Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe
If there’s one dish that makes weeknights feel like a sun-soaked Mediterranean adventure, it has to be Greek Chicken and Lemon Rice (30 Minutes, One-Pot). This recipe brings together juicy chicken thighs, bright lemon, herby oregano, and creamy feta atop fragrant rice, all in one effortlessly joyful skillet. The best part? Start to finish, you’ll spend just a half hour wrapping your kitchen in the mouthwatering scents of Greece, using only one pot for the whole meal. Trust me, if you’re craving fresh flavors, bold colors, and a meal that feels both satisfying and light, you’re about to meet your new favorite dinner.
Ingredients You’ll Need
The magic of Greek Chicken and Lemon Rice (30 Minutes, One-Pot) lies in its simplicity—every ingredient brings something wonderful. It’s all about using kitchen staples and a few splashes of fresh flavor for a meal that feels just a little bit special.
- Chicken thighs: Boneless, skinless thighs stay extra juicy and hold up beautifully to quick skillet cooking.
- Dried oregano: Classic Mediterranean flavor; use it for seasoning the chicken and in the rice for layers of herbiness.
- Paprika: Adds warmth and an earthy depth that balances the citrus perfectly.
- Salt: Just enough to enhance the flavors without overpowering anything; taste as you go!
- Red pepper flakes: For a subtle heat that’s never overwhelming, just a gentle nudge at the back of your palate.
- Olive oil: Use good quality for rich aroma—the foundation for your chicken and your veggies both.
- Grape tomatoes: Bursts of sweetness and color, some cooked for richness, some left fresh for juicy pops.
- Garlic: Minced and sautéed, it perfumes the rice and gives that classic Greek flavor base.
- Fresh spinach: Just a big handful, it wilts down into the rice adding vibrant color and nutrients.
- Lemon juice: The star accent—freshly squeezed makes all the difference for a tangy, sunny finish.
- Cooked jasmine rice: Light, aromatic, and perfect for soaking up all those good juices—leftover rice works great here!
- Chickpeas: Canned for speed, they add protein and earthiness plus a hearty texture.
- Feta cheese: Cubed into small bites, it gets tossed with olive oil and oregano for irresistible creamy, salty bursts.
- Extra virgin olive oil: Used in the feta mixture for flavor and silkiness—don’t skip it!
- Fresh oregano (optional): Chopped for the feta and sprinkled for garnish, it lends brightness and a pop of green.
How to Make Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Step 1: Season the Chicken
Start by generously seasoning your chicken thighs with dried oregano, paprika, salt, and red pepper flakes. This is where the base of your Greek Chicken and Lemon Rice (30 Minutes, One-Pot) flavor comes from—herby, just a little spicy, and totally mouthwatering. Give each piece a gentle massage so every nook and cranny gets coated, then let them hang out while your skillet heats.
Step 2: Sear the Chicken Thighs
Grab your largest heavy-bottomed skillet (cast iron or stainless steel is ideal!) and let it get hot over medium heat for about two minutes. Splash in a couple tablespoons of olive oil, then place your seasoned chicken thighs in the pan. Cook undisturbed for five minutes, letting them get deep golden and irresistibly aromatic. Flip, lower the heat if needed, and cook another five minutes or so until fully cooked through. Make sure your chicken juices stay golden and not burnt—those will make your rice taste incredible. When the chicken is done (ideally 165°F inside), set it aside on a plate.
Step 3: Sauté the Aromatics and Tomatoes
Without cleaning the skillet—you want those tasty browned bits still in there—toss in half of your halved grape tomatoes, followed by the minced garlic, an extra teaspoon of dried oregano, a pinch more salt, and a splash of olive oil. Let the tomatoes sizzle on medium heat for two minutes until they soften and get juicy. This is the foundation for your rice, loaded with flavor.
Step 4: Wilt the Spinach
Add the chopped spinach straight into the pan. Stir gently until it wilts, turning a lush, vivid green and blending beautifully with the garlicky tomatoes. It’ll feel like a lot of spinach at first, but I promise—it reduces down and brings beautiful color and a hint of earthiness to the dish.
Step 5: Build the Lemon Rice
To the skillet, add your cooked jasmine rice and drained chickpeas, tossing well to mix everything together. Next, drizzle in the 3 tablespoons of freshly squeezed lemon juice plus the rest of your raw, uncooked grape tomato halves. Stir it all up, reheating gently so the rice gets fragrant and slightly crispy in places. Splash in another tablespoon of olive oil if you want things even silkier!
Step 6: Make the Feta Cheese Mixture
In a separate bowl, combine your cubed feta, a tablespoon of extra virgin olive oil, another tablespoon of lemon juice, 1/4 teaspoon dried oregano, and those optional two tablespoons of fresh chopped oregano. Gently toss so every feta cube is coated in herby, tangy goodness—this mix is going to take your Greek Chicken and Lemon Rice (30 Minutes, One-Pot) over the top.
