Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe
Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is the kind of vibrant, cozy meal you pull together when you want something both showstopping and straightforward. Imagine juicy, well-seasoned chicken cooked to golden perfection, nestled on a bed of lemon-infused rice loaded with veggies, pops of creamy feta, and the brightness of fresh herbs—all accomplished in a single pot and in only half an hour. This recipe is a colorful celebration of Mediterranean flavors, guaranteed to make weeknights extra special without a mountain of dishes to wash after.
Ingredients You’ll Need
One of my favorite things about Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is that every ingredient is simple but truly essential—there’s nothing fancy here, just classic elements that come together to create magic! Each one brings either flavor, color, or a burst of freshness that transforms an ordinary pot into something unforgettable.
- Chicken thighs: Juicy, boneless, and skinless—perfect for soaking up all those Mediterranean spices.
- Dried oregano: Earthy and aromatic, this classic herb layers savory Greek flavor into both chicken and rice.
- Paprika: Adds a gentle warmth and a touch of sunset color to the chicken.
- Salt: Brings out the natural flavors of every ingredient—don’t skimp!
- Red pepper flakes: Gives just a gentle, tongue-tingling heat that makes everything pop.
- Olive oil: Used at several points, it’s the backbone of Mediterranean cooking—go for good-quality olive oil for the best results.
- Grape tomatoes: Bursty, sweet, and vibrant—they melt beautifully into the rice and add a little tang.
- Garlic: Minced and mellowed in the pan, it gives the whole dish a savory depth.
- Fresh spinach: Brings gorgeous green color and a soft, leafy flavor as it wilts into the rice.
- Freshly squeezed lemon juice: Brightens the rice and the feta, infusing everything with sunny, zesty notes.
- Jasmine rice: Perfectly fluffy, it soaks up the lemony juices and mingles with every element.
- Canned chickpeas: For protein and creaminess, these make the meal extra hearty and satisfying.
- Feta cheese: Salty and creamy cubes, tossed in lemon and herbs, provide magical little flavor bombs.
- Extra virgin olive oil: For finishing, giving the feta that irresistible, glossy richness.
- Chopped fresh oregano (optional): Sprinkled in for the freshest herbal punch.
- Fresh oregano (for garnish): Makes the final dish look and smell like a sun-drenched Greek hillside.
How to Make Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Step 1: Season the Chicken
Pat your chicken thighs dry and sprinkle them with dried oregano, paprika, salt, and red pepper flakes. This step is key—rubbing these seasonings in ensures every bite is loaded with flavor right from the start.
Step 2: Sear the Chicken
Heat an empty, high-sided skillet over medium heat for a couple of minutes (cast iron or stainless steel works best). Swirl in 2 tablespoons of olive oil, and then add the seasoned chicken thighs. Let them sear for 5 minutes, undisturbed, so you get that gorgeous golden crust. If your pan gets too hot, reduce to low-medium—you want flavor-packed juices, not burnt bits!
Step 3: Cook Chicken Through
Flip the chicken, lower the heat, and cook for about 5 more minutes on the other side. Don’t fuss with them too much! They’re done when a thermometer registers 165°F (74°C). Once they’re perfectly cooked, remove the thighs from the skillet and set aside, keeping all those delicious juices in the pan.
Step 4: Sauté Veggies and Build Flavor
To the same skillet, toss in half of your halved grape tomatoes, the minced garlic, another teaspoon of dried oregano, a pinch of salt, and 1 tablespoon of olive oil. Sauté for about 2 minutes until the tomatoes are soft and juicy, and the garlic is fragrant—this is the base for your glorious lemon rice.
Step 5: Wilt in Spinach
Now, stir in the chopped fresh spinach. Watch as it softens and folds into the tomato-garlic mixture, giving you a lush, lovely green layer ready for the rice.
Step 6: Combine Rice and Chickpeas
Add the cooked jasmine rice and drained chickpeas next. These will soak up every ounce of flavor already built in the skillet and add protein and satisfying texture to the dish.
Step 7: Bring on the Lemon and Tomatoes
Pour in 3 tablespoons of freshly squeezed lemon juice, toss in the rest of your uncooked grape tomatoes, and give everything a good stir. If the rice looks dry, feel free to add another tablespoon of olive oil. Reheat on medium, melding all those flavors together until it’s warm and fragrant.
