Introduction: Ready for a Flavorful, One-Pan Mediterranean Meal?
Craving a hearty, Mediterranean-inspired dish that’s bursting with flavor and easy to make? This Greek Chicken and Rice Skillet is your perfect solution! Featuring juicy chicken thighs, fragrant lemon, fresh oregano, and tangy feta and olives, this one-pan meal delivers bold Greek flavors with minimal cleanup. The crispy chicken skin and charred lemon slices add a delightful texture and zing, making it ideal for family dinners, meal prep, or entertaining. Inspired by your love for savory, vibrant dishes like Grilled Flatbread Pizza with Artichoke and Easy Coconut Curry Shrimp Soup, this recipe can be adapted for lower carbs and is naturally gluten-free. Ready to cook a skillet of Greek-inspired goodness? Let’s dive into this delicious recipe!
Overview: Why Greek Chicken and Rice Skillet is a Must-Try
This Greek Chicken and Rice Skillet combines tender, herb-rubbed chicken thighs with fluffy rice cooked in a lemony, garlicky broth. The addition of green olives, feta, and fresh parsley brings authentic Greek flair, while the one-pan method keeps things simple. What makes it special? It’s flavorful, gluten-free, and versatile, with options to make it lower-carb for keto-friendly diets, perfect for a satisfying, Mediterranean-style meal.
- Time Requirement: About 50 minutes total (15 minutes prep, 35 minutes cooking).
- Difficulty Level: Easy! Great for beginners or busy weeknights.
- Why It’s Special: It’s a gluten-free, one-pan dish with vibrant Greek flavors, easily adaptable for lower-carb diets.
This skillet is a hearty, crowd-pleasing treat that’s sure to transport you to the Mediterranean. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Greek Chicken and Rice Skillet. Each ingredient adds to the zesty, savory, and Mediterranean magic.
- Chicken Thighs (6): Provide juicy, flavorful protein with crispy skin.
- Kosher Salt and Black Pepper (to taste): Season the dish to perfection.
- Dried Oregano (1 tsp): Adds classic Greek herbaceous flavor.
- Garlic Powder (1 tsp): Infuses savory depth.
- Lemons (3): Deliver zest and juice for brightness; sliced for charred garnish.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances cooking and adds richness.
- Red Onion (½, minced): Provides a sweet, savory base.
- Garlic Cloves (2, minced): Adds aromatic intensity.
- Long-Grain Rice (1 cup): Creates a fluffy, absorbent base (use cauliflower rice for low-carb).
- Chicken Broth (2½ cups): Forms the flavorful cooking liquid.
- Fresh Oregano (1 Tbsp, chopped): Brings vibrant, fresh herb flavor.
- Green Olives (1 cup): Adds tangy, briny Greek flair.
- Crumbled Feta Cheese (½ cup): Provides creamy, tangy richness.
- Fresh Parsley (⅓ cup, chopped): Adds a fresh, colorful garnish.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (reduce cooking time to 15–20 minutes) or drumsticks.
- Rice: Replace with cauliflower rice for a keto-friendly, low-carb version (reduce broth to 1½ cups and cook for 10 minutes).
- Chicken Broth: Use vegetable broth for a lighter flavor or bone broth for extra nutrients.
- Green Olives: Substitute with Kalamata olives, capers, or omit for a milder flavor.
- Feta Cheese: Swap with goat cheese, queso fresco, or omit for dairy-free.
- Fresh Oregano: Use 1 tsp dried oregano or substitute with fresh thyme or rosemary.
- Add-Ins: Include 1 cup spinach, cherry tomatoes, or artichoke hearts for extra veggies.
- Keto Adjustment: Use cauliflower rice, reduce olives to ½ cup, and ensure broth is sugar-free to lower carbs.
- Spicy Version: Add ½ tsp red pepper flakes or a sliced chili pepper for heat.
Step-by-Step Instructions
Making this Greek Chicken and Rice Skillet is straightforward and flavorful, all in one oven-safe skillet! Follow these steps for a perfect dish every time.
