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Greek Chicken and Lemon Rice One Pot Recipe for Effortless Flavorful Meals

Greek Chicken and Lemon Rice One Pot Recipe for Effortless Flavorful Meals - Featured Image
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Learn how to make delicious greek chicken and lemon rice one pot. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs (or boneless if preferred)
  • 1 ½ cups long-grain white rice (you can substitute with jasmine rice for a floral note)
  • 3 cups low-sodium chicken broth (vegetable broth works too)
  • 1 large lemon (zested and juiced)
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (fresh if you have it, about 1 tablespoon)
  • ½ teaspoon smoked paprika (optional, for a subtle depth)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup crumbled feta cheese, for garnish
  • 2 tablespoons chopped fresh parsley (or dill for a twist)
  • Optional: ¼ cup kalamata olives, pitted and halved

Instructions

  1. Start by patting your chicken thighs dry with paper towels — this helps the skin get beautifully crisp. Season them generously with salt, pepper, oregano, and smoked paprika.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, carefully place the chicken thighs skin-side down. Let them cook undisturbed for about 5-7 minutes, until the skin is golden and crisp. Flip and brown the other side for an additional 3-4 minutes. Remove the chicken and set aside.
  3. Reduce the heat to medium. In the same pot, add the chopped onion and garlic. Stir and cook for about 3-4 minutes until softened and fragrant — this always reminds me of those slow mornings in Mama Lu’s kitchen, the aroma weaving through the house.
  4. Add the rice to the pot, stirring well to coat each grain in the flavorful oil and onions. This step toasts the rice lightly, giving it that nutty aroma and helping it cook to fluffy perfection. Cook for about 2 minutes.
  5. Pour in the chicken broth, lemon juice, and lemon zest. Give everything a gentle stir, scraping the bottom of the pot to loosen any browned bits — that’s where the real flavor lives.
  6. Nestle the chicken thighs back into the pot, skin-side up, making sure they’re partially submerged in the broth but the skin stays above liquid to keep crispness.
  7. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot tightly with a lid and let it cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temp should reach 165°F).
  8. Once done, remove the pot from heat and let it rest covered for 5 minutes. This step lets the flavors settle, much like letting a story sink in after it’s been told.
  9. Sprinkle with crumbled feta, fresh parsley, and kalamata olives if you’re using them. Serve warm and watch how this simple meal becomes a centerpiece for conversation and connection.

Find it online: https://claracooking.com/greek-chicken-and-lemon-rice-one-pot/