Greek Chicken & Rice made in your skillet on top of the stove is simple to make and loaded with the classic oregano and lemon flavors you love.
You all know how much I love to cook with chicken thighs because they’re so versatile. Well now I found even an easier way to make them with this recipe for Skillet Greek Chicken & Rice.
Though it’s not hot out yet (in fact as I type this we’re experiencing negative temperatures in the teens ?), that doesn’t mean I don’t like to find quick and easy meals to make for my family without having to turn the oven on or dirty a bunch of pots and pans. That’s why meals made in the skillet are perfect!
Not to mention I just love the flavor of lemon. So with the temperatures plummeting each day, I wanted to make a new recipe that reminded me of sunshine and warmth and it took me to the time we visited Greece a few summers ago and how much I really do love the flavor combination of oregano and lemon.
How do you make Greek Skillet Chicken and Rice?
For this recipe you’ll need chicken thighs, dried oregano (I know I usually use fresh, but the selection was horrible at my local grocery store), EVOO, a lemon, chicken stock and long grain rice.
Start by heating up a little oil in a large skillet over medium high heat; then season the chicken with the oregano, salt and pepper. Brown the chicken on both sides for about 6-8 minutes each side; then add the rice, chicken stock, lemon juice and zest.
Cover the skillet, reduce heat to medium and simmer for 30 minutes until the liquid has evaporated and the rice is cooked. If your heat is too high, the liquid will evaporate quicker and the rice may not be cooked.
If this happens, add a little more chicken broth, cover the skillet again and repeat until the rice is no longer hard.
This Skillet Greek Chicken & Rice dish was amazing and so simple to make. I loved the light lemony flavor of the chicken and all you have to do is make a vegetable or salad to go with it and dinner is served. ~Enjoy!
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Skillet Greek Chicken & Rice
Ingredients
- 6 Chicken Thighs (or other chicken parts)
- 1 tbsp. Dried Oregano
- Kosher Salt & Black Pepper, to taste
- 2 tbsp. Extra Virgin Olive Oil
- 1 Lemon, zest and juice
- 3 c. Low Sodium Chicken Stock
- 1 c. Long Grain Rice
Instructions
- Heat the oil in a large skillet over medium high heat; then season the chicken with the oregano, salt and pepper.
- Brown the chicken on both sides for about 6-8 minutes each side; then add the rice, chicken stock, lemon juice and zest.
- Cover the skillet, reduce heat to medium and simmer for 30 minutes until the liquid has evaporated and the rice is cooked. (If your heat is too high, the liquid will evaporate quicker and the rice may not be cooked. If this happens, add a little more chicken broth, cover the skillet again and repeat until the rice is no longer hard.)
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