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One-Pot Greek Chicken and Lemon Rice is a culinary gem from Mediterranean cuisine that brings together the vibrant flavors and wholesome ingredients characteristic of Greek cooking. This dish not only captures the essence of traditional Greek flavors but also embodies the convenience of one-pot cooking, making it a perfect choice for busy weeknights or leisurely family dinners. The simplicity of preparing a complete meal in just one pot minimizes cleanup while maximizing the harmony of flavors—truly a win-win situation for any home cook.

One-Pot Greek Chicken and Lemon Rice

Discover the culinary delight of One-Pot Greek Chicken and Lemon Rice, a flavorful recipe inspired by Mediterranean cuisine. This dish combines tender chicken, zesty lemon, aromatic herbs, and fluffy rice all in a single pot, making it perfect for weeknight dinners and easy clean-up. Enjoy the vibrant flavors and health benefits of fresh ingredients that reflect the essence of Greek cooking. Join in on the experience of creating a hearty, satisfying meal that brings a taste of Greece to your table.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1 cup water

1 large lemon (zested and juiced)

1 teaspoon dried oregano

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

¼ teaspoon freshly ground black pepper

1 tablespoon olive oil

1 cup cherry tomatoes, halved

½ cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

    Sear the Chicken: Season the chicken thighs with salt, pepper, oregano, and smoked paprika. Once the oil is hot, add the chicken thighs to the pot and sear for about 4-5 minutes on each side until golden brown. Remove from the pot and set aside.

      Sauté the Aromatics: In the same pot, add the chopped onion and cook for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

        Add Rice and Liquids: Stir in the rice to toast it lightly, then pour in the chicken broth and water. Add the lemon juice, lemon zest, and stir to combine.

          Return the Chicken: Nestle the seared chicken thighs back into the pot, making sure they're submerged in the liquid. Bring the mixture to a gentle boil.

            Cook: Reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.

              Add Tomatoes and Olives: Once cooked, gently stir in the cherry tomatoes and Kalamata olives. Let it sit covered for an additional 5 minutes to allow the tomatoes to warm through.

                Fluff and Serve: Remove the pot from the heat and fluff the rice with a fork. Garnish with freshly chopped parsley before serving.

                  Enjoy: Serve warm, enjoying the comforting flavors of the Mediterranean in a single dish!

                    Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings