This Greek Chicken and Lemon Rice is a delightful one-pot meal that brings together tender, seasoned chicken thighs with fragrant lemon-infused rice, fresh spinach, juicy grape tomatoes, and creamy feta cheese. It’s a wholesome, gluten-free dish that’s both satisfying and easy to prepare, making it perfect for busy weeknights or a cozy family dinner.
🛒 Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup (200g) long-grain white rice
- 2 cups (480ml) chicken broth
- Juice of 1 lemon
- 1 cup (30g) fresh spinach, chopped
- 1 cup (150g) grape tomatoes, halved
- 1/2 cup (80g) canned chickpeas, drained and rinsed
- 1/2 cup (75g) feta cheese, crumbled
- Fresh parsley, chopped, for garnish
👩🍳 Instructions
- Season the Chicken:
Pat the chicken thighs dry and season both sides with oregano, paprika, salt, and pepper. - Sear the Chicken:
In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside. - Prepare the Rice:
In the same skillet, add the rice and toast for 1-2 minutes. Pour in the chicken broth and lemon juice, stirring to combine. Bring to a simmer. - Combine and Cook:
Return the chicken thighs to the skillet, placing them on top of the rice. Cover the skillet, reduce heat to low, and cook for 20 minutes. - Add Vegetables:
After 20 minutes, remove the lid and gently stir in the chopped spinach, grape tomatoes, and chickpeas. Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through. - Finish and Serve:
Sprinkle crumbled feta cheese over the dish and garnish with fresh parsley. Serve warm.
💡 Tips
- Rice Selection: Long-grain white rice works best for this recipe. Avoid using quick-cooking or instant rice, as it may become mushy.
- Chicken Options: Bone-in, skin-on thighs provide the most flavor, but boneless, skinless thighs or breasts can be used for a leaner option.
- Vegetable Variations: Feel free to add other vegetables like zucchini or bell peppers for added nutrition and flavor.
🧊 Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to keep the rice moist.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.