Step 1: Prepare the Chicken
- Preheat the oven to 375°F.
- Season 6 chicken thighs with kosher salt and black pepper.
- In a small bowl, mix 1 tsp dried oregano, 1 tsp garlic powder, and the zest of 1 lemon. Rub the mixture evenly over the chicken thighs.
Tip: Pat chicken dry before seasoning for crispier skin; ensure the rub is evenly distributed.
Step 2: Sear the Chicken
- Heat 2 Tbsp extra-virgin olive oil in a large oven-safe skillet over medium heat.
- Add the chicken thighs, skin side down, and sear for 7–9 minutes until well browned and crispy.
- Remove chicken to a plate and set aside.
Tip: Avoid overcrowding the skillet to ensure even browning; don’t move chicken too soon to develop a crispy skin.
Step 3: Sauté the Aromatics
- In the same skillet, add ½ minced red onion and 2 minced garlic cloves. Sauté for about 5 minutes until translucent.
- Stir in 1 cup long-grain rice and sauté for 1 minute to toast; season with a pinch of salt.
Tip: Scrape up browned bits from the chicken while sautéing for extra flavor.
Step 4: Build the Skillet
- Add 2½ cups chicken broth, 1 Tbsp chopped fresh oregano, and the juice of the zested lemon to the skillet. Stir to combine.
- Bring the mixture to a simmer.
Tip: Ensure rice is evenly spread in the skillet for consistent cooking.
Step 5: Bake the Skillet
- Nestle the seared chicken thighs, skin side up, into the rice mixture.
- Transfer the skillet to the oven and bake for 20–25 minutes, until the rice has absorbed the liquid and the chicken is fully cooked (internal temperature 165°F).
Tip: Check rice for doneness; if still firm, add ¼ cup more broth and bake 5 minutes longer.
Step 6: Broil with Lemon Slices
- Slice the remaining 2 lemons thinly.
- Turn on the broiler and arrange lemon slices over the chicken.
- Broil for about 3 minutes until the lemons are lightly charred and the chicken skin is extra crispy.
Tip: Watch closely during broiling to prevent burning; slice lemons thinly for even charring.
Step 7: Finish and Serve
- Remove the skillet from the oven and add 1 cup green olives and ½ cup crumbled feta cheese.
- Garnish with ⅓ cup chopped fresh parsley and additional fresh oregano if desired.
- Serve immediately, family-style, from the skillet.
Tip: Let the skillet rest for 2–3 minutes before serving to allow flavors to settle.
Assembly: Building the Perfect Greek Chicken and Rice Skillet
Making this Greek Chicken and Rice Skillet is all about creating a flavorful, one-pan dish with vibrant Mediterranean vibes. Here’s how to make it perfect:
- Season Chicken Well: Rub the herb mixture thoroughly for maximum flavor.
- Sear for Crispness: Brown the chicken skin to lock in juices and add texture.
- Cook Rice Evenly: Ensure rice is fully submerged in broth for proper absorption.
- Garnish Vibrantly: Add olives, feta, and parsley for a colorful, tangy finish.
Presentation Tips:
- Serve directly from the skillet for a rustic, family-style presentation.
- Pair with a keto-friendly side like a Greek salad (cucumber, tomato, feta) or roasted zucchini for a complete meal.
- Garnish with extra lemon wedges, oregano sprigs, or a drizzle of olive oil for a polished look.
Storage and Make-Ahead Tips
This skillet is great for meal prep but requires careful storage to maintain texture. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container (rice may soften slightly; consider cauliflower rice for better freezing).
- Reheating:
- Reheat in the oven at 350°F for 10–15 minutes, covered with foil, to prevent drying out.
- Microwave individual portions for 1–2 minutes, stirring rice halfway.
- Make-Ahead Tips:
- Prep chicken (seasoned) and chop onion, garlic, and herbs up to 1 day ahead; store in the fridge.
- Cook the skillet (without olives, feta, or parsley) up to 1 day ahead; refrigerate, then reheat and add garnishes before serving.
