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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 fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced - Fresh parsley, chopped (for garnish) This dish shines with simple, fresh ingredients. The chicken thighs provide rich flavor. Olive oil adds a smooth, fruity touch. The onion and garlic give depth and aroma. The long-grain rice is key for texture. It absorbs flavors well and stays fluffy. Chicken broth makes the rice savory. Lemon zest and juice bring brightness. Dried oregano adds a hint of earthiness. For garnishes, salt and pepper balance the taste. Cherry tomatoes add sweetness and color. Kalamata olives give a briny kick. Fresh parsley adds a pop of green and freshness. Each ingredient plays a role, making this dish a true delight. Use high-quality items whenever possible. This will enhance the overall taste and experience. To start, you need to sear the chicken thighs in olive oil. Heat 1 tablespoon of olive oil in your pot over medium-high heat. While the oil warms, season the chicken thighs with salt and black pepper. Once the oil is hot, place the chicken in the pot. Cook for about 5 minutes on each side, or until the chicken gets a golden-brown color. This step gives the chicken great flavor. After searing, set the chicken aside on a plate. Next, you will sauté the onions and garlic for depth. In the same pot, add the diced onion. Cook for 3 to 4 minutes until the onion looks soft and turns clear. Then, add the minced garlic. Cook for 1 more minute until you smell the garlic. Make sure not to let it burn, as burnt garlic can taste bitter. Now, it is time to toast the rice for enhanced flavor. Stir in 1 cup of long-grain rice, like Basmati. Cook the rice for about 1 to 2 minutes. This helps bring out the rice's natural flavor. After toasting, carefully pour in 2 cups of chicken broth. Add the zest and juice of 1 lemon, plus 1 teaspoon of dried oregano. Mix everything well, and bring this mixture to a gentle simmer. For the final cooking steps, add the chicken and vegetables back into the pot. Nestle the seared chicken thighs on top of the rice. Sprinkle 1 cup of halved cherry tomatoes and 1/2 cup of sliced Kalamata olives over the chicken. This adds both flavor and color to the dish. Cover the pot and reduce the heat to low. Let it simmer for 20 to 25 minutes. Avoid lifting the lid during this time to allow the rice to cook perfectly. After the cooking time, remove the pot from the heat, but keep it covered for 5 more minutes. This resting time helps the rice finish cooking. After resting, gently fluff the rice with a fork to separate the grains. For the finishing touches, garnish your dish with chopped fresh parsley before serving. This not only looks nice but adds a fresh taste. Enjoy your One Pot Greek Lemon Chicken Rice! To ensure tender chicken, follow these steps: - Sear the chicken: Start with hot oil. This step seals in juices and flavors. - Don’t overcook: Keep an eye on the time. Chicken thighs need about 10 minutes total. For fluffy rice, remember these tips: - Toast the rice: Before adding liquid, cook the rice for 1-2 minutes. This adds a nutty flavor. - Use enough broth: Two cups of broth for one cup of rice works perfectly. To boost the flavor, consider these herbs and spices: - Fresh herbs: Try adding dill or thyme for more depth. - Spice it up: A pinch of red pepper flakes can add a little heat. When it comes to broth, I have some thoughts: - Homemade broth: This adds a fresh, rich taste. - Store-bought broth: Choose low-sodium options to control salt levels. Serve your Greek Lemon Chicken Rice warm. Here are some ideas: - Pair with sides: A simple green salad or roasted vegetables complements the dish well. - Presentation tips: Serve directly from the pot for a rustic feel. Add a lemon wedge for extra zest. Enjoy your meal as you savor the blend of flavors! {{image_4}} You can easily change the protein in this dish. Instead of chicken thighs, try chicken breast for a leaner option. Shrimp is also a great choice. It cooks quickly and adds a nice taste. You can also swap the rice. Quinoa works well for a nutty flavor and is gluten-free. Brown rice is another healthy option, but it may need more cooking time. Adding vegetables can really enhance your dish. Bell peppers bring sweetness, while spinach adds a nice green touch. You can also play with flavors. If you love heat, add some red pepper flakes. For a zestier taste, squeeze in more lemon juice. This gives the dish a bright kick. If you're looking for gluten-free options, just make sure to use certified gluten-free grains. For a vegan version, substitute the chicken with chickpeas or mushrooms. Use vegetable broth instead of chicken broth. These changes still keep the meal full of flavor while meeting different dietary needs. To keep your One Pot Greek Lemon Chicken Rice fresh, store leftovers in an airtight container. Allow the dish to cool down to room temperature before sealing it. This prevents condensation and keeps the rice from becoming soggy. Place the container in the fridge. It should stay good for about three to four days. When you are ready to enjoy your leftovers, use a pot or microwave. If using a pot, add a splash of chicken broth or water. This helps restore moisture. Heat over low heat, stirring often, until warmed through. If using the microwave, cover the dish and heat in short bursts. Stir after each burst to ensure even heating. This keeps the chicken tender and the rice fluffy. To freeze your One Pot Greek Lemon Chicken Rice, start by letting it cool completely. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy a quick meal later! How can I make One Pot Greek Lemon Chicken Rice more or less tangy? To adjust the tanginess, change the lemon juice amount. More juice will add tang. Less juice will make it milder. You can also use less lemon zest for a subtle flavor. Can I use brown rice instead of white? Yes, you can use brown rice. Just remember to increase the cooking time. Brown rice needs more water and longer to cook fully compared to white rice. What can I substitute for Kalamata olives if I don't have any? If you lack Kalamata olives, use green olives or black olives instead. You can also skip olives if you prefer a dish without them. How long can leftovers be stored in the fridge? You can store leftovers in the fridge for three to four days. Make sure to keep it in an airtight container to maintain freshness. Is it possible to prepare this dish ahead of time? Yes, you can prepare this dish ahead of time. Cook it fully and let it cool. Store it in the fridge until you are ready to reheat it. In this post, I shared a tasty recipe for One Pot Greek Lemon Chicken Rice. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips. I also offered variations, storage info, and answered common questions. This dish is easy and full of bright flavors. You can make it your own by changing ingredients or adding new spices. Enjoy cooking and sharing this meal with friends and family.

