This Mediterranean Chicken and Rice Stir Fry gives you a quick, one-skillet dinner that’s high-protein, high-fiber, and full of bright, comforting flavors — perfect for busy nights when you want something easy, wholesome, and satisfying.
For more easy chicken dinners, check out our chicken piccata, chicken gyros, mediterranean chicken and potatoes, and honey harissa chicken.

Ingredients
For quantities, see recipe card at the bottom of the page.

- Chicken thighs: Tender and flavorful for stir fry. You can also use chicken breasts, leftover rotisserie chicken, or even turkey for a quick high-protein chicken recipe.
- Onion: Any variety works — yellow, white, or red. Shallots add a sweeter, more delicate flavor.
- Mushrooms: Button, cremini, shiitake, or portobello all taste great. Swap in zucchini or bell peppers if you’re out of mushrooms.
- Lentils: Canned lentils keep this dish simple and budget-friendly, but cooked green or brown lentils work too. Chickpeas make a good swap in a pinch.
- Cooked rice: Basmati, jasmine, or long-grain rice give the lightest texture. Use quinoa, farro, or couscous for a fun Mediterranean twist.
- Spinach: Fresh is best, but frozen spinach works if thawed and drained. Kale or arugula add a different flavor.
- Chicken broth: Water works fine, but broth adds more depth. Vegetable broth is a good alternative.
- Extra virgin olive oil: For sautéing and flavor. Avocado oil works if needed.
- Tomato paste: Adds richness and a deep, savory flavor to the sauce. If you don’t have any, swap in a little marinara, crushed tomatoes, or even a spoonful of ketchup.
- Lemon juice: Adds brightness. White wine vinegar is a good sub.
- Garlic: Fresh is ideal, but jarred or garlic powder works.
- Dried oregano: Paprika or Italian seasoning both fit well in this easy chicken and rice dinner.

How to Make Chicken and Rice Stir Fry
Mix the Mediterranean Sauce
In a small bowl, whisk together the broth, olive oil, lemon juice, tomato paste, grated garlic, oregano, salt, and pepper. Set the bowl aside so it’s ready when the pan gets busy.

Cook the Chicken
Warm a little olive oil in a large skillet over medium-high heat. Add the diced chicken, season lightly, and cook for about 5–6 minutes, until golden and cooked through. Transfer it to a plate. (If using leftover chicken, add it later with the lentils and rice.)

Sauté the Onion and Mushrooms
In the same skillet, add the onions and mushrooms with a pinch of salt. Let them cook for about 5 minutes, until they soften and brown slightly. Stir often.

Add Lentils, Rice, and Chicken
Stir in the lentils, cooked rice, and the chicken. Pour the sauce over everything and cook for 2–3 minutes. The mixture will smell amazing and start to look like a true one-pan chicken stir fry.

Wilt the Greens
Finish with the spinach. Stir it in and cook just 1–2 minutes until it softens. Taste and adjust the seasoning. Now you’ve got a bright, hearty quick weeknight chicken dinner ready to serve. Delicious with a squeeze of lemon, parsley, and a dollop of yogurt.

Tips
- Use pre-cooked rice to save time: This keeps the recipe truly fast and turns it into an easy Mediterranean meal prep recipe for busy weeks.
- Let the mushrooms brown: Don’t stir too often — a little color adds big flavor.
- Cut the chicken into even pieces: This helps it cook quickly.
- Season as you go: A pinch of salt at each step builds deeper flavor.
- Don’t skip the lemon: That bright acidity makes the whole dish taste fresh and Mediterranean.
- Go big with the skillet: A large pan prevents steaming and keeps everything tasting like a real veggie-packed chicken stir fry.
- Add the spinach at the very end: It wilts fast and keeps its color.
- Taste before serving: A squeeze of extra lemon or a little salt can wake up the whole dish.
- Make it your own: Swap veggies, use chickpeas, or change the grain to turn this into a flexible high-fiber dinner idea.
Frequently Asked Questions
Yes! We even have a vegetarian version on our sister blog called Mediterranean Mushroom and Rice Stir Fry. You can also swap the chicken for chickpeas, tofu, or extra mushrooms. It still turns into a cozy, satisfying Mediterranean comfort food meal.
No — you can cook rice from scratch first or swap in quinoa or couscous. Just keep the grains fluffy so they mix well in this one-skillet recipe.
Fresh mushrooms give the best texture, but canned work in a pinch. Just drain them well before adding.
Zucchini, peppers, peas, or kale all fit perfectly with the Mediterranean flavors.
Yes! It reheats beautifully and makes an easy high-protein chicken recipe for the next day.
More Easy Dinner Recipes
- Tuna sweet potato patties
- Easy Greek chickpea soup
- Seared tuna steak with cherry tomato topping
- Taco bowl with sweet potatoes
- Chicken tagine
- Greek chicken with lemon and orzo
- Easy lemon chicken
- Baked cod
Tried this Mediterranean Chicken and Rice recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe

