Greek Chicken and Rice
Tender chicken thighs braised with garlic, lemon, and oregano over fluffy rice, a simple weeknight classic with Mediterranean heart.
Ingredients (serves 4)
- 4 chicken thighs
- 2 cups basmati rice
- 1 onion
- 4 cloves garlic
- 2 lemons
- 2 cups chicken stock
- 2 tablespoons oregano
- 2 tablespoons olive oil
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and 1 tablespoon oregano.
- 2
Brown chicken on both sides, about 3 minutes per side. Transfer to a plate.
- 3
Dice onion and mince garlic. Sauté in the same skillet for 2 minutes until fragrant.
- 4
Pour in chicken stock, juice from 1 lemon, and 1 tablespoon oregano. Return chicken to skillet.
- 5
Simmer covered for 20 minutes until chicken is cooked through. Meanwhile, cook rice per package directions.
- 6
Serve chicken over rice, drizzle with pan sauce, and squeeze fresh lemon juice over top.
