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Delicious One Skillet Greek Lemon Chicken and Rice. food shot

One Skillet Greek Lemon Chicken and Rice.

This One Skillet Greek Lemon Chicken and Rice is a vibrant, one-pot meal bursting with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 tablespoons extra virgin olive oil for sautéing and adding healthy fats
  • 1 pound boneless chicken breasts or thighs tender and juicy, perfect for this dish
  • 2 teaspoons dried oregano adds a classic Mediterranean flavor
  • 1 teaspoon paprika gives a subtle warmth and color
  • 1/2 teaspoon cayenne pepper for a hint of heat (optional)
  • 2 tablespoons fresh thyme leaves aromatic and flavorful
  • Salt and black pepper to taste
  • 4 tablespoons salted butter for richness and depth of flavor
  • 1 lemon sliced for brightness and acidity
For the Grains:
  • 1/2 cup dry orzo adds a delightful texture
  • 1 cup dry rice the base of the dish
  • 2 shallots thinly sliced, sweet and aromatic
  • 4 cloves garlic chopped for a punch of flavor
  • 3-4 cups low sodium chicken broth to cook the rice and orzo
  • 2 cups chopped spinach for added nutrients and color
  • 1/2 cup pitted green olives crushed for a salty, briny bite
  • 1/2 cup crumbled feta cheese creamy and tangy, it enhances the dish
  • 1/2 cup fresh basil leaves adds a burst of freshness
  • 2 tablespoons lemon juice to tie all the flavors together

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Meat thermometer
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. In a large skillet, heat the extra virgin olive oil over medium-high heat. Season the chicken breasts or thighs with salt, black pepper, dried oregano, paprika, and cayenne pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the salted butter. Once melted, add the sliced shallots and chopped garlic. Sauté for about 2-3 minutes until fragrant and the shallots are translucent. This step creates a wonderful base for your dish!
  3. Next, stir in the dry orzo and rice. Let them toast slightly in the skillet for about a minute, stirring frequently. This brings out their flavor and adds a lovely nuttiness to the dish.
  4. Pour in the low sodium chicken broth, scraping any brown bits from the bottom of the pan. Bring the mixture to a gentle simmer and return the chicken to the skillet. Nestle the lemon slices on top, cover, and let it cook for about 15-20 minutes or until the rice and orzo are tender and have absorbed most of the liquid.
  5. Once the grains are cooked, stir in the chopped spinach and crushed green olives, cooking just until the spinach wilts. Remove the skillet from heat and sprinkle crumbled feta cheese and fresh basil leaves on top. Drizzle with lemon juice for an extra zing!
  6. Gently fluff the rice and orzo with a fork, ensuring everything is well mixed. Serve warm, garnished with additional basil or feta if desired. This dish is not only gorgeous but also packed with flavor!

Notes

  • Incorporate seasonal vegetables like asparagus in spring or root vegetables in winter for added nutrition.
  • Swap chicken for shrimp or chickpeas for a seafood or vegetarian option.
  • Experiment with different herbs such as dill or parsley for varied flavor profiles.