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Mediterranean Chicken Skillet Dinner

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Mediterranean
Servings 4
Calories 419 kcal


  • 1 teaspoon dried oregano, divided
  • ½ teaspoon black pepper, divided
  • 1 pinch Salt to taste
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 2 tablespoons olive oil, divided
  • 1 small lemon, cut into 8 slices
  • ¼ (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
  • 2 large garlic cloves, minced
  • 1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Roasted Chicken Flavored Rice
  • cup unsalted chicken stock
  • 1 (6 ounce) package fresh baby spinach
  • 1 ounce feta cheese, crumbled (Optional)
  • 2 tablespoons toasted pine nuts


  • Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
  • Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.
Keyword chicken, oil, olive, spinach