Greek Chicken Rice
Elevate your weeknight dinner game with this vibrant and flavorful Greek Chicken Rice! Juicy, perfectly seasoned boneless chicken thighs are seared to golden perfection and nestled atop fragrant rice infused with lemon, oregano, and cumin. Cooked together in one skillet, this dish comes alive with the addition of sautéed red onion, fresh parsley, dill, and crumbly feta cheese for a burst of Mediterranean flair. A squeeze of fresh lemon juice ties it all together, creating a meal that's both hearty and refreshing. With minimal prep and just one pan to clean, this recipe is perfect for busy families or anyone craving a homemade Greek-inspired feast. Ideal keywords: Greek chicken rice, Mediterranean chicken, one-pan recipes, lemon rice, easy weeknight dinners.
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Recipe Information
Ingredients
- 4 pieces boneless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups white rice
- 3 cups chicken broth
- 2 tablespoons lemon juice
- 0.5 cup (diced) red onion
- 2 tablespoons (chopped) fresh parsley
- 0.25 cup crumbled feta cheese
- 1 tablespoon (chopped) fresh dill
- 4 pieces lemon wedges
Instructions
In a small bowl, mix oregano, cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly onto both sides of the chicken thighs.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown but not fully cooked through. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced red onion and sauté for 2-3 minutes until softened.
Stir in the rice and cook for 1-2 minutes, allowing it to absorb the flavors.
Pour in the chicken broth and lemon juice, stirring to combine.
Nestle the chicken thighs back into the skillet, ensuring they rest on top of the rice.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the chicken is fully cooked through.
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes.
Sprinkle the dish with fresh parsley, dill, and crumbled feta cheese.
Serve hot with lemon wedges on the side for extra freshness. Enjoy!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4932 mg | 214% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2235 mg | 48% | |
*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.
