Get ready to transport your taste buds to the sun-drenched islands of Greece with this incredibly easy and mouthwatering One Pot Greek Chicken Lemon Rice! Imagine tender, crispy-skinned chicken nestled on a bed of perfectly cooked, zesty rice that's bursting with Mediterranean flavors. This isn't just a meal; it's a quick, hassle-free culinary escape that will have your family begging for seconds. With just one pot and 40 minutes, you'll create a restaurant-quality dish that looks and tastes like you've spent hours in the kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and dried oregano.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once oil is shimmering, carefully place chicken thighs skin-side down to achieve a golden, crispy skin.
- Cook chicken for 5-6 minutes until skin is deeply golden brown. Flip and cook the other side for an additional 3-4 minutes. Remove chicken from pot and set aside on a plate.
- In the same pot, add diced onions and reduce heat to medium. Sauté onions until translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour in long-grain rice and stir to coat with the oil and onion mixture, toasting the rice for 1-2 minutes to enhance its flavor.
- Add chicken broth, lemon juice, and lemon zest. Stir to combine and ensure rice is evenly distributed.
- Carefully place the seared chicken thighs back into the pot, nestling them on top of the rice.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 18-20 minutes, or until rice is tender and chicken is cooked through.
- Remove from heat and let the dish rest, covered, for 5-10 minutes to allow rice to absorb remaining liquid and flavors to meld.
- Fluff rice with a fork, check chicken for doneness (internal temperature should reach 165°F), and serve hot, garnishing with fresh herbs if desired.
Tips
- • Pat chicken thighs completely dry before seasoning to ensure a crispy, golden skin • Use a heavy-bottomed pot or Dutch oven for even heat distribution • Toast the rice briefly before adding liquid to enhance its nutty flavor • Don't skip the resting time - it allows flavors to meld and rice to absorb remaining liquid • Use fresh lemon juice and zest for the brightest, most authentic Greek flavor • Check chicken's internal temperature reaches 165°F for safe cooking • Optional: Garnish with fresh parsley or dill for an extra burst of freshness • For extra richness, you can use butter alongside olive oil when sautéing
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
