One-Pan Greek Chicken And Rice

5 from 2 votes

One-Pan Greek Chicken And Rice

This easy and quick One-Pan Greek Chicken And Rice recipe features a delicious and flavorful dish. The lemon marinade on the chicken thighs pairs perfectly with the classic Greek yogurt mixture for the rice. It's sure to be the most satisfying chicken and rice dish you've ever tried.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Greek

Keyword: One-Pan Greek Chicken And Rice

Servings: people

Calories: 603kcal

Author: Bee Yinn Low

Ingredients

2 lemons divided
3 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground white pepper
4 pieces chicken thighs total 750g, skinless and boneless
1 cup baby spinach
1/4 cup fresh basil leaves
1 cup store-bought chicken stock
1/4 cup Greek yogurt
1 brown onion finely chopped
1 cup basmati rice
1 cup Greek Feta for garnish

Instructions

Juice one lemon and thinly slice another. Reserve the slices for serving. In a bowl, mix together the half lemon juice, 1 tablespoon of olive oil, garlic, ground oregano, salt, and ground white pepper. Add the chicken thighs and marinate for 10 minutes.
Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Place the chicken thighs in the pan and cook for 4 minutes on each side until they are golden brown and half-cooked. Transfer to a plate.
Meanwhile, make the Greek yogurt spinach sauce in a food processor. Blend together the remaining lemon juice, baby spinach, basil leaves, chicken stock, and Greek yogurt for 30 seconds until smooth.
Heat the remaining 1 tablespoon of oil in a frying pan over medium heat. Add the onion and stir-fry until aromatic. Stir in the rice, then add the yogurt spinach mixture and bring to a simmer. Return the chicken thighs and any juices to the pan, cover with a lid, reduce heat to medium-low, and cook for 15 minutes or until the rice is soft and the chicken is cooked through.
Turn off the heat, leave the lid covered for another 5 minutes, then serve with lemon slices and feta cheese crumbles on top.

Notes

Recipe Adapted: Taste.com.au

Tips:

Marinate the chicken with lemon juice, olive oil, garlic, oregano, salt, and pepper for 10 minutes or even longer if possible. The lemon marinade used to flavor the chicken not only adds a bright and tangy flavor but also helps to keep the chicken moist and tender while it cooks.
Use skinless and boneless chicken thighs: Chicken thighs have more flavor and moisture than chicken breasts, making them perfect for this dish. Use skinless and boneless chicken thighs to save time and minimize the amount of prep work required.
Use fresh herbs, such as fresh basil and spinach which add a bright, fresh flavor to the dish. Use fresh herbs rather than dried ones to achieve the best results.

Nutrition