Greek Chicken and Rice Skillet with Lemon, Feta, and Kalamata Olives Recipe
A flavorful and comforting Greek Chicken and Rice dish featuring perfectly seared chicken thighs simmered with aromatic lemon, garlic, oregano, cherry tomatoes, and Kalamata olives. Finished with crumbled feta and fresh parsley, this one-pan recipe delivers a delicious taste of the Mediterranean in about 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Ingredients
Scale
Chicken and Seasoning
- 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
Rice and Flavor Base
- 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
Garnish
- Feta cheese, crumbled
- Fresh parsley or dill, chopped
- Lemon wedges
Instructions
- Season and Sear the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with garlic powder, kosher salt, and freshly ground black pepper. Heat olive oil in a deep 10-12 inch skillet over medium-high heat. Place the chicken skin-side down and sear for 5-6 minutes until golden and crisp. Flip and cook for another 2 minutes. Transfer the chicken to a plate to finish cooking later. Pour off all but one tablespoon of fat from the skillet and reduce heat to medium-low.
- Cook Garlic and Oregano: Add minced garlic and dried oregano to the skillet and cook, stirring constantly, for about 30 seconds, being careful not to brown the garlic.
- Toast the Rice: Add the long-grain white rice to the skillet and stir for 1-2 minutes until the rice grains look slightly translucent and coated with oil.
- Add Broth and Flavorings: Stir in the chicken broth, lemon zest, fresh lemon juice, halved cherry tomatoes, and Kalamata olives. Taste the liquid and if it seems too salty, add a splash of water. Bring the mixture to a gentle simmer.
- Simmer the Chicken and Rice: Nestle the chicken pieces skin-side up into the rice mixture along with any accumulated juices. Cover the skillet with a lid, reduce the heat to low, and simmer gently for 20-22 minutes. You should see light bubbling around the edges but avoid a full boil.
- Rest and Finish Cooking: Remove the skillet from heat and keep covered for 5-7 minutes to let the rice finish steaming. If the rice is still firm, sprinkle 2 tablespoons of water over the top, cover again, and steam for an additional 2-3 minutes. For a crispier chicken skin, uncover and place under the broiler for 2-3 minutes while watching carefully.
- Garnish and Serve: Fluff the rice with a fork and spoon the pan juices over the chicken. Top with crumbled feta cheese and chopped fresh parsley or dill. Serve directly from the skillet with lemon wedges on the side.
Notes
- You can use bone-in, skin-on chicken thighs for more flavor and crispy skin or boneless, skinless thighs for a leaner option.
- If the broth tastes too salty after adding olives and seasoning, dilute with a splash of water to balance flavors.
- Broiling at the end is optional but recommended if you want extra-crispy skin on the chicken.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently.
Keywords: Greek chicken and rice, one-pan chicken recipe, Mediterranean chicken, lemon chicken, chicken thighs recipe, healthy chicken dinner