Step 8: Make the Feta Cheese Mixture
In a medium bowl, mix up your cubed feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of dried oregano, and, if you like, 2 tablespoons of chopped fresh oregano for an extra herbal kick. Stir so every cube is deliciously coated and ready to burst with flavor.
Step 9: Assemble the Dish
Fold half of your feta cheese mixture into the hot lemon rice right in the skillet. Next, slice the cooked chicken and lay it on top of the rice. Give everything one more gentle reheat so all elements are steaming and ready to serve.
Step 10: Finish and Garnish
Scatter the rest of your feta cheese mixture on top, sprinkle with plenty of fresh oregano, and taste for seasoning. A pinch more salt and black pepper to finish, and your 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
A shower of freshly chopped oregano and a few extra lemon wedges make this dish look as good as it tastes. If you want to up the ante, add a handful of sliced scallions or a drizzle of olive oil right before serving for an extra touch of brightness and freshness.
Side Dishes
While Greek Chicken and Lemon Rice (30 Minutes, One-Pot) really is a one-bowl wonder, it pairs beautifully with a simple Greek salad, warm pita, or a bowl of tzatziki. A handful of olives or roasted red peppers alongside adds extra Mediterranean flair.
Creative Ways to Present
Serve this dish family-style straight from the skillet for a rustic, convivial feel, or plate it individually with a twist of lemon zest and a sprig of oregano for something a little more elegant. For a casual get-together, try stuffing the lemon rice, chicken, and feta into pita bread pockets for a handheld feast.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then store in an airtight container in the fridge. Greek Chicken and Lemon Rice (30 Minutes, One-Pot) keeps well for up to 3 days, and the flavors might even intensify a bit after a night in the refrigerator.
Freezing
For longer storage, scoop portions into freezer-safe containers. The rice and chicken freeze well, though the feta may crumble more after thawing. Freeze for up to 2 months—just remember to label and date the containers for easy grab-and-go meals.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen up the rice. Stir occasionally and cover to keep things moist. Top with a little fresh lemon juice or extra feta to refresh the flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, just be careful not to overcook it, as it’s leaner than thighs and can dry out more quickly. Slice it thin if you’re in a hurry so it cooks evenly.
What type of rice is best for this recipe?
Jasmine rice is my go-to for Greek Chicken and Lemon Rice (30 Minutes, One-Pot) as it’s fluffy with just enough bite, but you can substitute basmati or even long-grain white rice if that’s what you have on hand.
Is there a vegetarian version?
Skip the chicken and double up on the chickpeas or toss in some sautéed zucchini or eggplant for a fully vegetarian, protein-packed main dish that won’t disappoint.
How can I make this dish dairy-free?
Simply omit the feta or swap in your favorite dairy-free cheese alternative. You’ll miss out on some creaminess, but the lemon and herbs will still shine brightly.
Can I prep anything ahead for faster cooking?
Pre-chop the veggies, cube the feta, and even season the chicken in the morning or the night before. With a little prep, you’ll have Greek Chicken and Lemon Rice (30 Minutes, One-Pot) on the table with minimal fuss.
Final Thoughts
If you’re looking for a dish that’s as easy as it is impressive, Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is absolutely worth a spot in your regular rotation. It’s wholesome, flavor-packed, and brings a little splash of Greek sunshine to any evening. Give it a try—the next time you crave something hearty yet bright, you’ll be so glad you did!
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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 meal that combines tender chicken thighs seasoned with oregano and paprika, served alongside zesty lemon rice with chickpeas, spinach, and a tangy feta cheese mixture. It’s a comforting and satisfying dish that can be whipped up in just 30 minutes.
Ingredients
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
Lemon 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)
Feta Cheese Mixture:
- 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 with dried oregano, paprika, salt, and red pepper flakes. Heat a skillet, add olive oil, cook chicken on both sides until done.
- How to make Greek lemon rice: Cook tomatoes, garlic, oregano, and salt. Add spinach, rice, chickpeas, lemon juice, and tomatoes. Reheat and add extra oil if desired.
- How to make feta cheese mixture: Combine feta, olive oil, lemon juice, and oregano in a bowl.
- Assembly: Mix half of the feta mixture into the rice, add chicken, top with remaining feta mixture and fresh oregano. Season to taste.
Notes
- Make sure not to overcook the chicken to keep it juicy.
- Feel free to customize the dish with additional herbs or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 140mg
Keywords: Greek Chicken, Lemon Rice, One-Pot Meal, Feta Cheese, Easy Recipe
