Our30-minute one-panGreek Chicken and Lemon Rice dinner is packed with so much flavor you’ll be shocked by how easy it is! This healthy Mediterranean recipe uses lemon rice, chicken, spinach, grape tomatoes, feta cheese, and classic Greek spices. It’s an easy, one-skillet chicken and rice recipe that ishealthy, gluten-free, high-protein, a great source of fiber, and can be easily made dairy-free.
My family said that this One Pan Greek Chicken and Lemon Rice is thebest chicken and rice recipe they’ve ever had, and we hope you love it too!
Table of Contents
Ingredients for Greek Chicken and Rice
Here’s what you’ll need to make this flavorful Greek Chicken and Rice dish. Most of these ingredients are pantry or fridge staples, making it easy to pull together any night of the week.
Greek Chicken Thighs
- Chicken Thighs: Juicy, flavorful dark meat that stays tender and moist during cooking.
- Dried Oregano: A staple Mediterranean herb with earthy, slightly peppery notes.
- Dried Thyme: Adds a warm, woodsy flavor that complements the other herbs.
- Paprika: Brings a subtle smokiness and beautiful color to the dish.
- Garlic Powder: A quick way to add mellow, savory garlic flavor throughout.
- Kosher Salt: Enhances the natural flavors of the chicken and rice.
- Red Pepper Flakes: Adds a subtle kick of heat to balance the lemon and herbs.
Carrian’s Notes
I love the look and flavor of bone-in, skin-on chicken thighs or breasts, but they take much longer to cook. For this recipe, I don’t recommend using them to keep things quick and easy.
Greek Lemon Rice
- Olive Oil: Used to sauté and add richness to the rice and toppings.
- Grape Tomatoes: Sweet, juicy bursts of flavor that roast beautifully.
- Garlic: Freshly minced for bold, aromatic depth in the rice.
- Dried Oregano: Infuses the rice with classic Greek flavor.
- Turmeric: Gives the rice a warm, golden hue and mild, earthy taste.
- Salt: Seasoning to bring out all the other flavors in the rice.
- Spinach: Adds color, nutrients, and a soft, leafy texture.
- Sun-Dried Tomatoes: Chewy, tangy, and sweet! With a concentrated tomato flavor.
- Lemon Zest: Lifts the entire dish with a bright flavor.
- Lemon Juice: Adds tang and freshness to balance the savory elements.
- Cooked Rice: A hearty, neutral base that soaks up all the flavorful add-ins.
Feta Topping
- Feta Cheese: Creamy and salty, it adds a rich contrast to the warm rice.
- Extra Virgin Olive Oil: Adds smoothness and depth.
- Lemon Juice: Provides brightness and cuts through the richness of the cheese.
- Fresh Oregano: An aromatic enhancement for the Mediterranean profile.
- Fresh Dill: Adds a pop of freshness!
- Fresh Parsley: Clean tasting, it balances the bolder herbs.
- Kalamata Olives: Briny and robust, they add a savory Mediterranean bite.
- Black Pepper: Finishes the topping with a bit of complexity.
How To Make 30-Minute Greek Chicken and Rice
This one-skillet Greek Chicken and Rice comes together in just 30 minutes with simple steps and bold Mediterranean flavors. Here’s how to make it from start to finish! It is quick, fresh, and full of flavor.
Chicken
- Season: Coat the chicken thighs with all the spices.
- Sear: Add to a hot skillet with olive oil, skin-side down, then lower the heat and cook until golden.
- Flip: Turn the chicken and cook until fully done and cooked through.
- Rest: Transfer the chicken to a plate and set aside.
Rice
- Sauté: Cook tomatoes, garlic, oregano, and salt in the same pan until the tomatoes soften.
- Stir: Add spinach, rice, sun-dried tomatoes, lemon zest, lemon juice, and more tomatoes. Drizzle in oil if dry.
Finish
- Mix: In a bowl, combine feta, olive oil, lemon juice, herbs, and olives.
- Combine: Stir half of the feta mixture into the rice.
- Slice: Cut the rested chicken and arrange it on top of the rice. Cover briefly to warm through.
- Top: Finish with the remaining feta mixture and a sprinkle of fresh herbs.
This is a very easy recipe, so don’t be overwhelmed that it has three parts!
Carrian’s Notes
For a faster prep, chop all the herbs together, then divide according to the recipe. Or, to save time, use all dried herbs instead!
