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🍋 One-Pot Greek Chicken & Rice (30 Minutes!)
Juicy lemon-oregano chicken, fluffy rice, tomatoes, and feta—all cooked in one pan for easy cleanup!
📝 Ingredients
- 1.5 lbs (680g) chicken thighs (boneless/skinless, or breasts)
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 lemon (zest + juice)
- 1 cup (200g) long-grain white rice (or basmati)
- 1.5 cups (360ml) chicken broth
- 1 cup (150g) cherry tomatoes, halved
- ½ cup (75g) Kalamata olives, pitted
- ½ cup (75g) crumbled feta cheese
- Salt & pepper to taste
- Fresh parsley (for garnish)
👩🍳 Instructions
1. Season & Sear Chicken
- Pat chicken dry, then rub with olive oil, oregano, garlic powder, lemon zest, salt, and pepper.
- In a deep skillet or Dutch oven, sear chicken over medium-high heat 3-4 mins per side until golden. Remove and set aside.
2. Cook the Rice
- In the same pot, add rice, broth, lemon juice, tomatoes, and olives. Bring to a boil.
- Nestle chicken back into the pot, reduce heat to low, cover, and simmer 15-18 mins (until rice is tender and chicken reaches 165°F/74°C).
3. Finish & Serve
- Off heat, sprinkle with feta and parsley. Let sit covered 5 mins before serving.
✨ Tips
✔ Crispy chicken? Broil 2-3 mins at the end.
✔ Veggie boost: Add spinach or bell peppers with the rice.
✔ No broth? Use water + 1 tsp bouillon.
Bright, hearty, and packed with Mediterranean flavors! 🇬🇷
Pair with: Tzatziki and a Greek salad. Enjoy! 🥗