- For keto, prep with cauliflower rice and store separately to maintain texture.
Tip: Add a splash of broth when reheating to restore moisture to the rice.
Recipe Variations
This Greek Chicken and Rice Skillet is versatile, drawing on your love for vibrant, savory dishes like Grilled Flatbread Pizza and Chicken Mushroom Soup. Here are some fun ideas:
- Keto Greek Skillet: Replace rice with cauliflower rice (reduce broth to 1½ cups, cook for 10 minutes) and reduce olives to ½ cup for lower carbs.
- Spicy Greek Skillet: Add ½ tsp red pepper flakes or a sliced chili pepper with the garlic for a spicy kick.
- Veggie-Packed Skillet: Stir in 1 cup spinach, zucchini, or cherry tomatoes before baking for extra veggies.
- Dairy-Free Version: Omit feta or use dairy-free feta; ensure broth is dairy-free.
- Mediterranean Twist: Add ½ cup artichoke hearts or roasted red peppers with the olives for more Mediterranean flair.
Tip: Serve with a dollop of tzatziki (keto-friendly if yogurt-based) or a sprinkle of sumac for extra Greek flavor.
Conclusion: A Vibrant, Mediterranean Treat to Love
Greek Chicken and Rice Skillet is the perfect way to enjoy a hearty, flavorful Mediterranean meal with minimal effort. With its juicy chicken thighs, zesty lemon, and tangy feta and olives, it’s a dish that’s as satisfying as it is vibrant. Perfect for family dinners, meal prep, or entertaining, this skillet is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every savory, citrusy bite. What’s your favorite way to enjoy this Greek skillet? Share your ideas in the comments and let us know how it turned out!
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Greek Chicken and Rice Skillet Recipe
Description
Craving a hearty, Mediterranean-inspired dish that’s bursting with flavor and easy to make? This Greek Chicken and Rice Skillet is your perfect solution! Featuring juicy chicken thighs, fragrant lemon, fresh oregano, and tangy feta and olives, this one-pan meal delivers bold Greek flavors with minimal cleanup.
Ingredients
Here’s what you need to make this Greek Chicken and Rice Skillet. Each ingredient adds to the zesty, savory, and Mediterranean magic.
- Chicken Thighs (6): Provide juicy, flavorful protein with crispy skin.
- Kosher Salt and Black Pepper (to taste): Season the dish to perfection.
- Dried Oregano (1 tsp): Adds classic Greek herbaceous flavor.
- Garlic Powder (1 tsp): Infuses savory depth.
- Lemons (3): Deliver zest and juice for brightness; sliced for charred garnish.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances cooking and adds richness.
- Red Onion (½, minced): Provides a sweet, savory base.
- Garlic Cloves (2, minced): Adds aromatic intensity.
- Long-Grain Rice (1 cup): Creates a fluffy, absorbent base (use cauliflower rice for low-carb).
- Chicken Broth (2½ cups): Forms the flavorful cooking liquid.
- Fresh Oregano (1 Tbsp, chopped): Brings vibrant, fresh herb flavor.
- Green Olives (1 cup): Adds tangy, briny Greek flair.
- Crumbled Feta Cheese (½ cup): Provides creamy, tangy richness.
- Fresh Parsley (⅓ cup, chopped): Adds a fresh, colorful garnish.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (reduce cooking time to 15–20 minutes) or drumsticks.
- Rice: Replace with cauliflower rice for a keto-friendly, low-carb version (reduce broth to 1½ cups and cook for 10 minutes).
- Chicken Broth: Use vegetable broth for a lighter flavor or bone broth for extra nutrients.
- Green Olives: Substitute with Kalamata olives, capers, or omit for a milder flavor.
- Feta Cheese: Swap with goat cheese, queso fresco, or omit for dairy-free.
- Fresh Oregano: Use 1 tsp dried oregano or substitute with fresh thyme or rosemary.
- Add-Ins: Include 1 cup spinach, cherry tomatoes, or artichoke hearts for extra veggies.
