One Pot Greek Chicken and Rice is a quick weeknight meal with garlic, lemon, and super flavorful seasoned rice pilaf.
One Pot Greek Chicken and Rice is an easy dish you can make for an easy weeknight meal or guests coming over for dinner.
This One Pot Greek Chicken and Rice dish was the product of a mix of two recipes I love.
I’d been craving the dish and meant to pull out my rice cooker but I had literally no idea where my husband put it away (that drives me nuts by the way).
Want to make with Greek Chicken with white meat?
From a reader, Bryce, who made the recipe with boneless chicken breasts:
Just FYI for anyone in the future who was wondering if you could make this with boneless Chicken Breast–You absolutely can and it is deeeelicious! I followed the pan searing directions for the chicken but after removing them, I set them aside until 25 minutes into cooking the rice portion in the oven. After 25 minutes I added the chicken breast on top and continued cooking it for another 25 minutes. I made it for my neighbors in need, but also made it for us. We loved it and they did too! Thank you!
So I figured I would make a hybrid of the recipe with my Baked Chicken Brown Rice Vegetable Casserole, kind of like my Spanish Olives Chicken and Rice (One Pan!). So a quick series of adjustments and dinner was on the table in no time. Absolutely LOVED it.
With such an easy method, I plan on making a few different flavor variations of this recipe as we go into the fall season:
- One Pot Italian Chicken and Rice with tomato wedges, garlic, parmesan and basil.
- One Pot Teriyaki Chicken and Rice with snow peas and carrots.
- One Pot Jerk Chicken with Dirty Beans and Rice
Tools Used in the making of this One Pot Greek Chicken and Rice Recipe:
Better Than Bouillon: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
- 4-6 chicken thighs , bone in and skin on
- Kosher salt and pepper , to taste
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 1 cups white rice , uncooked
- 1 tablespoon garlic , minced
- 1 teaspoon dried oregano
- 2 lemons , zested and juiced
- 2 cups chicken stock
- parsley , minced for garnish (optional)
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with Kosher salt and black pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the lemon zest and garlic cloves. Cook for 30 seconds while stirring.
- Add in the uncooked rice and cook for a minute.
- Pour in the chicken stock and lemon juice, add in the oregano and put the chicken back in skin side up.
- Bake covered with foil for 45-50 minutes.
- Serve with additional lemons on the side in case people want more lemon flavor.