One-Pot Greek Chicken and Rice with herbs and vegetables

One-Pot Greek Chicken and Rice

ByCasey Monroe

Why Make This Recipe

One-pot Greek Chicken and Rice is a delicious and easy dish that makes dinner a breeze. This recipe is great because it combines flavorful chicken, tender rice, and nutritious spinach all in one pan. It’s perfect for busy weeknights or when you want to impress guests without too much effort. Plus, cleanup is easy since everything cooks in one pot!

How to Make One-pot Greek Chicken and Rice

Ingredients:

  • 600 g (1 lb 5 oz) boneless, skinless chicken thighs (approximately 5–6 chicken thighs, see note 1 for alternatives)
  • 1 tsp freshly minced garlic
  • 1 tbsp dried oregano
  • ½ tsp sweet paprika
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 3 tbsp lemon juice, plus the zest of 1 whole lemon
  • 2 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 tsp freshly minced garlic
  • 1½ cups (300 g) white rice (jasmine or basmati)
  • 3 cups (750 ml) chicken stock (see note 2 about gluten-free)
  • 2 cups (90 g) baby spinach leaves, roughly chopped (see note 3 for substitutions)
  • ½ tsp freshly cracked black pepper
  • 1 tbsp fresh flat-leaf parsley or oregano, finely chopped
  • Fresh lemon slices and lemon zest, to serve (optional)
  • Feta, to serve (optional)

Directions:

  1. Place the chicken thighs in a large bowl. Add minced garlic, oregano, paprika, salt, pepper, lemon juice, lemon zest, and olive oil. Use your hands to coat the chicken evenly.
  2. Heat a large, heavy-based, ovenproof frying pan over medium heat. Cook the chicken for 5–8 minutes until golden, then set aside.
  3. Add 1–2 tablespoons of water to the same pan to deglaze and loosen all the sticky bits. Then, add the onion and garlic. Cook, stirring, for 2 minutes until softened.
  4. Add the rice, chicken stock, spinach, and pepper. Return the chicken to the pan. Place the lid on, reduce the heat to the lowest setting, and cook for 20 minutes.
  5. Allow to stand with the lid on for 10 minutes. This will help any leftover liquid be absorbed.
  6. Top with freshly chopped parsley or oregano, sliced lemon, lemon zest, and feta (if using).

How to Serve One-pot Greek Chicken and Rice

This dish is best served warm. You can dish it up directly from the pan for a family-style meal. Garnish with fresh parsley or oregano and lemon slices for a vibrant touch. If you like, add some crumbled feta on top for added flavor. Enjoy it with a side salad or some crusty bread.

How to Store One-pot Greek Chicken and Rice

If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for about 3–4 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you want to freeze it, place it in freezer-safe containers, and it can last for up to 3 months.

Tips to Make One-pot Greek Chicken and Rice

  • Ensure that the chicken thighs are well-coated in the marinade for maximum flavor.
  • Don’t skip the resting time after cooking; it allows the flavors to meld and the rice to finish absorbing any liquid.
  • If you like a bit of heat, consider adding red pepper flakes or a diced chili when cooking the onions.

Variation

You can easily customize this recipe by adding other vegetables like bell peppers, zucchini, or even chickpeas for extra protein. If you prefer chicken breasts, they can be used instead of thighs, but adjust the cooking time since they may require less time to cook through.

FAQs

1. Can I use another type of meat?
Yes, you can use chicken breasts, turkey, or even some types of fish. Just adjust the cooking time as needed.

2. Is this recipe gluten-free?
Yes, this recipe can be made gluten-free. Just ensure you use gluten-free chicken stock and check the rice packaging for any gluten content.

3. Can I make this dish in advance?
Yes, you can prepare the ingredients ahead of time and then cook it when you’re ready to eat. It also reheats well, so it’s perfect for meal prep.