Easy Skillet Greek Lemon Chicken

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This easy skillet Greek lemon chicken is a perfect date night meal. It's delicious and uses one pan so no arguing over who will do the dishes!

Easy Skillet Greek Lemon Chicken

This is a ridiculously easy meal that packs amazing flavor! It also uses only one pan. That makes this meal great for entertaining a small group, because there is barely any cleanup required! The lemons also make this look extra fancy.

I made this dinner for Julian last week, and we both loved it. The spices give this a uniquely Greek flavor. The rice is delicious, and the lemon gives the dish a bright and airy taste.  This truly is a meal that you can prepare all in one dish!

Easy Skillet Greek Lemon Chicken

How to Make this Easy Skillet Greek Lemon Chicken

While the full recipe instructions are available below, here are some tips to make this amazing date night dinner for two!

  • This first step is optional. While it is not essential to the dish that the lemons be charred, it adds a really cool visual. This makes it feel extra special! To do this, heat your large non-stick skillet on medium heat. Add the lemons and char them on each side, roughly one to two minutes on each side. Do not disturb the lemons while they are charring. This is important, because moving them around prevents that dark caramelization we are after. Once your lemons are charred, remove them to a plate and save for later.
  • Now, we will season the chicken with olive oil, lemon zest, and spices. Then we will sear the chicken. For this recipe, I used boneless skinless chicken thighs. You can also use chicken with the bone in and skin on. However, you will need to cook the chicken entirely before adding the rice.
  • Once you have seared your chicken thighs, remove them to a plate but keep the skillet hot. Add your diced onion and sauté until soft. Then add your rice  and oregano and let it cook for a minute or two. Next, add the chicken broth.
  • Bring the broth to a boil and nestle the chicken on top of the rice. Reduce to a simmer and cover. Let the skillet cook, covered, for fifteen to twenty minutes, until the rice has absorbed the moisture and the chicken is cooked through.
  • To serve, add the charred lemon slices back, sprinkle with some extra lemon zest, and chopped parsley. Place the skillet on the table for a beautifully presented date night dinner that is sure to impress!
Easy Skillet Greek Lemon Chicken

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Easy Skillet Greek Lemon Chicken

This easy skillet Greek lemon chicken is a perfect date night meal. It’s delicious and uses one pan so no arguing over who will do the dishes!

Author:
Kirsten

Ingredients

For the Chicken:

  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp lemon zest (approx. 1 lemon)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1lb boneless skinless chicken thighs (approximately 5 thighs)

For the Rice:

  • 1 cup white onion, diced (approx. 1 large)
  • 1 cup dry white rice (not quick rice)
  • 1 + 3/4 cup low sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For Serving (Optional):

  • Lemon slices
  • additional lemon zest
  • sliced fresh parsley

Instructions

  1. In a large mixing bowl, combine the olive oil, oregano, onion powder, garlic powder, lemon zest, salt and pepper to form a loose paste. Toss the chicken in this mixture to cover it evenly. Heat a large, deep non-stick skillet over medium heat and add the chicken. Sear on both sides until golden, approximately 2 to 3 minutes per side. Remove the chicken from the pan and place on a plate.
  2. While keeping the skillet hot, add the onions to the pan. Sauté until softened, approximately 2 to 3 minutes. Add the rice, oregano, salt and pepper and cook for another 1 to 2 minutes. Add the chicken broth and bring to a boil.
  3. Nestle the chicken thighs on top of the rice and reduce the heat to a simmer. Cover and cook for 15 to 20 minutes, until the liquid is absorbed into the rice and the chicken is cooked through. Optional: add lemons to the pan and sprinkle with extra lemon zest and chopped parsley. Serve to the table in the skillet.

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