One-pot Greek Chicken and Rice

I have a bank of recipes that I lean into during busy weeknights and this One-pot Greek Chicken and Rice is one that always makes the cut. My family loves this recipe, there is minimal fuss, very little chopping, very little to wash up and yet you are left with a flavour-packed dish that will taste like it’s taken you hours to prepare! The chicken is coated in a quick marinade of lemon, garlic and oregano, before being cooked simultaneously with the rice in chicken stock. The juices mingle and the rice soaks up all of the delicious flavour from the chicken and stock. A handful of spinach leaves and a sprinkling of feta finish it off. It is so simple, yet so delicious, and filled with loads of flavour.

Can you substitute chicken thighs for breasts in One-pot Greek Chicken and Rice?

Yes, boneless, skinless chicken breast can also be used but will not be as succulent and juicy. It tends to be a little bit drier.

What vegetables can be substituted in One-pot Greek Chicken and Rice?

Substitute the vegetables to suit your taste – spinach, kale, silverbeet (Swiss chard), sliced green beans, diced zucchini (courgette), peas or broccoli florets work well.

Can you make One-pot Greek Chicken and Rice ahead of time?

The chicken can be marinated 48 hours before cooking and stored in the fridge.

Is One-pot Greek Chicken and Rice suitable for leftovers?

Yes, you can refrigerate Greek Chicken and Rice for up to 3 days. Reheat in the microwave. Not suitable to freeze.

One-pot Greek Chicken and Rice

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5 from 5 reviews

• Total Time: 35 mins
• Yield: 4 1x

Ingredients

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Chicken Marinade

• 600 g (1 lb 5 oz) boneless, skinless chicken thighs (approximately 5–6 chicken thighs, see note 1 for alternatives)
• 1 tsp freshly minced garlic
• 1 tbsp dried oregano
• ½ tsp sweet paprika
• ½ tsp sea salt flakes
• ½ tsp cracked black pepper
• 3 tbsp lemon juice, plus the zest of 1 whole lemon
• 2 tbsp olive oil

Rice

• 1 brown onion, finely diced
• 1 tsp freshly minced garlic
• 1½ cups (300 g) white rice (jasmine or basmati)
• 3 cups (750 ml) chicken stock
• 2 cups (90 g) baby spinach leaves, roughly chopped (see note 2 for substitutions)
• ½ tsp cracked black pepper
• 1 tbsp fresh flat-leaf parsley or oregano, finely chopped
• Fresh lemon slices and lemon zest, to serve (optional)
• Feta, to serve (optional)

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Instructions

1. Place the chicken thighs in a large bowl with the garlic, oregano, paprika, salt, pepper, lemon juice, lemon zest and olive oil. Use your hands to coat the chicken evenly.
2. Heat a large, heavy-based, ovenproof frying pan over medium heat. Cook the chicken for 5–8 minutes until golden, then set aside.
3. Add 1–2 tablespoons of water to the same pan to deglaze, loosen all the sticky bits, then add the onion and garlic. Cook, stirring, for 2 minutes, until softened.
4. Add the rice, chicken stock, spinach and pepper. Return the chicken to the pan. Place the lid on, reduce the heat to the lowest setting and cook for 20 minutes.
5. Allow to stand with the lid on for 10 minutes. This will allow for any residual liquid to be absorbed.
6. Top with freshly chopped parsley or oregano, sliced lemon, lemon zest and feta (if using).

Notes

Note 1 – Chicken breast can also be used but does not produce results that are as succulent and juicy. It tends to be a little bit drier.

 

Note 2 – Substitute the vegetables to suit your taste – spinach, kale, silverbeet (Swiss chard), sliced green beans, diced zucchini (courgette), peas or broccoli florets work well.

MAKE AHEAD

The chicken can be marinated 48 hours before cooking. 

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: greek, chicken, greek chicken
• Method: pan cook
• Cuisine: Greek