One-Pot Greek Lemon Chicken and Rice recipe

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Ingredients

8 cloves garlic, or more to taste, minced
2 tablespoons olive oil, or more as needed
4 teaspoons dried oregano
2 teaspoons dried minced onion
lemons, zested
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 medium skinless, boneless chicken breasts
3 tablespoons olive oil
2 large yellow onions, peeled and diced
10 cloves garlic, minced
1 cup long-grain rice
2 ½ teaspoons dried oregano
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
4 cups chicken broth
2 lemons, sliced

Nutrition Info

339.1 calories
carbohydrate: 25.9 g
cholesterol: 68.6 mg
fat: 14.9 g
fiber: 4 g
protein: 27.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1855.3 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

  4. Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.

  5. Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper, cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.

  6. Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven, bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors! Garnish with minced fresh parsley and lemon zest.

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