a gentle boil.
4. Once it’s boiling, reduce the heat to low, cover the skillet with the lid, and let it simmer for about 18-20 minutes. Don’t peek! You want the rice to soak up all that liquid and become tender.
5. Take the lid off and check that the rice is cooked through. Gently fluff it with a fork, then fold in your cooked chicken and Kalamata olives. Let it all heat through for another 2-3 minutes.
6. Take the skillet off the heat. Top everything with those beautiful crumbles of feta cheese and a generous sprinkle of fresh parsley. Serve it up right from the pan!

Cooking Method Enrichments

Now, I know we all have our favorite kitchen gadgets. If you’re a fan of your Instant Pot, you can make this work! Sauté the onion and garlic right in the pot using the ‘Sauté’ function. Then add the rice, broth, tomatoes, and oregano. Don’t add the chicken or olives yet. Seal the lid, set it to manual high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Stir in the chicken and olives, then let it sit for a few minutes to warm through. Top with feta and parsley. So good.

Variations & Substitutions

This recipe is a fantastic canvas, so don’t be afraid to make it your own! Out of chicken? A can of drained and rinsed chickpeas makes a wonderful vegetarian protein swap. Not a fan of Kalamatas? Try green olives or even some chopped artichoke hearts. For a little green, stir in a couple of big handfuls of fresh spinach during the last few minutes of cooking—it’ll wilt right in. And if you’re looking for a different grain, quinoa works beautifully; just adjust the liquid and cooking time according to the package directions.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but a simple, crisp side salad with a lemony vinaigrette is always a welcome addition. It cuts through the richness beautifully. Some warm, crusty bread for mopping up the tasty bits at the bottom of the bowl is never a bad idea either. For a drink, a glass of sparkling water with a squeeze of lemon or a simple iced tea would be just perfect.

Storage & Reheating

Leftovers? They’ll keep in an airtight container in the fridge for up to 4 days. To reheat, I find the microwave works just fine with a splash of water or broth to keep the rice from drying out. You can also warm it slowly in a covered skillet on the stove over low heat, stirring occasionally. I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.

Frequently Asked Questions

• Can I use uncooked chicken breast? You sure can! Just dice 1 lb of raw chicken breast and cook it with the onions at the very beginning. Remove it before toasting the rice and then add it back in with the broth.
• My rice is still hard. What happened? This usually means the liquid was absorbed too quickly. Just add another ¼ cup of warm broth or water, cover, and let it cook for another 5-10 minutes on low.
• Is this one of those healthy dinner recipes? Absolutely! It’s packed with lean protein, whole-food ingredients, and healthy fats from the olives and olive oil. It’s a balanced and nutritious choice for a quick dinner.
• Can I make this with brown rice? Yes, but it will need more liquid and a longer cooking time. Follow the instructions on your brown rice package and adjust accordingly.