This easy one pot Greek chicken and rice recipe is so simple to make and really tasty. It's very family friendly and can be made ahead too so it's perfect for meal prep and batch cooking.
As a busy mum I love a one pot meal! It just makes life easier when there's less washing up. Plus, I can make this recipe ahead so if we're all busy and eating at different times, it's easy to reheat as and when we want to eat.
I'm not claiming that this chicken and rice recipe is a traditional Greek dish. It's more a Greek inspired dish but it definitely gives me Greek comfort food vibes.
Ingredient notes for one pot Greek chicken and rice
To make this dish you'll need:
- Cooking oil - Use either a light olive oil, vegetable oil or sunflower oil.
- Aromatics - I use and onion and garlic. It can be a red or brown onion. You can replace the garlic with a paste or even with garlic powder if you want.
- Chicken - Chicken thighs are best for this as they stay lovely and moist. Chicken breasts are fine but I would probably dice them and just mix them into the rice as they might dry out unless they have skin on.
- Rice - I used European medium grain rice for this but basmati rice also works well. Rinse it really well before using.
- Stock - I like to use chicken stock as it's a chicken and rice dish but vegetable stock also works well. You can use ready made stock, homemade or a powder.
- vegetables - I added carrots but it's really up to you. You can add whatever vegetables you like for example courgettes, peppers, sweet potato, spinach, green beans.
- Olives - Olives go really well in this and help to give it those Greek vibes! You can use black or green olives.
- Herbs and spices - I add smoked paprika and dried oregano to the rice and then spinkle with fresh parsley when serving.
- Lemon - The lemon slices give the chicken a little extra citrus flavour as it cooks and squeezing a little lemon over when serving really finishes the dish off!
How to make one pot Greek chicken and rice
This dish is fairly easy to make. First just gently fry the onion followed by the garlic. When soft, add the chicken and cook on each side till browned.
Take the chicken out of the pan and add the rice, spices and stock. Scrape the bottom of the pan to deglaze and add the flavour back into the stock. Add the vegetables and olives and return the chicken to the pan. Put the lid on and simmer for 30 minutes until the water is absorbed and the chicken is cooked through.
Serve with lemon wedges, fresh parsley and some green vegetables.
Can you adapt the recipe?
Yes of course. Feel free to add extra vegetables. It's a great recipes for using up whatever vegetables are hanging around at the bottom of the fridge. You can use a different meat too. Diced chicken or chicken legs would work. You could even add sausages instead of chicken.
If you like feta cheese then crumble some on at the end too.
What to serve with it?
This Greek chicken and rice recipe works as a one pot meal. You don't need to serve anything with it as it already contains a balance of carbs, protein and vegetables. However, I like it with broccoli or peas. It's also nice with salad and if you want to make it into a more hearty meal then why not add some bread on the side.
Storing and reheating.
This dish keeps well in the fridge for up to three days. Transfer it into air tight containers as soon as it has cooled. I often store it in individual portions.
I then usually reheat it in the microwave but you can reheat it in a small saucepan. Just add a little water. You can also reheat it in the oven.
Recipe
One Pot Greek Chicken and Rice
Equipment
- Cooking pot
Ingredients
- 1 tablespoon cooking oil
- 1 onion finely diced
- 2 garlic cloves crushed
- 800 g chicken thighs
- 200 g rice I used European medium grain rice
- 400 ml stock chicken or vegetable
- 1 carrot peeled and cut into slices or batons
- 50 g olives
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 lemon
- 10 g fresh parsley
Instructions
- Heat the oil in a large saucepan or cooking pot. Add the onion and fry gently then add the garlic.
- Add the chicken thighs and brown on each side then remove.
- Add the rice, smoked paprika and oregano plus the stock. Scrape the bottom of the pan to remove any bits that have stuck and to add flavour to the stock.
- Add the carrots and olives. Then the chicken. Place a slice of lemon on each chicken thigh. Put the lid on and simmer for 30 minutes till the stock has been absorbed and the chicken is cooked through.
- Serve with extra vegetables, a sprinkling of parsley and extra lemon wedges.
Notes
Nutrition
More one pot meals
If you like this meal then do check out my other one pot recipes:
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Corina Blum
Such a lovely easy one pot meal. Simple to make but really tasty.