One Pan Greek Chicken and Rice

Greek chicken and rice shown garnished with lemon wedges.

5 from 1 vote

One Pan Greek Chicken and Rice

The perfect one-pan dinner! This Greek chicken and rice is bursting with fresh flavors. Once you've made it once, you'll realize how simple it is to make, and it uses mostly pantry and fridge staples.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 482kcal

Author: Michelle Miller

Equipment

Ingredients

Greek Lemon Chicken Marinade

6 chicken thighs or use chicken legs or breasts
2 tablespoons lemon juice
1 tablespoon olive oil
4 cloves garlic finely minced
1 tablespoons 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 sliced thinly
Italian parsley to garnish, optional

Instructions

Greek Lemon Chicken

Dry chicken thighs off with paper towels. Drizzle with olive oil and lemon juice, and then sprinkle on the minced garlic, oregano, Kosher salt and black pepper. Cover and marinate for 1 hour up to overnight.

One Pan Greek Chicken and Rice

Preheat oven to 400º F.
Heat a dutch oven or cast iron braiser over medium-high heat. Add olive oil, then add 3 chicken thighs, skin-side down. Allow the skin of the thighs to brown well, pressing down to evenly cook the skin. Remove from the pan, and repeat with remaining chicken thighs. Do not overcrowd the pan, which will cause them to overcook before they begin to brown.
Drain most of the fat out of the skillet. Add the onions and green peppers, and sauté over medium high heat for about 10 minutes until softened.
Add the rice and chicken broth into the vegetable mixture, and bring the broth to a boil.
Turn off the burner, and nestle the chicken breasts on the top of the rice mixture. Cover the pan with the lid.
Transfer the cast iron pan to the oven and bake for 30 minutes, until rice is cooked.
Sprinkle the olives, cherry tomatoes, and feta cheese over the chicken and rice. Add the lemon slices to the top of the dish.
Return to the oven, uncovered, and continue baking for an additional 10 minutes.
Garnish with chopped Italian parsley prior to serving, if desired.

Video

Notes

HOW TO STORE LEFTOVERS

Once the dish has fully cooled, store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, add back into the braiser with a couple tablespoons of water, add the lid, and bake at 400º F for 25 minutes.

HOW TO SERVE GREEK CHICKEN AND RICE

This dish has it all! Rice, veggies, and chicken cook in 1 pan all nestled together, which results in the best melding of flavors.

If you’re making this dish for a special dinner, considering adding:

A simple Greek Salad to add some fresh flavor contrast.
Pita bread or Gluten Free Flatbread
A Simple Strawberry Spinach Salad

Nutrition