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Greek Chicken and Rice Skillet

A comforting, one-pan meal featuring tender chicken, fluffy rice, and vibrant vegetables, all enhanced with zesty Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast, cut into cubes
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 medium red onion, chopped
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon oregano
  • to taste Salt and pepper

Method
 

Preparing the chicken
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the cubed chicken breasts, season with salt, pepper, and oregano, and sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through.
Adding rice
  1. Stir in the uncooked rice, ensuring it’s well combined with the chicken. Toast the rice for a minute or two.
Cooking the dish
  1. Slowly add the chicken broth, bringing everything to a gentle boil.
  2. Once boiling, lower the heat to simmer and cover the skillet with a lid, allowing it to cook for about 15 minutes.
  3. After this time, toss in the halved cherry tomatoes and cover again for another 5 minutes.
Finishing touches
  1. Once the rice is tender and the liquid is absorbed, remove the skillet from heat.
  2. Fluff the rice gently with a fork and fold in the diced cucumber and crumbled feta cheese.
Serving
  1. Garnish with extra oregano or fresh herbs, if desired, and enjoy your vibrant dish!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage up to a month. Reheat gently with a splash of chicken broth.