One Pan Harissa Chicken & Feta Rice An Easy Mediterranean Chicken Dinner

Juicy harissa chicken and fluffy, savory rice with creamy feta and briny olives!

This One Pan Harissa Chicken & Feta Rice is the kind of dinner that’s packed with bold Mediterranean flavor while being easy enough for any night of the week. Juicy chicken thighs are seasoned with smoky harissa, then nestled into fluffy rice that’s infused with garlic, onions, herbs, and savory chicken broth. Finished with creamy feta, briny olives, fresh herbs, and tangy peperoncini, every bite is loaded with delicious Greek-inspired flavors.

I can’t stop making this quick and easy weeknight dinner because my family loves it. I sear the harissa-coated chicken first, creating a deeply golden crust and leaving flavorful browned bits that infuse the rice as it cooks. Smoky harissa heat is balanced by tangy peperoncini, salty olives, creamy feta, and a bright squeeze of lemon, creating a one-pan dinner with layers of bold, savory flavor and plenty of contrasting textures.

Why You’ll Love This Harissa Chicken & Feta Rice

Smoky, bold, caramelized

Harissa-crusted, tender, juicy chicken

Fluffy, savory, garlic-infused seasoned rice

Creamy, rich, tangy feta

Briny Kalamata olives

Zesty, bright peperoncini

Fresh lemon and parsley

Chicken thighs marinated in harissa & spices

What are the ingredients for harissa chicken?

Boneless, skinless chicken thighs stay juicy and tender as they sear and finish cooking over the rice, but you can also use boneless chicken breasts. Reduce the cooking time slightly to prevent them from drying out.

Harissa paste adds smoky chile flavor, gentle heat, and a beautiful deep color to the chicken. My favorite brand is Mina Harissa in mild, but you can use the heat you like. Harissa brands vary greatly in heat. Start with 2 tablespoons and add more at the table if you prefer extra spice. If you can’t find it in your supermarket, here’s my homemade version.

Extra virgin olive oil adds richness and helps to coat and caramelize the harissa and seasonings on the chicken.

Dried oregano brings an earthy, slightly sweet flavor that complements the harissa and feta.

Paprika adds a warm, smoky-sweet flavor and enhances the chicken’s color.

Garlic powder seasons the chicken with savory garlic flavor throughout.

Kosher salt and black pepper enhance and balance the bold spices and savory flavors.

What do I need for the rice?

Yellow onion adds sweetness and savory depth as it cooks in the flavorful drippings left from the chicken.

Fresh garlic brings aromatic warmth to the rice and pairs perfectly with the chicken.

Long grain rice cooks into light, fluffy grains while absorbing the seasoned broth and pan juices. Rinsing the rice removes excess starch and helps produce even fluffier grains.

Chicken broth infuses the rice with rich, savory flavor as it cooks.

Tomato paste adds concentrated tomato flavor and extra depth to the broth.

Honey provides subtle sweetness that balances the heat of the harissa and acidity of the tomato and lemon.

Fresh lemon juice adds brightness and acidity that cuts through the richness of the chicken and rice.

Peperoncini peppers bring a tangy, slightly spicy bite that keeps the finished dish bright and lively.

What’s the best way to finish the dish?

Kalamata olives add salty, briny Mediterranean flavor, but you can use your favorite or any combination.

Feta cheese adds creamy, tangy richness that balances the smoky harissa. I like to finish with large chunks of feta rather than crumbles so they soften and become creamy but don’t completely melt.

Fresh parsley provides fresh herbal flavor and a pop of color.

Lemon wedges add a final burst of bright citrus flavor just before serving.

How do I season the harissa chicken?

Pat the chicken dry with paper towels. In a bowl, combine the harissa, 2 tablespoons olive oil, oregano, paprika, garlic powder, salt, and black pepper. Toss the chicken until evenly coated.

What’s the best way to sear the chicken?

Heat the remaining tablespoon of olive oil in a large deep skillet or braiser over medium-high heat. Sear the chicken for 4–5 minutes per side until deeply golden. It does not need to be cooked through. Transfer to a plate.

How do I prepare the rice?

Reduce the heat to medium and add the onion. Cook for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the rice and cook for 2 minutes, stirring frequently, until lightly toasted.

Do I make the cooking broth?

Whisk the tomato paste into the chicken broth, then stir in the honey and lemon juice. Pour the broth into the pan and scrape up any browned bits from the bottom. Stir in half of the peperoncini.

How do I cook the chicken and rice together?

Nestle the chicken back into the rice. Bring to a gentle boil. Reduce the heat to low, cover, and cook for 20 minutes. Turn off the heat and let the pan rest, covered, for 10 minutes.

How do I finish the dish?

Fluff the rice with a fork. Sprinkle the feta, olives, remaining peperoncini, and parsley over the top, and just before serving, drizzle the finished dish with a little extra virgin olive oil and a squeeze of fresh lemon juice. The olive oil softens the heat of the harissa while the lemon brightens all the flavors and makes the feta, olives, and herbs pop. Kali Orexi!

Could I add other veggies?

This recipe is very customizable. Feel free to leave out the olives or the pepperoncini peppers if you don’t care for them. You can add more or less. For even more Mediterranean flavor, stir 1 tablespoon of chopped capers into the rice before serving, and stir a handful of baby spinach into the hot rice during the final few minutes for extra color and nutrition.

Will this store easily in the fridge?

Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat with a splash of chicken broth to help keep the rice moist.

Do you have more harissa dishes?

Honey Harissa Sheet Pan Chicken & Veggies (One-Pan Meal)

Greek-Inspired Roast Beef Quesadillas with Spinach, Feta & Yogurt-Harissa Sauce

Honey Harissa Sheet Pan Chicken with Sweet Potatoes, Feta, and Olives

Baked Cod Harissa

Mini Pesto & Harissa Pizzas

Spatchcocked Chicken with Harissa: 2 Ways

Roast Leg of Lamb with Harissa & Shallots

Harissa Barbeque Chicken

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