Greek Chicken and Rice Skillet

This Greek chicken and rice skillet brings together juicy chicken thighs, fragrant oregano, zesty lemon, and pops of briny feta and olives for a meal that feels like summer on a plate. It is designed for easy entertaining or for making a weeknight dinner feel like a mini getaway with minimal cleanup.

I first made this on a whim when friends dropped by for dinner and it totally saved the night. Ever since then, it has been my go-to for those surprise gatherings or when I want to feed my family something impressive without a fuss.

Ingredients

• Chicken thighs: add moisture and flavor Go for bone-in skin-on for extra crispiness
• Kosher salt and freshly ground black pepper: boost the natural savoriness Use the best you have
• Dried oregano: lends classic Greek vibe Rub into the chicken for full punch
• Garlic powder: layers in flavor and warmth Always check it is fresh for bold taste
• Lemons: bring zing and color Make sure they are heavy and bright
• Extra-virgin olive oil: helps brown the chicken Adds richness Look for greenish hue
• Red onion: sweetens as it cooks Adds color Use one that feels heavy for size
• Garlic cloves: intensify the aroma Look for plump and firm bulbs
• Long-grain rice: soaks up savory juices Jasmine or basmati work well Look for unbroken grains
• Chicken broth: adds body and richness Choose low-sodium if possible for better control
• Fresh oregano: brightens up the dish afterward Freshest leaves are perky and vibrant
• Green olives: offer briny punch Go for firm and glossy ones
• Feta cheese: adds salty creamy finish Use a block and crumble for the best texture
• Fresh parsley: adds a pop of color and fresh lift Look for bright green without wilting

Step-by-Step Instructions

Season and Flavor the Chicken:

Pat chicken thighs dry and season well with salt and pepper Use your hands to really press in the seasoning Mix dried oregano garlic powder and lemon zest in a small bowl Rub this mixture into every nook and cranny of the chicken for maximum flavor

Sear the Chicken:

Heat olive oil in a large oven-safe skillet over medium heat When oil shimmers carefully place chicken thighs skin side down Let them sizzle undisturbed for 7 to 9 minutes so the skin turns deep golden and crisp Remove chicken to a plate and set aside

Start the Base:

Add the minced red onion and garlic directly into the remaining oil in the skillet Sauté gently over medium heat stirring often until onion becomes soft and fragrant This step should take about 5 minutes

Toast the Rice:

Pour in long-grain rice and stir to coat every grain in oil and onion mixture Toast for 1 minute or until edges look slightly transparent This gives the rice a subtle nutty flavor

Add Broth and Freshness:

Pour in the chicken broth and scrape up any brown bits from the pan These add tons of flavor Stir in chopped fresh oregano and juice from the zested lemon Watch for tiny bubbles indicating the start of a gentle simmer

Assemble in the Oven:

Carefully nestle chicken thighs skin side up into the simmering rice mixture Arrange them evenly Cover everything with ovenproof lid or foil to prevent burning Bake at 375°F for 20 to 25 minutes until rice is tender and chicken is cooked through

Broil with Lemons:

Turn broiler on Slice the remaining lemons and layer over chicken Broil for about 3 minutes until the lemons get a little charred and the chicken skin turns irresistibly crisp

Finish with Garnish:

Scatter green olives and crumbled feta over the top right after broiling Shower with plenty of chopped fresh parsley before serving so it stays vibrant

Pin

My favorite ingredient is definitely the lemon Not only does it bring out the best in the chicken but it also reminds me of summers spent at my grandmother’s house in Greece where every meal included lemons plucked straight from her backyard It is the secret to that feel good brightness in each bite

Storage Tips

This skillet dish holds up very well in the fridge Store tightly covered and enjoy for up to three days The flavors actually deepen overnight For reheating add a splash of broth to keep the rice moist and cover loosely with foil before warming in the oven or microwave

Ingredient Substitutions

If you do not have chicken thighs you can use bone-in drumsticks or even split chicken breasts For a vegetarian twist skip the chicken and bulk up the dish with chickpeas or mushrooms Swap green olives with Kalamata or leave them out if desired

Serving Suggestions

I love serving this with a big cucumber tomato salad and a hunk of crusty bread You can also bring some extra lemon wedges and more feta to the table so people can customize to their taste A side of garlicky sautéed greens works beautifully for a complete meal

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Cultural Context

Greek chicken and rice skillet draws on the classic flavors of Mediterranean cuisine blending the briny tang of cheese and olives with sunny citrus and herbal notes It reminds me of both the family feasts in Athens as well as cozy meals in my own kitchen with laughter echoing around the skillet on the table

Recipe FAQs

→ How do I ensure the chicken remains juicy?

Searing the thighs skin-side down first locks in moisture and adds flavor. Finishing in the oven helps cook through gently.

→ Can I use chicken breasts instead of thighs?

Chicken breasts can be used, but monitor baking time as they may cook faster and risk dryness.

→ What kind of rice works best?

Long-grain rice works well for fluffy texture and even cooking alongside the chicken and broth.

→ How do I avoid soggy rice?

Be sure not to use too much liquid and bake until all the broth is absorbed for perfectly tender rice.

→ Can I prepare this in advance?

You can assemble up to broiling and refrigerate; reheat and broil with lemon slices just before serving.