Description
Tangy, herby Greek perfection meets unmatched convenience! Our 40-minute Dump-and-Bake delivers tender chicken and fluffy rice soaked in seasoning.
Ingredients
- Boneless, skinless chicken thighs (1.5 lbs)
- Uncooked long-grain white rice (1.5 cups)
- Low-sodium chicken broth (3 cups)
- Olive oil (2 tablespoons)
- Greek seasoning blend (or dried oregano) (1 tablespoon)
- Garlic, minced (4 cloves)
- Lemon, zested and juiced (1 large)
- Plain Greek yogurt (1 cup)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish. In a small bowl, whisk together the Greek yogurt, the zest of the lemon, and a pinch of salt; set aside for topping.
- Step 2: In the prepared baking dish, combine the uncooked rice, chicken broth, olive oil, minced garlic, and Greek seasoning blend. Stir well to ensure the rice is evenly distributed across the bottom of the dish.
- Step 3: Arrange the chicken thighs in a single layer over the rice and liquid mixture. Squeeze the fresh lemon juice evenly over the chicken, then sprinkle the chicken generously with salt and pepper.
- Step 4: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. The foil traps the steam, allowing the rice to cook fully and the chicken to reach an internal temperature of 165°F (74°C).
- Step 5: Remove the foil and return the dish to the oven for an additional 5 to 10 minutes to allow the chicken to brown slightly. Ensure all the liquid has been absorbed by the rice.
- Step 6: Remove the dish from the oven and let it rest for 5 minutes. To serve, spoon the rice and chicken onto plates and dollop generously with the prepared Greek yogurt mixture (optional: garnish with fresh dill or parsley).
Notes
- Store leftover chicken and rice tightly covered in the refrigerator for up to 3 days, always keeping the delicate Greek yogurt topping separate until serving.
- Reheat rice and chicken gently, adding a splash of broth or water (1-2 Tbsp) to the container before covering and microwaving to restore moisture to the rice.
- For a fresh element, serve this rich dish alongside warm pita bread or a simple, crisp cucumber and tomato salad dressed lightly with olive oil.
- Ensure your baking dish is sealed tightly with foil during the initial bake; this steam trap is essential for guaranteeing the rice fully absorbs the liquid and cooks perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the pan bake (chicken, rice, and sauce)
- Calories: 541
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 2g