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Classic One Skillet Greek Lemon Chicken and Rice. image

One Skillet Greek Lemon Chicken and Rice.

This One Skillet Greek Lemon Chicken and Rice is a flavorful, easy meal that combines juicy chicken, zesty lemon, and wholesome ingredients!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless chicken breasts or thighs
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh thyme leaves
  • 4 tablespoons salted butter
For the Rice:
  • 1 lemon sliced
  • 1/2 cup dry orzo
  • 1 cup dry rice
  • 2 shallots thinly sliced
  • 4 cloves garlic chopped
  • 3-4 cups low sodium chicken broth
  • 2 cups chopped spinach
  • 1/2 cup pitted green olives crushed
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh basil leaves
  • 2 tablespoons lemon juice

Equipment

  • Large Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp Knife

Method
 

Instructions:
  1. Start by seasoning the chicken. In a bowl, mix the dried oregano, paprika, cayenne pepper, salt, and black pepper. Rub this mixture all over the chicken breasts or thighs. Let it marinate for about 20 minutes while you prepare the other ingredients.
  2. In a large skillet, heat the extra virgin olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the oil is hot, add the marinated chicken. Sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, add the shallots and garlic. Sauté for about 2-3 minutes until they are fragrant and translucent. This step is crucial as it builds the flavor base for your dish.
  4. Stir in the orzo and rice, allowing them to toast slightly in the skillet for about 1-2 minutes. This adds a nutty flavor that enhances the overall taste of the One Skillet Greek Lemon Chicken and Rice.
  5. Add 3-4 cups of low sodium chicken broth to the skillet, scraping up any brown bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice and orzo are cooked through.
  6. Once the rice and orzo are tender, stir in the chopped spinach, crushed olives, and the remaining 2 tablespoons of butter. Fold in the chicken, and add the lemon slices on top. Cover again and let everything warm together for another 5 minutes.
  7. Before serving, drizzle the fresh lemon juice over the top and sprinkle with crumbled feta cheese and fresh basil leaves. The contrasting textures and flavors will make your One Skillet Greek Lemon Chicken and Rice a dish to remember!

Notes

  • You can prepare the chicken and marinate it the night before for even better flavor.
  • This dish can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stove or in the microwave, adding a splash of broth or water to prevent drying out.