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

If you’re craving a vibrant, flavorful dinner that’s ready in a flash, you’re going to absolutely love this Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe. Packed with tender, juicy chicken thighs, fragrant lemon-infused rice, and a luscious feta topping, this dish brings the sunshine of the Mediterranean right into your kitchen with minimal effort and maximum delight.

Why You Should Make This Recipe

Quick and Easy: Ready in just 30 minutes, this recipe fits perfectly into busy weeknights or last-minute dinner plans.
One-Pot Wonder: With everything cooked in one skillet, cleanup is a breeze, saving you precious time.
Vibrant Mediterranean Flavors: The bright lemon juice combined with oregano, garlic, and juicy tomatoes brings authentic Greek charm to your plate.
Hearty and Balanced: Protein-packed chicken, fiber-rich chickpeas, and nutrient-dense spinach make it a nutritious meal you’ll feel good about.

Ingredients & Substitutions

What’s wonderful about this Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe is how simple the ingredients are, yet each plays a starring role in delivering texture, flavor, and color. From the juicy chicken thighs to the bright lemon juice and creamy feta, these components come together to create a dish that’s anything but ordinary.

• Chicken Thighs: Skinless, boneless thighs stay tender and juicy, providing rich flavor and moist texture.
• Dried Oregano & Paprika: These herbs and spices add that unmistakable Greek aura with a smoky and earthy touch.
• Grape Tomatoes: Halved and cooked until they soften, these burst with sweetness that balances the tangy lemon.
• Spinach: Fresh spinach adds color contrast and a nutritional boost while wilting down beautifully into the rice.
• Cooked Jasmine Rice: Its fluffy, slightly floral aroma pairs elegantly with lemon and herbs.
• Chickpeas: Adding a subtle nutty richness and extra fiber, canned chickpeas make this meal heartier.
• Feta Cheese: Cubed and tossed with olive oil and herbs, feta lends creamy tang and a touch of saltiness that lifts the entire dish.
• Lemon Juice: Freshly squeezed lemon brings the vibrant, zesty character that defines this recipe.

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

Step 1: Perfectly Season and Sear the Chicken

Start by seasoning your chicken thighs with dried oregano, paprika, salt, and a pinch of red pepper flakes for a subtle kick. Heat your pan until nicely warm, then add olive oil and sear the chicken undisturbed for about 5 minutes on each side over medium heat. This locks in the juices and creates that golden, crave-worthy crust. Remember, keep the heat balanced so the oil doesn’t burn—that’s the secret to getting perfect flavor for the next steps!

Step 2: Build the Flavorful Greek Lemon Rice

Once the chicken is out, use the same skillet’s flavorful juices to cook grape tomatoes, garlic, oregano, and a pinch of salt. Let the tomatoes soften and release their juices, creating a vibrant base. Toss in spinach until it wilts, then stir in the cooked jasmine rice and chickpeas. Pour in fresh lemon juice and add the remaining tomatoes for fresh bursts of sweetness. Give everything a good mix and let the flavors meld beautifully over medium heat.

Step 3: Whip Up the Creamy Feta Cheese Mixture

While the rice simmers, mix cubed feta cheese with extra virgin olive oil, lemon juice, dried oregano, and if you like, some fresh chopped oregano. This creamy, tangy mixture will bring a brightness and softness to every bite that’s impossible to resist.

Step 4: Bring It All Together

Gently fold half of the feta mixture into the skillet with the lemon rice, so the cheese melts slightly into the warm grains. Then nestle your cooked chicken back into the pan and let everything meld on medium heat for a few minutes. Finish by topping the dish with the remaining feta cubes and a sprinkle of fresh oregano. Season with salt and pepper to taste, and voila—your one-pot wonder is ready!

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

Garnishes

Fresh oregano leaves scattered on top lend an herby, aromatic finish that instantly elevates the dish. You could also add a few extra lemon wedges on the side for guests who love an extra squeeze of citrus punch.

