Every time I make this dish, I think back to those summer family gatherings at my aunt’s place, where we would enjoy her amazing Greek-inspired meals. It reminds me of the warmth of family and the joy of cooking together. This Greek Chicken and Rice recipe is like a love letter to those memories. Using chicken thighs, some lovely spices, and fresh ingredients, it’s a complete meal that satisfies both kids and adults alike.
The best part? It only takes about 30 minutes from start to finish! You can have a comforting, hearty dish ready to go after a long day, which makes it perfect for busy weeknights or weekends spent with family. Plus, it’s a fantastic way to sneak in some greens—who doesn’t love that?
If you’re in the mood for something delicious and simple, you’ll definitely want to give this recipe a try. It’s a dish that’s sure to become a regular in your household, creating new memories around the dinner table. So, let’s get cooking!
How to Make Greek Chicken and Rice
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Ingredients
- 1 lb (600 g) boneless chicken thighs (about 5-6 pieces)
- 1 tbsp dried oregano
- 1 tsp minced garlic
- ½ tsp sweet paprika
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice, plus the zest of one lemon
- 1 brown onion, finely chopped
- 1.5 cups (300 g) jasmine or basmati rice
- 3 cups (720 ml) chicken broth
- 2 cups (60 g) chopped spinach
- 1 tbsp chopped fresh parsley or oregano
- Fresh lemon slices and lemon zest for garnish (optional)
- Feta cheese for serving (optional)
Directions
Start by placing the chicken thighs in a large mixing bowl. Add in the minced garlic, dried oregano, sweet paprika, black pepper, salt, fresh lemon juice, lemon zest, and olive oil. Mix everything until the chicken is well-coated with the seasoning.
Next, take a heavy-bottomed, oven-safe skillet and heat it over medium flame. Once it’s hot, add the seasoned chicken to the skillet and cook for about 5-8 minutes, or until the chicken is beautifully golden brown. Transfer the chicken to a plate and set it aside for now.
In the same skillet, splash in a tablespoon or two of water to deglaze it, making sure to scrape up any tasty bits stuck to the bottom. Now, toss in the finely chopped onion and sauté for around 2 minutes until it softens up nicely.
Stir in the jasmine or basmati rice, followed by the chicken broth, chopped spinach, and a pinch of black pepper. Place the browned chicken back into the skillet, ensuring it’s nestled in amongst the rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it cook for about 20 minutes.
Once the cooking time is up, turn off the heat but keep the lid on for another 10 minutes. This resting period allows the rice to absorb any leftover liquid.
When you’re ready to serve, sprinkle fresh parsley or oregano on top, add some lemon slices and zest, and crumbled feta cheese if you like. Enjoy!
Storing Suggestion
This Greek Chicken and Rice dish can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or on the stove, adding a splash of chicken broth or water to keep it moist.
Cooking Tips
For enhanced flavors, marinate the chicken in the herbs and spices for a few hours or overnight. If you prefer a bit of heat, add red pepper flakes. Also, using a mix of rice varieties can provide a unique texture.
Serving Suggestions
This dish pairs beautifully with a simple Greek salad and some warm pita bread. You can also serve it with tzatziki sauce on the side for a refreshing contrast. A glass of crisp white wine would complement the meal perfectly, too!
Ingredient Substitutions
If you don’t have chicken thighs, boneless chicken breasts work just as well, though they might not be as moist. You can also substitute olive oil with avocado oil and use any leaf greens you have on hand in place of spinach.
Seasonal Variations
In spring, add in some asparagus or green peas for a pop of color and freshness. In fall, consider incorporating squash or sweet potatoes for a heartier version. Don’t be shy to get creative with whatever is in season!
Allergen Information
This recipe is generally gluten-free, but always double-check that your chicken broth is certified gluten-free if needed. For dairy-free options, simply omit the feta or use a dairy-free cheese alternative.
FAQ
Can I use brown rice instead of white rice?
Yes, brown rice can be used, but you’ll need to adjust the cooking time and amount of liquid. Generally, brown rice requires more water and longer cooking time, so check the package instructions for the best results.
Is this dish suitable for meal prep?
Absolutely! This Greek Chicken and Rice is perfect for meal prep. You can portion it out into containers for easy lunches or dinners throughout the week. Just keep it refrigerated and reheat as needed.
How can I add more vegetables to this dish?
Feel free to throw in any vegetables you like. Bell peppers, zucchini, or even some cherry tomatoes can be great additions. Add them when you sauté the onions for the best flavor.
Can this recipe be made in a slow cooker?
Yes, you can adapt it for a slow cooker! Just combine all the ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
What if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth, water, or even a mix of both. Just be mindful of the seasoning since water will dilute the flavors.
Can I freeze leftovers?
Yes, leftovers can be frozen in an airtight container for up to three months. Thaw in the refrigerator before reheating for the best texture and flavor.
Greek Chicken and Rice
Ingredients
- 1 lb boneless chicken thighs about 5-6 pieces
- 1 tablespoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice and zest of one lemon
- 1 brown onion finely chopped
- 1.5 cups jasmine or basmati rice
- 3 cups chicken broth
- 2 cups chopped spinach
- 1 tablespoon chopped fresh parsley or oregano
- fresh lemon slices and lemon zest for garnish (optional)
- feta cheese for serving (optional)
Instructions
- In a large bowl, combine the chicken thighs with minced garlic, oregano, paprika, salt, pepper, lemon juice, lemon zest, and olive oil. Mix well to coat.
- Heat a large, oven-safe skillet over medium heat. Add the chicken and cook for 5-8 minutes until golden brown. Remove chicken from the skillet and set aside.
- Add 1-2 tablespoons of water to deglaze the skillet, scraping up any browned bits. Add the diced onion and cook for about 2 minutes until softened.
- Stir in the rice, chicken broth, chopped spinach, and black pepper. Return the chicken to the skillet, cover with a lid, and reduce heat to low.
- Cook for 20 minutes, then let it rest with the lid on for 10 minutes to absorb any remaining liquid.
- Before serving, garnish with parsley, lemon slices, lemon zest, and feta cheese if desired.
