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Greek lemon chicken served over rice with chickpeas, spinach, and feta cheese
Isaac blogger

Greek Lemon Chicken and Rice (One-Pot Dinner)

This easy one-pot Greek lemon chicken and rice is bright, comforting, and full of Mediterranean flavor. Juicy chicken, lemony rice, chickpeas, spinach, and a simple feta topping come together in one skillet for a fast weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 1½ pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 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 spinachm chopped
  • 3 tablespoons fresh lemon juice
  • 2 cups cooked jasmine rice
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 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

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Toss the chicken with olive oil, oregano, paprika, salt, and red pepper flakes.
  4. Heat a large skillet over medium to medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes per side, or until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate.
  5. Reduce heat to medium. Add olive oil to the skillet, then add half the tomatoes, garlic, oregano, and salt. Cook 2–3 minutes until fragrant and softened.
  6. Stir in the spinach until wilted. Add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Cook 1–2 minutes until heated through. Add 1–2 tablespoons of water if the mixture seems dry.
  7. In a small bowl, combine feta, olive oil, lemon juice, and oregano.
  8. Stir half of the feta mixture into the rice. Slice or shred the chicken and place on top. Spoon the remaining feta mixture over everything and serve warm.

Notes

  • Cook chicken until it reaches 165°F (74°C) internally for safe consumption.
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days.
  • Reheat portions gently until heated through and steaming, ensuring the chicken is fully hot before serving.
  • Prepared ingredients may be refrigerated up to 24 hours before cooking.
  • Freeze cooled portions in sealed containers up to 3 months; thaw in the refrigerator before reheating.
  • If texture thickens after storage, add a small amount of liquid while reheating and stir until evenly warmed.