One Pot Greek Chicken and Rice

If you’ve been here for a while, you know that we’re in love with one-pot dishes, but this One Pot Greek Chicken and Rice is probably one of our favorites. It’s a breeze to make and it’s full of rich Mediterranean flavor that is sure to knock your socks off!

What is One Pot Greek Chicken and Rice?

This one-pot Greek chicken and rice is like a Mediterranean party in a pot! Succulent pieces of golden brown chicken are nestled on a bed of fluffy rice, infused with aromatic herbs, savory spices, and a burst of Mediterranean flavors. No one can resist this dish!

The beauty of the dish is that it is so incredibly easy to make and that you only need one pan! It makes weeknight dinner prep a breeze, but it’s also a dish that’s so delicious you can easily serve it to a crowd. Could there be anything better than that?

Ingredients You Need

For the chicken: 

• Olive oil – Olive oil is just one of the MVPs of this dish, giving our chicken thighs that gorgeous golden sear and adding a touch of richness to every bite.
• Dried oregano – Think of dried oregano as the secret ingredient that brings the Mediterranean vibes to life in our one-pot wonder. We’re all about its savory, aromatic goodness!
• Dried thyme – Together with oregano, thyme forms a duo of herbaceous flavor that packs this chicken full of flavor.
• Garlic powder – This powder infuses our dish with that irresistible garlicky goodness. Because let’s be real, everything’s better with garlic!
• Sea salt – Sea salt isn’t just for seasoning; it’s also our chicken’s best friend, helping to tenderize those thighs and bring out all the other flavors in the dish. 
• Coarse ground black pepper – Coarse ground black pepper adds just the right amount of heat and earthiness to balance out the savory goodness of our chicken and rice.
• Chicken thighs – These thighs are the star of the show, of course. They stay tender and juicy while soaking up all those delicious Mediterranean flavors. 

For the rice: 

• Olive oil – Let’s start with the olive oil—it’s the key to making our rice rich and flavorful.
• Yellow onion – Dicing up the onion and sauteing it in olive oil adds a sweet and savory base to our rice, infusing it with depth and complexity.
• Long grain rice – Long grain rice is our canvas, ready to soak up all the delicious flavors and become super fluffy. 
• Garlic cloves – Can you ever have too much garlic? Not in our book! Minced garlic adds a punch of savory goodness to the rice.
• Sea salt – A sprinkle of sea salt is like the cherry on top, seasoning the rice to perfection and bringing out all the other flavors in the dish. It’s a little touch that makes a big difference!
• Black pepper – A dash of pepper adds a subtle kick to our rice, balancing out the sweetness of the onions and the richness of the olive oil.
• Dried oregano – Dried oregano infuses our rice with that unmistakable Mediterranean flavor.
• Chicken stock – Chicken stock is the liquid gold that brings our rice to life, adding depth and richness to every grain. 
• Parsley, feta cheese, and Kalamata olives for garnish (optional) – And finally, the finishing touches! Sprinkle on some fresh parsley for a burst of freshness, crumble over some creamy feta cheese for that irresistible tanginess, and toss on a few plump Kalamata olives if you’re feeling fancy. It’s all about those little extras that take our rice from good to absolutely irresistible!

How to Make This One-Pot Wonder Greek Chicken and Rice

1. Season. First, season the chicken thighs generously with a mix of oregano, thyme, garlic powder, salt, and black pepper.
2. Cook the chicken. Place the seasoned chicken thighs into a large skillet with warmed olive oil, ensuring they are skin-side down. Let them sizzle until beautifully browned.. Then, flip them over and let them cook for a few more minutes until both sides are golden and cooked through.
3. Remove from heat. Once the chicken thighs are perfectly cooked, transfer them to a plate to rest.
4. Saute. In the same skillet where all that chicken goodness was cooking, pour in olive oil. Toss in your diced onions and let them saute until they’ve softened and have become fragrant. Once the onions are tender, add in your minced garlic cloves and let them cook briefly.
5. Add rice. Stir the rice into the skillet and let it toast up for about a minute, soaking up all the delicious flavors.
6. Combine all ingredients. With the rice all nicely coated and toasty, pour in the chicken stock, sprinkle in some more dried oregano, and then nestle the cooked chicken thighs back into the skillet on top of the rice.
7. Let simmer. Cover the skillet, reduce the heat, and let it all simmer.
8. Garnish. Once everything is cooked to perfection, it’s time to garnish! Sprinkle some freshly chopped parsley over top for a burst of freshness, crumble in some creamy feta cheese for that irresistible tanginess, and scatter a few plump Kalamata olives over it, too.
9. Serve. Serve the chicken and rice immediately or let it cool to room temperature before stirring. 

