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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Wilt the Spinach: Stir in the fresh chopped spinach into the skillet with the tomatoes and cook until wilted, melding the flavors beautifully.
- Add Rice and Chickpeas: Mix in the cooked jasmine rice and drained chickpeas, combining well to absorb the tomato and spinach flavors.
- 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.
- 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.
- 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.
- 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.
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.
