If you’re craving a bright, flavorful meal that comes together quickly and all in one pan, this Zesty One-Pot Greek Chicken & Lemon Rice is the perfect solution. Infused with tangy lemon juice, aromatic oregano, and juicy chicken, it’s a comforting weekday dish that tastes like the Mediterranean sun.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (cut into bite-size pieces)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- Juice of 1 lemon (plus extra lemon wedges for serving)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
To begin, warm the olive oil in a large, lidded skillet or Dutch oven set over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pan. Brown the chicken on all sides, about 3-4 minutes total, allowing them to develop a lovely golden crust. Transfer the chicken to a plate and set aside.
In the same pan, lower the heat to medium, then sauté the diced onion until it turns translucent, about 3 minutes. Stir in the minced garlic, letting it become fragrant for a minute. Add the rinsed rice to the pan, stirring gently to coat it in the oil and onion mixture.
Next, pour in the chicken broth, lemon juice, and oregano. Give the mixture a quick stir, then return the browned chicken pieces to the pan. Bring everything to a gentle simmer. Cover with a lid and reduce the heat to low. Let it all cook undisturbed for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Remove the lid, fluff the rice with a fork, and taste for seasoning. Add a final squeeze of lemon if desired. Garnish with a fresh sprinkle of oregano and serve hot with lemon wedges on the side.
This recipe is perfect for busy folks who need a wholesome meal on the table fast. The citrus brightness pairs beautifully with the richly-seasoned chicken and fluffy rice, while the minimal cleanup makes it an ideal weeknight option.
For a healthier twist, you could swap in brown rice (just adjust cooking times), or toss in some bonus veggies like spinach or bell peppers for extra color and nutrients. Enjoy this zesty, comforting dish any night of the week—no fuss, all flavor!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
