Description
The Ultimate One-Pot Chicken and Rice Recipe! While not a traditional Greek dish, this recipe uses classic Greek flavors to create a mouthwatering meal that’s both easy and delicious. Made entirely in one pot, the rice cooks beneath the chicken, soaking up all the savory juices for incredible flavor. Marinate the chicken for 20 minutes to overnight, and check out the recipe video for step-by-step guidance. Easily scale the recipe using the “Servings” slider—perfect for any occasion! This one-pot wonder is a must-try for a flavorful, fuss-free dinner.
Ingredients
For the Greek Chicken:
- 2 ½ to 3 pounds of skinless, boneless chicken thighs or breasts
- ¼ cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
For the Lemon Rice:
- 4 cups long-grain rice, rinsed and drained
- 8 cups chicken broth or stock
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1 cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon dried dill (optional, for added flavor)
- Salt and pepper, to taste
- 1 cup green peas (optional, for color and sweetness)
Optional Add-Ins and Variations:
- For a Mediterranean twist, consider adding kalamata olives and diced tomatoes to the rice.
- To enhance the dish with a richer flavor, incorporate a splash of white wine into the rice during cooking.
- Switch things up with brown rice or quinoa instead of traditional white rice for a healthier option.
- If you prefer a heat element, sprinkle in some crushed red pepper flakes or cayenne pepper.
Final Notes:
Ensure that all your ingredients are fresh for the best flavor. This dish is perfect for a crowd, making it ideal for family gatherings or special occasions. Enjoy your cooking, and savor the delightful tastes of this Greek culinary classic!
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk these together until fully blended.
Add the chicken thighs to the mixing bowl. Make sure each piece is well coated with the marinade. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes. For best results, refrigerate it for a few hours.
While the chicken is marinating, rinse the rice under cold water. This removes excess starch and helps achieve a fluffy texture.
In a large saucepan, heat a tablespoon of olive oil over medium heat. Once hot, add the rinsed rice to the pan. Stir it gently to toast the rice for about 2 minutes.
Pour in the chicken broth and bring it to a boil. Add a pinch of salt to enhance the flavor. Once it begins to boil, reduce the heat to low and cover the saucepan. Let it simmer for 18-20 minutes until the liquid is absorbed.
Return your attention to the marinated chicken. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil shimmers, place the marinated chicken thighs in the skillet.
Sear the chicken for about 6-7 minutes per side, or until it is golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
Once the chicken is cooked and the rice has absorbed all the broth, fluff the rice with a fork. Tuck in some fresh parsley for added flavor.
To serve, place a generous portion of lemon rice on each plate and top it with a chicken thigh. Drizzle with any remaining juices from the skillet for extra taste.
Enjoy your deliciously prepared Greek chicken and lemon rice! A refreshing dish that brings the taste of the Mediterranean to your table.
Notes
Chicken Options: For maximum flavor, I recommend bone-in, skin-on chicken thighs. However, you can use skinless, boneless thighs—just add them to the pan 20 minutes into baking since they cook faster. Drumsticks work too, but sear them briefly and bake for the full 45 minutes. Chicken breast can be used, though it may not be as juicy.
Pan Size: I used a 26cm / 10″ diameter, 6cm / 2.4″ deep fry pan, which is ideal for this recipe.
Covering the Pan: If your fry pan doesn’t have a lid, use a larger pot lid, foil, or even a baking tray to cover it while cooking.
Garnish Tip: For a fresh touch, garnish with seared lemon slices—just cook them in the pan after the chicken is done!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Chicken, One Pot
- Cuisine: Greek
Nutrition
- Serving Size: 431g
- Calories: 667cal
- Sugar: 1.3g
- Sodium: 1408mg
- Fat: 23.4g
- Saturated Fat: 5.8g
- Carbohydrates: 34.2g
- Fiber: 1.9g
- Protein: 75.9g
- Cholesterol: 224mg