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Greek Chicken Lemon Rice

Featured in Meals That Make the Table Happy.

In just 30 minutes, you can enjoy a Greek-style dinner bursting with flavor. Oregano-seasoned chicken thighs pair perfectly with lemony rice, studded with spinach, tomatoes, and chickpeas. Crumbled feta cheese, mixed with olive oil and herbs, finishes the dish beautifully. Packed with protein, grains, and veggies, this one-pan meal is healthy, filling, and super easy to clean up after!
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Updated on Tue, 08 Apr 2025 23:37:08 GMT
Greek Lemon Chicken Rice Bowl Pin it
Greek Lemon Chicken Rice Bowl | mecooking.com

This one-pot Greek Chicken and Lemon Rice brings all those sunny Mediterranean flavors right to your kitchen. With juicy chicken, zesty lemon-soaked rice, and loads of colorful veggies, you'll get a meal that's both cozy and impressive. I came up with this dish when I wanted something that packed those bright Greek tastes but didn't leave me with a sink full of dishes—and it totally delivers with its perfect mix of protein, grains, and veggies all in one pan.

I've whipped this up so many times for family get-togethers and it always gets rave reviews. Even my super picky niece goes back for more, especially loving when the feta gets all soft and melty on top of the hot rice.

Key Ingredients

  • Lemons: They give both zest and juice, adding zing and authentic flavor. Go for ones that feel heavy and show bright yellow skin.
  • Boneless, skinless chicken thighs: They stay juicy and pack more flavor than breasts. Try to pick pieces roughly the same size so they cook evenly.
  • Extra virgin olive oil: This creates your flavor base. Pick one with fruity, slightly peppery notes to boost those Mediterranean vibes.
  • Jasmine or basmati rice: These make the perfect fluffy foundation. They soak up all the tasty juices while keeping their nice texture.
  • Oregano and paprika: Together they create that signature Greek taste. Fresh herbs really make a difference, but the dried stuff works in a pinch.

Crafting Your Greek Delight

Warm Up the Olive Oil:
Start by getting your olive oil hot in a big, deep pan over medium-high heat. Let it heat up properly for the best chicken searing.
Add Flavor to the Chicken:
Rub your chicken thighs with salt, pepper and paprika on both sides. This first layer of seasoning really builds the flavor from the ground up.
Brown the Chicken:
Put your seasoned chicken in the hot pan and don't touch it for 5-6 minutes until it gets a nice golden color. Being patient here locks in all the juicy goodness.
Get Everything Else Ready:
While your chicken does its thing, grate and squeeze your lemons, chop your garlic, and measure out your rice. Having it all set makes cooking so much smoother.
Add the Rice:
After flipping the chicken, throw in the rice and gently mix it around to coat it in all those tasty oils and chicken drippings. This helps the rice soak up tons of flavor.

My grandma always told me to use chicken thighs for this dish, saying they're more foolproof and tastier. After cooking this countless times both ways, I totally get it now. The natural fat in thighs creates such a rich, deep flavor that you just can't get from chicken breasts.

Easy Greek Chicken and Lemon Rice Pin it
Easy Greek Chicken and Lemon Rice | mecooking.com

Mastering Mediterranean Rice

What makes this dish so special is how the rice soaks up all those amazing flavors while cooking. I've found that letting the rice sit for 5-10 minutes after it's done makes a huge difference. This little rest lets the grains drink up any extra liquid and get perfectly fluffy.

Tasty Sides and Serving Suggestions

Make your Greek chicken and lemon rice into a full-on feast by adding a fresh Greek salad with red wine dressing on the side. For an extra special touch, I love warming some pita bread and serving it with homemade tzatziki. The cool, creamy tzatziki goes so well with the warm, lemony rice.

Making It Your Own

  • Don't be afraid to switch things up and make this recipe work for you.
  • When I cook for my veggie friends, I swap out chicken for big meaty portobello mushrooms and throw in extra chickpeas.
  • If you're watching carbs, cauliflower rice works great too - just cook it for less time, about 8-10 minutes.

Storing What's Left

Pop any extras in a sealed container with parchment paper between layers so nothing sticks together. The flavors actually get even better overnight, making tomorrow's lunch something to look forward to. When you heat it up again, sprinkle some water on the rice to bring back moisture, and add some fresh herbs to wake up the flavors.

