Description
This hearty and aromatic One Pot Greek Chicken and Rice recipe combines tender, flavorful chicken thighs with perfectly cooked long grain rice infused with classic Mediterranean herbs and spices. Cooked entirely in one skillet, this dish offers a convenient and delicious meal garnished with fresh parsley, feta cheese, and Kalamata olives for an authentic Greek touch. Perfect for a wholesome weeknight dinner that’s easy to prepare and full of vibrant flavors.
Ingredients
Scale
For the Chicken:
- 2 Tablespoons olive oil
- 6 chicken thighs (about 1.5 lbs)
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
For the Rice:
- 2 Tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup long grain rice, uncooked
- 1 teaspoon dried oregano
- 2 cups chicken stock
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For Garnish (Optional):
- Fresh parsley
- Feta cheese
- Kalamata olives
Instructions
- Heat the skillet: Place a cast iron skillet over high heat and add 2 tablespoons of olive oil, allowing it to get hot before adding the chicken.
- Season the chicken: In a bowl, season the chicken thighs evenly with dried oregano, dried thyme, garlic powder, sea salt, and coarse ground black pepper.
- Sear the chicken: Add the seasoned chicken thighs, skin side down, to the hot skillet. Cook for about 4-5 minutes until the skin is browned and crispy, then flip and cook for an additional 3-4 minutes on the other side.
- Remove chicken: Take the browned chicken thighs off the skillet and place them on a plate temporarily.
- Sauté onions: Add 2 more tablespoons of olive oil to the same skillet. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Toast the rice: Add the uncooked long grain rice to the skillet and stir it for about 1 minute, allowing it to get lightly toasted and coated with oil and flavor.
- Add liquids and seasonings: Pour in the chicken stock, then add the dried oregano, sea salt, and black pepper. Stir gently to combine.
- Return the chicken: Nestle the cooked chicken thighs back on top of the rice mixture in the skillet, skin side up.
- Simmer covered: Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is fluffy and the chicken is fully cooked through reaching an internal temperature of 165°F (74°C).
- Garnish and serve: Before serving, sprinkle the dish with fresh parsley, crumbled feta cheese, and Kalamata olives if desired for an added burst of flavor and color.
Notes
- Using a cast iron skillet helps achieve a crispy skin on the chicken.
- Make sure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Adjust seasoning to taste, especially salt and pepper, based on your preference.
- For additional flavor, you can add a squeeze of fresh lemon juice before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be adapted to use boneless, skinless chicken thighs but cooking times may vary slightly.
