Greek Lemon Chicken Rice Skillet
A one-pan chicken and rice dinner with lemon, oregano, garlic, and tender grains cooked in broth.
Instructions
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Season chicken with salt, oregano, and a little lemon juice.
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Heat olive oil in a wide skillet and brown chicken on two sides without fully cooking it.
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Move chicken to a plate and cook onion in the same skillet until softened.
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Add garlic and rinsed rice, stirring until the rice is glossy and lightly toasted.
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Pour in broth and lemon juice, scraping the bottom of the skillet for flavor.
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Return chicken to the pan, cover, and simmer gently until rice absorbs the liquid.
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Rest covered off heat so the rice finishes steaming.
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Fluff the rice, add parsley, and serve warm.
Tips
Do not stir the rice while it simmers; this keeps it fluffy.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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