Go Back
–+ servings
Large skillet with greek chicken and rice arranged neatly inside with parsley sprinkled over the top and slices of lemon sporadically placed throughout.
Print Recipe

One Pot Greek Chicken and Rice

Featuring pan seared chicken thighs smothered in a classic Greek marinade and baked in one skillet with lemony garlic rice for an incredibly flavorful meal.
Prep Time10 minutes
Cook Time40 minutes
Marinade Time30 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Greek
Keyword: dinner, one pan meal, one pot, one skillet
Servings: 6

Ingredients

For the marinade:

  • 2 lbs chicken thighs (5-6 thighs) bone-in skin-on
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves minced
  • 1 lemon zest + juice
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • 1.5 tsp salt
  • 1 tsp black pepper

For the rice:

  • 2 tbsp olive oil
  • 1/2 white onion diced
  • 2 garlic cloves minced
  • 1 cup long grain white rice rinsed
  • 2 cups low-sodium chicken broth
  • 1 lemon juiced
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Optional garnish:

  • 2 tbsp fresh parsley chopped
  • 1 lemon sliced

Instructions

  • Add all chicken marinade ingredients (except for chicken thighs) to a medium bowl and whisk until combined. Then place chicken thighs in a large ziplock bag and pour in marinade, massage bag to combine everything. Marinate in fridge for at least 30 minutes or overnight.
  • Preheat oven to 350 F. Remove chicken from fridge to come to room temp while preheating oven.
  • In a large ovenproof skillet, heat 2 tbsp olive oil over medium-high heat. Transfer chicken thighs to skillet, skin side down, and cook for 5 minutes per side until golden brown. Remove from skillet and set aside. Discard excess fat and brown bits from skillet.
  • Turn heat down to medium-low and add the diced onion and minced garlic to the skillet. Cook for 4 minutes, stirring often, until translucent and soft. Add 1 cup washed long grain rice and stir to cook for a couple of minutes. Then add 2 cups chicken broth, juice from 1 lemon, dried oregano, salt and pepper.
  • Bring rice to a light boil and let simmer for 30 seconds. Transfer chicken thighs to the skillet and arrange on top of the rice with some room in-between each. Cover the skillet with a lid and transfer to preheated oven to bake for 30 minutes.
  • After 30 minutes, remove the lid and continue to bake in the oven for 10 more minutes or until chicken is cooked through (internal temp 165 F). If desired, broil for 2-3 minutes longer for extra color and crispiness.
  • Remove from oven and let rest for 5 minutes. Fluff rice with fork before serving. Garnish with fresh parsley and extra lemon slices.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat in a 350F oven for 10-15 minutes, on the stovetop or in the microwave.