One Pan Greek Chicken and Rice

One Pan Greek Chicken and Rice: A Flavorful, Effortless Mediterranean Delight

If you’re looking for a wholesome, delicious, and easy-to-make meal that brings the vibrant flavors of the Mediterranean straight to your kitchen, look no further than One Pan Greek Chicken and Rice. This all-in-one dish combines tender chicken, aromatic herbs, sun-kissed vegetables, and fluffy rice, all simmered together in a single pan for minimal cleanup and maximum flavor. Whether you’re cooking for a busy weeknight dinner or hosting a casual weekend gathering, this recipe delivers restaurant-quality results with home-cooked comfort.

The History of Greek Chicken and Rice

Greek cuisine is deeply rooted in tradition, emphasizing fresh ingredients, olive oil, herbs, and simple yet flavorful preparations. While there isn’t a direct historical record of “One Pan Greek Chicken and Rice” as a traditional Greek dish, its components are inspired by classic Greek culinary elements. Dishes like kotopoulo me patates (chicken with potatoes) and various rice-based casseroles have long been staples in Greek households.

The modern one-pan approach reflects contemporary cooking trends that value efficiency without sacrificing taste. By combining beloved Greek flavors—such as lemon, oregano, garlic, olives, and tomatoes—with the convenience of a single baking dish or skillet, this recipe honors Mediterranean traditions while adapting to today’s fast-paced lifestyle. It’s a perfect fusion of rustic heritage and practical innovation.

Ingredients Breakdown: What Makes This Dish Shine?

The magic of One Pan Greek Chicken and Rice lies in its balance of bold Mediterranean flavors and nourishing ingredients. Here’s a detailed breakdown of each component:

• Chicken Thighs: Bone-in, skin-on chicken thighs are ideal because they remain juicy and flavorful during the longer cooking time. Their rich fat content enhances both the chicken and the rice beneath.
• Olive Oil: Extra virgin olive oil is a cornerstone of Greek cooking, adding fruitiness and depth while helping to crisp the chicken skin.
• Onion and Garlic: These aromatics form the flavor base, providing sweetness and pungency that infuse the entire dish.
• Tomatoes: Fresh Roma tomatoes or canned diced tomatoes add acidity, juiciness, and color. They break down slightly during cooking, creating a light sauce.
• Lemon Juice and Zest: Bright, citrusy notes cut through the richness and elevate the other flavors. The zest adds an intense burst of aroma.
• Dried Oregano and Thyme: Signature Greek herbs that lend earthy, slightly floral tones essential to the dish’s authenticity.
• Rice: Long-grain white rice (like basmati or jasmine) works best—it absorbs the flavorful broth without becoming mushy.
• Chicken Broth: Provides moisture and seasoning for the rice. Using low-sodium broth allows better control over salt levels.
• Kalamata Olives: Briny, buttery olives add a quintessential Greek touch and contrast beautifully with the lemony sauce.
• Feta Cheese (optional garnish): Adds a creamy, tangy finish when crumbled on top after baking.
• Salt and Pepper: Essential seasonings that enhance all the other ingredients.
• Optional Add-ins: Bell peppers, zucchini, artichoke hearts, or spinach can be added for more color and nutrition.

Step-by-Step Recipe: How to Make One Pan Greek Chicken and Rice

Follow these detailed steps to create a perfectly balanced, golden-brown, and aromatic One Pan Greek Chicken and Rice dish right in your own kitchen.

