Dive into a culinary journey that transports your taste buds straight to the sun-drenched shores of Greece with our One Pot Greek Lemon Chicken Rice! This delightful dish combines tender chicken thighs, zesty lemon, and fluffy rice, all cooked together in a single pot for maximum flavor and minimal cleanup. Perfect for busy weeknights or impressing guests, this recipe promises to be a family favorite that will have everyone asking for seconds. Ready to discover the secret to this mouthwatering meal? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Begin by gathering all your ingredients: 1 lb of chicken thighs, 1 cup of long-grain rice, 2 cups of chicken broth, the juice and zest of 1 lemon, 1 teaspoon of dried oregano, 2 tablespoons of olive oil, salt and pepper to taste, and 1/4 cup of fresh parsley, chopped.
- Rinse the long-grain rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, season the chicken thighs with salt, pepper, and dried oregano on both sides.
- Add the seasoned chicken thighs to the pot, cooking for about 5-7 minutes per side until they are golden brown. You may need to do this in batches if your pot isn't large enough to fit all the chicken at once. Remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the rinsed rice and stir it into the remaining oil and juices for about 1-2 minutes until the rice is slightly toasted.
- Pour in the 2 cups of chicken broth, and add the lemon juice and zest. Stir to combine, ensuring that the rice is evenly distributed in the pot.
- Return the browned chicken thighs to the pot, placing them on top of the rice mixture. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- After 25 minutes, check the rice for doneness. If the rice is still firm, cover the pot and cook for an additional 5 minutes. Once the rice is cooked, remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
- Before serving, fluff the rice with a fork and sprinkle the chopped fresh parsley on top for a burst of color and flavor. Adjust the seasoning with additional salt and pepper if necessary.
- Serve the Greek lemon chicken and rice warm, garnished with extra lemon wedges if desired. Enjoy your delicious one-pot meal!
Tips
- Prep Ahead: To save time, you can marinate the chicken thighs in lemon juice, olive oil, and oregano for a few hours or overnight to enhance the flavors.
- Rinse the Rice: Don’t skip rinsing the rice! This crucial step removes excess starch, ensuring your rice turns out fluffy and not sticky.
- Sear the Chicken: Make sure to get a nice golden brown on the chicken by not overcrowding the pot. If necessary, sear in batches for the best results.
- Adjust Liquid: If you prefer a creamier rice texture, you can add a bit more chicken broth or even a splash of white wine to the pot before simmering.
- Fresh Herbs: For an extra pop of flavor, consider adding fresh dill or mint along with the parsley as a garnish before serving.
- Check for Doneness: Rice can vary in cooking time depending on the brand, so always check for doneness and adjust the cooking time as needed.
- Serve with Extras: Enhance your meal by serving with a side of Greek salad or tzatziki sauce for a refreshing contrast to the warm, hearty dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 120mg
