Easy Skillet Greek Lemon Chicken

For the Chicken:

• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp lemon zest (approx. 1 lemon)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1lb boneless skinless chicken thighs (approximately 5 thighs)

For the Rice:

• 1 cup white onion, diced (approx. 1 large)
• 1 cup dry white rice (not quick rice)
• 1 + 3/4 cup low sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper

For Serving (Optional):

• Lemon slices
• additional lemon zest
• sliced fresh parsley

1. In a large mixing bowl, combine the olive oil, oregano, onion powder, garlic powder, lemon zest, salt and pepper to form a loose paste. Toss the chicken in this mixture to cover it evenly. Heat a large, deep non-stick skillet over medium heat and add the chicken. Sear on both sides until golden, approximately 2 to 3 minutes per side. Remove the chicken from the pan and place on a plate.
2. While keeping the skillet hot, add the onions to the pan. Sauté until softened, approximately 2 to 3 minutes. Add the rice, oregano, salt and pepper and cook for another 1 to 2 minutes. Add the chicken broth and bring to a boil.
3. Nestle the chicken thighs on top of the rice and reduce the heat to a simmer. Cover and cook for 15 to 20 minutes, until the liquid is absorbed into the rice and the chicken is cooked through. Optional: add lemons to the pan and sprinkle with extra lemon zest and chopped parsley. Serve to the table in the skillet.