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Greek Chicken and Rice Skillet

Name: Greek Chicken and Rice Skillet
Prep time: 45 min
Total time: 50 min
Cuisine: Greek
Ingredients: boneless chicken — 907 g; salt — 10 g; black pepper — 3 g; olive oil — 27 g; yellow onion — 110 g; garlic — 12 g; long-grain white rice — 266 g; low-salt chicken broth — 592 g; lemon — 65 g; dried leaf oregano — 1 g; dill — 1 g; bay — 2 g; feta cheese crumbles — 28 g; parsley — 7 g

Greek Chicken and Rice Skillet reads umami 6.2, richness 6.1 and citrus 5.9 on Palate's 0–10 flavor X-ray — a Greek main, about 50 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.0 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 7.6 / 10
Bitter & Earthy — 1.5 / 10
Rich & Fat — 6.6 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 6.2 · Richness 6.1 · Citrus 5.9 · Sourness 5.4 · Salinity 5.1 · Fruity 4.8 · Allium 4.4 · Funk & Ferment 3.1 · Herbaceous 3.1 · Sweetness 2.2 · Nutty 1.6 · Warm Spice 1.5 · Bitterness 1.3 · Floral 1.3 · Earthy 1.1 · Heat 0.8

What's in it (14)

boneless chicken — 907 g
salt — 10 g
black pepper — 3 g
olive oil — 27 g
yellow onion — 110 g
garlic — 12 g
long-grain white rice — 266 g
low-salt chicken broth — 592 g
lemon — 65 g
dried leaf oregano — 1 g
dill — 1 g
bay — 2 g
feta cheese crumbles — 28 g
parsley — 7 g

Time & effort: about 50 min (45 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.8 kcal, 15.5 g protein, 2.1 g fat, 12.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Pat the chicken thighs dry and season all over with 1 teaspoon of the salt and the pepper.
Heat the olive oil in a large, deep skillet (12-inch, with a lid) over medium-high heat. Add the chicken skin-side down and sear undisturbed until deeply golden and crisp, 7-8 minutes.
Flip and sear the second side until golden, 3-4 minutes, then transfer the chicken to a plate; it will finish cooking on top of the rice later.
Pour off all but 2 tablespoons of the fat in the skillet. Add the onion and cook over medium heat, stirring occasionally, until softened and translucent, 4-5 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the rice and stir constantly to toast the grains and coat them in fat, about 2 minutes.
Pour in the broth, lemon zest and juice, oregano, dill, bay leaf, and the remaining 1 teaspoon salt; stir and bring to a simmer.
Nestle the chicken thighs skin-side up on top of the rice, along with any juices collected on the plate. Reduce the heat to low, cover, and simmer until the rice is tender and the chicken reaches 165 F, 22-25 minutes.
Remove from the heat, discard the bay leaf, and let rest covered, 5 minutes, so the rice finishes absorbing the broth.
Scatter the feta and parsley over the top and serve directly from the skillet.

Dishes with a similar flavor shape

Baked Greek Chicken Meatballs with Orzo — Greek
Crispy Greek Chicken Cutlets with Lemon — Greek
Greek Beef and Orzo Skillet — Greek
Garlic Parmesan Baked Orzo with Chicken — Mediterranean
Gnocchi with Crispy Sage Butter and Parmesan — Italian

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.