- Keto Adjustment: Use cauliflower rice, reduce olives to ½ cup, and ensure broth is sugar-free to lower carbs.
- Spicy Version: Add ½ tsp red pepper flakes or a sliced chili pepper for heat.
Instructions
Step 1: Prepare the Chicken
- Preheat the oven to 375°F.
- Season 6 chicken thighs with kosher salt and black pepper.
- In a small bowl, mix 1 tsp dried oregano, 1 tsp garlic powder, and the zest of 1 lemon. Rub the mixture evenly over the chicken thighs.
Tip: Pat chicken dry before seasoning for crispier skin; ensure the rub is evenly distributed.
Step 2: Sear the Chicken
- Heat 2 Tbsp extra-virgin olive oil in a large oven-safe skillet over medium heat.
- Add the chicken thighs, skin side down, and sear for 7–9 minutes until well browned and crispy.
- Remove chicken to a plate and set aside.
Tip: Avoid overcrowding the skillet to ensure even browning; don’t move chicken too soon to develop a crispy skin.
Step 3: Sauté the Aromatics
- In the same skillet, add ½ minced red onion and 2 minced garlic cloves. Sauté for about 5 minutes until translucent.
- Stir in 1 cup long-grain rice and sauté for 1 minute to toast; season with a pinch of salt.
Tip: Scrape up browned bits from the chicken while sautéing for extra flavor.
Step 4: Build the Skillet
- Add 2½ cups chicken broth, 1 Tbsp chopped fresh oregano, and the juice of the zested lemon to the skillet. Stir to combine.
- Bring the mixture to a simmer.
Tip: Ensure rice is evenly spread in the skillet for consistent cooking.
Step 5: Bake the Skillet
- Nestle the seared chicken thighs, skin side up, into the rice mixture.
- Transfer the skillet to the oven and bake for 20–25 minutes, until the rice has absorbed the liquid and the chicken is fully cooked (internal temperature 165°F).
Tip: Check rice for doneness; if still firm, add ¼ cup more broth and bake 5 minutes longer.
Step 6: Broil with Lemon Slices
- Slice the remaining 2 lemons thinly.
- Turn on the broiler and arrange lemon slices over the chicken.
- Broil for about 3 minutes until the lemons are lightly charred and the chicken skin is extra crispy.
Tip: Watch closely during broiling to prevent burning; slice lemons thinly for even charring.
Step 7: Finish and Serve
- Remove the skillet from the oven and add 1 cup green olives and ½ cup crumbled feta cheese.
- Garnish with ⅓ cup chopped fresh parsley and additional fresh oregano if desired.
- Serve immediately, family-style, from the skillet.
Tip: Let the skillet rest for 2–3 minutes before serving to allow flavors to settle.
FAQs
1. Can I use cauliflower rice for a keto version?
Yes! Replace long-grain rice with 1 cup cauliflower rice, reduce broth to 1½ cups, and cook for 10 minutes in the oven to keep it low-carb.
2. Is this dish keto-friendly?
With regular rice, it’s not keto-friendly (~30g net carbs per serving). Use cauliflower rice and reduce olives to make it keto-compliant.
3. Can I make it dairy-free?
Yes! Omit feta or use dairy-free feta; ensure chicken broth is dairy-free.
4. Why is my rice undercooked?
- Ensure rice is fully submerged in broth.
- Add ¼ cup more broth and bake 5–10 minutes longer if needed.
- Use a skillet with a tight-fitting lid or cover with foil to trap steam.
5. Can I make this ahead?
Yes! Prep up to 1 day ahead and refrigerate; add olives, feta, and parsley just before serving. Freeze (without garnishes) for up to 3 months.
6. How long does it last?
It stays fresh in the fridge for up to 4 days or frozen for 3 months (use cauliflower rice for better freezing).
7. Can I use chicken breasts?
Yes! Use boneless breasts and reduce baking time to 15–20 minutes to avoid drying out.
8. What’s the best way to serve it?
Serve family-style from the skillet with extra lemon wedges, paired with a Greek salad or roasted veggies for a complete Mediterranean meal.