This One Pot Greek Chicken and Rice is the definition of a low-effort, high-reward meal. It brings the bright, sun-drenched flavors of the Mediterranean straight to your kitchen with minimal cleanup. Imagine juicy chicken thighs with crispy, golden skin resting on a bed of fluffy rice that has absorbed every drop of savory chicken stock and zesty lemon. It is comforting yet vibrant, hearty yet fresh—a perfect balance that will make this a permanent fixture in your weekly dinner rotation.
Why You’ll Love This Recipe
- Minimal Cleanup: Everything cooks in a single cast iron skillet or Dutch oven, meaning fewer dishes for you to wash.
- Flavor Infusion: Because the rice cooks directly in the stock with the chicken and aromatics, it absorbs infinitely more flavor than boiling it separately.
- Crispy & Juicy: The searing step ensures the chicken skin gets irresistible, while the baking method keeps the meat tender.
- Pantry Staples: You likely already have rice, onions, garlic, and lemons in your kitchen right now.
Equipment
- Cast Iron Skillet or Dutch Oven: Essential for moving from the stovetop (searing) to the oven (baking) seamlessly.
- Tongs: To flip and remove the chicken thighs safely.
- Chef’s Knife: For dicing the onion and mincing the garlic.
- Aluminum Foil: To create a tight seal if your skillet doesn’t have a heavy lid.
Ingredients
- Chicken Thighs: 4-6, bone-in and skin-on; these cuts remain juicy during the long bake time and provide the best flavor for the rice.
- Olive Oil: 2 tablespoons; essential for searing the chicken and sautéing the aromatics.
- Yellow Onion: 1, diced; adds a sweet, savory base to the rice pilaf.
- White Rice: 1 cup, uncooked; long-grain white rice works best here for a fluffy texture.
- Garlic: 1 tablespoon, minced; provides that punchy, aromatic depth characteristic of Greek cuisine.
- Dried Oregano: 1 teaspoon; the quintessential Greek herb that brings earthiness to the dish.
- Lemons: 2, zested and juiced; you need both the bright acidity of the juice and the floral aroma of the zest.
- Chicken Stock: 2 cups; the liquid gold that plumps up the rice and adds savory richness.
- Parsley: Minced (optional); adds a pop of fresh color and herbaceous flavor for garnish.
- Salt & Pepper: To taste (Kosher salt and coarse ground black pepper recommended); for seasoning the chicken and the overall dish.
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) so it is ready for the baking step.
- Sear the chicken: Heat a cast iron skillet over high heat. Season your chicken thighs generously with salt and pepper. Place them skin-side down in the hot skillet and cook for 4-5 minutes until the skin is deep golden brown and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken and set it aside on a plate.
- Sauté the aromatics: Lower the heat to medium-high. Add the olive oil to the rendered chicken fat in the skillet. Add the diced onions and cook for 3-4 minutes until they are softened and translucent.
- Toast the garlic: Add the lemon zest and minced garlic to the onions. Cook for about 30 seconds while stirring constantly to prevent burning; you just want to release their fragrance.
- Toast the rice: Stir in the uncooked rice and cook for 1 minute. Coating the grains in the oil and lightly toasting them helps keep the rice fluffy.
- Deglaze and assemble: Pour in the chicken stock and fresh lemon juice. Stir in the dried oregano. Nestle the chicken thighs back into the pan, skin-side up, sitting on top of the rice mixture.
- Bake to perfection: Cover the skillet tightly with aluminum foil (or a heavy lid). Bake for 45-50 minutes. The liquid should be fully absorbed and the rice tender.
- Serve: Garnish with fresh parsley and serve with extra lemon wedges on the side for squeezing.
You Must Know
- Foil Seal: A tight seal is crucial. If steam escapes during baking, the rice might end up undercooked or crunchy. Crimp the foil tightly around the edges of the skillet.
- Rice Type: This recipe is timed for white rice. Brown rice takes much longer to cook and requires more liquid, so do not swap it 1:1 without adjusting the recipe significantly.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The lemon flavor may intensify slightly as it sits.
- Reheating: Reheat in the microwave with a splash of water to steam the rice back to life, or in a covered skillet on the stove.
- Freezing: You can freeze the cooked dish in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
- Chicken: You can use boneless, skinless thighs, but reduce the cooking time slightly. Avoid chicken breast as it will likely dry out with this method.
- Herbs: If you have fresh oregano, use 1 tablespoon chopped fresh instead of dried. You can also add a pinch of dried thyme or dill.
- Stock: Vegetable broth works well if you don’t have chicken stock, though the flavor will be lighter.
Serving Suggestions
- Greek Salad: Serve with a crisp salad of cucumbers, tomatoes, kalamata olives, and feta cheese.
- Tzatziki: A side of cool cucumber yogurt sauce complements the hot, savory chicken perfectly.
- Roasted Vegetables: Add some roasted zucchini or eggplant on the side for extra fiber.
Cultural and Historical Context
This dish draws inspiration from the flavors of the Greek taverna. Lemon (lemoni) and Oregano (rigani) are the pillars of Greek cooking, often used to marinade meats or flavor potatoes. This “one-pot” method is a modern home-cooking adaptation of traditional braised dishes like Kotopoulo Lemonato (Lemon Chicken), designed for convenience without sacrificing the authentic flavor profile.
Seasonal Adaptations
- Spring: Stir in fresh baby spinach or peas into the rice just before serving for a pop of spring green.
- Winter: This dish is naturally warming, but you could add diced carrots or celery with the onions for a heartier, stew-like base.
Perfect Occasions
- Weeknight Family Dinner: Easy enough for a Tuesday but tasty enough to please everyone.
- Meal Prep: The rice and chicken hold up well for lunches throughout the week.
- Casual Dinner Party: Serving the skillet directly on the table makes for a rustic, impressive presentation.
Freezer Meal Conversion
To prep this as a freezer kit, combine the diced onions, minced garlic, dried oregano, and lemon zest in a freezer bag. Freeze the chicken thighs in a separate bag with the marinade of olive oil, salt, and pepper. On cooking day, thaw both bags. Sauté the onion mixture, add fresh rice and liquids, sear the chicken, and bake as directed.
Pro Tips
- Don’t Peek: Resist the urge to lift the foil during the 45-minute bake time. You need that steam to cook the rice evenly.
- Crispy Skin Hack: If the chicken skin has softened under the foil, remove the foil for the last 5 minutes of baking, or pop the skillet under the broiler for 1-2 minutes (watch closely!) to crisp it back up.
- Rest the Rice: Let the dish sit covered for 5-10 minutes after taking it out of the oven. This allows the moisture to redistribute and makes the rice fluffier.
FAQs About Recipes
Why is my rice mushy?
You may have added too much liquid or the heat was too low. Ensure you measure the stock accurately and your oven is fully preheated.
Can I use instant rice?
No, instant rice cooks too quickly and will turn into mush before the chicken is done. Stick to regular long-grain white rice.
My chicken isn’t browned enough, what happened?
Make sure your cast iron skillet is very hot before adding the chicken. Do not overcrowd the pan; sear in batches if necessary to get that golden crust.
One Pot Greek Chicken and Rice
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with salt and black pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the lemon zest and garlic cloves. Cook for 30 seconds while stirring.
- Add in the uncooked rice and cook for a minute.
- Pour in the chicken stock and lemon juice, add in the oregano and put the chicken back in skin side up.
- Bake covered with foil for 45-50 minutes.
- Serve with additional lemons on the side in case people want more lemon flavor.
