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Greek Chicken and Lemon Rice is a 30-minute one-pot dinner packed with so much flavor! This Mediterranean recipe features spinach, grape tomatoes, chickpeas (garbanzo beans), feta cheese, paprika, and oregano. It's healthy, gluten-free, protein-rich, and fiber-rich, and can be easily made dairy-free.
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:
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Greek Chicken and Lemon Rice is a 30-minute one-pot dinner packed with so much flavor! This Mediterranean recipe features spinach, grape tomatoes, chickpeas (garbanzo beans), feta cheese, paprika, and oregano. It's healthy, gluten-free, protein-rich, fiber-rich, and can be easily made dairy-free.
Ingredients
Chicken
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek lemon rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ 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
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano optional
- fresh oregano for garnish
Instructions
How to cook chicken
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast iron pan, a large stainless steel pan, or a large and deep non-stick pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. Important note: make sure the oil does not burn. If the skillet gets too hot (depending on your stovetop), reduce heat to low-medium. You don't want the juices from the chicken to be burnt, as you will use those juices to flavor the rice.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
- The digital instant meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
How to make Greek lemon rice
- Add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoon of salt, and 1 tablespoon of olive oil to the same, now empty, skillet. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
- Stir in fresh spinach until it wilts.
- Add cooked rice and drained chickpeas.
- Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.
How to make a feta cheese mixture
- In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
Assembly
- Mix half of the feta cheese mixture into the skillet with lemon rice.
- Add sliced cooked chicken to the skillet with rice and reheat on medium heat.
- Top the Greek chicken and lemon rice with the remaining feta mixture. Sprinkle fresh oregano on top.
- Season with salt and black pepper, to taste.
Nutrition
Nutrition Information
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Amount per Serving
Calories
755
% Daily Value*
Fat
34
g
52
%
Saturated Fat
10
g
63
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
15
g
Cholesterol
199
mg
66
%
Sodium
970
mg
42
%
Potassium
1202
mg
34
%
Carbohydrates
62
g
21
%
Fiber
12
g
50
%
Sugar
7
g
8
%
Protein
53
g
106
%
Vitamin A
4390
IU
88
%
Vitamin C
26
mg
32
%
Calcium
393
mg
39
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
I made this for my family tonight. The only thing I did differently is add some black olives & I also left the feta on the side (my 7-year old wouldn’t touch it). It was such a hit! I will definitely be making this again!
Wow, thank you, Theresa, for your 5-star review! 🙂 I love that you added black olives and that the recipe tasted great without feta!
How would it be with riced cauliflower?
It would be great with cauliflower "rice"!
This looks delicious. How many servings does it make?
Hi Barbi! It's 4 servings.
Above the ingredients list, the author actually states that there are 4 servings at 755 calories each.
Great flavor but in no world is this four servings - more like 8
That's my thoughts too!! I was looking at our 3 bowls already served out and the amount still left in the pan and I could not imagine splitting it up into 4 servings!! After being what I thought was quite generous with the portions, there are at least 3 more servings in the pan. Portion size aside, this was absolutely delicious and I'll definitely be making again!
Hi Erica, I am actually so happy to hear that you think this serves more than 4 because, more often than not, I hear the opposite feedback (not on this recipe, but on my other recipes that are done similarly)! I wonder if I should change my "official" number of servings to at least 6 on this recipe. I will wait and see if I hear more of this kind of feedback.
So yummy, my daughter 9 & 13 both loved this dish and so did I!
Loved this! It's a great recipe if you have leftover rice
I really enjoyed this recipe and it was relatively easy to make in not much time. The only thing I'd do differently is add more spinach because it shrinks up to practically nothing.
More spinach is always better! Glad you liked this dish, Nat! 🙂
My fiancé commented about 10 times how good this was (and he is a man of few words). Very well done, we loved it!
That’s fantastic, Amy! If a man of few words takes the time to compliment a recipe, you know it’s a winner!
This Greek Chicken and Lemon Rice looks like the perfect quick, healthy dinner! So much flavor and packed with goodness—definitely a must-try for anyone looking for a tasty, protein-rich meal.
Thank you, Nanajee! This dish is all that!!
As many others commented, this recipe sounded great but 755 calories is tough. I hate when people change a recipe and then review it but I felt like this is a great recipe and easy to lighten the calories. First, I swapped chicken thighs for boneless/skinless chicken breast. I omitted the chickpeas, and while it doesn’t save a ton of cals, I swapped rice for quinoa to make it a little healthier. Finally, I added some peppercinis and a dolop of harissa I had on hand. This is a very versatile recipe and I enjoyed it very much. Thanks for the inspiration!!
Oh wow, Michelle! I absolutely love your adjustments, especially swapping quinoa for rice!
Mine turned out a little dry but I love the taste! The Feta mixture on top really topped it off
Wonderful recipe!! We loved, I was so excited that I forgot take a picture.
Thanks you.
I was so excited with this recipe, I forgot take a picture, after I cleaned the kitchen and seated to relax was when I remembered, just I want say that every body liked and enjoyed, was delicious .
Thank you very much, next time I won't forget a photo.
I didn’t put any stars in the rating because I didn’t make this. I was shocked at 755 cal per serving. It looks great, but I just can’t have that many calories in 1 serving.
The 755 cal per serving is set for the whole pot of food. Not the actual serving.