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Greek Chicken with Rice

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A flavorful one-pan Greek-inspired dish with tender marinated chicken, seasoned rice, and bright Mediterranean flavors.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 lemon, juiced and zested
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese

Instructions

  1. In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
  2. Heat a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5–6 minutes until golden brown. Flip and cook another 3–4 minutes. Remove and set aside.
  3. In the same skillet, add the rice and toast for 1–2 minutes.
  4. Pour in the chicken broth and stir to combine. Return the chicken to the skillet, skin-side up.
  5. Cover and simmer on low heat for 20–25 minutes, until the rice is tender and the chicken is cooked through (internal temp 165°F).
  6. Stir in olives and parsley. Sprinkle with feta before serving.

Notes

  • Marinating longer will deepen the flavor.
  • Can be made with boneless chicken thighs but adjust cooking time.
  • For extra zest, serve with additional lemon wedges.

Nutrition

Keywords: Greek chicken with rice, one-pan Greek chicken, Mediterranean chicken recipe

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