One Pot Greek Chicken And Rice Recipe

I just made One Pan Greek Chicken And Lemon Rice that somehow makes plain chicken jealous, so keep scrolling.

I’m obsessed with this Greek Chicken and rice because it hits the spots I actually want after a long day. I love how Greek Chicken smells, garlic doing the heavy lifting so the whole apartment smells like dinner.

The skin gets crispy and the rice soaks up every punchy bit of flavor, a real rice dinner vibe. But it’s not precious.

It’s loud, a little greasy in the best way, topped with crumbled feta that makes every forkful shout. I want it on my table every week.

No fuss. Just a big, saucy plate right now.

I can’t get enough.

Ingredients

• Protein and crispy skin, it’s the star.
• Plus salt seasons and makes things pop.
• Pepper adds warmth and bite.
• Oregano gives classic Greek herbal kick.
• Paprika adds color and mild smoke.
• Basically, garlic makes it savory and cozy.
• Onion gives sweet depth, you’ll notice.
• Lemon zings the rice, bright.
• Rice soaks juices and feels comforting.
• Broth keeps rice tender, flavorful.
• Tomato adds juiciness and tang.
• Olive oil gives silkiness and flavor.
• Butter makes rice richer, optional.
• Peas pop with color and sweetness.
• Olives bring salty, briny interest.
• Feta crumbles add tang and creaminess.
• Plus parsley freshens and lightens the dish.

Ingredient Quantities

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 4 garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 1 1/2 cups long grain rice (basmati or jasmine), rinsed
• 2 1/2 cups low sodium chicken broth
• 1 medium tomato, diced (or 1 cup cherry tomatoes halved)
• 2 tablespoons olive oil
• 1 tablespoon butter (optional for richer rice)
• 1/2 cup frozen peas
• 1/3 cup pitted kalamata olives, halved (optional)
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped

How to Make this

1. Pat the chicken thighs dry and season all over with 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 tablespoon dried oregano, and 1 teaspoon paprika; let sit while you get other stuff ready.

2. Heat 2 tablespoons olive oil in a large ovenproof skillet or Dutch oven over medium high heat until shimmering, then add the chicken skin side down and brown well, about 5 to 6 minutes per side; work in batches if needed so they brown, not steam. Transfer browned thighs to a plate.

3. Reduce heat to medium, add 1 tablespoon butter if using, then toss in the chopped onion and minced garlic; cook, stirring, until soft and fragrant, about 3 minutes, scraping up brown bits from the bottom.

4. Add the rinsed 1 1/2 cups long grain rice to the pan and stir to coat in the onion garlic mixture; toast the rice for 1 to 2 minutes until it smells nutty.

5. Zest and juice 1 lemon and stir the zest into the rice, then pour in about 2 tablespoons lemon juice to deglaze the pan; add 2 1/2 cups low sodium chicken broth and the diced tomato (or halved cherry tomatoes) and give everything a gentle stir. Taste the liquid and add more salt if needed.

6. Nestle the browned chicken thighs back into the rice, skin side up so they stay crispy, and bring the pot to a simmer. Cover with a tight lid and reduce heat to low; cook for about 18 to 22 minutes until the rice is tender and the chicken reaches 165F in the thickest part.

7. With the lid off, sprinkle 1/2 cup frozen peas and 1/3 cup halved kalamata olives around the chicken, recover for 2 to 3 minutes to heat the peas through.

8. Remove from heat, let sit covered for 5 minutes to rest and finish steaming. Spoon any pan juices over the chicken.

9. Sprinkle 1/2 cup crumbled feta and 1/4 cup chopped fresh parsley over everything, squeeze additional lemon if you like, and gently fluff the rice around the thighs.

10. Serve warm straight from the pot with extra feta or parsley on top. Leftovers keep well refrigerated for 3 to 4 days.

Equipment Needed

1. Large ovenproof skillet or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Tongs
6. Wooden spoon or heatproof spatula
7. Instant-read meat thermometer
8. Citrus zester and a small juicer or reamer

FAQ

One Pot Greek Chicken And Rice Recipe Substitutions and Variations

• 6 bone-in, skin-on chicken thighs: swap for boneless, skinless chicken thighs for faster cooking and less fat, or use bone-in chicken breasts if you like more white meat but add a few minutes to cook time.
• 1 1/2 cups long grain rice (basmati or jasmine): use brown rice for nuttier flavor and more fiber, but add about 20 minutes and more broth; or use short-grain rice for a slightly creamier texture, reduce liquid a bit.
• 1/3 cup pitted kalamata olives: replace with halved green Castelvetrano olives for a milder, buttery taste, or use 1 to 2 tablespoons of capers if you want a punchy salty, tangy hit.
• 1/2 cup crumbled feta cheese: sub with crumbled goat cheese for tang and creaminess, or shredded pecorino/Parmesan for a salty, savory finish that melts into the rice.

Pro Tips

1) Bring the thighs to room temp for 20 minutes and really pat them dry. Wet skin = soggy, not crispy. Also season under the skin if you can, it makes the meat taste better not just the outside.

2) Don’t crowd the pan when browning. Do it in batches so you get a proper crust, and use a hot pan with just enough oil so the skin sears not stews. If you see steam, you need more heat or fewer pieces.

3) Rinse the rice and toast it briefly in the pan, but dont overcook it before adding liquid. Toasting gives nutty flavor, but burnt rice tastes bitter. Add the lemon zest later in the cooking so the brightness stays fresh.

4) Taste the cooking liquid before you cover and finish. Low sodium broth varies, so adjust salt and lemon early. Let the finished dish rest covered 5 minutes to finish steaming, and if the skin lost crispness give it a quick 2 minute broil or a blast of high heat on the stovetop to revive it.