Description
A vibrant and flavorful one-pan meal featuring juicy seasoned chicken, bright lemon-infused rice, sweet charred corn, and creamy feta cheese. Perfect for a weeknight dinner that feels special.
Ingredients
Scale
For the Crust:
- 1 1/2 lbs boneless skinless chicken breasts (or thighs), pounded to even thickness
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cloves garlic, minced
- 2 ears corn, kernels cut off the cob (about 1 1/2 cups)
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
1. Prepare the Crust:
- Season chicken breasts on both sides with oregano, salt, and pepper.
- Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and cooked through (165°F internal). Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add corn kernels and cook, stirring occasionally, until charred in spots, about 4-5 minutes. Remove corn to a small bowl.
- Add rice to the skillet and stir for 1 minute to toast lightly. Add chicken broth, lemon juice, and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Remove skillet from heat. Fluff rice with a fork. Gently fold in charred corn and half of the feta cheese.
- Slice chicken and place on top of the rice. Sprinkle with remaining feta and fresh parsley. Serve immediately with lemon wedges.
- Garnish with extra lemon zest if desired. Enjoy!
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of red pepper flakes or swap feta for crumbled goat cheese. Leftovers keep in the fridge for up to 3 days.