Greek One Pan Chicken and Rice
An easy one pan chicken and rice recipe made Greek style! Juicy chicken and flavorful rice make the perfect weeknight dinner that's easy yet super delicious.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb chicken breasts (boneless and skinless)
- 1 lemon (juice of)
- 1 tsp salt
- 1/4 cup olive oil
- 6 cloves garlic (minced)
- 1 tsp oregano
- 2 tbsp olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 1/2 cup bastmati rice
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 2 cups water
- 1 cup olives
- 1 lemon (sliced)
- 1/2 cup parsley (chopped)
Instructions
- 1
Marinated chicken:
- 2
If the chicken breasts are too thick and large, cut the in half lengthwise.
- 3
Mix lemon juice, salt, olive oil, garlic and oregano in a large bowl.
- 4
Place the chicken breasts in the marinade and stir to make sure all pieces are coated.
- 5
Marinate the chicken breasts in the lemon and garlic mixture for at least 30 minutes.
- 6
Greek chicken and rice:
- 7
Preheat the oven to 350°F.
- 8
Heat a non stick and oven safe pan over medium heat.
- 9
Sear the chicken breasts for about 3 minutes on each side until they're golden brown. We don't need them to cook completely.
- 10
Transfer the seared chicken breasts to a plate and set aside.
- 11
In the same pan, heat 2 tablespoons olive oil and saute onion and garlic until golden.
- 12
Add in Mahatma rice and the spices. Stir for a couple of minutes to mix well.
- 13
Add in water and bring it to simmer.
- 14
Place the seared chicken breasts on the rice and cover with aluminum foil.
- 15
Bake in the oven for 35 minutes until the rice is cooked.
- 16
Uncover and bake for another 7-10 minutes.
- 17
Squeeze some lemon on the rice right before serving and top with olives and chopped parsley.