Mediterranean Chicken and Rice Stir Fry (Healthy with Lentils)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound chicken thighs boneless, skinless cut into bite-sized pieces, sub chicken breasts
- 1 medium onion chopped
- 10 ounces mushrooms any, sliced
- 1 can lentils 15 oz / 400 g can, drained and rinsed or 1½ cups / 230 g cooked lentils
- 1½ cup cooked rice basmati or any long-grain rice, or ½ cup / 100 g uncooked rice to be cooked in water or broth
- 2 handfuls spinach or more to taste
Mediterranean Stir Fry Sauce
- 4 tablespoons chicken broth or water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- 2 cloves garlic grated
- 1 teaspoon dried oregano or paprika
- ½ teaspoon salt + black pepper to taste
Instructions
- Mix the Sauce: In a small bowl, whisk together 4 tablespoons chicken broth, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon tomato paste, 2 cloves garlic (grated), 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Set aside.
- Cook the Chicken: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high. Add 1 pound chicken thighs (cut into pieces), season lightly, and cook for 5–6 minutes until golden and cooked through. Transfer to a plate. (If using leftover chicken, add it later.)
- Cook the Veggies: In the same skillet, add 1 medium onion (chopped) and 10 ounces mushrooms (sliced) with a pinch of salt. Cook for about 5 minutes, stirring often, until soft and lightly browned.
- Combine Everything: Add 1 can lentils (drained), 1½ cup cooked rice, and chicken back to the skillet. Pour in the sauce and cook for 2–3 minutes, stirring so everything gets coated and heated through.
- Add the Spinach: Stir in 2 handfuls spinach and cook 1–2 minutes, just until wilted. Taste and adjust the seasoning. Serve warm with extra lemon, parsley, or a spoonful of yogurt if you like.
Notes
- Chicken thighs → chicken breasts, leftover rotisserie chicken, turkey
- Onion → yellow, white, red onions, shallots
- Mushrooms → button, cremini, shiitake, portobello, zucchini, bell peppers
- Lentils → canned lentils, cooked green/brown lentils, chickpeas
- Cooked rice → basmati, jasmine, long-grain rice, quinoa, farro, couscous
- Spinach → fresh or thawed/drained frozen spinach, kale, arugula
- Chicken broth → water, vegetable broth
- Extra virgin olive oil → avocado oil
- Tomato Paste → ketchup, or tomato puree.
- Lemon juice → white wine vinegar
- Garlic → fresh, jarred, garlic powder
- Dried oregano → paprika, Italian seasoning
- Use pre-cooked rice: Keeps things fast and perfect for meal prep.
- Let the mushrooms brown a bit for more flavor.
- Cut chicken evenly: Helps everything cook quickly and uniformly.
- Season as you go: Layered seasoning = deeper flavor.
- Don’t skip the lemon: Bright acidity makes the dish pop.
- Use a big skillet: Prevents steaming and keeps the stir fry crisp and flavorful.
- Add spinach last: It wilts instantly and stays vibrant.
- Taste before serving: A squeeze of lemon or pinch of salt can wake it up.
- Make it your own: Swap veggies, add chickpeas, or change the grain for a flexible, high-fiber dinner.











Kate says
Thanks Nico and Louise. This recipe is hearty, flavoursome and so quick!
I added some zucchini and peas as I love lots of veggies!
Best wishes
Kate