Greek Chicken Skillet (Printable Recipe)
Tender chicken, savory rice, bursts of lemon, feta, and olives come together in a comfy skillet meal packed with punch.
# Ingredients You'll Need:
01 -
⅓ cup chopped fresh parsley
02 -
2 tablespoons extra-virgin olive oil
03 -
½ red onion, finely chopped
04 -
Kosher salt
05 -
6 chicken thighs
06 -
Freshly ground black pepper
07 -
1 teaspoon garlic powder
08 -
1 cup green olives
09 -
250 grams long-grain rice
10 -
600 millilitres chicken broth
11 -
1 tablespoon fresh oregano, chopped, with a little more for topping later
12 -
125 grams feta cheese, crumbled
13 -
1 teaspoon dried oregano
14 -
3 lemons
15 -
2 garlic cloves, minced
# Steps to Follow:
01 -
Crank up your oven to 190°C. Dry the chicken thighs with a paper towel. Sprinkle both sides with salt and pepper. Mix up the dried oregano, garlic powder, and the zest of one lemon in a bowl, then give your chicken a solid rub with that mix.
02 -
Set a big oven-friendly skillet on medium heat and add the olive oil. Pop in the chicken, skin down, and leave it till the skin is really brown—like 7 to 9 minutes. Then take the chicken out and put it on a plate for now.
03 -
Toss the minced red onion and garlic in the hot skillet. Sauté them until they turn mostly see-through. Throw in your rice, sprinkle a bit of salt, and cook it just a minute more while stirring every now and then.
04 -
Now, pour the chicken broth into the skillet. Get it bubbling a little. Drop in the chopped fresh oregano and squeeze in the juice from the lemon you zested before. Slice up the other two lemons and keep those handy.
05 -
Set the browned chicken on top of the rice mixture, skin facing up. Move the skillet into the oven. Leave it there for 20 to 25 minutes, until the chicken is cooked through and all the liquid's gone from the rice.
06 -
Switch your oven to broil. Take the lemon slices you set aside and put them on top of the chicken. Let it broil for about 3 minutes, so the lemons get a bit charred and the chicken skin crisps up.
07 -
Pull that hot skillet out of the oven. Scatter the green olives and crumbled feta everywhere on top. Finish with chopped parsley and a little more oregano, then dig in while it's hot.
# Extra Tips:
01 -
Stick with bone-in, skin-on chicken thighs for the tastiest results. Keep an eye on your rice so it doesn't overdo it and turn mushy.