One-Pot Greek Chicken and Rice Pilaf (Oven-Baked)
This one-pot Greek chicken and rice pilaf is the most amazing pilaf I've tried. I love how filling and satisfying this rice dish is.
Equipment
12-inch cast-iron skillet with lid (or oven-safe lid/foil)
Food processor
Instant-read thermometer
Gallon-size resealable bag
Large mixing bowl
Citrus juicer or reamer
Ingredients
Chicken Ingredients
1 ½ lbs ground chicken (minced chicken) - 680g, minced chicken
⅓ cup olive oil - 80ml, extra virgin
4 cloves garlic - pressed
1 ½ teaspoons dried oregano
1 tablespoon dried rosemary - or 1 1/2 tablespoons fresh rosemary, finely chopped
1 ½ teaspoons dried thyme
1 tablespoon onion powder
1 ½ teaspoons salt - adjust to taste
2 tablespoons lemon juice - juice of 1 medium lemon, about 30ml
1 tablespoon lemon zest - zest of 1 medium lemon
Rice Ingredients
1 ½ cups basmati rice - 285g, rinsed- ½ cup orzo - 90g
2 cups chicken stock (chicken broth or chicken bouillon) - 480ml, chicken broth or chicken bouillon
⅔ cup white wine - 160ml
⅓ cup water - 80ml- ¾ teaspoon dried oregano
- 2 tablespoons lemon juice - 30ml
1 tablespoon canola oil - 15ml
3 tablespoons butter - 42g, divided use- 1 ½ teaspoons salt
1 small yellow onion - chopped- ½ cup baby carrots - 55g, chopped
2 tablespoons parsley - fresh ; chopped- 1 tablespoon lemon zest - zest of 1 medium lemon, for garnish
Instructions
- Place the marinade ingredients and chicken into a gallon-size resealable bag and marinate the chicken for at least 30 minutes and up to 2 hours in the refrigerator.1 1/2 lbs ground chicken (minced chicken), 1/3 cup olive oil, 4 cloves garlic, 1 1/2 teaspoons dried oregano, 1 tablespoon dried rosemary, 1 1/2 teaspoons dried thyme, 1 tablespoon onion powder, 1 1/2 teaspoons salt, 2 tablespoons lemon juice, 1 tablespoon lemon zest
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Heat 1 tablespoon of canola oil together with 1 tablespoon of butter in a 12-inch (30cm) cast-iron skillet on medium-high heat until it shimmers. Sear the chicken until golden brown on each side, about 3 to 4 minutes per side. Transfer the chicken to a plate.1 1/2 lbs ground chicken (minced chicken), 1 tablespoon canola oil, 3 tablespoons butter
- Wipe out the skillet to remove any burnt bits (this prevents bitter flavours in the finished dish). Whir the carrots in a food processor for a couple of seconds. Cook the onions, carrots, and orzo in 2 tablespoons of butter until the vegetables are tender and the orzo browns. Add the rinsed rice and cook, stirring frequently, for 3–5 minutes or until the grains are lightly toasted and smell nutty. In the final minutes, add the oregano and stir into the rice mixture.1 1/2 cups basmati rice, 1/2 cup orzo, 3/4 teaspoon dried oregano, 3 tablespoons butter, 1 small yellow onion, 1/2 cup baby carrots
- Pour in the hot chicken broth (heat it in the microwave or a small saucepan before adding), wine, water, and lemon juice. Stir to combine and bring to a gentle simmer. Top with the seared chicken pieces.2 cups chicken stock (chicken broth or chicken bouillon), 2/3 cup white wine, 1/3 cup water, 2 tablespoons lemon juice
- Cover the skillet tightly with a lid or aluminium foil and bake for 30 minutes. Turn off the oven and let the skillet sit inside, still covered, for 10 minutes to allow the rice to finish steaming.
- Uncover and garnish with lemon zest and parsley. Serve on its own or with tzatziki and a Greek salad.2 tablespoons parsley, 1 tablespoon lemon zest
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add 1 tablespoon of chicken broth per serving when reheating, as the rice absorbs liquid as it sits.
Freezer-friendly: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating — going straight from frozen makes the rice mushy.
Reheating: Reheat in a covered skillet over medium-low heat until the chicken reaches 165°F / 74°C, or microwave in a covered dish in 90-second intervals, stirring between each.
Make-ahead: Marinate the chicken up to 12 hours in advance and refrigerate. The stovetop and oven steps should be done right before serving.
Pro tip: Press the marinated chicken into the skillet in a single flat layer and resist breaking it up for 3–4 minutes — this builds the golden crust that flavours the entire pilaf.
Marination time: 30 minutes to 2 hours (not included in prep/cook times above).
Nutrition
Serving: 1servingCalories: 642kcalCarbohydrates: 56gProtein: 28gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 115mgSodium: 1406mgPotassium: 863mgFiber: 3gSugar: 3gVitamin A: 1795IUVitamin C: 11mgCalcium: 69mgIron: 3mg
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