Step 7: Combine and Assemble
Mix half of your prepared feta cheese mixture right into the skillet with the lemon rice, letting it melt in just a little. Arrange your sliced, cooked chicken on top, nestling it into the rice. Warm the whole thing for a minute or two to bring it to serving temperature. Finish by scattering the rest of your herby feta across the top, and garnish generously with fresh oregano. Add a final sprinkle of salt and black pepper to taste, and you’re ready for a Greek feast!
How to Serve Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Garnishes
A generous shower of torn fresh oregano absolutely transforms this dish into something special. If you want extra flair, throw on a few more lemon wedges for that fresh-squeezed look and taste. A drizzle of good olive oil just before serving makes everything shimmer, and a final crumble of feta is always a good idea.
Side Dishes
This one-pot wonder practically needs nothing else, but if you’re feeling festive, it loves a big vibrant Greek salad on the side or a bowl of briny olives. Warm pita bread is perfect for sopping up the lemony juices, and a little tzatziki sauce would not be unwelcome.
Creative Ways to Present
Pile the Greek Chicken and Lemon Rice (30 Minutes, One-Pot) onto a big platter, nestling the chicken pieces into the colorful rice and topping with extra feta and fresh herbs. For a party, try serving it in individual bowls with lemon zest curls. Or make it picnic-style: cool completely and pack into containers for an effortless lunch that tastes even better the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken and Lemon Rice (30 Minutes, One-Pot) keeps beautifully in an airtight container in the fridge for up to three days. The flavors meld together even more, making each bite even cozier and brighter as it sits. Just be sure to cool it fully before packing it away to keep everything fresh.
Freezing
If you’d like to freeze portions for later, let the dish cool entirely, then spoon it into freezer-safe, airtight containers. It keeps its best taste and texture for up to a month. You might want to hold back the feta cheese mixture for fresh sprinkling after thawing, as creamy feta maintains its character better this way.
Reheating
To bring leftovers back to life, reheat in a skillet on the stove over medium-low heat, adding a splash of water or chicken broth to loosen the rice if needed. For single portions, the microwave works too—just cover and heat in short bursts, stirring in between. Finish with a fresh squeeze of lemon and a sprinkle of feta before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, but keep in mind it cooks a bit faster and can dry out more easily—watch it closely and aim for just-cooked, juicy pieces for the best Greek Chicken and Lemon Rice (30 Minutes, One-Pot) experience.
Is it possible to make this dish vegetarian?
You bet. Leave out the chicken and amp up the chickpeas or add roasted cauliflower instead. The flavors from the lemon, herbs, and feta shine all on their own in this one-pot wonder.
Can I use another type of rice?
Jasmine rice is lovely and fragrant, but basmati, long grain white, or even brown rice (if pre-cooked) all work well in Greek Chicken and Lemon Rice (30 Minutes, One-Pot). Just be sure your rice is fully cooked before adding to the skillet.
How spicy does the finished dish taste?
It’s gently spiced thanks to the red pepper flakes, but nothing too fiery. If you like a bigger kick, feel free to double the amount or add a dash of cayenne—otherwise, leave them out for a milder version.
What’s the best way to prep this dinner ahead?
You can season and even cook the chicken a day ahead, prep the rice, and chop the veggies—all ready to toss together at dinnertime. The feta mixture holds up great in the fridge, so you can keep things stress-free and speedy.
Final Thoughts
One bite, and you’ll see why Greek Chicken and Lemon Rice (30 Minutes, One-Pot) has quickly become a weeknight favorite. With fresh, bright flavors, family-pleasing comfort, and a true shortcut to the Mediterranean, there’s every reason to make it again and again. Grab your skillet and give it a try tonight!
Print
Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Greek Chicken and Lemon Rice recipe is a flavorful one-pot dish that combines tender chicken thighs with fragrant jasmine rice, tangy lemon, and savory feta cheese. With a blend of Mediterranean herbs and spices, this dish is easy to make and perfect for a quick and satisfying meal.
Ingredients
For the Chicken:
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
For the Rice:
- 1 tablespoon olive oil
- 8 oz grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 5 oz fresh spinach (chopped)
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas (canned)
- 6 oz feta cheese (diced into small cubes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
Instructions
- How to cook chicken – Season the chicken thighs and cook them in a skillet until fully cooked.
- How to make Greek lemon rice – Prepare the rice with tomatoes, garlic, spinach, chickpeas, and lemon juice.
- How to make a feta cheese mixture – Combine feta cheese with olive oil, lemon juice, and herbs.
- Assembly – Combine the feta mixture with the rice, add chicken, and top with remaining feta mixture and fresh oregano.
Notes
- Make sure to use a high-sided skillet to avoid spilling when mixing the ingredients.
- Adjust the seasoning to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 120mg
Keywords: Greek Chicken, Lemon Rice, One-Pot Meal, Mediterranean Recipe, Feta Cheese
