Greek Chicken And Lemon Rice 30 Minutes One Pot

Need dinner fast and full of flavor? This Greek chicken and lemon rice is ready in 30 minutes—all in one pot!

You get juicy chicken, fluffy rice, and a bright lemony kick in every bite. It’s fresh, cozy, and super tasty.

Perfect for busy nights, easy clean-up, and happy bellies. One pot. Big flavor. No stress.

Grab your pot and lemon—let’s cook this quick Greek dinner right now!

Why You’ll Love This Recipe

• Balanced and Bold: Earthy oregano, sweet tomatoes, and tangy lemon make every bite sing.
• Quick Yet Satisfying: From start to finish, it’s on the table in 30 minutes.
• Fewer Dishes: Cook everything in one pot for easier cleanup.
• Nutritious and Filling: Protein-packed chicken, fiber-rich chickpeas, and leafy spinach create a hearty, healthy meal.
• Family-Friendly: Mild spices, creamy feta, and lemon make this a hit for all ages.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Servings:
Serves 4 people as a main dish.

Difficulty:
Easy. Great for beginner cooks who want a flavorful meal with minimal prep.

Required Kitchen Tools

• Large deep skillet or Dutch oven with lid
• Cutting board and knife
• Wooden spoon or silicone spatula
• Citrus juicer (optional)
• Measuring spoons and cups

Ingredients

For the 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

For the 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 and rinsed

For the 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

Optional Garnish

• 2 tablespoons chopped fresh oregano
• Fresh oregano sprigs for garnish

Variations for Greek Chicken and Lemon Rice

• Swap in Chicken Breast: If you prefer white meat, boneless skinless chicken breasts work well—just be sure not to overcook them.
• Make it Spicier: Add more red pepper flakes or a pinch of cayenne to the chicken rub.
• Use Brown Rice: For a nuttier flavor and more fiber, swap jasmine rice with cooked brown rice. Just make sure it’s fully cooked before adding.
• Add Olives: Mix in sliced kalamata olives before serving for an extra burst of briny flavor.
• Try Vegan: Omit the chicken and feta. Double the chickpeas and use vegetable broth to make it a plant-based dish.

How to Make Greek Chicken and Lemon Rice

Step-by-Step Instructions

1. Season the Chicken

In a large bowl, combine chicken thighs with dried oregano, paprika, salt, red pepper flakes, and olive oil. Toss until the chicken is evenly coated.

2. Sear the Chicken

Heat a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes per side, or until browned and nearly cooked through. Remove from pan and set aside on a plate.

3. Sauté Aromatics

In the same pan, lower the heat slightly and add 1 tablespoon olive oil. Stir in the grape tomatoes and cook for 2–3 minutes, letting them soften and release their juices. Add minced garlic, dried oregano, and a pinch of salt. Cook for another minute, stirring constantly to avoid burning.

4. Add Spinach and Lemon

Toss in the chopped spinach and stir until wilted—this should take about a minute. Pour in lemon juice, and stir to deglaze the pan, scraping up any browned bits from the chicken for added flavor.

5. Add Rice and Chickpeas

Stir in the cooked jasmine rice and chickpeas. Mix well to combine and evenly distribute all ingredients. Nestle the browned chicken thighs back on top.

6. Cover and Steam

Cover the pan with a lid. Reduce heat to low and cook for 5–7 minutes, just enough to finish cooking the chicken and allow the flavors to meld.

7. Prepare Feta Topping

While the dish is finishing, mix feta cubes with olive oil, lemon juice, and dried oregano in a small bowl. Let sit while the main dish finishes.

8. Serve

Once the chicken is fully cooked (internal temperature should be 165°F), remove the lid and fluff the rice gently. Spoon feta mixture over each portion. Garnish with fresh oregano and serve warm.

How to Serve Greek Chicken and Lemon Rice

• As a Main Dish: Serve in shallow bowls with warm pita or crusty bread on the side.
• With Tzatziki: A spoonful of cool cucumber yogurt dip adds creamy contrast to the lemon and herbs.
• Greek Platter Style: Pair with olives, cucumber salad, and roasted red peppers for a mezze-inspired spread.
• Kid-Friendly Tip: Dice chicken into smaller pieces and serve with a side of plain yogurt if your little ones prefer milder flavors.

Storage and Meal Prep Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water or broth.
• Make Ahead: You can cook the rice and chicken a day in advance, then combine and warm everything before serving.
• Freezing Not Ideal: The texture of spinach and rice may change when frozen and reheated, so it’s best enjoyed fresh.

Tips and Tricks for Success

• Use Fresh Lemon Juice: Bottled lemon juice doesn’t have the same brightness—fresh really matters here.
• Don’t Overcrowd the Chicken: Sear in batches if needed to get that golden crust.
• Taste Before Serving: Adjust salt and lemon to your liking once everything’s combined. Some feta brands are saltier than others.
• Use Day-Old Rice: If using leftover rice, it absorbs flavor even better and avoids mushiness.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	410
Protein	34g
Fat	20g
Saturated Fat	6g
Carbohydrates	30g
Fiber	5g
Sugar	3g
Sodium	520mg
Calcium	130mg

Note: Nutrition values are estimates and may vary depending on exact ingredients used.

Greek Chicken and Lemon Rice FAQs

Can I use bone-in chicken?
Yes, but it will take longer to cook. Sear the chicken, then finish it in the oven or simmer longer in the pot until fully cooked.

Is jasmine rice traditional for this?
Not exactly—it’s more commonly made with long grain or basmati rice, but jasmine adds great fragrance and works well in a one-pot meal.

Can I skip the feta?
Sure. The dish still tastes fresh and bright without it, especially if you’re looking for a dairy-free version.

How do I keep the rice from getting mushy?
Use fully cooked rice that’s slightly cooled or day-old. Stir gently when combining.

Conclusion

Greek Chicken and Lemon Rice is one of those no-fuss meals that hits all the right notes: bright, satisfying, easy to clean up, and balanced with protein, veggies, and grains. It’s a go-to recipe when you want something wholesome and fresh-tasting without spending an hour in the kitchen. Whether for a casual weeknight dinner or meal prep for the week, this one’s a keeper.