Dreaming of sunny flavors on your plate? This Greek chicken and lemon rice brings the sunshine home. It’s fresh, cozy, and full of zesty goodness.

You get tender chicken, fluffy rice, and a pop of bright lemon in every bite. It’s simple, it’s hearty, and it tastes like a little trip to Greece.

Perfect for family dinners, meal prep, or anytime you want something special but easy. No fuss. Just big, happy flavors.

Grab a pan and let’s make it happen. A cozy Greek dinner is just a few steps away!

Why You’ll Love This Recipe

Full of Fresh Flavors: Every bite bursts with lemon, garlic, oregano, and a hint of spice.
One-Pan Convenience: You’ll cook the chicken and rice together, so cleanup is easy.
Healthy and Hearty: Packed with protein, vegetables, and whole grains for a balanced meal.
Make-Ahead Friendly: Prep components in advance for quick assembly on busy nights.
Perfect for Meal Prep: This reheats beautifully, making it ideal for lunches and leftovers.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour

Servings:

This recipe makes about 4–6 servings. Great for a small gathering or for meal prepping lunches through the week.

Difficulty:

Easy enough for beginners to handle, but still satisfying for experienced home cooks looking to bring restaurant-quality Greek flavors home.

Required Kitchen Tools

Large skillet with lid (or Dutch oven)
Mixing bowls
Chef’s knife and cutting board
Citrus juicer (optional but helpful)
Measuring spoons and cups
Wooden spoon or spatula

Ingredients for the Greek Chicken and Lemon Rice

Here’s everything you’ll need to create this bold, fresh Mediterranean dish. Exact measurements are listed in the recipe card below.

For the Chicken:

Chicken Thighs: Boneless, skinless preferred for quicker cooking and juicy results.
Dried Oregano: Classic Greek herb that adds a savory, earthy flavor.
Paprika: Adds warm color and a sweet peppery depth.
Salt: Essential for bringing out the natural flavors.
Red Pepper Flakes: A tiny pinch gives gentle background heat.
Olive Oil: To coat the chicken and add richness during cooking.

For the Lemon Rice:

Olive Oil: Start the base of the rice with a fragrant sauté.
Grape Tomatoes: Sliced in half for bursts of sweet-tart flavor.
Garlic: Freshly minced for an aromatic kick.
Dried Oregano: To keep the Greek flavor running through the whole dish.
Salt: Seasoning for the rice.
Fresh Spinach: Chopped; it wilts down quickly for a tender texture.
Lemon Juice: Freshly squeezed for a zesty, bright pop.
Cooked Jasmine Rice: Fluffy and lightly fragrant, perfect for absorbing all the flavors.
Chickpeas: Canned and rinsed, adding protein, texture, and heartiness.

For the Feta Cheese Mixture:

Feta Cheese: Diced into small cubes; look for a block rather than crumbled for better texture.
Extra Virgin Olive Oil: Helps soften the feta and infuse flavor.
Lemon Juice: Just a splash to tie it to the lemon rice.
Dried Oregano: A little sprinkle to echo the other herbs.
Fresh Oregano: (Optional) Chopped and sprinkled over the finished dish for a fresh herbal note.

Variations for Greek Chicken and Lemon Rice

Use Chicken Breast: Swap thighs for boneless, skinless chicken breasts if you prefer a leaner cut. Be careful not to overcook them to keep the meat juicy.
Add Kalamata Olives: For a salty, briny kick, toss some halved olives into the rice right before serving.
Make It Spicier: Increase the red pepper flakes to turn up the heat just a little.
Swap Greens: Use baby kale or arugula instead of spinach if that’s what you have on hand.
Use Brown Rice: For a healthier twist, substitute brown rice. Just remember, brown rice takes longer to cook.

How to Make Greek Chicken and Lemon Rice Step-by-Step Instructions

1. Season the Chicken

In a large bowl, combine the chicken thighs with dried oregano, paprika, salt, red pepper flakes, and olive oil.
Toss well to coat every piece evenly. Set aside to marinate briefly while you prep the other ingredients.

2. Sear the Chicken

Heat a large skillet over medium-high heat.
Add a drizzle of olive oil. Place the chicken thighs into the pan in a single layer.
Cook for about 4–5 minutes per side until nicely browned and nearly cooked through. Remove from skillet and set aside.

