Name: Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 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; 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); fresh oregano (for garnish)

Jump to Recipe

There’s something positively magical about a dish that combines bold Mediterranean flavors, comforting textures, and the ease of a weekday meal. Greek Chicken and Lemon Rice (30 Minutes, One-Pot) ticks all those boxes with gusto! Picture juicy, well-seasoned chicken mingling with zesty rice, tender tomatoes, leafy spinach, buttery chickpeas, and pops of creamy feta. All these vibrant ingredients come together in one pan—so your kitchen stays clean and your taste buds get a trip to the sun-drenched coast of Greece. Whether it’s for a quick family dinner or impressing friends, this is about to become your favorite hero recipe.

Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe - Recipe Image

Ingredients You’ll Need

Let’s get excited about these powerhouse ingredients! Each one is simple, approachable, and essential to delivering that signature tang, color, and hearty satisfaction. The combination transforms humble staples into a show-stopping Greek Chicken and Lemon Rice (30 Minutes, One-Pot).

Chicken thighs: Boneless, skinless thighs stay juicy and tender, soaking up the Mediterranean spices perfectly.
Dried oregano: This classic Greek herb gives both the chicken and rice their signature earthy aroma and taste.
Paprika: Adds a beautiful red hue and gentle smokiness to the chicken.
Salt and red pepper flakes: Key for flavor and just a gentle kick—adjust the heat to suit your preferences.
Olive oil: Use a high-quality extra virgin olive oil for richness and true Mediterranean flair.
Grape tomatoes: Their natural sweetness gets concentrated as they cook, balancing the tangy lemon.
Garlic: Adds aromatic depth and that irresistible savory boost.
Fresh spinach: Wilts down beautifully, adding color, nutrients, and a hint of earthiness.
Lemon juice: The key to that zippy, refreshing finish—never skimp on the citrus!
Jasmine rice (cooked): Fluffy and fragrant, it soaks up all those delicious flavors without clumping.
Chickpeas (canned): Hearty and filling, plus they bring texture and a gentle nutty flavor.
Feta cheese: Cubed feta gives salty, creamy pops in every bite—an absolute must for authenticity.
Fresh oregano (optional): Brightens everything up with a fresh, herby perfume if you have it on hand.

How to Make Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Step 1: Season the Chicken

Start by patting your chicken thighs dry with paper towels—this helps them brown better. Sprinkle over one teaspoon of dried oregano, one teaspoon of paprika, a quarter teaspoon of salt, and the red pepper flakes. Massage these spices into the chicken to ensure each piece is coated. This step guarantees you’ll get that flavor-packed, golden crust once it hits the pan!

Step 2: Sear the Chicken

Heat a large, high-sided skillet (cast iron or stainless steel are ideal) over medium heat for about two minutes to get things hot and ready. Add two tablespoons of olive oil, then carefully place your seasoned chicken thighs in the pan. Resist the urge to move them around—let them cook undisturbed for five minutes so a beautiful crust forms. Flip, reduce the heat to low-medium, and cook the other side for an additional five minutes or until done. The juices that collect in the pan are gold for the rice, so be mindful not to let them burn.

Step 3: Check for Doneness

To make sure your chicken is perfectly tender and safe, check the thickest part with a meat thermometer—it should hit 165°F (74°C). Once done, transfer the chicken to a plate. You’ll slice it up later to crown your lemon rice.

Step 4: Begin the Lemon Rice

Turn to that flavor-packed skillet—no need to clean it! Add one tablespoon olive oil, half the grape tomatoes (cut side down), the minced garlic, one teaspoon dried oregano, and a pinch of salt. Sauté on medium until the tomatoes are soft and juicy, about two minutes. The garlic will smell amazing, and this base gives your rice a huge boost in flavor.

Step 5: Wilt the Spinach

Toss in the chopped spinach and watch it collapse into a vivid green heap within seconds. Stir constantly until completely wilted—this not only adds nutrition and freshness but also makes the dish irresistibly colorful.

Step 6: Bring Everything Together

Pour in the cooked jasmine rice and drained chickpeas, then squeeze over three tablespoons of lemon juice. Add the rest of your raw grape tomatoes for a bite of freshness. Stir everything gently over medium heat, and drizzle in an extra tablespoon of olive oil if you like it extra luscious. Every grain of rice will soak up those savory, citrusy juices.

Step 7: Prepare the Feta Mixture

Meanwhile, dice the feta into small cubes and toss them in a bowl with one tablespoon extra virgin olive oil, one tablespoon fresh lemon juice, quarter teaspoon dried oregano, and two tablespoons chopped fresh oregano if you have it. Give everything a gentle mix, making sure the feta is coated in the herbaceous, lemony dressing.

