Za’atar Chicken and Rice Pilaf

This Za’atar Chicken and Rice Pilaf is a vibrant, Mediterranean-inspired one-skillet meal featuring golden, spiced chicken thighs nestled into a bed of fragrant basmati rice. With layers of flavor from za’atar, garlic, herbs, and toasted pine nuts, and finished with lemon and optional pomegranate seeds, this dish is a perfect balance of warmth, texture, and fresh brightness.

Why You’ll Love This Recipe

This recipe brings the bold, herbaceous flavors of the Middle East right into your kitchen. Za’atar—a fragrant spice blend made with thyme, sesame seeds, and sumac—adds earthy tang to the seared chicken, which is then oven-baked atop fluffy, aromatic basmati rice. The dish is made in one skillet for easy prep and cleanup, and it’s versatile enough to serve on a busy weeknight or at a dinner gathering. The toasted pine nuts and fresh parsley add crunch and freshness, while the option of yogurt or labneh adds creaminess to round out the dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons za’atar seasoning
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the rice pilaf:

• 1 cup basmati rice, rinsed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 1/4 cups chicken broth
• 1/4 cup toasted pine nuts
• 1/4 cup pomegranate seeds (optional, for garnish)
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving
• 1/2 cup Greek yogurt or labneh (optional, for serving)

Directions

1. Rub the chicken thighs with za’atar, olive oil, garlic powder, salt, and pepper. Allow to marinate for at least 15 minutes, or up to overnight in the refrigerator.
2. Preheat oven to 375°F (190°C).
3. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Sear the chicken skin-side down for 4–5 minutes until golden brown. Flip and cook for another 4 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic for 2–3 minutes until softened and fragrant.
5. Stir in the rinsed basmati rice and toast for 1 minute. Pour in the chicken broth and bring to a gentle boil.
6. Nestle the seared chicken thighs on top of the rice. Cover the skillet tightly with a lid or foil and transfer to the oven.
7. Bake for 30–35 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F/75°C).
8. Remove from the oven and let the dish rest, covered, for 5 minutes.
9. Sprinkle with toasted pine nuts, chopped parsley, and pomegranate seeds if using.
10. Serve warm with lemon wedges and a dollop of Greek yogurt or labneh.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Calories per serving: 430 kcal

Variations

• Use Boneless Chicken: Substitute boneless thighs or breasts and reduce baking time by 5–10 minutes.
• Make It Vegetarian: Omit the chicken and cook the rice pilaf with chickpeas or roasted vegetables instead.
• Add Greens: Stir in a handful of spinach or chopped kale in the last 5 minutes of baking.
• Spice It Up: Add a pinch of crushed red pepper or harissa for heat.
• Swap Grains: Use farro, freekeh, or quinoa in place of rice, adjusting liquid and cooking time accordingly.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of water or broth to prevent drying.
This dish also freezes well—cool completely before freezing in portions for up to 2 months.

FAQs

What is za’atar?

Za’atar is a Middle Eastern spice blend typically made from dried thyme, sumac, sesame seeds, and salt. It offers a tangy, herby, and slightly nutty flavor.

Can I use chicken breasts instead of thighs?

Yes, boneless or bone-in chicken breasts can be used. Adjust cooking time to prevent drying out, especially with boneless cuts.

Can I use jasmine or long-grain rice instead of basmati?

Yes, but basmati is preferred for its aromatic quality and fluffy texture. Adjust liquid slightly if using a different rice type.

Do I need to rinse the rice?

Yes, rinsing basmati rice removes excess starch and helps keep the grains from clumping.

Can I cook this without an oven-safe skillet?

Yes, you can transfer everything to a covered baking dish after the stovetop steps and continue baking as directed.

What pairs well with this dish?

Serve with a fresh cucumber-tomato salad, warm pita, or roasted vegetables for a complete meal.

Is this dish gluten-free?

Yes, it is naturally gluten-free—just ensure your za’atar seasoning and chicken broth are certified gluten-free.

Can I make it ahead?

Yes, the chicken can be marinated up to a day in advance, and the full dish can be made and reheated before serving.

How do I toast pine nuts?

Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Stir frequently to prevent burning.

What is labneh?

Labneh is a thick, tangy Middle Eastern yogurt cheese, similar to Greek yogurt but creamier and slightly more tart.

Conclusion

Za’atar Chicken and Rice Pilaf is a flavorful, one-skillet meal that combines warm spices, tender chicken, and fluffy rice with the added crunch of pine nuts and brightness of lemon and herbs. It’s simple enough for a weeknight dinner yet elegant enough to serve to guests. With its rich Mediterranean aroma and delicious blend of textures, this dish is sure to become a repeat favorite in your kitchen.

Za’atar Chicken and Rice Pilaf

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This Za’atar Chicken and Rice Pilaf is a Mediterranean-inspired one-skillet meal featuring tender za’atar-spiced chicken thighs atop fragrant basmati rice, toasted pine nuts, and herbs. Baked to perfection and finished with lemon and optional yogurt, it’s a flavorful, healthy comfort food perfect for weeknights or special dinners.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Baked, Stovetop
• Cuisine: Mediterranean, Middle Eastern
• Diet: Gluten Free

Ingredients

For the chicken:

• 4 bone-in, skin-on chicken thighs

• 2 tablespoons za’atar seasoning

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• Salt and pepper, to taste

For the rice pilaf:

• 1 cup basmati rice, rinsed

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• 2 1/4 cups chicken broth

• 1/4 cup toasted pine nuts

• 1/4 cup pomegranate seeds (optional for garnish)

• 2 tablespoons chopped fresh parsley

• Lemon wedges, for serving

• 1/2 cup Greek yogurt or labneh (optional for serving)

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Instructions

1. Rub chicken thighs with za’atar, olive oil, garlic powder, salt, and pepper. Marinate for at least 15 minutes or up to overnight.

2. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Sear chicken thighs skin-side down for 4–5 minutes until browned. Flip and cook another 4 minutes. Remove and set aside.

3. In the same skillet, add remaining olive oil and sauté onion and garlic for 2–3 minutes until softened.

4. Stir in rinsed rice and toast for 1 minute. Add chicken broth and bring to a boil.

5. Nestle chicken thighs on top of the rice. Cover with lid or foil and transfer to a 375°F (190°C) oven.

6. Bake for 30–35 minutes, until rice is tender and chicken is fully cooked.

7. Let rest for 5 minutes. Sprinkle with pine nuts, parsley, and pomegranate seeds.

8. Serve with lemon wedges and a dollop of Greek yogurt or labneh if desired.

Notes

• Substitute chicken thighs with boneless breasts or drumsticks if preferred.

• For extra zest, stir lemon zest into the rice before baking.

• Add chopped spinach or kale to the rice for a veggie boost.