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 sprinkle of feta cheese finish it off. It is so simple, yet so delicious, filled with loads of flavour.

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

Yes, 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.

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

Substitute the vegetables to suit your taste – spinach, kale, silverbeet, sliced green beans, diced zucchini, 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.

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) boneless chicken thigh fillets (approximately 5–6 chicken thighs, see note 1 for alternatives)
• 1 tsp garlic, freshly minced
• 1 tbsp oregano
• ½ tsp sweet paprika
• ½ tsp salt
• ½ 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 (300 g) white rice (jasmine or basmati)
• 3 cups (720 ml) chicken stock
• 2 cups (60 g) spinach leaves, roughly chopped (see note 2 for substitutions)
• ½ 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)

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Instructions

1. 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.
2. Heat a large, heavy-based, oven-proof skillet on medium heat. Cook the chicken for 5-8 minutes until golden, and set aside.
3. 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.
4. 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.
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, 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.

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