1. Preheat the Oven: Set your oven to 375°F (190°C). This moderate temperature ensures even cooking without drying out the chicken or burning the rice.
2. Prepare the Chicken: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, 1 teaspoon dried oregano, and ½ teaspoon garlic powder. Let sit at room temperature for 15–20 minutes to ensure even cooking.
3. Sear the Chicken: Heat 3 tablespoons of olive oil in a large, oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Once hot, place the chicken thighs skin-side down and cook for 5–6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes. Remove the chicken and set aside temporarily.
4. Sauté the Aromatics: In the same skillet, reduce the heat to medium. Add 1 chopped yellow onion and cook for 4–5 minutes until softened. Stir in 4 minced garlic cloves and cook for another 30 seconds until fragrant.
5. Add Tomatoes and Herbs: Stir in 1½ cups of diced tomatoes (fresh or canned), 1 tablespoon tomato paste, 1 teaspoon dried oregano, ½ teaspoon dried thyme, and the zest of one lemon. Cook for 2–3 minutes to deepen the flavors.
6. Incorporate the Rice: Add 1 cup of uncooked long-grain white rice to the skillet. Stir well to coat the grains with oil and toast lightly for about 1 minute. This helps prevent clumping and enhances nuttiness.
7. Pour in the Liquid: Carefully pour in 2 cups of chicken broth and the juice of one lemon. Stir gently to combine. Season with additional salt and pepper to taste.
8. Return the Chicken: Place the seared chicken thighs on top of the rice mixture, skin-side up. Nestle them slightly into the liquid but keep the skin exposed so it stays crisp.
9. Add Olives and Vegetables (Optional): Scatter ½ cup of pitted Kalamata olives and any additional vegetables (like sliced bell peppers or zucchini) around the chicken.
10. Bake Covered: Cover the skillet tightly with aluminum foil or a lid. Transfer to the preheated oven and bake for 35 minutes.
11. Uncover and Finish Baking: Remove the foil and return the skillet to the oven. Bake for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the rice is tender and fully cooked, and the top has developed a golden crust.
12. Rest and Garnish: Remove from the oven and let rest for 5–10 minutes. This allows the rice to absorb any remaining liquid and makes serving easier. Garnish with chopped fresh parsley, extra lemon zest, and crumbled feta cheese if desired.

Tips for Perfect One Pan Greek Chicken and Rice

• Use Bone-In, Skin-On Thighs: They stay moist and impart more flavor than breast meat. If using chicken breasts, reduce cooking time to avoid dryness.
• Don’t Skip Searing: Browning the chicken builds flavor and texture. The fond (browned bits) left in the pan enriches the entire dish.
• Toasting the Rice: Briefly toasting the rice before adding liquid enhances its natural nutty flavor and prevents mushiness.
• Seal the Pan Tightly: When covering the skillet, make sure the foil is tightly sealed to trap steam, which is crucial for properly cooking the rice.
• Avoid Stirring After Baking Begins: Once in the oven, resist the urge to stir. This can disrupt the layering and result in uneven cooking.
• Check Rice Doneness: If the rice seems undercooked but the liquid is absorbed, add a splash more broth or water and continue baking uncovered.
• Let It Rest: Allowing the dish to rest after baking helps redistribute moisture and makes the rice fluffier.
• Crispy Skin Tip: For extra-crispy skin, broil for 2–3 minutes at the end (watch closely to prevent burning).

Variations and Customizations

This versatile recipe welcomes countless adaptations to suit dietary preferences, seasonal produce, or pantry availability.

• Vegan/Vegetarian Version: Omit the chicken and use chickpeas or white beans instead. Replace chicken broth with vegetable broth. Add extra vegetables like mushrooms, eggplant, or artichokes.
• Gluten-Free: Naturally gluten-free! Just ensure your broth and tomato products are certified GF if needed.
• Low-Carb/Keto Option: Substitute rice with cauliflower rice. Add it in the last 15 minutes of baking to prevent sogginess.
• Spicy Kick: Add red pepper flakes, a chopped jalapeño, or a dash of smoked paprika for heat.
• Different Proteins: Try boneless chicken breasts, turkey thighs, or even shrimp (add shrimp in the last 10–15 minutes).
• Herb Variations: Swap oregano for marjoram, or add fresh dill and mint for a brighter profile.
• Citrus Variations: Use lime or orange instead of lemon for a different citrus twist.
• Stuffing Style: Mix in toasted pine nuts, raisins, or currants for a pilaf-like texture.
• Cooktop Only Method: After searing, simmer covered on low heat for 35–40 minutes, checking occasionally for doneness.
• Instant Pot Version: Sear chicken using sauté function, then add all ingredients. Cook on high pressure for 8 minutes, natural release for 10 minutes, then crisp under broiler.

