Slow-Cooked Lemon-Oregano Chicken with Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Juicy chicken thighs slow-cooked in a lemon-oregano broth served over aromatic rice pilaf with toasted pine nuts and herbs. This greek-inspired chicken ready in about 315 minutes pairs bone-in chicken thighs, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp dried oregano
• 4 cloves garlic cloves, minced
• 2 cups chicken broth
• 1 1/2 cups long grain white rice
• 1 medium onion, finely chopped
• 1/4 cup pine nuts
• 2 tbsp fresh parsley, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 tbsp olive oil, 1/4 cup fresh lemon juice, 1 tbsp dried oregano, 4 minced garlic cloves, 1 tsp black pepper, and 1 tsp salt. Add 6 bone-in chicken thighs and coat well. Cover and marinate for 1 hour in the refrigerator.
2. Step 2: Heat a large skillet over medium-high heat. Sear marinated chicken thighs skin side down for 5 minutes until golden brown, then flip and sear the other side for 3 minutes. Transfer chicken to a slow cooker.
3. Step 3: Pour 2 cups chicken broth over chicken in slow cooker. Cover and cook on low for 4-5 hours until chicken is tender.
4. Step 4: While chicken cooks, prepare rice pilaf by toasting 1/4 cup pine nuts in a dry skillet over medium heat until fragrant and golden, about 3 minutes. Remove and set aside.
5. Step 5: In the same skillet, heat 1 tbsp olive oil over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent. Add 1 1/2 cups long grain white rice and stir for 2 minutes to coat.
6. Step 6: Add 3 cups water and 1 tsp salt to the rice mixture. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until rice is tender. Remove from heat and fluff with a fork.
7. Step 7: Stir toasted pine nuts and 2 tbsp chopped fresh parsley into the cooked rice. Serve chicken thighs over the rice pilaf, spooning some cooking juices on top.