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

Greek Chicken and Lemon Rice

This is by no means an authentic Greek recipe, but it is certainly inspired by Greek ingredients and flavors! It definitely fits into the Mediterranean diet category - just like my popular Greek pasta salad, chicken feta pasta, and Greek shrimp orzo. Made with classic Greek ingredients, this chicken and rice skillet is not only delicious and very flavorful, but it also makes a great presentation! I used skinless, boneless chicken thighs (seasoned with paprika, oregano, and red pepper flakes) - they work so well in this recipe! The dark chicken meat is moist, flavorful, and very forgiving to cook. Serve Greek chicken and lemon rice with Greek salad or my apple spinach salad for a complete meal! If you enjoy Mediterranean rice skillets, you might also like this Mediterranean salmon and rice, and my chicken piccata orzo.

Why You'll Love It

• 30-minute ONE-POT dinner. Greek chicken and lemon rice come together fast. The cleanup is minimal. It's a perfect recipe for when you need something quick yet delicious on a busy weekday.
• Perfect for meal prep. Because there is no cream in this recipe, it freezes and reheats really well!
• Serve it as a main or side dish. With so many satisfying ingredients in this recipe (chicken, rice, chickpeas, and veggies), it certainly makes a great well-balanced main course. But, you could also present it as a side dish. You can slice the chicken even more thinly than I did, mix it with the lemon rice, and serve it as a chicken rice side dish.

What Kind of Chicken to Use?

• Skinless boneless chicken thighs are the best choice here. They are flavorful, moist, and forgiving to cook. Do not discard the juices from the cooked chicken thighs - they will add so much flavor to the rice!
• Skinless boneless chicken breasts or tenderloins are good choices, too, even though the white chicken meat is not as flavorful as chicken thighs.
• I do not recommend bone-in chicken, such as skin-on, bone-in chicken thighs. It cooks much longer than skinless boneless chicken and is better suited for baking in the oven vs on the stovetop.

What Kind of Rice to Use?

• Jasmine or basmati rice. Long-grain rice works the best here.
• Brown rice will cook a little bit longer, but would work great, too.
• Wild rice will take even longer to cook, but it will certainly fit well with the rest of the ingredients!

How to Make it Dairy-Free

Use vegan feta cheese. All other ingredients are dairy-free!

Which Pan Should You Use? My Go-To Choices

A 12-inch high-sided cast iron skillet is what I used. Any similar large skillet or saute pan will work. Make sure it's high-sided. Here are the four pans I’ve owned and used for years—all of them work for this recipe.

• Cast Iron Skillet (12-inch): That’s what I used for this recipe (and I use it all the time for many other recipes, too). If you follow my blog, you’ve probably noticed this skillet makes regular appearances. It’s the perfect size for two to four portions, and the enameled finish means no seasoning required (as opposed to a regular cast iron pan)—just quick cleanup with mild soap, water, and a non-abrasive sponge. Just don’t put it in the dishwasher. That said, you don’t have to use cast iron for this recipe if you don’t have one.
• Stainless Steel Frying Pan (12-inch): This is my workhorse pan and my other go-to for everyday cooking (besides the cast iron above)—it's just the right size for 1-4 people and super versatile. I probably use it 2 or 3 times a week. The surface area is great for searing and browning, but is also deep enough for simmering, sauces, stir-fries, and rice dishes. It fits easily in the dishwasher or fridge and isn't too heavy. Technically, you’re supposed to hand-wash the stainless steel pan, but I’ve had mine for over 15 years, and it's been through heavy use and plenty of dishwasher cycles—and still looks and works like new.
• Non-Stick Fry Pan (12-inch): Even though I prefer to use cast iron and stainless steel, this is the only brand of non-stick that I own. It's big and sturdy, heats evenly, cleans up fast, and barely needs any oil—even with sticky things like eggs or salmon. This non-stick is also oven-safe up to 500°F. It’s deep and wide enough for almost anything, and it won’t warp like so many non-stick pans out there. My husband actually prefers this pan over my other two favorites because it’s just so easy to use. You’re supposed to hand-wash it to protect the non-stick coating, but I’ll admit mine has ended up in the dishwasher plenty of times over the past four years when I was short on time. It can be a little too big for the dishwasher, though. Just avoid metal utensils, anything abrasive, and don’t shock it with sudden temperature changes.

Substitutions and Variations

• Rice. I used jasmine rice. You can also use basmati rice, any long-grain rice, or Arborio rice.
• Pasta. If you're looking for other popular Greek or Mediterranean diet choices in place of rice, I recommend Orzo. You can also make this recipe with pasta of your choice.
• Beans. I recommend garbanzo beans (chickpeas) or cannellini beans. You can even use cooked lentils.
• Lime or lemon will work great. Freshly squeezed juice is always the best!
• Veggies. My favorite veggies to add to the Greek chicken and lemon rice are chopped tomatoes, bell peppers, artichokes, sun-dried tomatoes, asparagus, green beans, cucumber, zucchini, arugula, and spinach. Pick and choose what you have available!
• Cheese. You can use grated Parmesan or fresh Mozzarella cheese instead of or in addition to Feta cheese.

Storage Tips

• Fridge. Store leftover Greek chicken and rice refrigerated, in an air-tight container for up to 4 days.
• Freezer. This recipe is freezer-friendly and perfect for meal prep! Freeze this dish for up to 2 months.

How to Reheat

• Stove-top. Reheat over low-medium heat in any kind of appropriately sized cooking pan. Add a small amount of olive oil when reheating, and stir the rice often.
• Microwave oven. Reheat the leftovers in a deep, high-sided microwave-safe dish (bowl) for about 30 seconds. Remove from the microwave oven, and stir the rice mixture well. Return to the oven and reheat for 30 more seconds or more, until heated through.

What to Serve with It

Greek chicken and lemon rice is a complete meal that doesn't need any side dishes. The only thing that can make it better is a side salad. Here are some easy and healthy ideas:

• Simple Arugula Salad with Lemon Zest, Parmesan, and Pine Nuts
• Greek Salad
• Strawberry Spinach Salad
• Tomato Cucumber Avocado Salad with Basil Pesto

Other Greek-Inspired Main Courses

• Greek Shrimp Orzo with Tomatoes, Feta, and Olives
• One-Pot Greek Chicken
• Greek Shrimp Salad with Tomatoes, Cucumber, and Feta Cheese
• 30-Minute Greek Orzo with Tomatoes, Feta, Olives, and Fresh Basil