Go Back
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Pin Recipe Print Recipe

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

This Greek Chicken and Lemon Rice is a bright, zesty one-pot meal full of Mediterranean goodness. Juicy, seasoned chicken thighs pair perfectly with lemon-infused jasmine rice, chickpeas, spinach, and tomatoes. Finished with a tangy feta topping, this protein-packed dish is gluten-free, easy to make dairy-free, and perfect for a quick weeknight dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: greek, Mediterranean
Keyword: feta chicken skillet, Greek chicken recipe, lemon rice, Mediterranean chicken, one-pot dinner
Servings: 4
Calories: 755kcal

Ingredients

For the Chicken:

  • 1.5 pounds 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 ounces grape tomatoes sliced in half
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 5 ounces fresh spinach chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups cooked jasmine rice
  • 15 ounces canned chickpeas drained and rinsed

For the Feta Cheese Mixture:

  • 6 ounces 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:

  • Fresh oregano optional
  • Salt and black pepper to taste

Instructions

Cook the Chicken:

  • Season chicken thighs with oregano, paprika, salt, and red pepper flakes.
  • Heat a large skillet over medium heat for 2 minutes, then add 2 tablespoons olive oil.
  • Add the chicken thighs and cook undisturbed for about 5 minutes on one side.
  • Flip and cook another 5 minutes, reducing heat if needed. Chicken is done when internal temp reaches 165°F (74°C).
  • Remove from skillet and set aside.

Prepare the Lemon Rice:

  • In the same skillet, add 1 tablespoon olive oil, half of the halved grape tomatoes, garlic, oregano, and salt.
  • Cook for 2 minutes until tomatoes soften.
  • Stir in chopped spinach and cook until wilted.
  • Add cooked jasmine rice and chickpeas. Stir to combine.
  • Pour in lemon juice and add remaining raw grape tomatoes. Stir and heat for 1–2 minutes to combine flavors.

Make the Feta Mixture:

  • In a bowl, combine cubed feta, olive oil, lemon juice, dried oregano, and fresh oregano (if using). Toss gently to coat.

Assemble the Dish:

  • Stir half of the feta mixture into the lemon rice.
  • Slice the cooked chicken and nestle into the rice.
  • Heat everything together for 1–2 minutes.
  • Top with the remaining feta mixture and garnish with fresh oregano, salt, and pepper.
  • Serve immediately.

Notes

Omit feta or use a dairy-free alternative for a dairy-free version.
Basmati or long-grain white rice can be used instead of jasmine rice.
Keeps well in the fridge for up to 3 days; reheat with a splash of water or broth.