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Mediterranean Chicken & Rice Bake

Mediterranean Chicken & Rice Bake

3.8
(5)

The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.

serves 6 people

Ingredients

cost per recipe: $13.54

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/4

    cup chopped fresh parsley

  • 1/4

    cup sliced black olives

  • 1

    tablespoon lemon juice

  • 1/4

    teaspoon ground black pepper

  • 1

    can (14.5 ounces) stewed tomatoes

  • 1 1/4

    cups uncooked regular long grain white rice

  • 1 3/4

    pounds skinless, boneless chicken breast halves

  • 1/2

    teaspoon garlic powder

  • 1

    tablespoon paprika

view nutrition info

How to Make It

Step 1

Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.

Step 2

Bake at 375°F. for 20 minutes.  Uncover the baking dish.  Place the chicken onto the rice mixture.  Sprinkle with the garlic powder and paprika.  Cover the baking dish.

Step 3

Bake for 30 minutes or until the chicken is cooked through and the rice is tender. 

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(5)
  • Chris F.

    September 20, 2014

    Add a touch of Greek

    This recipe is like my Mother's, being Greek she added Greek olives and Feta cheese, also a little fresh garlic clove. SO good!

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  • CatRose416

    October 22, 2013

    Good Dinner

    I made this and enjoyed it. However it was a bit bland tasting, I'm sure it could use a little extra something like onion powder or something. Also it took an hour to get the chicken cooked all the way through, so expect it to take a little longer than 30 minutes. It's a little bit on the sweet tasting side, so if you have eaters who don't appriciate different tastes it won't be a hit ;-) I ended up eating it for lunch by myself for the rest of the week.

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  • skyle

    April 22, 2012

    Mediterranean Chicken & Rice Bake

    I thought this was a really good recipe. In order for the chicken to stay moist, make sure it's covered by the rice mixture well before covering and placing in the oven. My chicken was moist. It may be that the pieces were too big with the way breasts come. I cut a few of the breasts in half the long way to help thin and even them out for cooking. I also only cooked the dish for 40 minutes. Second, my recipe is from a few editions ago where you cook the chicken for 30 minutes from the beginning and then cook it uncovered for another 10 or until the chicken isn't pink. You also sprinkle the garlic salt and paprika on the chicken before placing the dish in the oven. That might solve the problem of the chicken coming out dry.

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  • sherbear_0610

    January 9, 2012

    Mediterranean Chicken & Rice Bake

    Very good and tasty. I added some minced garlic and Italian seasoning. My chicken wasn't dry at all but I kept checking it and removed it from the oven as soon as it was done.

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  • leeann38115

    August 16, 2011

    Mediterranean Chicken & Rice Bake

    This had a great flavor but my chicken was very dry. I think it was because the chicken cooked on top of the dish instead of in the dish. If I make it again I'll probably try it in the slow cooker or grill the chicken first.

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