3. Sauté the Base for the Rice

In the same skillet (don’t clean it—those browned bits add flavor!), lower the heat to medium.
Add a bit more olive oil if needed. Toss in the sliced grape tomatoes and minced garlic.
Sauté for 2–3 minutes until the tomatoes start to soften and the garlic is fragrant.

4. Build the Lemon Rice

Add the dried oregano and a pinch of salt to the skillet.
Stir in the cooked jasmine rice and chickpeas.
Pour in the fresh lemon juice and a splash of water or broth if the mixture looks dry.
Stir well to combine.

5. Wilt the Spinach

Add the chopped fresh spinach on top of the rice.
Cover the skillet with a lid for 2–3 minutes to let the spinach wilt naturally.
After a few minutes, uncover and gently stir the spinach into the rice.

6. Return Chicken to the Pan

Nestle the seared chicken thighs back into the skillet, placing them right on top of the rice.
Cover and cook for another 5–7 minutes over low heat, until the chicken is fully cooked through (internal temperature should reach 165°F) and the flavors have blended beautifully.

Serving and Decoration

How to Serve Greek Chicken and Lemon Rice:

Plate It Family-Style: Bring the whole skillet to the table and let everyone dig in. It’s colorful and impressive.
Top with Feta Mixture: Just before serving, sprinkle the diced feta cheese mixture all over the chicken and rice.
Garnish Generously: Scatter extra fresh oregano leaves over the top for a bright, herby finish.
Optional Squeeze: Offer lemon wedges on the side so everyone can add a fresh squeeze over their plate.

This dish pairs beautifully with a crisp cucumber salad or some warm pita bread on the side if you want a fuller meal.

Storing Greek Chicken and Lemon Rice

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even tastier the next day.
Freezer: You can freeze this dish for up to 2 months. Let it cool completely first, then portion into freezer-safe containers.
Reheating: Warm gently in the microwave or on the stovetop with a splash of water or broth to keep the rice from drying out.

Tips and Tricks for Success

Marinate Longer if You Can: Let the chicken sit in the seasoning for up to 8 hours in the fridge if you have time. It makes the flavor even deeper.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t have the same brightness.
Don’t Overcrowd the Pan: Sear the chicken in batches if needed to get that golden crust.
Fluff the Rice: Gently fluff the rice before serving to keep it light and tender.
Taste and Adjust: Before serving, taste the rice and adjust salt or lemon juice if needed for balance.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	410
Protein	28g
Fat	18g
Carbohydrates	34g
Fiber	5g
Sugar	3g
Sodium	520mg

(Nutrition facts are approximate and may vary based on exact ingredients and portion sizes.)

Greek Chicken And Lemon Rice

Recipe by Nancy HollarCourse: Uncategorized

Servings

4–6

servings

Prep time

minutes

Cooking time

minutes

Calories

410

kcal

Ingredients

For the Chicken:
1.5 lb boneless skinless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil
For the 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, rinsed and drained
For the Feta 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, for garnish)

Directions

Season chicken thighs with oregano, paprika, salt, red pepper flakes, and olive oil. Toss well.
In a large skillet, sear chicken over medium-high heat for 4–5 minutes per side. Remove and set aside.
In the same skillet, sauté grape tomatoes and garlic until softened.
Stir in dried oregano, salt, cooked jasmine rice, chickpeas, and lemon juice.
Top rice with fresh spinach. Cover and let wilt for 2–3 minutes, then stir gently.
Return seared chicken to the skillet, nestling it into the rice. Cover and cook over low heat for 5–7 minutes, until the chicken is cooked through.
Top with feta mixture and fresh oregano before serving.

Greek Chicken and Lemon Rice FAQs

Can I make this ahead of time?

Yes! This dish holds up really well. You can prepare everything, store it in the fridge, and simply reheat it before serving.

Can I use other types of rice?

Definitely. Long-grain white rice, basmati, or even brown rice works. Just adjust cooking times as needed.

What if I don’t like chickpeas?

No worries — you can leave them out or substitute with white beans for a softer texture.

How spicy is this dish?

It’s very mild. If you like heat, simply add extra red pepper flakes or a drizzle of hot sauce when serving.

Conclusion

Greek Chicken and Lemon Rice brings together everything you want in a comforting meal — tender, juicy chicken, bright lemony rice, savory garlic, and creamy feta.
It’s easy, fresh, and full of good-for-you ingredients without feeling heavy.
Once you try it, this one-skillet wonder just might become a regular part of your dinner rotation.