Little Extras That Make a Big Difference
Looking to pack in even more flavor? Take inspiration from our Greek pasta salad by adding sliced onions, cured meats, or even sautéed zucchini! I also love to serve this with a dollop of tzatziki, fresh chopped cucumbers and red onion, or a warm piece of pita bread on the side!
Carrian’s Notes
Want to take this recipe from delicious to downright irresistible? Grill a few lemon halves before you start cooking. Charring the lemons brings out their natural sweetness and makes the perfect finishing touch! Just squeeze over the dish before serving!
FAQs For This Easy One-Skillet Greek Chicken and Rice Dish
Can I make this recipe with chicken breasts?
Yes, you can! Thighs cook longer so the time may be different, just be aware of that.
Can you make this Greek chicken dish in advance?
You definitely can! It is a great option to meal prep for the week. It stays well in the fridge for up to 5 days and you can reheat it in the microwave, stovetop or oven.
I don’t love olives, what else can I use?
Cade agrees, which is such a bummer. Tomatoes, roasted red peppers (jarred or fresh) and capers would be great substitutions! Ok fine, you can also just omit the olives.
Is this dish good for kids?
My kids LOVE this recipe! They tend to pick out the olives like Cade, but one day I know they will eat them.
This Greek Chicken Skillet is everything I love in a weeknight dinner! Flavorful, fresh, and surprisingly simple. It’s a one-pan wonder!
Watch How This Greek Chicken Recipe is Made…
Other One Pan Meals You’ll Love
Description
Our30-minute one-panGreek Chicken and Lemon Rice dinner is packed with so much flavor you’ll be shocked by how easy it is! A healthy Mediterranean recipe uses lemon rice, chicken, spinach, grape tomatoes, feta cheese, and classic Greek spices.
For the Chicken
Season the chicken thighs all over with the seasonings.
6 Chicken Thighs, 1 teaspoon Dried Oregano, ½ teaspoon Dried Thyme, 1 ½ teaspoons Paprika, 1 ¼ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ¼ teaspoon Red Pepper Flakes
- Heat a cast-iron skillet over medium high heat. Add 2 Tablespoons of olive oil. Add chicken thighs, top down and turn the heat down to medium. Cook the chicken for 5 minutes on one side, watching for signs of over browning, reduce heat to low-medium if needed. (Refer to our post on how to cook chicken in a pan for the easiest way to know if the chicken is cooked without cutting into it or a thermometer.)
2 Tablespoons Olive Oil
Flip the chicken over, reduce heat to medium-low, and cook for about 5 more minutes until cooked through, 165 degrees internal temperature.
Remove the chicken from the skillet to a plate to rest.
Make the Rice
Add a drizzle of olive oil to the pan. Add half of the halved grape tomatoes, garlic, turmeric, and oregano, and ½ -1 teaspoon of salt. Cook the tomatoes on medium heat for about 2 minutes until beginning to soften and burst.
1-2 Tablespoons Olive Oil, 1 Cup Grape Tomatoes, 6 Cloves Garlic, 1 teaspoon Dried Oregano, ¼ teaspoon Salt, ½ teaspoon Turmeric
Stir in the fresh spinach, cooked rice, sun dried tomatoes, zest and freshly squeezed lemon juice as well as the remaining uncooked halved grape tomatoes. Increase the heat to medium heat, stirring to combine. If the pan looks dry, drizzle in a little oil. While cooking, move onto the topping.
1 ½ Cups Spinach, ½ Cup Sun-Dried Tomatoes, 2 Lemons, ¼ – ⅓ Cup Freshly Squeezed Lemon Juice, 2 ½ Cups Cooked Basmati or Jasmine Rice, 1 Cup Grape Tomatoes
Prepare the Topping
Meanwhile, in a medium bowl, combine the feta with 1 Tablespoon of extra virgin olive oil, 1 Tablespoon of freshly squeezed lemon juice, oregano, dill, and parsley and the olives. Gently toss to coat.
6 oz Feta Cheese, 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Fresh Oregano, 2 teaspoons Fresh Dill, 1 Tablespoon Fresh Parsley, ⅓ Cup Kalamata Olives, Pepper, 1 Tablespoon Freshly Squeezed Lemon Juice
Mix half of the feta mixture into the skillet with lemon rice. Slice the chicken on a cutting board and arrange on top of the entire mixture. Allow to heat with a lid on for about 2 minutes.
Top with the remaining feta mixture and sprinkle fresh herbs on top as garnish.
6 oz Feta Cheese
This will yield approximately 2 ¼ – 2 ½ cups of rice.
Calories: 589kcal
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