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Mediterranean cuisine is renowned for its vibrant flavors, fresh ingredients, and simplicity. One dish that beautifully encapsulates these characteristics is the One-Pot Greek Chicken and Lemon Rice. This recipe effortlessly brings together succulent chicken thighs, zesty lemon, and aromatic herbs, creating a meal that is not only satisfying but also easy to prepare.

One-Pot Greek Chicken and Lemon Rice

Discover the delicious simplicity of One-Pot Greek Chicken and Lemon Rice, a Mediterranean delight that brings together succulent chicken, zesty lemon, and aromatic herbs all in one pot. Perfect for busy weeknights, family dinners, or entertaining guests, this dish is both nutritious and satisfying. The tender chicken and flavorful rice create a harmonious meal, making it an excellent choice for a wholesome dining experience. Enjoy easy preparation and a tantalizing taste that celebrates fresh ingredients.
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 cup long-grain rice

2 cups chicken broth

Zest and juice of 2 lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

½ cup Kalamata olives, pitted and halved

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken to the pot and sear for about 5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

      Toast the Rice: Add the rice to the pot, stirring frequently for about 2 minutes, until the rice is slightly toasted.

        Add Liquids and Seasoning: Pour in the chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir well to combine, making sure to scrape any browned bits from the bottom of the pot.

          Combine Chicken and Rice: Place the seared chicken thighs back into the pot, nestling them into the rice mixture. Bring to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes.

            Add Tomatoes and Olives: After 20 minutes, add the halved cherry tomatoes and olives to the pot. Stir gently to incorporate. Cover again and cook for an additional 10 minutes or until the rice is tender and the chicken is cooked through.

              Finish and Serve: Once cooked, remove the pot from heat and let it rest for about 5 minutes. Fluff the rice with a fork and season with additional salt and pepper if needed. Garnish with fresh parsley and serve with lemon wedges on the side.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4