Step 8: Fold in Feta, Assemble, and Serve

Fold half of the feta mixture into your skillet, letting it melt slightly into the warm rice. Slice your cooked chicken and nestle it back into the rice, briefly reheating it all together so the flavors marry. Finish by scattering over the last of the feta mixture and a generous sprinkle of fresh oregano. Taste and add more salt or pepper as needed. That’s it—your incredible Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is ready to wow!

How to Serve Greek Chicken and Lemon Rice (30 Minutes, One-Pot)

Garnishes

This vibrant meal shines with a finishing touch of fresh oregano scattered over the top. A few extra lemon wedges make the presentation pop and let each diner squeeze extra brightness onto their own plate. If you have it, a light drizzle of your best olive oil is the final flourish that elevates every bite.

Side Dishes

Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is honestly satisfying on its own, but it also pairs beautifully with a crisp Greek salad, some warm pita, or roasted vegetables like zucchini or bell peppers. For a party, offer a mezze spread with olives and tzatziki for everyone to graze alongside each hearty portion.

Creative Ways to Present

Transform your kitchen into a Greek taverna by serving this dish family-style in the same skillet; let everyone help themselves. For a dinner party, try plating individual portions in shallow bowls, topped with extra feta cubes and a lemon twist. Or stuff the finished rice and chopped chicken into pita pockets, add a spoonful of feta, and you’ve got festival-worthy Greek Chicken and Lemon Rice (30 Minutes, One-Pot) wraps!

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers of Greek Chicken and Lemon Rice (30 Minutes, One-Pot) to an airtight container once cool. The flavors only get better overnight, as the citrus and herbs mingle! Stored properly, it’ll keep in the fridge for up to three days with no problem.

Freezing

If you want to plan ahead, this dish freezes surprisingly well! Simply portion the cooled chicken and rice into freezer-safe bags or containers. Skip adding fresh herbs and feta until ready to serve, and freeze for up to two months. Thaw in the refrigerator overnight for best results.

Reheating

For a quick reheat, pop individual servings in the microwave, or revive larger portions gently on the stovetop with a splash of water or broth to bring back the moisture. Scatter fresh herbs and feta on top after reheating to refresh all the vibrant flavors.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work in a pinch, but keep an eye on the cooking time—they can dry out more quickly than thighs. For best results, pound them to even thickness and don’t overcook. Thighs give a juicier, richer bite in this Greek Chicken and Lemon Rice (30 Minutes, One-Pot) recipe.

Do I need to precook the rice?

Yes, this recipe is quick because it uses already-cooked jasmine rice. You can cook it fresh ahead of time or use leftover rice from a previous meal. Fluff the rice before you add it to the skillet so it blends perfectly with the lemon, herbs, and veggies.

How spicy is this dish?

It’s gently spiced—just a touch of red pepper flakes for warmth, nothing overwhelming. If you like extra heat, increase the flakes or serve with a side of spicy harissa or chili oil.

Can I make it vegetarian?

Definitely! Just leave out the chicken and double up on chickpeas and spinach for a satisfying meat-free version. Top your Greek Chicken and Lemon Rice (30 Minutes, One-Pot) (or the vegetarian substitute) with extra feta to keep it hearty and flavorful.

What if I don’t have fresh oregano?

Not a worry! While fresh oregano brings a lovely burst of flavor and aroma to the finished dish, dried oregano works wonderfully in the recipe. If you’re missing both, fresh dill, parsley, or even basil can add a new twist.

Final Thoughts

I can’t wait for you to dig into Greek Chicken and Lemon Rice (30 Minutes, One-Pot)—it’s bright, deeply comforting, and sure to win a permanent spot in your dinner rotation. The combination of lemon, herbs, and creamy feta is true kitchen joy, all in just one pan. Give it a try, and let your weeknight dinners transport you to Greece!

Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe

★★★★★

5 from 6 reviews

Author: Mariam
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A flavorful and satisfying one-pot meal, this Greek Chicken and Lemon Rice dish combines tender chicken thighs with fragrant oregano, zesty lemon, and creamy feta cheese for a Mediterranean-inspired dinner ready in just 30 minutes.

Instructions

How to cook chicken: Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat a skillet over medium heat, add olive oil, cook chicken on both sides until cooked through. Remove from skillet.
How to make Greek lemon rice: Cook tomatoes, garlic, oregano, and salt in the skillet. Add spinach, rice, chickpeas, lemon juice, and remaining tomatoes. Mix well.
How to make feta cheese mixture: Combine Feta cheese with olive oil, lemon juice, dried oregano, and fresh oregano.
Assembly: Mix half of the feta mixture into the rice, add chicken, top with remaining feta mixture and fresh oregano. Season to taste.

Notes

For a vegetarian option, you can omit the chicken and add more vegetables or tofu for protein.
This dish pairs well with a crisp salad or a side of roasted vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: One-Pot
Cuisine: Greek