Go Back
Greek Chicken and Lemon Rice
Pin Recipe Print Recipe

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

Greek Chicken and Lemon Rice is a flavorful and healthy Mediterranean-inspired dish made in just one pot. This protein-rich, fiber-packed meal features tender, seasoned chicken, lemon-infused rice, fresh spinach, grape tomatoes, chickpeas, and a tangy feta cheese mixture. It’s naturally gluten-free and can be easily made dairy-free if needed—perfect for a quick and satisfying weeknight dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek
Servings: 4
Calories: 755kcal

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

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
  • 2 tablespoons chopped fresh oregano optional

For Garnish:

  • Fresh oregano

Instructions

  • Cook the Chicken
  • Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
  • Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
  • Add 2 tablespoons of olive oil, then place the chicken thighs in the skillet. Cook for 5 minutes undisturbed. If the skillet gets too hot, reduce heat to low-medium.
  • Flip the chicken and cook for another 5 minutes or until fully cooked, reaching an internal temperature of 165°F (74°C).
  • Remove chicken from the skillet and set aside.
  • Prepare the Greek Lemon Rice
  • In the same skillet, add half of the halved grape tomatoes, minced garlic, dried oregano, salt, and 1 tablespoon olive oil. Cook over medium heat for about 2 minutes until the tomatoes soften.
  • Stir in the fresh spinach and cook until wilted.
  • Add cooked rice and drained chickpeas to the skillet.
  • Stir in 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Heat on medium, stirring to combine. Add an extra tablespoon of olive oil if desired.
  • Make the Feta Cheese Mixture
  • In a medium bowl, mix the cubed feta cheese with extra virgin olive oil, lemon juice, and dried oregano.
  • If using, add 2 tablespoons of chopped fresh oregano and toss to coat evenly.
  • Assemble the Dish
  • Mix half of the prepared feta cheese mixture into the skillet with the lemon rice.
  • Slice the cooked chicken and add it to the skillet, reheating on medium heat.
  • Top with the remaining feta cheese mixture and garnish with fresh oregano.
  • Season with salt and black pepper to taste before serving.
  • Notes
  • For a dairy-free version, omit the feta cheese or substitute with a dairy-free alternative.
  • Any cooked rice, such as basmati or brown rice, can be used instead of jasmine rice.
  • Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.