Variations

• Chicken – Instead of chicken thighs, you can use chicken breasts, drumsticks, or even bone-in chicken pieces for a different texture and flavor profile.
• Herbs – Experiment with different herbs such as rosemary, basil, or marjoram to add depth and complexity to the dish.
• Spices – Mix up the seasoning by adding paprika, cumin, or coriander for a hint of warmth and spice.
• Vegetables – Incorporate additional vegetables like diced bell peppers, diced tomatoes, or chopped spinach to add color and nutrients to the dish.
• Rice – Try using different types of rice such as basmati, jasmine, or brown rice for varied texture and flavor.
• Broth – Instead of chicken stock, you can use vegetable broth or beef broth for a different flavor profile. You could also use bouillon cubes or powdered broth for convenience.
• Garnishes – Get creative with garnishes by adding chopped fresh mint, sliced green onions, feta cheese, or toasted pine nuts for extra flavor and texture.
• Olives – Use different varieties of olives such as green olives, stuffed olives, or mixed Mediterranean olives to add a briny bite to the dish.
• Protein – If you’re not a fan of chicken, you can substitute it with shrimp. You can also use tofu, or chickpeas for a vegetarian or vegan option.

Can I Store Leftovers? 

You can definitely store this easy dish! 

To refrigerate, simply place it in an airtight container and place it in the fridge for 3-4 days. 

You can freeze this recipe for up to 3 months, but you may find that the rice doesn’t maintain quite the same texture when reheated. 

More Chicken Recipes

If you’re on the search for more ways to use this simple protein, you’re in luck! We’re in love with finding ways to jazz up chicken — here are just a few! 

Grilled Honey Garlic Chicken

Whole Roasted Chicken Tikka

Greek Lemon Chicken

Hummus Baked Chicken

One Pot Greek Chicken and Rice

4.34 from 3 votes

Author: Food Dolls

Servings: 6 servings

Prep: 5 minutes mins

Cook: 45 minutes mins

Total: 50 minutes mins

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Make this one pot Greek chicken and rice in under an hour for a high-protein meal full of bold, savory flavor!

Ingredients  

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For the Chicken:

• ▢ 2 Tablespoons olive oil
• ▢ 6 chicken thighs about 1.5 lbs
• ▢ 1 1/2 teaspoons dried oregano
• ▢ 1/2 teaspoon dried thyme
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon sea salt
• ▢ 1/2 teaspoon coarse ground black pepper

For the Rice:

• ▢ 2 Tablespoons olive oil
• ▢ 1 yellow onion diced
• ▢ 3 garlic cloves minced
• ▢ 1 cup long grain rice uncooked
• ▢ 1 teaspoon dried oregano
• ▢ 2 cups chicken stock
• ▢ 1 teaspoon sea salt
• ▢ 1/2 teaspoon black pepper
• ▢ Parsley feta cheese, and Kalamata olives for garnish (optional)

Instructions 

• Heat a cast iron skillet over high heat with 2 tablespoons of olive oil.
  2 Tablespoons olive oil
• Season the chicken thighs with oregano, thyme, garlic powder, salt, and black pepper.
  1 1/2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1/2 teaspoon coarse ground black pepper, 6 chicken thighs
• Add the seasoned chicken thighs to the skillet, skin side down, and cook until browned, about 4-5 minutes. Flip the chicken thighs and cook for an additional 3-4 minutes.
• Transfer the cooked chicken thighs to a plate.
• In the same skillet, add 2 tablespoons of olive oil.
  2 Tablespoons olive oil
• Add diced onions and cook for 3-4 minutes until softened.
  1 yellow onion
• Add minced garlic cloves and cook for 30 seconds, stirring constantly.
  3 garlic cloves
• Stir in the uncooked rice and cook for 1 minute.
  1 cup long grain rice
• Pour in the chicken stock, add dried oregano, salt, and pepper, and return the cooked chicken thighs on top of the rice.
  1 teaspoon sea salt, 1 teaspoon dried oregano, 2 cups chicken stock, 1/2 teaspoon black pepper
• Cover the skillet and reduce the heat to low.
• Cook for 25-30 minutes or until the rice is fluffy and the chicken is cooked through.
• Garnish with parsley, feta cheese, and Kalamata olives if desired before serving.
  Parsley

Equipment

1 Large Skillet

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Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 31g | Protein: 23g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 980mg | Potassium: 404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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