Greek Chicken and Lemon Rice (30 Minutes, One-Pot) 

This Greek chicken and lemon rice dish is a quick and flavorful one-pot meal that’s perfect for busy weeknights. Here’s how to make it in just 30 minutes!

Ingredients
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
1 cup long-grain rice (such as basmati or jasmine)
2 cups chicken broth
Juice of 1 lemon (about 2-3 tablespoons)
Zest of 1 lemon
1 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Sauté the Chicken:
In a large pot or skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the chicken pieces to the pot, season with oregano, thyme, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Add Rice and Broth:
Stir in the rice, chicken broth, lemon juice, and lemon zest. Bring the mixture to a boil.
Cook the Rice:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid. If using, add the frozen peas in the last 5 minutes of cooking.
Fluff and Serve:
Once the rice is cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.