Servings
Font
Back
4.6 from 144 votes

Skillet Greek Lemon Chicken and Rice

Hearty chicken thighs are marinated in Greek spices, garlic and lemon juice then nestled on top of herbed rice.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 5 servings
Calories: 497 kcal
Course: Dinner
Cuisine: Greek

Ingredients

Chicken
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • zest of a lemon
  • 3 tablespoons lemon juice
  • 2 cloves garlic, grated or minced
  • 2 teaspoons dried oregano, rubbed between the palms of your hands
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Kosher salt and fresh ground black pepper to taste
Rice
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, grated or minced
  • 2 teaspoons dried oregano, rubbed between the palms of your hands
  • 1 teaspoon dried dill
  • 1 cup uncooked rice, I used Jasemine rice
  • 2 cups low sodium chicken broth

Instructions

    Cup of Yum
  1. 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.
  2. Preheat oven to 350° F.
  3. 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.
  4. 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.
  5. 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

Calories 497kcal (25%) Carbohydrates 48g (16%) Protein 39g (78%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 12g Cholesterol 166mg (55%) Sodium 391mg (16%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 497

% 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.