Skillet Greek Lemon Chicken and Rice
Try this Skillet Greek Lemon Chicken and Rice recipe, or contribute your own.
Try this Skillet Greek Lemon Chicken and Rice recipe, or contribute your own.
- 1 tablespoon olive oil
- 1/2 teaspoon ground coriander
- 3 tablespoons lemon juice
- 2 cups low sodium chicken broth
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup diced yellow onion
- 1 teaspoon dried dill
- 2 cloves garlic grated or minced
- zest of a lemon
- 2 teaspoons dried oregano rubbed between the palms of your hands
- kosher salt and fresh ground black pepper to tast
- 3 cloves garlic grated or minced
- 2 teaspoons dried oregano rubbed between the palms of your hands
- 1 cup uncooked rice i used jasemine rice
- Carbohydrate 34.9620165002288 g
- Cholesterol 113.58290013 mg
- Fat 7.68835750054192 g
- Fiber 1.69767997355699 g
- Protein 32.6684572113817 g
- Saturated Fat 1.83176611004575 g
- Serving Size 1 1 serving (252g)
- Sodium 518.721981459692 mg
- Sugar 33.2643365266718 g
- Trans Fat 1.12117629029148 g
- Calories 349 calories
Step-by-step
- 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.
- Preheat oven to 350° F.
- Heat a couple teaspoons of olive oil in 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.
- 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.
- 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.
My Simple Weeknight Skillet Dinner: Greek Lemon Chicken and Rice
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, the last thing I want to do is spend hours slaving away in the kitchen. That's why I've become a huge fan of one-pan meals – they're quick, easy, and minimize cleanup, leaving me more time for what truly matters.
This Skillet Greek Lemon Chicken and Rice recipe has become a staple in our household. It's the perfect blend of flavors – bright, zesty lemon, savory chicken, and fluffy rice – all cooked together in one skillet. The simplicity of the recipe belies its deliciousness. The whole family enjoys it, and I love that I can get it on the table in under an hour, even on the busiest of days.
Why this recipe works:
One-pan wonder: Minimal cleanup is a major plus, especially on busy weeknights. Everything cooks together in one skillet, making the entire process streamlined and stress-free. Just toss everything in, pop it in the oven, and you're good to go!
Flavorful and healthy: The combination of lemon, herbs, and chicken creates a vibrant and delicious meal. It’s a balanced meal with protein from the chicken, carbohydrates from the rice, and healthy fats from the olive oil. I often adjust the seasonings to suit our family's preferences, sometimes adding a pinch of red pepper flakes for a little kick.
Versatile and adaptable: This recipe is incredibly versatile. Feel free to experiment with different types of rice, add your favorite vegetables (like zucchini, bell peppers, or spinach), or use different protein sources like shrimp or sausage. The possibilities are endless!
Perfect for meal prepping: This dish is also great for meal prepping. I often double the recipe on the weekends and enjoy leftovers throughout the week for lunches or quick dinners.
The preparation is straightforward; it involves marinating the chicken for at least 30 minutes to allow the flavors to penetrate. While the chicken marinates, I usually tackle other tasks like prepping the vegetables or setting the table. Once the chicken is marinated, it’s a matter of sautéing the aromatics, adding the rice and broth, and then baking everything until the rice is cooked and the chicken is tender.
The final result is a juicy, flavorful chicken and perfectly cooked rice, all infused with the bright zest of lemon and the fragrant aroma of herbs. The simplicity and speed of this recipe are game-changers for my weeknight dinners. It’s a delicious and stress-free meal solution that consistently gets rave reviews from my family.
This Skillet Greek Lemon Chicken and Rice recipe is not just a meal; it’s a testament to the power of simple, delicious cooking. It's a recipe that allows me to nourish my family without sacrificing valuable time. And in the chaos of everyday life, that's a luxury worth cherishing.
Tips and variations:
- Adjust the spices: Feel free to adjust the amount of herbs and spices to your liking.
- Add vegetables: Include your favorite vegetables, such as zucchini, bell peppers, or spinach, for added nutrition and flavor.
- Use different protein: Experiment with shrimp, sausage, or other proteins.
- Make it creamy: Stir in a dollop of Greek yogurt or sour cream at the end for a creamier texture.
- Add some crunch: Sprinkle some toasted pine nuts or chopped fresh herbs on top for added texture and flavor.
Give this recipe a try and let me know what you think in the comments below. I'm always eager to hear from fellow busy moms who are looking for simple, delicious, and time-saving recipes. Happy cooking!
