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One Pan Greek Chicken and Rice Recipe

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4 from 42 reviews

This One Pan Greek Chicken and Rice recipe combines tender marinated chicken thighs with flavorful rice, vegetables, olives, and feta cheese, all cooked together in a single cast iron or Dutch oven. Marinated in lemon juice, garlic, oregano, and olive oil, the chicken is browned on the stovetop and finished baking with the rice, resulting in a deliciously aromatic and easy Greek-inspired meal perfect for family dinners.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 6 chicken thighs (or chicken legs or breasts)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 4 cloves garlic, finely minced
  • 1 tablespoon oregano
  • 1 1/2 teaspoons sea salt
  • Black pepper, to taste

Cooking

  • 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

Toppings and Garnish

  • 1 cup cherry tomatoes
  • 1/2 cup feta cheese
  • 1/2 cup Greek olives (kalamata or castelvetranos)
  • 1 lemon, sliced thinly
  • Italian parsley, chopped (optional garnish)

Instructions

  1. Marinate the Chicken: Dry the chicken thighs thoroughly with paper towels. Drizzle them with olive oil and lemon juice, then sprinkle on the minced garlic, oregano, sea salt, and black pepper. Cover the chicken and marinate for at least 1 hour or up to overnight in the refrigerator to develop flavor.
  2. Preheat Oven: Set your oven to 400º F (204º C) to prepare for baking the assembled dish.
  3. Brown the Chicken: Heat a Dutch oven or cast iron braiser over medium-high heat and add olive oil. Place 3 chicken thighs skin-side down to brown the skin evenly, pressing down gently. Once browned, remove from the pan and repeat with the remaining chicken thighs. Avoid overcrowding to ensure proper browning without overcooking.
  4. Sauté Vegetables: Drain most of the rendered chicken fat from the skillet, then add the minced onion and diced green bell pepper. Sauté over medium-high heat for about 10 minutes until softened and fragrant.
  5. Add Rice and Broth: Stir the rice into the softened vegetables, then pour in the chicken broth. Bring the mixture to a boil to slightly soften the rice before baking.
  6. Assemble and Cover: Turn off the burner and nestle the browned chicken thighs on top of the rice mixture evenly. Cover the pan with a lid to retain moisture during baking.
  7. Bake the Dish: Place the covered cast iron pan in the preheated oven and bake for 30 minutes, allowing the rice to absorb the broth and cook through.
  8. Add Toppings: Remove the pan from the oven and sprinkle the olives, cherry tomatoes, and feta cheese over the chicken and rice. Arrange thin lemon slices on top for added citrus flavor.
  9. Finish Baking Uncovered: Return the pan to the oven uncovered and bake for an additional 10 minutes to lightly roast the toppings and meld the flavors.
  10. Garnish and Serve: Remove from oven, garnish with chopped Italian parsley if desired, and serve hot for a wholesome Greek-inspired meal.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • You can substitute chicken thighs with breasts or legs if preferred, adjusting cooking times slightly.
  • Using a cast iron or heavy Dutch oven is ideal to achieve even browning and baking.
  • Try different rice varieties such as brown or wild rice to vary texture and nutrition.
  • For a vegetarian version, omit chicken and use vegetable broth, adjusting toppings accordingly.
  • Author: ELLA
  • Prep Time: 10 minutes (plus 1 hour marinating time)
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://ellarecipe.com/one-pan-greek-chicken-and-rice-recipe/