Side Dishes

This dish shines on its own but pairs wonderfully with crisp Greek salad, roasted vegetables, or warm pita bread to soak up every flavorful drop. A light cucumber tzatziki also makes a refreshing accompaniment.

Creative Ways to Present

If you’re serving guests or just want to impress, try plating the lemon rice in a mound topped with sliced chicken fan-style and the feta cubes artfully scattered atop. A drizzle of high-quality extra virgin olive oil and a sprinkle of fresh oregano flowers will make it look restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen as they sit, making the next-day meal just as delicious.

Freezing

This dish freezes well. Just separate the chicken and rice mixtures before freezing if you want the best texture. Label your containers and freeze for up to 2 months.

Reheating

Reheat gently on the stove or microwave, adding a splash of water or lemon juice to keep the rice moist. Avoid cooking too long as the chicken can dry out.

FAQs

Final Thoughts

This Greek Chicken and Lemon Rice (30 Minutes, One-Pot) Recipe is a celebration of bold, bright flavors and comforting textures that you’ll return to again and again. It’s simple, soulful, and satisfying—just the way homemade meals should be. Go ahead, try it tonight and bring a little Mediterranean magic to your dinner table!

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

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

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Description

This vibrant and flavorful Greek Chicken and Lemon Rice recipe combines tender, seasoned chicken thighs with a zesty lemon-infused rice loaded with fresh spinach, grape tomatoes, and chickpeas. Topped with a tangy feta cheese mixture and fresh oregano, this one-pot meal is perfect for a quick, healthy, and satisfying dinner that’s ready in just 30 minutes.

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Ingredients

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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 canned chickpeas, drained

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

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Instructions

1. Season the Chicken: In a bowl, season the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes to infuse them with classic Greek flavors.
2. Cook the Chicken: Heat a high-sided heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil, then place the chicken thighs skinless side down. Cook undisturbed for 5 minutes on medium heat to develop a golden crust, making sure the oil doesn’t burn. If the pan gets too hot, reduce to low-medium heat to avoid burning the chicken juices, which will add flavor to the rice.
3. Flip and Finish Cooking the Chicken: Turn the chicken thighs over and reduce heat to low-medium. Cook for an additional 5 minutes or longer, without moving, until the chicken is cooked through and an instant-read thermometer shows 165°F (74°C). Remove from skillet and set aside.
4. Sauté Tomatoes and Garlic: Using the same skillet, add half of the grape tomatoes, minced garlic, 1 teaspoon dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil. Cook over medium heat for about 2 minutes until tomatoes soften and release their juices.
5. Wilt the Spinach: Stir in the fresh chopped spinach into the skillet with the tomatoes and cook until wilted, melding the flavors beautifully.
6. Add Rice and Chickpeas: Mix in the cooked jasmine rice and drained chickpeas, combining well to absorb the tomato and spinach flavors.
7. Finish the Lemon Rice: Stir in 3 tablespoons freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat over medium heat, stirring to blend everything evenly. Add an extra tablespoon of olive oil if desired for richness.
8. Prepare the Feta Mixture: In a medium bowl, combine the cubed feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, ¼ teaspoon dried oregano, and chopped fresh oregano if using. Mix gently to coat the feta in the herbs and oil.
9. Assemble and Reheat: Stir half of the feta mixture into the lemon rice in the skillet. Add the cooked chicken slices back to the skillet and reheat gently over medium heat to meld the flavors.
10. Garnish and Serve: Top the assembled Greek chicken and lemon rice with the remaining feta mixture and fresh oregano sprigs. Season with salt and black pepper to your taste and serve warm for a delicious one-pot meal.

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Notes

• Using skinless boneless chicken thighs keeps the meat juicy and tender while cooking evenly.
• Adjust red pepper flakes quantity if you prefer less heat.
• Make sure not to burn the olive oil when cooking chicken to preserve its flavor.
• Fresh oregano in the feta mixture adds authentic herbal aroma but can be omitted if unavailable.
• Leftover cooked chicken or rice can be used to reduce prep time.