Greek · beginner
Greek Lemon Dill Chicken And Rice Skillet
A fragrant one-pan dish featuring browned chicken thighs simmered with tender rice, bright lemon juice, fresh dill, and toasted pine nuts.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet with a lid over medium-high heat. Season the chicken pieces lighty with salt and pepper, then sear for 4 to 5 minutes until browned on both sides. Transfer chicken to a plate.
- 02
Add the diced yellow onion to the pan and cook for 3 minutes until softened.
- 03
Add the rinsed white rice and pine nuts to the skillet, stirring constantly for 2 minutes to toast the grains and nuts lightly in the hot oil.
- 04
Return the browned chicken to the skillet. Pour in the halal chicken broth and lemon juice, bringing the mixture to a rolling boil.
- 05
Reduce the heat to low, cover the skillet tightly with a lid, and simmer undisturbed for 18 to 20 minutes until the rice is tender and liquid is absorbed.
- 06
Remove from heat and let rest covered for 5 minutes. Stir in the fresh chopped dill, top with crumbled feta cheese, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Pilaf Method
Sautéing raw grains in hot oil before simmering in broth to ensure distinct, non-sticky rice grains packed with flavor.
Notes from the kitchen
- Rinsing the long-grain rice under cold water before cooking removes surface starch, ensuring fluffy grains rather than a sticky texture.
- Toast the pine nuts carefully with the rice; they can burn quickly if left unmonitored.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.