Close-up Greek Chicken and Lemon Rice Recipe Pin it
Close-up Greek Chicken and Lemon Rice Recipe | mecooking.com

I've tweaked this recipe for years now, and it's definitely become one of my most requested dishes. The way the lemon brightens up the savory chicken and rice, plus those little pops of salty feta cheese, creates such a nice balance of flavors. It just goes to show that sometimes the simplest food combos make the most unforgettable meals.

Frequently Asked Questions

→ Can I swap chicken thighs for breasts?
Sure thing! Just cook the breast about 4 minutes per side so it stays juicy and doesn’t dry out.
→ How do I make it dairy-free?
Just leave out the feta cheese or use a plant-based feta alternative—it’ll still taste great.
→ Can I prepare this in advance?
You can prep the ingredients and cook the rice ahead, but cook the chicken fresh for best flavor and texture.
→ What’s the best rice to use?
Jasmine rice works like a charm, but any long-grain white rice will do the trick.
→ Can I throw in extra veggies?
Absolutely! Bell peppers, zucchini, or squash are great options. Toss them in with the tomatoes when cooking.

Chicken Lemon Rice Bowl

Tender chicken, bright lemon rice, and fresh veggies come together in one pot to make this Mediterranean-inspired dish quick and simple.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Greek

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

→ Chicken Prep

01 1 teaspoon paprika powder
02 1½ pounds of boneless, skinless chicken thighs
03 1 teaspoon dried oregano for seasoning
04 A pinch of red pepper flakes for some heat (about ¼ teaspoon)
05 A small pinch of salt, about ¼ teaspoon
06 2 tablespoons of cooking olive oil

→ Zesty Rice

07 2 cups of jasmine rice, already cooked
08 5 cloves of garlic, minced finely
09 8 ounces of grape tomatoes, sliced in half
10 5 ounces of fresh spinach, chopped roughly
11 1 teaspoon dried oregano for added depth
12 ¼ teaspoon salt, just a pinch
13 A 15 oz can of chickpeas, rinsed and drained
14 3 tablespoons of lemon juice, freshly squeezed
15 1 tablespoon olive oil (for sautéing veggies)

→ Cheesy Garnish

16 6 ounces of feta, cut into small blocks
17 ¼ teaspoon of dried oregano for seasoning
18 1 tablespoon of freshly squeezed lemon juice
19 2 tablespoons fresh oregano, finely chopped (save some extra to sprinkle on top)
20 1 tablespoon extra virgin olive oil for tossing

Instructions

Step 01

Grab those chicken thighs and sprinkle them with red pepper flakes, oregano, salt, and paprika until well coated all over!

Step 02

Take a big skillet, heat it over medium for about 2 minutes, then pour in olive oil. Cook each thigh for around 5 minutes on both sides until they're brown and the insides hit 165°F. Take them out and let rest.

Step 03

In the same pan (don’t clean it — that leftover chicken stuff is pure flavor), toss garlic, tomatoes (half of them), oregano, oil, and salt. Gently cook until the tomatoes soften up and get juicy, around 2 minutes.

Step 04

Toss spinach into the softened mix, letting it shrink down. Add in the cooked rice, chickpeas, and lemon juice next. Stir in the rest of the tomatoes and warm everything evenly.

Step 05

In a small bowl, toss the feta bits with fresh oregano, dried oregano, a drizzle of olive oil, and lemon juice so they’re coated in herb-y deliciousness.

Step 06

Stir some of the feta blend into your rice mixture, place the chicken back in the skillet, and heat it all together. Top with leftover feta and oregano. Taste it—add a little more salt or pepper if needed!

Notes

  1. Keep an eye on your skillet's heat—if it gets too hot, lower it a bit so you don't burn the tasty bits.
  2. For an extra pop of citrusy flavor, grate off some lemon zest and mix it into the rice before serving.
  3. Make this dairy-free by skipping the feta or swapping it with a non-dairy alternative you love!

Tools You'll Need

  • A sturdy skillet (cast-iron or stainless steel is perfect)
  • A meat thermometer to check doneness
  • A small bowl for mixing ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy due to feta cheese

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 755
  • Total Fat: 34 g
  • Total Carbohydrate: 62 g
  • Protein: 53 g