Name: Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe
Prep time: 10 min
Cook time: 20 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

If you’ve ever craved a zesty, wholesome meal that looks like it’s come straight out of a Mediterranean taverna but only takes half an hour to whip up, Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is about to steal your heart! It’s a one-pot wonder: impossibly juicy chicken thighs paired with bright, lemony rice, bursts of sweet tomatoes, tender spinach, and creamy feta. Every bite is a beautiful balance of flavors and textures, from golden seared chicken to chickpeas and fragrant oregano. You get a hearty, crowd-pleasing meal with zero fuss and barely any cleanup—a weekly dinner hero in our house!

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

Ingredients You’ll Need

This Greek Chicken and Lemon Rice (30 Minutes, One-Pot) recipe is all about a handful of everyday ingredients coming together to deliver huge flavor. Each ingredient plays a unique part—marinating the chicken, building the base for the rice, and adding those hits of acid and creaminess that make every forkful irresistible.

Chicken thighs (1.5 lb, skinless, boneless): Tender, juicy, and packed with flavor—thighs really are perfect for one-pot meals.
Dried oregano (2 tsp, divided): This herb is pure Mediterranean sunshine. Its punchy aroma infuses both the chicken and the rice.
Paprika (1 tsp): Adds warmth and a soft hint of smokiness to the chicken.
Salt (1/2 tsp, divided): Essential for seasoning both the chicken and the rice bases, and helping flavors pop.
Red pepper flakes (1/4 tsp): Just enough heat to wake up your palate without overpowering the dish.
Olive oil (3 tbsp, divided): Helps the chicken brown beautifully and brings rich flavor to the entire pan.
Grape tomatoes (8 oz, halved): Their natural sweetness enhances every bite, and they add gorgeous color to the dish.
Garlic (5 cloves, minced): This recipe is all about bold flavor, and garlic delivers big time here.
Fresh spinach (5 oz, chopped): Wilts down into the rice for a pop of color and a sneaky boost of nutrition.
Lemon juice (4 tbsp, divided): Lemon is the shining star, giving the rice tons of bright, citrusy zip.
Jasmine rice (2 cups cooked): This fragrant rice works perfectly for soaking up the tangy juices and bringing everything together.
Chickpeas (15 oz can, drained): They add creaminess, protein, and Mediterranean heartiness to the rice.
Feta cheese (6 oz, diced): Salty, tangy cubes that melt into the rice and provide those addictive creamy bites.
Extra virgin olive oil (1 tbsp, for feta mixture): Adds an extra layer of richness to your herby feta topping.
Fresh oregano (2 tbsp chopped, optional, plus extra for garnish): Brightens everything up and makes it feel special.
Freshly ground black pepper (to taste): For finishing, to add depth and a gentle kick.

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

Step 1: Season and Sear the Chicken

Begin by generously seasoning your chicken thighs with a mix of dried oregano, paprika, a pinch of salt, and red pepper flakes. This quick and simple marinade ensures the chicken is bursting with flavor from the very first bite. Heat up your sturdy, high-sided skillet for a couple of minutes and drizzle in the olive oil—making sure it shimmers, not smokes! Lay in those chicken thighs and let them develop a mouthwatering golden crust on one side, about 5 minutes. The key is to resist the urge to move them; patience leads to perfect browning. Flip them, lower the heat to avoid burning, and cook until the thickest part reads 165°F. Remove the chicken and keep it cozy for later.

Step 2: Sauté Tomatoes and Spinach for the Rice

With all the gorgeous flavor left in your pan, add another slick of olive oil plus half your halved grape tomatoes, garlic, more dried oregano, and a pinch of salt. Stir over medium heat until the tomatoes soften and start to release their juices, building the flavor base for that lemony rice. Toss in the chopped spinach and let it wilt—giving the dish that lovely deep green swirl and sneaking in extra nutrients!

