One Pot Greek Chicken and Rice

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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!

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: greek

Keyword: chicken and rice, greek chicken and rice

Servings: servings

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