Description
Skip the stovetop! This Greek-inspired chicken and rice bakes perfectly in one pan. Creamy yogurt, dill, and lemon infuse every bite.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup plain Greek yogurt (full fat recommended)
- 3 cloves garlic, minced
- 1 medium lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon dried dill or oregano
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a 9×13 inch baking dish, combine the uncooked rice and chicken broth, stirring lightly to ensure the rice is submerged. Season the broth layer with salt and pepper.
- Step 2: In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, and dried dill/oregano. Season the yogurt mixture generously with salt and pepper.
- Step 3: Place the chicken pieces into the yogurt mixture and turn to fully coat them. Arrange the coated chicken directly on top of the rice and broth mixture in the baking dish. Ensure the rice layer is not disturbed after the chicken is placed.
- Step 4: Tightly cover the baking dish with aluminum foil. Bake for 25 minutes. Remove the foil and bake uncovered for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice appears tender and has absorbed most of the liquid.
- Step 5: Once cooked, remove the dish from the oven and let it rest, uncovered, for 5 minutes before serving. This allows the chicken juices to redistribute and the rice to finish absorbing any remaining moisture, resulting in a tender final dish.
Notes
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days, but note that the rice texture may stiffen slightly due to the dairy base.
- To restore moisture when reheating, add a tablespoon of chicken broth or a fresh dollop of yogurt before microwaving in 60-second intervals until warmed through.
- For added texture and freshness, serve this rich dish with a simple side salad, thinly sliced cucumber, or a sprinkle of fresh chopped parsley.
- Chef's Tip: Using full-fat Greek yogurt is key to preventing the sauce from splitting under high heat, resulting in a creamy coating that keeps the chicken exceptionally moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the baked dish (approx. 1.5 cups)
- Calories: 565
- Sodium: 200mg
- Fat: 13.5g
- Saturated Fat: 3.8g
- Trans Fat: 0g
- Protein: 4g