Skillet Greek Lemon Chicken and Rice

Skillet Greek Lemon Chicken and Rice couldn’t be easier to make and is ideal for a weeknight dinner! Hearty chicken thighs are marinated in Greek spices, garlic and lemon juice then nestled on top of herbed rice and baked to perfection!

How many times a week does your family eat chicken for dinner? I’d say on average we eat it 4-5 times a week. It’s definitely the protein we purchase the most. Usually I buy boneless skinless chicken breasts, but occasionally I opt for boneless skinless thighs instead. If I’m being honest I’ll admit that I think thighs have better flavor, even if there is a little more fat. That’s actually the reason they have more flavor. Fat = Flavor. 

Whenever I do cook with chicken thighs, my husband is much more enthusiastic about expressing how much he loved dinner. I laugh (and roll my eyes) every time and tell him that’s because I used thighs. His response is always, “well I guess I’m a thigh man because those were awesome!” He was especially excited when I made this Skillet Greek Lemon Chicken with Rice. 

The marinade for this recipe is very similar to the one I use for my wildly popular Greek Lemon Chicken Skewers. It uses plenty of fresh lemon zest and juice along with garlic, oregano, coriander and smoked paprika. The chicken doesn’t need more than 30-60 minutes to marinate, but you could let it go overnight if you prefer. 

Making this Skillet Greek Lemon Chicken and Rice couldn’t be easier. Once marinated the thighs are seared in a hot skillet for a few minutes on each side. You want them to have a nice golden brown crust, but not be cooked all the way through. Once they’ve got their tan, put them on a plate while you prep the rice.

The rice is more like a pilaf, meaning there’s onion, garlic, and more of those delicious Greek spices added in. Chicken stock is added to the rice mixture and then the skillet is covered and put in the oven. The rice bakes for about 15 minutes and then the chicken thighs get nestled into the partially cooked rice. Everything bakes for another 10-15 minutes or until the rice is done. 

Garnish with fresh parsley, dill and a good squeeze of fresh lemon juice over everything. This Skillet Greek Lemon Chicken and Rice is easy enough for a weeknight dinner, but also works well for a special occasion. 

More Greek Chicken Recipes 

Greek Chicken Tacos with Tzatziki and Hummus

Greek Lemon Chicken Skewers

Greek Chicken Pasta Salad

Skillet Greek Lemon Chicken and Rice

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 30 minutes

Total Time: 1 hour 20 minutes

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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

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:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 497 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 166mg Sodium: 391mg Carbohydrates: 48g Fiber: 2g Sugar: 2g Protein: 39g