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- 4 boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup long-grain rice (like Basmati) - 2 cups chicken broth - Zest of 1 lemon - 1/4 cup lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced These ingredients create a bright, fresh flavor. The lemon juice and zest give the dish its signature zing. Chicken thighs stay juicy and tender, while the rice absorbs all the chicken broth goodness. - Fresh parsley, chopped - Lemon wedges Garnishing adds color and freshness. The parsley brings a burst of green, while lemon wedges allow each person to add more zing if they want. - Large pot or Dutch oven - Cutting board - Chef's knife - Measuring cups and spoons - Wooden spoon or spatula Having the right tools makes cooking easier. A good pot helps with even cooking. A sharp knife saves time when chopping. Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. While the oil warms, season the 4 boneless, skinless chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the pot. Sear the chicken for about 5 minutes on each side until it is golden brown. After browning, take the chicken out of the pot and set it aside on a plate. In the same pot, toss in 1 medium diced onion. Cook the onion for about 3-4 minutes until it turns translucent. Then, add 3 cloves of minced garlic and cook for 1 more minute. This step fills your kitchen with a wonderful aroma. It makes the base for your dish rich and flavorful. Next, stir in 1 cup of long-grain rice, like Basmati. Cook the rice for 1-2 minutes, letting it toast a bit. Then, pour in 2 cups of chicken broth. Add the zest of 1 lemon, 1/4 cup of lemon juice, and 1 teaspoon of dried oregano. Stir everything well and bring it to a gentle simmer. Now it's time to nestle the seared chicken thighs back into the pot. Scatter 1 cup of halved cherry tomatoes and 1/2 cup of sliced Kalamata olives on top. Cover the pot with a lid, reduce the heat to low, and let it simmer for 20-25 minutes. The rice will soak up all the liquid and flavors. After the simmering time, take the pot off the heat. Let it sit, covered, for another 5 minutes. This helps the rice to fluff up nicely. Once ready, fluff the rice gently with a fork. To finish, serve the dish topped with fresh chopped parsley for a burst of color and flavor. Enjoy this simple and tasty meal! To keep chicken juicy, start with good quality meat. I prefer boneless, skinless thighs. They stay moist and tender during cooking. Sear the chicken in olive oil until golden brown. This step locks in moisture and adds flavor. Don’t rush this part; it takes about five minutes on each side. Once browned, remove the chicken from the pot. To boost flavor, use fresh ingredients. Always add garlic and onion first. They create a fragrant base. When you add the rice, let it toast for a minute. This enhances the nutty flavor. Don't forget the lemon zest and juice! They brighten the dish and add a fresh twist. Stir everything well before adding the chicken back. One common mistake is cooking on high heat. This can dry out the chicken. Always simmer on low once you add the broth. Another mistake is not letting the dish rest. After cooking, let it sit for five minutes. This helps the rice absorb any leftover liquid. Finally, don’t skip the parsley garnish. It adds color and freshness to your plate. {{image_2}} You can make this dish vegetarian by swapping the chicken for vegetables. Try using: - 1 can of chickpeas - 1 cup of diced zucchini - 1 cup of bell peppers, diced These veggies add texture and flavor. Cook them the same way as you would the chicken. Sear them until tender, then follow the same cooking steps. To boost the flavor, consider adding more herbs. Fresh herbs like dill or basil work well. You can also toss in spices for extra zest: - 1 teaspoon paprika - 1/2 teaspoon cumin These spices add warmth and depth. A splash of white wine can also enhance the taste. Just add it after cooking the onions and garlic. If you want to switch proteins, consider using fish or tofu. For fish, try salmon or cod. Cook it gently to keep it tender. For tofu, use firm or extra-firm tofu. Cut it into cubes and sauté until golden. Add it to the pot like the chicken. These options keep the dish tasty and interesting. To keep your One Pot Greek Lemon Chicken Rice fresh, store it in an airtight container. Let it cool to room temperature first. This helps to prevent moisture buildup. Place it in the fridge for up to three days. If you have a lot left, consider dividing it into smaller portions. This makes it easy to grab a quick meal later. When you’re ready to enjoy the leftovers, reheat them on the stove or in the microwave. For the stove, add a splash of chicken broth or water to the pot. Heat it over low to medium heat until warm. Stir occasionally to avoid sticking. In the microwave, place the rice in a bowl and cover it loosely. Heat for 1-2 minutes, stirring halfway through. Make sure it’s hot all the way through before serving. You can freeze this dish if you want to save it for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. It will last for up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat as mentioned above. Enjoy the flavors again! Yes, you can use brown rice. Brown rice takes longer to cook than white rice. You will need to adjust the cooking time. Use about 2 1/2 cups of chicken broth instead of 2 cups. Cook it for about 40-45 minutes. Check it often to see if it’s tender. If you don’t have dried oregano, try thyme or basil. These herbs add great flavor too. You can also use fresh herbs. Use three times the amount if fresh. This will give your dish a fresh taste. To add heat, use red pepper flakes. Start with a small amount, about 1/4 teaspoon. You can also add sliced jalapeños or a dash of hot sauce. Mix it in with the tomatoes and olives for a nice kick. Adjust the spice to fit your taste! You learned about the key ingredients for One Pot Greek Lemon Chicken Rice, including garnishes and tools needed. I shared step-by-step instructions for preparing and cooking this dish, along with tips for juicy chicken and maximizing flavors. We explored variations for different diets, storage info, and answered FAQs to help you adapt the recipe. With these insights, you can enjoy cooking this tasty meal, ensuring success every time. Now, go ahead and make this dish your own!

One Pot Greek Lemon Chicken Rice

Discover the delightful flavors of One Pot Greek Lemon Chicken Rice, a simple yet delicious recipe that's perfect for busy weeknights! With juicy chicken thighs, fragrant rice, fresh tomatoes, and tangy Kalamata olives, this dish is a Mediterranean masterpiece. Ready in just one pot, it makes cleanup a breeze! Click to explore this easy recipe and bring a taste of Greece to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup long-grain rice (such as Basmati)

2 cups chicken broth

Zest of 1 lemon

1/4 cup lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Sear the chicken on both sides until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.

    In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add in the minced garlic and cook for an additional minute until fragrant.

      Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.

        Pour in the chicken broth, lemon zest, lemon juice, and dried oregano. Stir to combine and bring to a gentle simmer.

          Nestle the seared chicken thighs back into the pot, and scatter the halved cherry tomatoes and sliced Kalamata olives on top.

            Cover the pot with a lid and reduce the heat to low. Allow it to simmer for 20-25 minutes or until the rice is cooked and has absorbed all the liquid.

              Once done, remove the pot from heat and let it sit, covered, for an extra 5 minutes.

                Fluff the rice gently with a fork, and serve topped with fresh parsley for garnish.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4