Health Considerations and Nutritional Value

One Pan Greek Chicken and Rice is not only delicious but also nutritionally balanced when prepared thoughtfully. Here’s a breakdown of its health aspects:

• Protein-Rich: Chicken thighs provide high-quality protein, essential for muscle repair and satiety. Each thigh offers about 25–30g of protein.
• Healthy Fats: Olive oil and the natural fats in chicken and olives contribute heart-healthy monounsaturated fats, linked to reduced inflammation and improved cholesterol.
• Complex Carbohydrates: White rice provides energy, though it’s lower in fiber than whole grains. For a healthier option, substitute with brown rice or quinoa (adjust liquid and cooking time accordingly).
• Vitamins and Minerals: Tomatoes offer vitamin C and lycopene (an antioxidant), while garlic supports immune function. Lemons contribute vitamin C and aid iron absorption.
• Sodium Awareness: Store-bought broths and olives can be high in sodium. Opt for low-sodium versions and rinse olives to reduce salt content.
• Portion Control: A typical serving (1 chicken thigh + ¾ cup rice) ranges from 450–600 calories, depending on oil and added ingredients.
• Digestibility: The combination of lean protein, healthy fats, and carbs makes this a well-rounded meal that supports sustained energy.
• Mediterranean Diet Alignment: This recipe aligns closely with the principles of the Mediterranean diet—rich in vegetables, olive oil, lean protein, and whole grains—which is associated with lower risks of heart disease, diabetes, and cognitive decline.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 6–8 oz each)
• Salt and freshly ground black pepper (to taste)
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1½ cups diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1 lemon (zested and juiced)
• 1 teaspoon dried thyme
• 1 cup long-grain white rice (basmati or jasmine)
• 2 cups low-sodium chicken broth
• ½ cup pitted Kalamata olives, halved
• Optional: 1 bell pepper (sliced), 1 zucchini (sliced), or 1 cup baby spinach
• For garnish: Fresh parsley, crumbled feta cheese, extra lemon wedges

Directions

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, oregano, and garlic powder.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear 3 minutes more. Remove and set aside.
4. Reduce heat to medium. Add onion and cook 4–5 minutes until soft. Add garlic and cook 30 seconds.
5. Stir in tomatoes, tomato paste, lemon zest, oregano, and thyme. Cook 2–3 minutes.
6. Add rice and stir to coat. Toast 1 minute.
7. Pour in chicken broth and lemon juice. Stir gently.
8. Nestle chicken thighs on top, skin-side up. Scatter olives and optional vegetables around.
9. Cover tightly with foil. Bake 35 minutes.
10. Remove foil. Bake 15–20 minutes more until chicken is cooked through and rice is tender.
11. Let rest 5–10 minutes. Garnish with parsley, feta, and lemon wedges before serving.

FAQ

Can I use chicken breasts instead of thighs?
Yes, but reduce baking time by 5–10 minutes to prevent drying. Boneless, skinless breasts will cook faster and may need covering for the entire time to retain moisture.

Can I make this ahead of time?
You can prep ingredients (chop veggies, mix spices) up to a day ahead. Fully assembled, the dish holds well in the fridge for 24 hours before baking. Reheat covered in the oven at 350°F until warmed through.

How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven with a splash of broth to refresh moisture.

Can I freeze this dish?
Yes. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or microwave.

Why is my rice still hard?
This usually means insufficient liquid or premature evaporation. Ensure the pan is tightly sealed. If rice is undercooked, add ¼ cup broth and continue baking.

Can I use brown rice?
Yes, but increase broth to 2½–3 cups and extend covered baking time to 45–50 minutes before uncovering.

What can I serve with this dish?
Pair with a crisp Greek salad, tzatziki sauce, warm pita bread, grilled vegetables, or a simple arugula salad with lemon vinaigrette.

Summary

One Pan Greek Chicken and Rice is a vibrant, aromatic, and satisfying dish that captures the essence of Mediterranean cuisine with minimal effort. Packed with flavor, nutrition, and versatility, it’s the ultimate weeknight hero that feels special enough for guests.