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One Pan Lemon Pepper Yogurt Chicken and Rice

One Pan Lemon Pepper Yogurt Chicken and Rice

The ultimate comfort food! Our One Pan Lemon Pepper Yogurt Chicken and Rice combines succulent chicken with zesty flavors and creamy yogurt for an easy weeknight dinner. Perfectly cooked rice and fresh broccoli make this dish a complete meal. You'll want to make it tonight!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method

Ingredients
  

  • 6 pieces chicken thighs or breasts skin on or off
  • 1/4 cup extra virgin olive oil
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • 2-4 cloves garlic chopped
  • 1 teaspoon black pepper using more to your taste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • to taste kosher salt and chili flakes
  • 1 3/4 cups dry basmati rice
  • 2 tablespoons salted butter
  • 2 cups roughly chopped broccoli

Equipment

  • Chef's Knife
  • Baking Sheet
  • Oven

Method
 

  1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and chili flakes (if desired). If time allows, marinate for 30 minutes or overnight.
  2. Preheat the oven to 400°.
  3. Pour the rice and broccoli into a 9×13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and broccoli. Add lemon wedges, if desired.
  4. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
  5. Serve the chicken, rice, and broccoli topped with fresh basil and or thyme. And enjoy!