One Pot Lemony Chicken and Rice
This one pot chicken and rice is your new go-to midweek meal. This quick, colorful dish features classic Greek flavors. Lemony, herby, and thoroughly Mediterranean, it’s a meal the whole family will love.
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MAKES
4
PREP IN
20 MIN.
COOK FOR
40 MIN.
INGREDIENTS
- 11/2 lb. boneless, skinless chicken thighs, halved
- 11/2 tsp. kosher salt, plus more to taste
- ¾ tsp. freshly ground black pepper, plus more to taste
- 3 tbsp. grapeseed oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, thinly sliced
- 2 medium carrots, thinly sliced into half moons
- 3 garlic cloves, finely chopped
- 11/2 cups long-grain rice
- 1 bay leaf
- 21/2 cups low-sodium chicken broth
- 6 oz. green beans, trimmed and cut into 2-inch lengths
- 1 heaping cup cherry tomatoes, halved
- ¼ cup fresh lemon juice
- 2 tbsp. coarsely chopped fresh dill
- 1 tbsp. coarsely chopped fresh oregano
- 1/3 cup crumbled feta
HOW TO MAKE IT
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Season the chicken all over with 1 tsp. salt and ½ tsp. pepper. In a wide, deep nonstick saute pan with a lid, heat 1 tbsp. of the oil on medium-high heat. Add half the chicken and cook on one side about 3 minutes, until browned. Flip and cook on the other side about 3 minutes, until browned. Remove to a plate. Add 1 tbsp. oil to the pan and repeat with the remaining chicken.
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Wipe out the pan with a paper towel, reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the onion, celery, carrot, remaining ½ tsp. salt and ¼ tsp. pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the garlic and rice and cook, stirring, until the garlic is fragrant and the rice is lightly toasted, 1 minute.
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Add the bay leaf, broth, and 1 cup water and bring to a simmer over medium heat. Return the chicken to the pan with any accumulated juices, cover and simmer 15 minutes, adjusting the heat as necessary to prevent it from simmering over.
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Sprinkle the green beans over the top of the chicken and rice, cover again, and continue to cook an additional 3 minutes to steam the beans. Then add the tomatoes, cover again, and cook 1 more minute. Uncover, gently stir in the lemon juice, dill, and oregano and adjust the seasoning to taste. Serve immediately with feta sprinkled over top.
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If reheating, add a little broth or water to loosen the mixture.
