One Pot Greek Lemon Chicken and Rice
One Pot Greek Lemon Chicken and Rice is so incredibly easy to make that it’ll be your new weeknight go-to meal. Braised greek chicken thighs resting on top of rice with lemons, garlic cloves, spices, white wine, olives, and fresh thyme. The best part? Only one pot to wash when you’re done!
One pot greek lemon chicken and rice is definitely a keeper for the quick weeknight dinner rotation. It’s basically a whole meal in one pot, cutting your clean up time in half. Twice the meal, half the cleanup? Sign me up!
Not to mention, it’s really, really, really good. Did I mention that? I’m not sure there’s enough “really’s” in the world to describe how much I like this dish. If you like greek food, then there’s a pretty good chance you’re going to like this one pot greek lemon chicken and rice, too.
Braised greek lemon chicken just goes really well with the combination of fresh herbs, olives, and white wine. It’s basically a flavor explosion in your mouth. And the best part about all of that fresh lemon-y rice on the bottom? It’s basically sitting there soaking up all of those delicious flavors falling off of the chicken. Oh, yes. Delicious, delicious flavor invasion going on in the bottom of this pan here.
One Pot Greek Lemon Chicken and Rice
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 6 medium chicken thighs, with bone and skin
- 1 tsp salt
- 1 tsp pepper
- 10 oz pearl onions, peeled
- 2 heads garlic, tops cut off
- 3 medium lemons, halved
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 2 1/2 cups minute rice
- 1/2 cup dry white wine
- 2 1/2 cups water
- 2 tbsp lemon juice
- 1 cup mixed greek olives
- 3-4 sprigs fresh thyme
Equipment
- Dutch oven
Instructions
- Preheat oven to 375°F.
- In a large dutch oven, add olive oil and melt butter over medium-high heat. Add chicken, skin side down, and sprinkle with salt and pepper. Cook chicken until skin has browned, about 5-6 minutes. Turn over and do the same to the other side.
- Remove chicken from pan and add pearl onions, garlic (open side down), and lemons (cut side down). Add rosemary and oregano. Sauté until onions begin to soften, about 3-4 minutes. Remove onions, garlic, and lemons from pan.
- Add rice, wine, water, and lemon juice. Quickly stir, then add back in onions, lemons, and chicken. Add garlic (open side up), olives, and thyme on top of rice.
- Bake 40-45 minutes, or until chicken reaches an internal temperature of 165°F and is no longer pink.
Notes
Nutrition
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It looks amazing and seems worth to try. And I love the “best part” that you said, to clean one pot only. Definitely gonna give it a try.
Thanks for sharing this recipe!
Sounds yummy! I’m more of a white meat person. How would the timing change if I were to make this with boneless, skinless breasts? Thanks!
The timing should be about the same. When in doubt, I always set the oven timer for about 10 minutes less and check them to see if they need more time.
This was made at a dinner party I attended and was a huge hit! Do you think this would work with regular rice instead of instant? Should I modify the recipe? Thank you in advance!
Thanks Phoebe! Yes, you can definitely do this with regular rice. Just adjust the water for the type of rice you use. For example, 2 cups of basmati rice use 3 1/2 cups water. Check the packaging on your type of rice and it should tell you the ratios to use. Hope this helps! 🙂
Thank you so much!