Greek Lemony Chicken & Rice Skillet/ SO DELICIOUS!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and ricotta is often less expensive.

Trim excess fat from 2 1/2 lbs of boneless skinless chicken thighs and season with salt and pepper on both sides.

Rinse and soak 2 cups of basmati rice in cold water for a few minutes to release excess starch.

Roughly chop a large onion.

Heat a large skillet over medium high heat and add the chicken, cooking in batches for 2-3 minutes on each side until golden brown.

Transfer the chicken to a plate once cooked.

Add the chopped onion to the skillet and turn the heat off for a few seconds to avoid browning too quickly.

Turn the heat back on to medium and cook the onions for about 8 minutes until soft and golden.

Grate 5 garlic cloves and add to the skillet, cooking until fragrant.

Drain the soaked rice and add it to the skillet along with 2 cups of chicken broth, 2 teaspoons of salt, crushed red pepper flakes, 1 teaspoon of dried oregano, and 1 teaspoon of ground coriander seeds.

Add the chicken back to the skillet along with its juices and 1/4 cup of freshly squeezed lemon juice.

Bring the mixture to a boil, then turn off the heat and top the chicken with lemon slices.

Transfer the skillet to a preheated oven at 400°F and bake uncovered for 30 minutes.

Once done, garnish with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens