5.0 from 6 votes
One-Pan Greek Chicken And Rice
This easy and quick One-Pan Greek Chicken And Rice recipe features a delicious and flavorful dish. The lemon marinade on the chicken thighs pairs perfectly with the classic Greek yogurt mixture for the rice. It's sure to be the most satisfying chicken and rice dish you've ever tried.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 427 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 2 lemons divided
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 1/2 teaspoon ground oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 4 pieces chicken thighs total 750g, skinless and boneless
- 1 cup baby spinach
- 1/4 cup fresh basil leaves
- 1 cup store-bought chicken stock
- 1/4 cup Greek yogurt
- 1 brown onion finely chopped
- 1 cup basmati rice
- 1 cup Greek Feta for garnish
Instructions
- Juice one lemon and thinly slice another; reserve the slices for serving. In a bowl, mix together the juice of half a lemon, 1 tablespoon of olive oil, garlic, ground oregano, salt, and ground white pepper. Add the chicken thighs and marinate for 10 minutes.
- Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the chicken thighs to the pan and cook for 4 minutes on each side until they are golden brown and halfway cooked. Transfer them to a plate.
- Meanwhile, prepare the Greek yogurt spinach sauce in a food processor. Blend together the remaining lemon juice, baby spinach, basil leaves, chicken stock, and Greek yogurt for 30 seconds, or until smooth.
- Heat the remaining 1 tablespoon of oil in a frying pan over medium heat. Add the onion and stir-fry until fragrant. Stir in the rice, then add the yogurt spinach mixture and bring to a simmer. Return the chicken thighs and any juices to the pan, cover with a lid, reduce the heat to medium-low, and cook for 15 minutes, or until the rice is soft and the chicken is cooked through.
- Turn off the heat and let the dish sit covered for another 5 minutes. Serve with lemon slices and crumbled feta cheese on top.
Cup of Yum
Notes
- Recipe Adapted: Taste.com.au
- Recipe Adapted:
- Taste.com.au
- Marinate the chicken with lemon juice, olive oil, garlic, oregano, salt, and pepper for 10 minutes or even longer if possible. The lemon marinade used to flavor the chicken not only adds a bright and tangy flavor, but also helps to keep the chicken moist and tender while it cooks.
- Use skinless and boneless chicken thighs: Chicken thighs have more flavor and moisture than chicken breasts, making them perfect for this dish. Use skinless and boneless chicken thighs to save time and minimize the amount of prep work required.
- Use fresh herbs, such as fresh basil and spinach, which add a bright, fresh flavor to the dish. Use fresh herbs rather than dried ones to achieve the best results.
Nutrition Information
Serving
4people
Calories
427kcal
(21%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
37mg
(12%)
Sodium
821mg
(34%)
Potassium
339mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
969IU
(19%)
Vitamin C
34mg
(38%)
Calcium
261mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 427
% Daily Value*
| Serving | 4people | |
| Calories | 427kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 821mg | 34% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 34mg | 38% |
| Calcium | 261mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.