Mediterranean Chicken and Rice Skillet

Mediterranean chicken rice and kale in cast iron skillet with wooden spoon.

Mediterranean Chicken and Rice Skillet

Mediterranean chicken and rice is a simple, flavorful, healthy recipe that is ready in under 20 minutes and is so easy to make. This Italian chicken and rice is the perfect weeknight dinner recipe but is fancy enough for entertaining. The leftovers are also delicious, and this recipe is great for weekly meal prep.

Course dinner

Cuisine Italian, Mediterranean

Keyword italian chicken and rice, mediterranean chicken and rice, mediterranean chicken and rice skillet

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 345kcal

Author Samantha Rowland

Cost $10.79 Recipe/$2.70 Serving

Ingredients

1 pound boneless, skinless chicken breast or thighs $5.99
1 tbsp olive oil $0.22
2 tsp salt, divided $0.10
2 tsp italian seasoning, divided $0.20
2 tsp garlic powder, divided $0.20
1 medium onion $0.33
2 medium garlic cloves $0.08
1 bunch kale $1.99
1/2 cup vegetable broth $0.11
1/4 cup sundried tomatoes in olive oil $1.17
2.5 cups cooked rice (jasmine or basmati) $0.40

Instructions

Cut the chicken into 1 inch pieces, using scissors or a sharp knife and plastic cutting board. Place the chicken in a bowl with 1 tablespoon olive oil, 1 teaspoon each of garlic powder, salt and italian seasoning. Stir well.
Preheat a large skillet over medium to medium high heat.
Chop the onions, finely chop the garlic and destem the kale and finely chop it.
When the skillet is hot, add the chicken and make sure the chicken is in one even layer. Don't touch the chicken for 5 minutes.
After 5 minutes, stir the chicken, cooking 3-5 more minutes until done.
Once chicken is done cooking, remove it from the skillet and turn the heat to medium.
Spray the skillet with olive oil or avocado oil spray. Add onions and cook 2-3 minutes. After 2-3 minutes, add chopped garlic and cook 1-2 more minutes.
Once the onions are well cooked (starting to brown), add the kale, vegetable broth and the remaining seasonings. Stir well and cook 2-3 minutes, stirring regularly.
Once kale is wilted, add cooked rice, cooked chicken and sundried tomatoes to the kale. Stir well. Add a lid over the pan and turn off heat. Let rest 5 minutes before serving.

Notes

Storing leftovers

Fridge: Store leftover Mediterranean chicken and rice in the fridge for up to 3 days. Note that leftover rice should only be kept in the fridge for a total of 5 days, so depending on how long the rice has already been in the fridge will impact how long you can store this recipe.
Freezer: You can freeze leftover Italian chicken and rice for up to 3 months. I recommend freezing it in single servings using Soupercubes. Once frozen solid, remove from the silicone and transfer to a freezer safe bag (I prefer Stasher bags). Be sure to label the leftovers with the name of the recipe, date and use by date (If you are using a stasher bag, you can use a dry erase marker for this).

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