If you want to have dinner on the table in under 45 minutes then this super easy One Skillet Greek Chicken and Rice recipe is for you. It cooks in one cast iron skillet which means very minimal cleanup. The lemony-herb flavors are paired perfectly with the tang of the tzatziki sauce.
Happy cooking!
One Skillet Greek Chicken and Rice with Tzatziki Sauce
Week night meals don't get much easier than this One Skillet Greek Chicken and Rice. The chicken, rice, and vegetables have a lemony-herby flavor that pairs perfectly with the fresh and tangy tzatziki sauce.
Servings 6
Calories 473kcal
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 3-4 cloves garlic, sliced thinly lengthwise
- 2 cups rice
- 3 cups chicken bone broth
- 2 medium zucchinis
- 2 14oz cans halved or quartered artichoke hearts
- 1 tsp lemon zest
- 1 TBSP lemon juice
- 1 tsp salt
- 1 tsp pepper or lemon pepper
- 1 tsp granulated garlic
- 1 tsp oregano
- 1 TBSP avocado oil
Tzatziki Sauce
- 1 17 oz container plain greek yogurt
- 2 cups shredded cucumber, roughly 1 large
- 1-2 cloves garlic, minced
- 1 TBSP lemon juice, roughly 1/2 lemon
- 1 TBSP dried dill alternatively, can use 2 TBSP fresh dill or mint
- 1 TBSP extra virgin olive oil
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees. Trim the ends off your zucchini and cut in half lengthwise. Cut each strip in half lengthwise again and then dice into roughly 1/4" thick quarter pieces. Drain and rinse your artichoke hearts and, if they are whole, cut into half or quarters
- Heat a large cast iron skillet (we used our 12in skillet) over med-high heat. Add avocado oil. Season chicken with about 1/2 tsp salt and pepper and add to the heated skilled. Cook chicken for 2 1/2-3 minutes per side until browned. Remove to a plate and scrape out any burned bits. You may need to work in batches. Please note that chicken will not be fully cooked
- Add garlic the pan and cook for about 30-60 seconds until fragrant
- Add the rice, remaining salt and pepper, lemon juice, lemon zest, oregano, granulated garlic, and broth to the skillet and stir to combine
- Add the zucchini and artichoke and then top with the chicken. Place in the preheated oven and cook for 30-35 minutes until the broth is absorbed, the rice is tender, and the chicken is fully cooked.
- Plate and serve with tzatziki sauce
Tzatziki Sauce
- Trim the ends off the cucumber and either shred it in your food processor or with a large whole cheese grater.
- Using a cheese cloth, fine mesh strainer, or your hands, squeeze as much water out of the cucumber as possible. Too much moisture will make the tatziki sauce very runny
- Add all tzatziki sauce ingredients to a bowl and stir to combine. Allow sauce to rest for 5-15 minutes to allow for flavors to combine. Store in an airtight container in the fridge.
Nutrition
Calories: 473kcal | Carbohydrates: 35g | Protein: 45g | Fat: 18g | Fiber: 3g | Sugar: 9g
This recipie is awesome! I have made it twice, and both times turned out great! My 4 and 6 year old also love it!
And this technique is so easy for cooking chicken, veggies and rice! Iys perfect for a weeknight! We are making it again tonight with teryaki seasoning.
So glad you like it! I like the idea of mixing it up with teriyaki seasoning, will definitely have to try that!
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