Step 3: Layer in Rice, Chickpeas, and Lemon

Next, pile in your fluffy cooked jasmine rice and drained chickpeas, tossing to mix and heat everything evenly. Pour in three tablespoons of freshly squeezed lemon juice (trust me, this makes the whole dish sing with brightness) and the rest of your uncooked grape tomatoes. If you like a little extra richness, another drizzle of olive oil never hurts. Stir everything together on medium heat until it’s hot, fragrant, and perfectly combined.

Step 4: Prepare the Herbed Feta Mixture

While your rice is getting cozy in the skillet, combine the diced feta with extra virgin olive oil, a splash of fresh lemon juice, dried oregano, and as much fresh chopped oregano as you crave. Gently toss until the feta is glistening with herbs and oil—this is your creamy, salty topping, and it’s truly the secret weapon here.

Step 5: Finish and Assemble

Now for the magic moment! Stir half of your feta mixture straight into the lemon rice so it melts a bit and creates little pockets of creaminess throughout. Slice your cooked chicken and nestle it back on top of the rice, letting it reheat just a minute or two. Heap the remaining herbed feta over the chicken and rice, then shower with fresh oregano and a grind of black pepper. Taste and adjust salt as needed. Serve hot—and let the compliments roll in!

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

Garnishes

Bright, fresh oregano leaves are a must as the final sprinkle—they’re fragrant and bring a bit of life to every helping. If you’re after a little extra sparkle, add a scatter of lemon zest or extra crumbled feta on top. The contrast of creamy white and vibrant green makes for a show-stopping presentation.

Side Dishes

This Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is robust enough to stand alone, but I love pairing it with a simple cucumber and tomato salad tossed in olive oil and more lemon. Toasted pita or warm flatbread on the side offers a perfect way to scoop up every last grain and bit of sauce—no food left behind!

Creative Ways to Present

You can serve straight from the skillet for rustic, family-style charm, or mound individual portions in wide bowls for a cozy weeknight dinner vibe. For gatherings, try filling lettuce cups with the rice and chicken, then topping with feta for a Mediterranean-inspired hand-held appetizer—fun, fresh, and truly irresistible!

Make Ahead and Storage

Storing Leftovers

To keep your Greek Chicken and Lemon Rice (30 Minutes, One-Pot) tasting fresh, transfer any leftovers to airtight containers as soon as they’ve cooled. The flavors actually meld and deepen overnight, so it’s just as delicious the next day—if not better!

Freezing

This dish freezes beautifully. Store cooled portions in freezer-safe containers or bags (just skip any fresh garnish). It’ll keep well for up to two months. When you’re ready to indulge, you’ll have a meal that’s still packed with Mediterranean magic.

Reheating

Reheat individual servings in the microwave with a sprinkle of water to restore moisture, or warm gently on the stovetop, covered, over low heat. Be sure to stir so the chicken and rice reheat evenly. Add a squeeze of fresh lemon and a little fresh oregano after warming for an instant flavor lift!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are juicier and harder to overcook, chicken breasts will work nicely—just keep an eye on them so they stay tender. You might want to reduce the cooking time slightly to prevent them drying out.

What if I don’t have jasmine rice?

No problem. Any long-grain white rice or even basmati will do the trick in Greek Chicken and Lemon Rice (30 Minutes, One-Pot). Just cook the rice as you normally would before adding it to the skillet.

Is this recipe gluten-free?

Yes! As written, this one-pot wonder is naturally gluten-free, as long as all your packaged ingredients (like chickpeas and spices) are free from additives. Always check your labels to be sure.

Can I make this vegetarian?

Definitely. Skip the chicken entirely and double up on the chickpeas, or add white beans for extra protein. You’ll still get that delightful lemony, herby rice and all the feta goodness in every bite!

Can I prep this in advance for meal prep?

Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is perfect for meal prep. You can portion it into containers for work lunches or quick dinners. The flavors only improve, so it’s a fantastic make-ahead option.

Final Thoughts

If you’re searching for a weeknight dinner that punches way above its weight in both flavor and ease, give Greek Chicken and Lemon Rice (30 Minutes, One-Pot) a try. It’s fresh, hearty, and guaranteed to become a repeat request at your table—there’s just nothing better than sharing a dish this good with the people you love!