Greek-Style Chicken and Rice Skillet
Winner winner chicken dinner! One pan, big flavor.
We all love a classic “winner winner chicken dinner,” but this one-skillet wonder might just be the best version yet. While the chicken turns out juicy, golden, and perfectly seasoned, the real star of the show is the rice.
It begins by marinating bone-in, skin-on chicken thighs in a vibrant “souvlaki-style” blend of extra virgin olive oil, garlic, fresh lemon juice, a splash of soy sauce, dried oregano, a pinch of cumin, and a touch of sugar. For the best results, let it marinate overnight, but even an hour will impart fantastic flavor.
When you’re ready to cook, preheat your oven to 375°F. On the stovetop, sear the marinated chicken in an oven-safe skillet until golden brown. Set the chicken aside, and in those same delicious pan drippings, sauté the onions and peppers – they’ll wonderfully deglaze all the caramelized bits from the chicken. Add rice and chicken stock, bring to a simmer, then nestle the seared chicken right back on top and bake in the oven.
Here’s the magic: as it bakes, the chicken skin crisps up and all its herby, lemon-infused juices drip down into the rice below. Twenty-five minutes later, you’ll have tender, flavor-packed rice and perfectly cooked chicken.
This is a one-pan wonder that transcends seasons. It’s hearty enough for a cozy winter evening yet bright and vibrant enough for a summer meal on the verandah. One thing’s for sure though, whenever you serve it, this dish is totally crave-worthy!
Greek-Style Chicken and Rice Skillet
For the Chicken & Marinade:
- 2.5 lbs bone-in, skin-on chicken thighs (4-6 pieces)
- ¼ cup fresh lemon juice (from 1-2 lemons)
- 1 tbsp chopped garlic
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tbsp dried parsley (or 3 tbsp fresh, chopped)
- ½ tsp ground cumin
- 1 tsp sugar
- ½ tsp black pepper
- 2 tbsp soy sauce
- Salt, to taste
For the Skillet:
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 ½ cups long-grain white rice, rinsed
- 2 ½ cups chicken stock
- ½ tsp black pepper
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Preparation
- In a large bowl, whisk together the lemon juice, garlic, 3 tbsp olive oil, oregano, parsley, cumin, sugar, ½ tsp black pepper, and soy sauce. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for 1 to 8 hours.
- Preheat your oven to 375°F (190°C). Remove the chicken from the marinade, letting the excess drip off. Pat the chicken skin completely dry with paper towels and season the chicken with some salt. Heat 1 tbsp of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the chicken thighs in the skillet skin-side down. Sear without moving for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken to a plate.
- Reduce the heat to medium. In the same skillet, add the onions and bell pepper. Sauté for 3-4 minutes, scraping up the browned bits, until fragrant and softened.
- Add the rinsed rice to the skillet and stir for 1 minute to toast. Pour in the chicken stock, stir well to combine and bring the liquid to a simmer.
- Once simmering, arrange the seared chicken thighs on top of the rice. Immediately transfer the skillet to the preheated oven.
- Bake, uncovered, for 25-30 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is cooked through to an internal temperature of 165°F.
- Carefully remove the skillet from the oven. Let it rest for 5-10 minutes. Garnish with fresh chopped parsley. Taste the rice and season with a pinch of salt only if needed. Serve immediately with lemon wedges.
Recipe from Conscious Eats