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One-Pan Chicken & Rice Pilaf

One-Pan Chicken & Rice Pilaf is easy to make, and the best part is it is made with whole ingredients. A family favorite that everyone will love!
Prep Time 10 mins
Cook Time 20 mins
Baking Time 50 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine greek
Servings 6
Calories 445 kcal


  • Oven Safe Skillet


  • 6 Chicken Thigh or Chicken Legs or combination of both
  • Salt & Pepper to taste
  • 2 Tbsp olive oil
  • 1 Onion diced
  • 1 Tbsp Garlic minced
  • 1 cup Rice uncooked
  • 2 cups Water
  • 1 Tbsp Chicken Bouillon Option: may substitute Bouillon & Water for 2 cups of Chicken Stock instead
  • 1/3 cup Lemon Juice
  • 1 tsp Oregano
  • 1 tsp Thyme


  • Preheat oven to 350°
  • Season Chicken with Salt & Pepper. Heat 1 Tbsp oil in your oven safe pan. Cook chicken skin side down until golden brown - about 5 min. Flip chicken and cook on other side for another 5 min. Remove from the pan and set aside
  • Add onion to the pan and cook until tender and lightly golden brown.
  • Add the garlic and saute a minute until becomes fragrant. Add the rice to the pan and continue to cook for another minute.
  • Add the Chicken Bouillon to the water and mix well. Then add bouillon to the pan with the rice mixture. Let it simmer a minute then add the Lemon juice, Oregano and Thyme (and any remaining marinade if you did marinade the chicken) stir well.
  • Add the chicken back into the pan. Cover and place in the oven. Bake for 50 min in the oven.
  • Remove from oven and ready to serve immediately


I prefer using Chicken Bouillon instead of stock however, if you prefer to use stock you may substitute it for the Bouillon and Water
Marinade Option: If you would like to add even more flavor to your chicken you can marinade it for 30 min to overnight.  Marinade the chicken in 1 Tbsp olive oil, 3 Tbsp lemon juice, 2 tsp minced garlic, 1 tsp oregano, Salt & pepper to taste
Keyword Chicken & Rice, Greek Chicken, One Pot Meal