One-Pot Greek Lemon Chicken Rice

Juicy browned chicken thighs simmer with oregano-seasoned rice in savory broth, then finish with bright lemon, tender spinach, and salty feta for a complete one-pot meal.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken thighs, boneless, skinless
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tsp dried oregano
• 3 cloves garlic
• 1 cup long-grain white rice
• 2.5 cups chicken broth
• 1 whole lemon
• 1 cup baby spinach
• 0.5 cup feta cheese

Cooking instructions

1. Pat the chicken dry. Season both sides with the salt, pepper, and 1 teaspoon of the oregano. (about 5 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a plate; it will finish cooking later. (about 6 min) — Medium-high heat
3. Reduce the heat to medium. Add the garlic and remaining oregano, and cook for 30 seconds. Stir in the rice and toast for 1 minute. (about 2 min) — Medium heat
4. Pour in the broth and scrape up any browned bits. Nestle the chicken into the rice, bring to a simmer, then cover and cook until the rice is tender and the chicken reaches 165°F (74°C) in the thickest part, about 20 minutes. (about 20 min) — 165°F (74°C)
5. Remove from the heat. Squeeze in the lemon juice and stir in the spinach. Cover for 2 minutes, until the spinach wilts. Fluff the rice, sprinkle with feta, and serve. (about 2 min)