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One Pan Greek Style Chicken and Rice

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One Pan Greek Style Chicken and Rice
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Servings: 2
Recipe by: Frankie

Ingredients

2 boneless skinless chicken breasts (about 10 oz each)
1 large lemon
4 garlic cloves, crushed
1/2 tsp salt
2 tsp oregano
2 TBSP canola oil
1 cup Basmati rice
2 cups chicken broth
3/4 cup diced red onion
1/2 kalamata olives, pitted

Directions

1. In a sealable plastic bag add the zest of the lemon. Cut the lemon in half and add the juice from one half of the lemon to the bag. Slice the other half of the lemon and set aside.

2. Add the chicken breasts to the bag with the salt, oregano and garlic cloves. Seal the bag and place in the refrigerator to marinate for 2 to 24 hours.

3. Preheat oven to 350° F.

4. In a cast-iron skillet over medium-high heat add 1 TBSP of the oil and heat until shimmering. Place the chicken in the pan, reserving any leftover marinade, and cook for about 3 minutes on each side. Remove chicken and set aside.

5. Brown the lemon slices in the pan, about 1 to 2 minutes per side, and set aside.

6. Add the remaining TBSP of oil to the pan and cook the onion for about 15 seconds.

7. Stir in the chicken broth, rice, olives and any leftover marinade from the chicken.

8. Place the chicken breasts on top and when liquid begins to boil cover the pan with a lid or aluminum foil and place in the preheated oven for 30 minutes.

9. Remove the foil or lid and bake an additional 10 minutes or until no liquid remains.

10. Top with the browned lemon slices and serve.




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