Mediterranean Chicken and Rice Recipe

The following post is from Stephanie of

Mediterranean Chicken and Rice Recipe at

This dish puts a Mediterranean spin on your classic baked chicken and rice!

I‘m a big fan of the “cook once, eat twice” method of cooking, so even though this recipe makes quite a bit of food (our family of four will have leftovers for at least one more meal), I still prefer to double it anyway.

Making two pans of this saves me so much time and clean up and then I can always freeze the extra meal for a day when I don’t feel like cooking.

This has also become my go-to dish for bringing to new moms because it is inexpensive, filling, can be frozen, and is allergy-friendly (no gluten, nuts, eggs, or dairy – if you leave off the cheese). It seems like everyone I know has been having babies lately, so I’ve been making this dish (and doubling it!) almost every week!

Bonus – delivery of this meal to new moms usually results in newborn baby snuggles. Bliss!

Mediterranean Chicken and Rice Recipe
  • 1 cup dry rice
  • 1 cup + ¼ cup chicken stock
  • coconut oil
  • 1 lb boneless, skinless chicken breast
  • salt and pepper
  • 3 cloves garlic, minced
  • ½ onion, diced
  • 12 oz frozen spinach, thawed
  • 2 teaspoons dried oregano
  • 1 teaspoon rosemary leaves
  • ½ teaspoon rubbed sage
  • 6 sun-dried tomatoes, chopped
  • 1 oz sliced black olives
  • 1 lemon
  • olive oil
  • 8 oz mozzarella, shredded or sliced
  1. Cook 1 cup of dry rice as your package directs in 1 cup chicken stock + 1 cup water.
  2. Heat coconut oil in a large skillet over medium heat.
  3. Salt and pepper each chicken breast on all sides.
  4. Brown chicken in the coconut oil - roughly 3-4 minutes per side. Set aside.
  5. Deglaze the pan with a little white wine or chicken stock.
  6. Add onion and garlic to the leftover hot oil and sautée until onions become translucent.
  7. Add the spinach to the pan and cook for an additional 2-3 minutes.
  8. Cut the chicken breasts into bite-size pieces.
  9. In a large bowl, mix together the chicken, spinach/onion mixture, rice, ¼ cup chicken stock, tomatoes, olives, and spices.
  10. Pour into a 9x11 baking pan and spread out evenly.
  11. Squeeze the lemon juice over the mixture, drizzle lightly with olive oil, and top with sliced or shredded mozzarella.
  12. Bake at 350° for 30 minutes.
Add a light Greek salad and dinner is ready!

What is your favorite Mediterranean dish?

Stephanie is a happily married, stay-at-homeschooling mother of two living near Dallas, Tx. She is passionate about Jesus, real food, natural living, books, and chocolate, and writes about it all on her blog