Mediterranean Chicken Recipe

Tantalize your taste buds with the flavors of the Mediterranean with a culinary masterpiece that promises to transport your mind to a sun-drenched shore with rustic landscapes.

In this recipe, we'll embark on a journey to create a delectable Mediterranean Chicken with Rice, where succulent chicken mingles with earthy mushrooms, aromatic garlic, and the vibrant richness of tomatoes.

This dish not only embodies the wholesome essence of Mediterranean cuisine but also captures the essence of comfort and sophistication on a single plate.

So, roll up your sleeves and prepare to immerse yourself in a symphony of tastes that pay homage to the Mediterranean's timeless culinary allure and scroll down to our printable recipe card.

Ingredients and Shopping List to Make Mediterranean Chicken see measurement in the printable recipe card below

• cubed boneless chicken breast
• seasoned flour with 1/2 teaspoon each of salt, paprika, black pepper, and granulated garlic powder 
• (substitute gluten-free flour if necessary) 
• extra virgin olive oil 
• chopped green bell peppers 
• minced garlic cloves
• cumin and chili powder
• baby bella mushrooms, sliced 
• crushed tomato 
• chicken broth or stock 
• white rice 
• Optional: 1 small onion, 1/2 cup pitted black olives

Other Substitutions

• any kind of shellfish or boneless fish
• lamb
• venison
• boneless pork
• Note: do not overcook the fish adjust to less time and add that last not to simmer 25 minutes

Mediterranean Chicken with Rice, rice recipes, chicken recipes, one pan meals

rice recipes, chicken recipes, one pan recipes, chicken and mushroom recipes

Mediterranean, American

Yield: 6

Author: Claudia Lamascolo

Mediterranean Chicken Recipe

Mediterranean Chicken with Rice, where succulent chicken mingles with earthy mushrooms, aromatic garlic, and the vibrant richness of tomatoes.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 1 1/4 pounds of cubed boneless chicken breast (2 small or 1 very large chicken breast)
• 1/3 cup seasoned flour with 1/2 teaspoon each of salt, paprika, black pepper, and granulated garlic powder
• (substitute gluten-free flour if necessary)
• 4 tablespoons of extra virgin olive oil
• 2 chopped green bell peppers
• 2 minced garlic cloves
• 1 teaspoon each of cumin and chili powder
• 1 1/2 cups or an 8-ounce package of baby bella mushrooms, sliced
• 1 12-ounce can of crushed tomato
• 2 1/2 cups chicken broth or stock
• 1 cup white rice
• Optional: 1 small onion, 1/2 cup pitted black olives
• more salt and pepper to taste and for a little heat a dash or cayenne pepper or Tabasco sauce

Instructions

1. Place the flour and the seasoning in a plastic bag and shake the chicken into the bag.
2. Heat the pan until hot with oil.
3. Saute the chicken in the hot oil until browned and starts to get crispy on both sides.
4. Set this aside.
5. In the same pan add more oil if necessary, add the garlic, and vegetables, along with the rest of the seasonings, and saute for around 4 minutes until the peppers get a little soft or how you like them.
6. Add the rice, broth, tomatoes, and rest of any ingredients and simmer for 25 minutes or until the rice is tender on low heat and add water if this starts to boil away the juices or more chicken broth.
7. Salt and pepper to taste and serve.

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Grandma's Italian Style Rice Pudding

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Chicken Parmesan Stuffed Peppers

https://www.whatscookinitalianstylecuisine.com/2010/10/mexican-chicken-mushroom-rice-with-pace.html

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Side Dishes We Love

• corn on the cob
• any kind of potatoes
• roasted vegetables
• pasta with butter
• Caprese salad
• baked artichoke hearts

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