Greek Chicken and Rice
Transport your taste buds to the Mediterranean with this vibrant Greek Chicken and Rice recipe! Juicy, marinated chicken thighs are seared to golden perfection and simmered atop fragrant, lemon-infused rice for a dish that's as flavorful as it is comforting. With the addition of kalamata olives, sweet cherry tomatoes, tangy feta cheese, and a sprinkle of fresh parsley, each bite bursts with classic Greek flavors. Ready in under an hour, this one-skillet meal is perfect for busy weeknights or casual family dinners. Plus, it's a complete meal with tender chicken, hearty rice, and plenty of fresh, wholesome toppings. Serve it up hot and watch as it disappears off plates in no time!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 0.5 cups kalamata olives, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cups feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Add chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours. (If short on time, let sit for 15 minutes at room temperature).
In a large, deep skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Remove chicken from the marinade and sear in the skillet for 2-3 minutes per side until golden brown but not fully cooked. Remove chicken and set aside on a plate.
In the same skillet, add the rice and sauté for 1-2 minutes, stirring frequently to coat the grains in the remaining oil and juices.
Pour in the chicken broth and stir in a pinch of salt, remaining black pepper, and lemon zest. Bring to a gentle simmer.
Nestle the partially cooked chicken thighs on top of the rice in the skillet. Cover with a lid and cook on low heat for 20 minutes.
Remove the lid and sprinkle sliced kalamata olives and cherry tomatoes over the chicken and rice. Replace the lid and cook for another 5-7 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld.
Uncover and sprinkle crumbled feta cheese and fresh parsley on top. Serve immediately and enjoy your delicious Greek Chicken and Rice!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
