Skillet Greek Lemon Chicken and Rice
User Reviews
4.6
Skillet Greek Lemon Chicken and Rice
Description
This recipe for Skillet Greek Lemon Chicken and Rice involves marinating chicken thighs in olive oil, lemon zest, lemon juice, garlic, dried oregano, ground coriander, smoked paprika, salt, and pepper to infuse bright citrus and herb flavors. The chicken is first seared over medium-high heat to brown the exterior without fully cooking.
Next, the onion, garlic, oregano, and dill are sautéed in the skillet before adding jasmine rice and chicken broth. The partly cooked chicken is then returned to the skillet on top of the rice mixture, and the whole pan is covered and placed in a 350°F oven to finish cooking. This method ensures the rice absorbs the flavorful broth along with the melded herbaceous and citrus notes, while the chicken becomes tender.
This one-pan meal balances juicy meat with well-seasoned rice, offering a hearty dish with classic Greek flavors. The stovetop-then-oven technique allows for even cooking and melding of all components.
Ingredients
Chicken
- 1 1/2 pounds chicken thigh boneless, skinless
- 1 tablespoon olive oil
- lemon zest
- 3 tablespoons lemon juice
- 2 cloves garlic grated or minced
- 2 teaspoons oregano rubbed between the palms of your hands, dried
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Rice
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 3 cloves garlic grated or minced
- 2 teaspoons oregano rubbed between the palms of your hands, dried
- 1 teaspoon dill dried
- 1 cup rice I used Jasemine rice, uncooked
- 2 cups chicken broth low sodium
Instructions
- Place the chicken thighs in a freezer bag or medium sized bowl. In a small bowl whisk together the remaining chicken ingredients and pour over the chicken thighs. Massage the marinade into the chicken, cover and refrigerate for at least 30 minutes.
- Preheat oven to 350° F.
- Heat a couple teaspoons of olive a large oven safe skillet over medium-high heat, swirl to coat the bottom. Add the chicken thighs being careful not to crowd them and cook for 4-6 minutes, flipping them over half way through the cooking time. Remove the chicken from the skillet onto a plate, it should not be fully cooked.
- Lower the heat to medium and add a tablespoon of olive oil to the skillet, swirl to coat the bottom. Add in the onion and sauté 2 minutes. Add in the garlic, oregano and dill and sauté another 30 seconds. Stir the rice into the mixture and then pour in the chicken broth. Bring to a boil then cover with a lid or foil and put it in the preheated oven.
- Cook the rice for 15 minutes then remove it from the oven and nestle the chicken into it. Cover and bake another 10-15 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Squeeze fresh lemon juice over everything and garnish with chopped flat leaf parsley and fresh dill if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 166mg | 55% |
| Sodium | 391mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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