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.

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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.