Easy One-Pot Greek Lemon Chicken and Rice How to Make

Get ready for a delicious, healthy meal that’s ready in just 30 minutes! This one-pot Greek chicken and rice is full of flavor and so easy to make. It’s perfect for busy weeknights and a meal your family will love. Enjoy tender chicken, fluffy lemon rice, and a vibrant mix of herbs and tomatoes.

#Jumptorecipecard

Affiliate links included. AI-assisted content, reviewed by me. [See Disclosure Page]. Consult a doctor for nutritional clairty.

Why You’ll Love This Recipe

• Fast and easy: This meal is ready in just 30 minutes and uses only one pot. That means less time cooking and less time cleaning up!
• Packed with flavor: The combination of fresh lemon, fragrant oregano, and juicy tomatoes creates a bright and savory dish.
• Healthy and satisfying: With lean protein from the chicken and chickpeas and nutrients from the spinach, this is a wholesome meal that fills you up.
• Super versatile: You can easily adjust this recipe to fit your dietary needs. It’s naturally gluten-free and can be made dairy-free.

What You Need to Make This Recipe

Ingredients

For the Chicken:

• 1.5 pounds skinless, boneless chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons olive oil

For the Greek Lemon Rice:

• 1 tablespoon olive oil
• 8 ounces grape tomatoes, halved
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• 5 ounces fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 ounces canned chickpeas, drained and rinsed

For the Feta Cheese Topping:

• 6 ounces feta cheese, diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon dried oregano
• 2 tablespoons chopped fresh oregano (optional)

Tools

• Heavy-bottomed skillet: A good skillet will cook your chicken evenly and prevent scorching.
• Cutting board: Essential for preparing your chicken and vegetables.
• Knife: A sharp knife makes chopping and slicing easy and safe.
• Measuring spoons: For accurate seasoning.
• Medium bowl: To mix the feta cheese topping.

How to Make Greek Lemon Chicken and Rice

Making this one-pot meal is simple. Follow these steps for a perfect result every time!

Step 1: Cook the Chicken

1. In a bowl, season your chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Rub the spices all over the chicken.
2. Heat a large, heavy-bottomed skillet over medium heat for about two minutes.
3. Add 2 tablespoons of olive oil. Once it shimmers, carefully place the seasoned chicken thighs in the skillet.
4. Cook the chicken for about 5 minutes without moving it. This helps create a beautiful golden crust.
5. Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the skillet and set it aside on a plate.

Step 2: Make the Greek Lemon Rice

1. Keep the same skillet on the heat. Add 1 tablespoon of olive oil, along with half of your grape tomatoes, minced garlic, dried oregano, and ¼ teaspoon of salt.
2. Cook for about two minutes, stirring constantly until the tomatoes begin to soften and the garlic is fragrant.
3. Add the chopped fresh spinach and stir until it wilts down, which takes about a minute.
4. Stir in the cooked jasmine rice and drained chickpeas until everything is well combined and heated through.
5. Pour in the 3 tablespoons of fresh lemon juice and add the remaining uncooked grape tomatoes. Stir to mix the flavors. Cook for one to two more minutes.

Step 3: Prepare the Feta Topping

1. While the rice is cooking, combine your diced feta cheese in a medium bowl with extra virgin olive oil, lemon juice, dried oregano, and fresh oregano (if using).
2. Gently toss everything together so the feta is coated in the dressing.

Step 4: Assemble and Serve

1. Stir half of the feta cheese mixture into the hot lemon rice.
2. Slice the cooked chicken thighs into strips or chunks.
3. Place the chicken pieces back into the skillet, nestled in the rice.
4. Gently reheat the dish for one to two minutes over low-medium heat.
5. Top the meal with the remaining feta cheese mixture. Garnish with a sprinkle of fresh oregano, and add salt and black pepper to taste.
6. Serve this delicious meal immediately and enjoy!

How to Serve and Store

How to Serve

This dish is a complete meal on its own, but you can enhance it with a few simple additions.

• Garnish: A sprinkle of fresh oregano or a little lemon zest adds a bright finish.
• On the side: Serve with soft pita bread for scooping up the rice and sauce. A simple Greek salad is also a refreshing accompaniment.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: For longer storage, freeze the dish in a sealed container or freezer bag for up to 3 months.
• Reheating:
  • Microwave: Place a serving in a microwave-safe bowl and heat for 2-3 minutes, stirring halfway.
  • Stovetop: Reheat in a skillet over medium heat, adding a splash of water or chicken broth to keep the rice from drying out.

Special Tips and Variations

Tips for Success

• Don’t crowd the pan: Cook the chicken in a single layer to get a nice sear. If your skillet is too small, cook the chicken in two batches.
• Use quality ingredients: Fresh lemon juice and good quality olive oil make a huge difference in the final flavor.
• Taste as you go: Adjust salt and pepper levels to your liking.

Variations

• Make it dairy-free: Simply leave out the feta cheese or use a dairy-free alternative.
• Add more veggies: Toss in some chopped bell peppers, zucchini, or sun-dried tomatoes with the garlic and tomatoes for extra flavor and nutrients.
• Switch the protein: You can use boneless chicken breasts instead of thighs. Just be careful not to overcook them, as they can dry out faster.

