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If you're looking for a dish that embodies the vibrant flavors of the Mediterranean, look no further than Zesty One-Pot Greek Chicken and Lemon Rice. This delightful meal brings together tender chicken, fragrant herbs, and zesty lemon, creating a culinary experience that transports your taste buds straight to the sun-drenched shores of Greece. The origins of this dish lie in traditional Greek cuisine, where simple yet bold flavors come together to create hearty, satisfying meals.

One-Pot Greek Chicken and Lemon Rice

Experience the vibrant flavors of the Mediterranean with this Zesty One-Pot Greek Chicken and Lemon Rice recipe. This dish combines tender chicken thighs, aromatic herbs, and fresh lemon for a delicious meal that’s both nourishing and satisfying. Perfect for busy weeknights, this one-pot wonder saves you time and cleanup while offering an explosion of flavors. Learn how to create a perfectly balanced meal that celebrates Greek culinary traditions and delights the taste buds.
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 medium onion, diced

4 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup long-grain rice (like basmati or jasmine)

2 cups chicken broth

Juice and zest of 1 large lemon

1 cup cherry tomatoes, halved

1 cup frozen peas (optional)

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, oregano, thyme, and smoked paprika. Add the chicken to the pot and sear for about 5-7 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.

    Sauté Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Rice and Liquid: Pour in the rice and stir to coat with the onion and garlic mixture. Toast the rice for about 2 minutes. Then, add the chicken broth, lemon juice, and zest. Stir well to combine.

        Cook the Chicken: Return the seared chicken thighs to the pot, nestling them into the rice. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the rice is cooked and has absorbed most of the liquid. If using frozen peas, stir them in during the last 5 minutes of cooking.

          Rest and Fluff: Once cooked, turn off the heat and let the dish sit covered for another 5 minutes. This allows the rice to finish steaming. After resting, remove the lid and fluff the rice with a fork.

            Serve: Plate the Greek chicken and lemon rice, garnishing with fresh parsley and additional lemon wedges on the side for an extra zesty kick.

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