Description
This One Pan Greek Chicken and Rice recipe offers a flavorful and simple meal that combines marinated lemon garlic chicken thighs with a hearty mixture of rice, vegetables, and Greek-inspired toppings such as feta, olives, and fresh lemon slices. Cooked entirely in one skillet, this dish allows the chicken and rice flavors to meld perfectly, creating a wholesome, comforting dinner with minimal cleanup.
Ingredients
Scale
Greek Lemon Chicken Marinade
- 6 chicken thighs (or chicken legs or breasts)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic, finely minced
- 1 tablespoon oregano
- 1 1/2 teaspoons sea salt
- Black pepper, to taste
One Pan Greek Chicken and Rice
- 1 tablespoon olive oil
- 1 onion, minced
- 1 green bell pepper, diced
- 1 cup rice (white, brown, or wild rice mix)
- 1 1/2 cups chicken broth
- 1 cup cherry tomatoes
- 1/2 cup feta cheese
- 1/2 cup Greek olives (kalamata or castelvetranos)
- 1 lemon, thinly sliced
- Italian parsley, for garnish (optional)
Instructions
- Marinate the Chicken: Dry chicken thighs thoroughly with paper towels. Drizzle them with olive oil and lemon juice, then sprinkle with minced garlic, oregano, sea salt, and black pepper. Cover and refrigerate to marinate for at least 1 hour, up to overnight, allowing the flavors to penetrate.
- Preheat and Brown Chicken: Preheat your oven to 400ºF. Heat a dutch oven or cast iron braiser over medium-high heat and add olive oil. Place 3 chicken thighs skin-side down and press to ensure even browning. Brown skin well, then remove from the pan. Repeat with remaining thighs, avoiding overcrowding to ensure proper browning.
- Sauté Vegetables: Drain most of the fat from the pan, then add the minced onions and diced green bell peppers. Sauté over medium-high heat for about 10 minutes until softened and fragrant.
- Cook Rice Mixture: Add the rice and chicken broth to the softened vegetables in the pan. Bring the mixture to a boil on the stovetop.
- Assemble and Bake: Turn off the burner and nestle the browned chicken thighs into the rice mixture. Cover the pan with a lid and transfer the entire pan to the preheated oven. Bake for 30 minutes, allowing the rice to cook fully and the chicken to finish cooking through.
- Add Toppings and Finish Baking: Remove the lid and sprinkle the olives, cherry tomatoes, and feta cheese evenly over the chicken and rice. Layer lemon slices on top. Return the pan uncovered to the oven and bake for an additional 10 minutes to meld flavors and slightly soften the toppings.
- Garnish and Serve: Remove from oven and garnish with chopped Italian parsley if desired. Let rest briefly before serving to enjoy the full flavors of this hearty one-pan meal.
Notes
- How to Store Leftovers: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the food back in a braiser or oven-safe pan with a couple tablespoons of water, cover with a lid, and bake at 400ºF for 25 minutes to rewarm evenly without drying out.
- How to Serve: This all-in-one dish combines protein, veggies, and starch into an easy family meal. For a special dinner, serve alongside a simple Greek Salad for fresh contrast or offer pita bread or gluten free flatbread to round out the meal. A strawberry spinach salad also pairs well for a seasonal twist.