One Pot Greek Lemon Chicken Rice

Discover the mouthwatering flavors of One Pot Greek Lemon Chicken Rice Delight! This easy recipe combines tender chicken thighs with fragrant rice, zesty lemon, and vibrant veggies for a meal that's both comforting and delicious. Perfect for busy weeknights, this dish comes together in just one pot for minimal cleanup. Click through to explore this delightful recipe and impress your family with a taste of the Mediterranean!
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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 (like Basmati)

2 cups chicken broth

Zest of 1 lemon

1/4 cup fresh lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. While the oil heats, season the chicken thighs generously with salt and pepper. Once hot, add the chicken to the pot and sear for about 5 minutes on each side, or until they develop a beautiful golden-brown crust. Once seared, carefully remove the chicken from the pot and set it aside on a plate.

    Sauté Aromatics: In the same pot, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and softens. Next, add the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it burn.

      Toast the Rice: Stir in the long-grain rice, and continue to cook for about 1-2 minutes. This step helps to lightly toast the rice, enhancing its flavor.

        Combine Ingredients: Carefully pour in the chicken broth, and add the lemon zest, fresh lemon juice, and dried oregano. Stir everything together until well mixed, then bring the mixture to a gentle simmer.

          Add the Chicken and Vegetables: Nestle the seared chicken thighs back into the pot. Sprinkle the halved cherry tomatoes and sliced Kalamata olives over the top. This not only adds flavor but also a pop of color.

            Cover and Cook: Place a lid on the pot and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during this time to ensure optimal cooking.

              Rest and Fluff: Once the cooking time is up, remove the pot from heat but keep it covered for an additional 5 minutes. This allows the steam to finish cooking the rice. After resting, gently fluff the rice using a fork to separate the grains.

                Garnish and Serve: Serve the dish warm, garnished with chopped fresh parsley for a burst of color and freshness. Enjoy your delightful one-pot meal!

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

                    - Presentation Tips: Serve directly from the pot for a rustic look, or portion into bowls. A fresh lemon wedge on the side can enhance the dish's presentation and flavor.