Greek Chicken Rice Skillet
A Mediterranean inspired one pan meal with juicy chicken thighs, fluffy lemon rice, olives, and feta cheese. Everything cooks together in one skillet for maximum flavor and easy cleanup.
One pan Greek chicken and rice with lemon, olives, and feta.
Nutrition per serving
Ingredients
protein
grain
liquid
produce
dairy
oil
spice
Instructions
Season and Sear Chicken
Season chicken thighs with oregano, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium high heat and sear chicken for 4 minutes per side until golden. Remove and set aside.
Toast the Rice
In the same skillet, add rice and cook for 2 minutes, stirring often, until lightly toasted and fragrant.
Add Liquid and Chicken
Pour in chicken broth, lemon juice, and lemon zest. Stir to combine and scrape up any browned bits from the pan. Nestle the seared chicken thighs on top of the rice.
Simmer Until Cooked
Bring to a boil, then reduce heat to low. Cover with a lid and cook for 18 to 20 minutes until the rice is tender and the chicken is cooked through to 165 degrees F.
Top and Serve
Remove from heat and scatter kalamata olives and crumbled feta over the top. Let rest covered for 5 minutes before serving.
Substitutions
Common mistakes
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