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One Pan Greek Lemon Chicken And Rice

One pan Greek lemon chicken and rice with golden herb-seared thighs and lemon-yellow rice cooked together until the grains absorb the pan drippings. A Mediterranean one pot Greek dinner with feta, olives, cherry tomatoes, and fresh herbs in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and herb marinade
  • 4 bone-in chicken thighs
  • 0.25 cup olive oil
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 0.5 lemon juiced
  • 0.5 lemon sliced
  • 1 salt and pepper to taste
Rice and cooking liquid
  • 1.5 cup long grain rice
  • 2.5 cup chicken broth
  • 1 tsp turmeric
Toppings and finish
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • 4 oz feta crumbled
  • 0.25 cup fresh dill for serving
  • 0.25 cup fresh parsley for serving

Equipment

  • 1 wide skillet

Method
 

Marinate and sear the chicken
  1. Rub chicken thighs with olive oil, garlic, oregano, salt, and pepper, then place skin-side down in a wide skillet over medium-high heat for 5-6 minutes until the skin is golden. Remove to a plate.
Toast the rice and build the lemon-herb base
  1. Sauté the garlic briefly in the remaining pan drippings for about 30 seconds until fragrant.
  2. Add the long grain rice and turmeric, then toast for 1 minute, stirring so the rice is coated and lightly heated.
Cook the rice with lemon and tomatoes
  1. Pour in chicken broth and lemon juice, stirring to combine the lemony liquid with the toasted rice.
  2. Nestle the chicken thighs skin-side up into the rice, then add lemon slices and cherry tomatoes around and between the pieces.
  3. Bring the mixture to a boil, cover, reduce to medium-low, and cook for 25-30 minutes until the rice is tender and the chicken is cooked through.
Finish and rest
  1. Scatter olives over the top, cover again, and cook for 0 minutes just to warm through while keeping the rice covered.
  2. Rest the covered pan for 5 minutes so the rice absorbs the pan drippings and the juices settle.
  3. Top with feta and fresh dill and parsley, then serve directly from the pan while hot.

Notes

Pro tip: keep the skillet covered during the 25-30 minute simmer so the rice steams evenly and absorbs the lemon-pan drippings. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of broth. Freezing is not recommended for the best texture of the rice. For a lighter option, use low-sodium chicken broth and reduce the feta to 2 oz.