Mediterranean Chicken Tikka Rice Skillet
This Mediterranean Chicken Tikka Rice Skillet is a fusion masterpiece that brings together bold Indian-inspired chicken tikka flavors and the fresh, vibrant elements of Mediterranean cuisine—all in one easy, one-pan meal. Juicy, marinated chicken pieces are seared and cooked with aromatic herbs and spices, then tossed with fluffy rice, roasted vegetables, and finished with fresh parsley, lemon, and crumbled feta. It’s rich, spiced, zesty, and comforting all at once.
Perfect for weeknight dinners, entertaining guests, or weekly meal prep, this dish delivers complexity in flavor with simplicity in preparation. It’s a balanced, protein-rich skillet meal that’s just as nutritious as it is flavorful.
Time Required
Prep Time: 20 minutes (includes marinating)
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken Tikka:
500g boneless, skinless chicken breast or thighs, cubed
½ cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons garlic paste (or 2 cloves, minced)
1 teaspoon ginger paste
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chili flakes (optional)
Salt & black pepper to taste
For the Rice Skillet:
2 tablespoons olive oil
1 small red onion, finely chopped
1 bell pepper (red or yellow), chopped
½ cup green peas (frozen or fresh)
½ cup cherry tomatoes, halved
1 cup long grain rice (basmati or jasmine), rinsed
2 cups low-sodium chicken broth (or water)
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon cumin (optional)
Salt and pepper to taste
To Finish:
¼ cup crumbled feta cheese
2 tablespoons chopped parsley
Lemon wedges, for serving
Optional: Kalamata olives, sliced cucumber, or a dollop of tzatziki
Instructions
1. Marinate the Chicken
In a large bowl, combine yogurt, lemon juice, garlic, ginger, and all tikka spices.
Add chicken cubes, mix well to coat, cover, and refrigerate for at least 20 minutes (or up to 12 hours for deeper flavor).
2. Sear the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add marinated chicken in a single layer and sear for 3–4 minutes per side until lightly charred and mostly cooked through.
Remove chicken from the skillet and set aside.
3. Sauté the Vegetables
In the same skillet, add 1 tablespoon olive oil.
Sauté chopped onion and bell pepper for 3–4 minutes until softened.
Add cherry tomatoes and cook another 2 minutes.
4. Cook the Rice
Add rinsed rice to the skillet and stir to toast for 1–2 minutes.
Pour in chicken broth, oregano, smoked paprika, cumin, salt, peas and pepper.
Stir and bring to a boil.
5. Simmer and Combine
Reduce heat to low. Return the seared chicken to the skillet.
Cover and simmer for 15–18 minutes, or until rice is fully cooked and liquid is absorbed.
6. Garnish and Serve
Fluff the rice, then top with feta, chopped parsley, and a squeeze of lemon.
Serve with optional olives, cucumbers, or a scoop of tzatziki for extra Mediterranean flair.
Tips for Success
Marinate for Flavor: Even 20 minutes of marination adds major depth. Overnight is ideal for bold tikka flavor.
Use Basmati Rice: Its fluffiness works beautifully in this fusion dish.
Don’t Overcrowd Pan: Sear chicken in batches if needed for proper browning.
Deglaze If Needed: If any bits stick while sautéing, splash in a tablespoon of broth or lemon juice to lift the flavor.
Let It Rest: Once rice is cooked, let the covered skillet rest for 5 minutes before fluffing to ensure perfect texture.
Variations
Vegetarian Version: Replace chicken with marinated paneer, tofu, or chickpeas.
Spicier Twist: Add chopped green chili or 1 tsp harissa paste for heat.
Low-Carb Option: Substitute cauliflower rice; reduce broth accordingly and cook uncovered.
More Veggies: Add spinach, zucchini, or roasted eggplant before simmering.
Creamy Finish: Stir in a tablespoon of yogurt or tahini at the end for a creamy touch.
Q&A
Q: Can I make this ahead of time?
A: Yes! It stores well in the fridge for up to 4 days. Reheat with a splash of broth or lemon water to refresh the flavors.
Q: Can I use leftover rice?
A: You can, but reduce the broth and cooking time—add cooked rice at the end and stir with chicken until warmed through.
Q: Is it freezer-friendly?
A: Yes. Let it cool completely and freeze in portions. Thaw overnight in the fridge and reheat gently.
Q: Can I use a different protein?
A: Absolutely! Try shrimp, lamb, or turkey using the same tikka marinade.
Q: Is this recipe spicy?
A: It’s mildly spiced. Omit chili flakes for a completely mild version or increase for heat lovers.
Nutrition Information (Per Serving – based on 4 servings)
Calories: 430
Protein: 32g
Carbohydrates: 36g
Fat: 18g
Fiber: 3g
Sugar: 4g
Sodium: 510mg
Note: Nutrition may vary based on broth, feta, and rice used.
Conclusion
The Mediterranean Chicken Tikka Rice Skillet brings the best of both culinary worlds together in one vibrant, satisfying pan. It’s bold, comforting, and balanced with herbs, spices, tang, and just the right amount of creaminess. Ideal for those looking to experiment with fusion flavors, this one-skillet wonder is as versatile as it is delicious—perfect for quick weeknight dinners or weekend meal prep.