Greek Chicken And Rice
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One Pot Greek Chicken and Rice is the perfect weeknight dinner. Full of flavor and easy to make, it’s great for meal prep too!
One of our favorite weeknight dinners is Greek bowls. We make a big batch of brown rice, our Greek Shredded Chicken, and a Greek Salad.
As much as we love it, we also love a one pot meal. Which is why we developed this one pot Greek Chicken and Rice. This recipe is easy to make and the flavors come together nicely cooked in one pot. The rice absorbs all of the flavors from the combination of all the ingredients and makes for a flavorful dish!
Liz & Tyler’s Tips for the Best Greek Chicken and Rice
- To build flavor in this dish, preheat your pan before browning the chicken and get a nice crust on the exterior.
- To speed up cook time, put your chicken broth in the microwave and warm it up! This will make the dish cook quicker.
Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders, but we like the texture of the chicken breasts the best. We have not tried this with cubed pork tenderloin or pork chops, but that may also work.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Vegetables: The best mix of vegetables for this greek chicken includes spinach, peppers, cherry tomatoes (or grape tomatoes), and onions. Any of these can be omitted if necessary.
Olives: Kalamata olives are the only olives we recommend for this dish. Omit them if needed.
Rice: Jasmine long-grain rice is our typical rice of choice. Brown rice, quinoa, or barley can be used as well, but the cook time and amount of liquid required may need to be adjusted.
Cheese: Feta cheese is ideal for this recipe; the only other cheese we would consider is goat cheese or cotija cheese, as they are somewhat comparable.
How to Make Greek Chicken Rice
- Heat oil in a sauté pan over medium-high heat, add the chicken and cook for 9-10 minutes, until lightly browned.
- Add the spinach, peppers, cherry tomatoes, onion, kalamata olives and garlic to the pan with the chicken. Sauté for another 5 minutes.
- Stir in the chicken stock, rice, red wine vinegar, oregano, pepper and salt. Cover and cook over medium heat for 10 minutes, stirring every few minutes.
- After 10 minutes, add ½ cup feta cheese and stir to combine.
storage
Storing: These leftovers will last in the fridge for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
Greek Chicken and Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut in ¼ inch cubes
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 cup chopped spinach
- 1 cup diced red bell peppers
- 1 cup halved cherry tomatoes
- ½ cup diced onion
- ¼ cup pitted kalamata olives
- 1 tablespoon minced garlic
- 2 ½ cups chicken stock
- 1 cup dry white jasmine rice
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup crumbled feta cheese
Instructions
- Heat a large sauté pan over medium high heat. Add the olive oil to the pan.
- Add the chicken to the pan and sauté for 9-10 minutes, until the edges start to brown. (The chicken doesn’t have to be completely cooked because it will continue to cook)
- Add the spinach, peppers, cherry tomatoes, onion, kalamata olives and garlic to the pan with the chicken. Sauté for an additional 5 minutes.
- Stir in the chicken stock, rice, red wine vinegar, oregano, pepper and salt.
- Cover the pan and cook over medium heat for 10 minutes, stirring every few minutes. (Pro Tip: to speed up cook time, microwave your broth until warm before adding to the pan)
- After 10 minutes, add ½ cup feta cheese and stir to combine.
- Serve in a bowl, top with extra feta cheese and enjoy!
Huge hit in my house for the whole family. I followed it exactly as written but didn’t completely drain the Kalamata olives before draining them. It was delicious!