There are few things more satisfying than a one-pot meal that tastes like something you’d order from a Mediterranean café. This Easy One-Pot Greek Lemon Chicken and Rice is exactly that kind of recipe—bright, comforting, filling, and ready in about 30 minutes. The chicken cooks until juicy and golden, the lemony rice soaks up all the flavors in the skillet, and a simple feta topping brings everything together.

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It’s the kind of weeknight dinner you end up making again and again, especially when you want something quick but still full of fresh, vibrant flavor.

Why You’ll Love This Greek Chicken and Rice

Full of bold Mediterranean flavor
Fresh lemon, oregano, tomatoes, feta… every bite is bright, savory, and satisfying.

A true one-pot dinner
No juggling pans. The chicken cooks in the skillet, the vegetables go right in, and the rice gets tossed in at the end.

Healthy and wholesome
Lean protein, greens, chickpeas, healthy fats—this dish checks all the boxes.

Flexible & customizable
Dairy-free? Skip the feta. Want extra veggies? Add zucchini or bell peppers. Prefer chicken breasts? Swap them in.

Perfect for busy days
Everything cooks in stages in the same skillet, and cleanup is minimal.

Ingredients You’ll Need

For the Chicken

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

For the Lemon Rice Base

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

For the Feta Topping

• 6 ounces feta, diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon dried oregano
• Optional: 2 tablespoons chopped fresh oregano

How to Make One-Pot Greek Lemon Chicken and Rice

Before You Begin

Wash and dry all produce thoroughly. Prepare your skillet and utensils before cooking. Cooking times and results may vary depending on your stove, pan size, and ingredients.

Step 1 — Season and Cook the Chicken

Heat oil in a large skillet over medium to medium-high heat. Add the seasoned chicken thighs in a single layer. Cook for 5–7 minutes per side, adjusting heat as needed to prevent burning.
Cook until the chicken is golden and the internal temperature reaches 165°F (74°C) when checked with a thermometer.
Transfer to a plate and keep the browned bits in the skillet for flavor.

Step 2 — Start the Lemon Rice Base

Lower the heat to medium. Add oil, half the tomatoes, garlic, oregano, and salt.
Cook for 2–3 minutes, or until the tomatoes soften and the garlic becomes fragrant. Avoid browning the garlic.

Add the spinach and stir until wilted.

Step 3 — Add Rice, Chickpeas, and Lemon

Add cooked rice and rinsed chickpeas to the skillet. Pour in the lemon juice and stir gently to combine.
Add the remaining tomatoes and cook 1–2 minutes until everything is heated through.
If the mixture seems dry, add 1–2 tablespoons of water or broth.

Step 4 — Make the Simple Feta Topping

In a small bowl, mix feta, olive oil, lemon juice, and oregano.
Taste and adjust lemon or seasoning as preferred.

Step 5 — Assemble and Serve

Stir half the feta mixture into the warm rice.
Slice or shred the cooked chicken and place it on top of the skillet.
Add the remaining feta mixture over everything before serving.

Serve warm. Cooking results and timing may vary based on equipment and ingredient moisture levels.

How to Serve

This meal is complete on its own, but here are a few great sides:

• Warm pita or naan
• Tzatziki
• A simple Greek salad
• Roasted vegetables
• Hummus with cucumber slices

How to Store & Reheat

Refrigerate:
Store in an airtight container for up to 3 days.

Freeze:
Freeze for up to 3 months in a freezer-safe container.

Reheat:

• Microwave: 2–3 minutes, stirring once
• Stovetop: Heat with a splash of broth or water to keep the rice soft

Helpful Tips

• Don’t overcrowd the skillet or you won’t get a good sear on the chicken.
• Fresh lemon juice makes a huge difference—avoid bottled.
• Taste the feta topping before adding; adjust lemon and oregano to your preference.
• Use cooked rice to keep the recipe fast and prevent overcooked grains.

Variations

• Dairy-Free: Skip the feta or use vegan feta.
• More Veggies: Add zucchini, bell peppers, or artichokes.
• More Heat: Add a pinch of cayenne or extra red pepper flakes.
• Swap Protein: Use chicken breasts, shrimp, or even chickpeas only for a vegetarian version.

FAQ

What makes this dish “one-pot”?
Everything cooks in the same skillet—chicken first, then the rice base, then assembly.

Can I use uncooked rice instead of cooked?
Not recommended unless you adjust liquid and cooking time. Use cooked jasmine or basmati for best results.

Can I prep this ahead?
Yes, and the flavors deepen overnight.

Can I use chicken breasts instead of thighs?
Yes, but watch the cooking time—they dry out faster.

How can I make it extra lemony?
Add lemon zest to the feta topping or squeeze more lemon just before serving.

Conclusion

If you love easy, fresh, and flavorful dishes, this one-pot Greek lemon chicken and rice belongs in your dinner rotation. It’s bright from the lemon, hearty from the chicken and chickpeas, and the feta topping ties everything together. Best of all, it comes together fast with minimal cleanup—exactly what weeknight cooking should be.

Recipe Card

Greek Lemon Chicken and Rice (One-Pot Dinner)

Author: Isaac Blogger
Course: Dinner
Cuisine: Mediterranean
Method: One-Pot
Category: Chicken Recipes
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4

Ingredients

Chicken

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp paprika
• ¼ tsp salt
• ¼ tsp red pepper flakes

Lemon Rice Base

• 1 tbsp olive oil
• 8 oz grape tomatoes, halved
• 5 garlic cloves, minced
• 1 tsp dried oregano
• ¼ tsp salt
• 5 oz fresh spinach, chopped
• 3 tbsp fresh lemon juice
• 2 cups cooked jasmine rice
• 1 can (15 oz) chickpeas, drained and rinsed

Feta Topping

• 6 oz feta, diced
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ¼ tsp dried oregano
• 2 tbsp fresh oregano (optional)

Instructions

Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Season Chicken:
   Toss chicken thighs with oregano, paprika, salt, red pepper flakes, and olive oil.
2. Cook Chicken:
   Heat a skillet over medium to medium-high heat. Cook chicken 5–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate.
3. Sauté Tomatoes & Garlic:
   Add olive oil to the same skillet. Cook half the tomatoes, garlic, oregano, and salt for 2–3 minutes, until softened.
4. Add Spinach & Rice:
   Stir in spinach until wilted. Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Heat 1–2 minutes. Add a splash of water or broth if too dry.
5. Mix Feta Topping:
   Combine feta, olive oil, lemon juice, and oregano in a small bowl.
6. Assemble and Serve:
   Stir half the feta into the rice. Slice chicken and place on top. Add remaining feta. Serve warm.

Nutrition (Approx. per serving)

Calories: 490
Protein: 33g
Carbs: 48g
Fat: 21g
Saturated Fat: 6g
Fiber: 7g
Sodium: 650mg
(Nutrition values are estimates and may vary based on ingredients used.)