Name: Greek Chicken and Rice Skillet with Lemon, Feta, and Kalamata Olives Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: 4-5 chicken thighs (bone-in, skin-on or boneless, skinless); ¼ teaspoon garlic powder; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 ½ teaspoon dried oregano; 1 cup long-grain white rice; 1 ½ cups low-sodium chicken broth; Zest of 1 large lemon; 1 tablespoon fresh lemon juice (plus more for serving); 1 ¾ cups cherry tomatoes, halved; ⅓ cup pitted Kalamata olives, halved if large; Feta cheese, crumbled; Fresh parsley or dill, chopped; Lemon wedges

Introduction

This Greek Chicken and Rice dish is a delicious one-pan meal that combines tender chicken thighs with fragrant lemon-infused rice, juicy cherry tomatoes, and salty Kalamata olives. Finished with crumbled feta and fresh herbs, it’s a satisfying, Mediterranean-inspired dinner perfect for busy weeknights.

A white pan filled with a layered dish showing five golden-brown roasted chicken thighs on top, each with a crispy skin texture. Below the chicken is a mix of fluffy light brown rice, scattered with bright red cherry tomato halves, dark purple olives, and small bits of green parsley. Three lemon wedges with pale yellow flesh are placed around the pan's edge. The pan rests on a white marbled surface with a light blue cloth partially visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 chicken thighs (bone-in, skin-on or boneless, skinless)

¼ teaspoon garlic powder

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

2 cloves garlic, minced

1 ½ teaspoons dried oregano

1 cup long-grain white rice

1 ½ cups low-sodium chicken broth

Zest of 1 large lemon

1 tablespoon fresh lemon juice, plus more for serving

1 ¾ cups cherry tomatoes, halved

⅓ cup pitted Kalamata olives, halved if large

Feta cheese, crumbled

Fresh parsley or dill, chopped

Lemon wedges, for serving

Instructions

Step 1: Pat chicken thighs dry with paper towels. Season both sides with garlic powder, salt, and pepper.

Step 2: Heat olive oil in a deep 10-12 inch skillet over medium-high heat. Add chicken skin-side down and sear for 5-6 minutes until golden and crisp. Flip and cook 2 minutes more, then transfer to a plate. Pour off all but 1 tablespoon of fat and reduce heat to medium-low.

Step 3: Add minced garlic and oregano to the skillet. Cook, stirring constantly, for about 30 seconds—do not let the garlic brown.

Step 4: Stir in the rice and cook 1-2 minutes until the grains appear slightly translucent and are coated in the oil.

Step 5: Add chicken broth, lemon zest, lemon juice, cherry tomatoes, and Kalamata olives. Taste the liquid; if it’s very salty, add a splash of water. Bring the mixture to a gentle simmer.

Step 6: Nestle the chicken thighs skin-side up into the rice along with any juices from the plate. Cover with a lid, reduce heat to low, and simmer gently for 20-22 minutes. You should see light bubbling around the edges, not a full boil.

Step 7: Remove from heat and let rest, covered, for 5-7 minutes to finish steaming. If the rice feels firm, sprinkle 2 tablespoons of water over the top, cover, and steam for an additional 2-3 minutes.

Step 8: (Optional) For extra crispy skin, uncover and broil for 2-3 minutes, watching carefully to prevent burning.

Step 9: Fluff the rice with a fork, spoon pan juices over the chicken, and top with crumbled feta and fresh herbs. Serve warm with lemon wedges straight from the skillet.

Tips & Variations

Use boneless, skinless chicken thighs for a quicker cooking time and easier serving.

Add a pinch of red pepper flakes for a subtle spicy kick.

Swap fresh dill for parsley for a slightly different but equally fresh flavor.

If you prefer, substitute chicken broth with vegetable broth for a milder taste.

For extra depth, stir in a tablespoon of capers with the olives.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. You may want to cook the rice separately or increase the broth amount and cook on low longer until tender.

Is it necessary to sear the chicken first?

Searing the chicken adds flavor and helps develop a crispy skin. While you can skip this step, the texture and taste will be less rich.