Best Side Dishes

This meal is a showstopper, but a simple side can make it even better.

• Tzatziki sauce: A cool, creamy yogurt and cucumber sauce is a perfect contrast to the warm, savory chicken and rice.
• Hummus: Serve with warm pita bread and a side of creamy hummus for dipping.
• Roasted vegetables: Roasted asparagus or broccoli would be a great addition, adding a nice charred flavor.

Common Mistakes to Avoid

• Not seasoning the chicken: Don’t skip this step! The spices are crucial for a flavorful dish.
• Overcooking the chicken: Chicken thighs are forgiving, but aim for a juicy result by checking for an internal temperature of 165°F (74°C).
• Wiping out the skillet: The leftover bits from cooking the chicken add a ton of flavor to the rice. Don’t clean the pan before adding the rice ingredients.

Frequently Asked Questions

What makes this a one-pot meal?

This recipe is called a one-pot meal because you cook all the main components—the chicken, vegetables, and rice—in a single skillet. This method not only makes cleanup a breeze but also allows the flavors to meld together beautifully. The leftover chicken bits in the pan become a part of the flavor base for the rice, making the entire dish more delicious.

Can I use a different type of rice?

Yes, you can. While jasmine rice is recommended for its fluffy texture and quick cooking time, you could use other long-grain white rices. Just be aware that cooking times might vary. It’s best to use already cooked rice to keep this recipe fast and simple.

Is this recipe good for meal prep?

Absolutely! This dish is perfect for meal prep. It stores well in the refrigerator and can be easily portioned out into containers for quick lunches or dinners throughout the week. The flavors often get even better the next day.

How can I make this dish spicier?

For an extra kick, you can add more red pepper flakes when seasoning the chicken. You can also add a pinch of cayenne pepper to the rice mixture for a subtle heat that complements the other flavors.

Can I use canned chicken instead of fresh?

While fresh chicken thighs will give you the best texture and flavor, you could use a rotisserie chicken or canned chicken for an even faster meal. If you do this, skip the first step and simply add the cooked chicken at the end when you’re assembling the dish with the rice.

Why are the chickpeas and spinach added to the rice?

The chickpeas add a great source of plant-based protein and fiber, making the meal heartier and more satisfying. The spinach adds a nutritional boost and a pop of green color. They are mixed into the rice to ensure every bite is full of delicious ingredients.

Conclusion

This one-pot Greek lemon chicken and rice is a true lifesaver for busy days. It’s a complete, flavorful, and healthy meal that requires minimal effort and cleanup. The combination of juicy chicken, bright lemon rice, and a zesty feta topping will make this a go-to recipe in your home. Give it a try, and see why it’s a family favorite!

Recipe Card

Greek Lemon Chicken and Rice

• Author: Recipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yields: 4 servings
• Category: Main Dish
• Method: One-Pot
• Cuisine: Mediterranean

Description

A vibrant and easy one-pot meal featuring tender chicken thighs and fluffy lemon rice with spinach and chickpeas. Ready in just 30 minutes!

Ingredients

• 1.5 pounds skinless, boneless chicken thighs
• 3 tablespoons olive oil, divided
• 8 ounces grape tomatoes, halved
• 5 cloves garlic, minced
• 2 teaspoons dried oregano, divided
• 1 teaspoon paprika
• ½ teaspoon salt, divided
• ¼ teaspoon red pepper flakes
• 5 ounces fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 ounces canned chickpeas, drained and rinsed
• 6 ounces feta cheese, diced
• 1 tablespoon fresh oregano, chopped (optional, for garnish)

Instructions

1. Season Chicken: In a bowl, toss chicken with 2 tablespoons olive oil, paprika, 1 teaspoon dried oregano, ¼ teaspoon salt, and red pepper flakes.
2. Cook Chicken: Heat a large, heavy-bottomed skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until cooked through (165°F). Remove and set aside.
3. Sauté Veggies: In the same skillet, add 1 tablespoon of olive oil. Sauté half of the grape tomatoes, garlic, 1 teaspoon dried oregano, and ¼ teaspoon salt for 2 minutes. Stir in the spinach until wilted.
4. Combine Rice: Add the cooked rice, chickpeas, lemon juice, and remaining uncooked tomatoes. Stir to combine and heat through for 1-2 minutes.
5. Mix Feta: In a separate bowl, combine diced feta with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and ¼ teaspoon of dried oregano.
6. Assemble: Stir half of the feta mixture into the rice. Slice the chicken and arrange it on top of the rice. Top with the remaining feta mixture and fresh oregano.
7. Serve: Serve immediately.

Nutrition (per serving)

• Calories: 490 kcal
• Carbohydrates: 48g
• Protein: 33g
• Fat: 21g
• Saturated Fat: 6g
• Fiber: 7g
• Sugar: 3g
• Sodium: 650mg
• Cholesterol: 110mg

Note: Nutritional values are estimates.