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

This Greek Chicken and Lemon Rice is a vibrant, flavorful one-pot meal that comes together in just 30 minutes! Tender, perfectly seasoned chicken thighs are paired with bright lemon rice, chickpeas, spinach, juicy tomatoes, and a tangy feta topping. Packed with Mediterranean flavor, this dish is healthy, protein-rich, gluten-free, and can easily be made dairy-free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek chicken recipe, lemon rice, Mediterranean chicken, one-pot dinner
Servings: 4
Calories: 755kcal

Ingredients

For the Chicken:

  • 1.5 pounds skinless boneless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil

For the Greek Lemon Rice:

  • 1 tablespoon olive oil
  • 8 ounces grape tomatoes sliced in half
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 5 ounces fresh spinach chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups cooked jasmine rice
  • 15 ounces canned chickpeas drained and rinsed

For the Feta Cheese Mixture:

  • 6 ounces 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

For Garnish:

  • Fresh oregano optional
  • Salt and black pepper to taste

Instructions

Cook the Chicken:

  • Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
  • Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium heat for 2 minutes.
  • Add 2 tablespoons olive oil to the skillet, then add the chicken thighs. Cook undisturbed for about 5 minutes on one side. Reduce heat slightly if the oil begins to smoke.
  • Flip the chicken and cook for another 5 minutes on low-medium heat until the internal temperature reaches 165°F (74°C). Remove the chicken and set aside.

Prepare the Greek Lemon Rice:

  • In the same skillet (do not wipe it out), add 1 tablespoon olive oil, half of the halved grape tomatoes, minced garlic, dried oregano, and salt. Cook for 2 minutes, stirring, until the tomatoes soften and release their juices.
  • Stir in the chopped spinach and cook until wilted.
  • Add the cooked jasmine rice and drained chickpeas. Stir to combine.
  • Pour in 3 tablespoons lemon juice and add the remaining uncooked grape tomatoes. Stir and cook for 1-2 minutes to reheat the rice and blend flavors. Add an extra drizzle of olive oil if desired.
  • Make the Feta Cheese Mixture:
  • In a medium bowl, combine the cubed feta cheese, extra virgin olive oil, lemon juice, dried oregano, and fresh oregano if using. Toss gently to coat the feta.

Assemble:

  • Stir half of the feta cheese mixture into the lemon rice.
  • Slice the cooked chicken and nestle it into the rice in the skillet. Reheat for 1-2 minutes over medium heat.
  • Top with the remaining feta mixture and sprinkle with fresh oregano, salt, and black pepper to taste.
  • Serve immediately.

Notes

Dairy-Free Option: Omit the feta or replace it with a dairy-free cheese alternative.
Rice Options: Basmati or long-grain white rice can be substituted for jasmine rice.
Meal Prep Friendly: Stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.