Ingredients
Chicken Marinade
- 600 g boneless chicken thigh fillets (approximately 5-6 chicken thighs, see note 1 for alternatives)
- 1 tsp garlic, freshly minced
- 1 tbsp oregano
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp lemon juice, plus the zest of one whole lemon
- 2 tbsp olive oil
Rice
- 1 brown onion, finely diced
- 1 tsp garlic, freshly minced
- 1.5 cups white rice (jasmine or basmati)
- 3 cups chicken stock
- 2 cups spinach leaves, roughly chopped (see note 2 for substitutions)
- 1/2 tsp black pepper
- 1 tbsp fresh parsley or oregano, finely chopped
- Fresh lemon slices and lemon zest, to serve (optional)
- Feta cheese, to serve (optional)
Instructions
- Place the chicken thigh fillets 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.
- Heat a large, heavy-based, oven-proof skillet on medium heat. Cook the chicken for 5-8 minutes until golden, and set aside.
- Add 1-2 tbsp of water to the same pan to deglaze, loosen all the sticky bits, and then add the onion and garlic. Cook, stirring for 2 minutes, until softened.
- Add the rice, chicken stock, spinach and pepper. Return the chicken to the pan. Place the lid on and reduce the heat to the lowest heat setting. Cook for 20 minutes.
- Allow to stand with the lid on for 10 minutes. This will allow for any residual liquid to be absorbed.
- 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, sliced green beans, diced zucchini, 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.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: greek, chicken, greek chicken
- Method: pan cook
- Cuisine: Greek
Keywords: One Pot Greek Chicken and Rice, One Pot Chicken and Rice, One Pot Chicken and Rice recipe
tanithsayer says:
I’ve just discovered your recipes and I’ve already made a few. Have loved them so far and this Greek chicken is on high rotation, the family loves it. I’ve cooked it in a camp oven on the fire and came out even better! Mmmmm
★★★★★
chloetucker says:
Just curious what side (veggies) you would put with this dish to make it a full meal? I’m always keen to get veggies in with kids.
Nicole says:
I love this with steamed greens drizzled with olive oil, lemon juice and salt (my kids love broccolini or green beans). But I also love it with a simple green salad dressed with S&P, olive oil and apple cider vinegar. The acidic dressing works so well with the feta and rice. I hope that helps! ❤️
emmahunter says:
Love this recipe! Super simple and the flavors taste amazing. Was a winner with all of the family.
★★★★★
Nicole says:
So fantastic to hear, It’s a favourite at our place too! Thank you so much x