Greek Chicken and Lemon Rice: Easy and Delicious Dinner

This Greek Chicken and Lemon Rice takes me straight back to Sunday dinnerswarm plates, big hugs, and the smell of lemon and herbs drifting from the oven. It’s a popular and highly-rated dish right now, and for good reason: simple prep, big flavor, and nourishing comfort.

Imagine tangy, juicy roasted chicken tucked over soft, herbed rice with fresh lemon and garlic. Think cozy weeknight Greek Chicken Dinner, meets meal-prep-friendly Greek Lemon Rice Bowl. Just one pan, a few pantry basics, and you’re golden. You’ll love the secret I slipped in for flavor that truly sticks!

We made lemon herb chicken with my yia-yia growing upalways in a big cast iron. I’ve tested this twist a dozen times to get that balance just right: juicy chicken, fluffy rice, zingy lemon. The secret? It’s all in leveraging those delicious pan drippings.

Why You’ll Love Greek Chicken and Lemon Rice

• One-Pan Wonder: Say goodbye to piles of dishes! Everything comes together in a single skillet for easy cleanup and big flavor.
• Zesty Greek Vibes: With fresh lemon, oregano, chickpeas, and feta, it’s like a warm Mediterranean hug in a bowl.
• Healthy Comfort Food: Packed with protein, fiber, and greens, this meal is both nourishing and satisfying.
• Beginner-Friendly: No fancy techniques herejust straightforward steps that deliver a perfect dinner every time.

Key Ingredients and Simple Swaps

This dish calls for easy-to-find ingredients that pack a bold punch of flavor. Here are a few ideas for flexibility:

• Chicken Thighs: Juicy and forgiving, they’re seasoned simply with paprika, oregano, and a hint of spice. Prefer white meat? Chicken breasts work just as well, just adjust cooking time.
• Jasmine Rice: Forms the delicious base, absorbing all the pan’s savory flavors as it cooks, while fresh spinach, chickpeas, and grape tomatoes add a vibrant Mediterranean twist. Brown rice is a great alternative if you need more whole grains (see FAQ for adjustments).
• Feta Cheese: Offers a salty, creamy finish, but can be left out for a dairy-free option.

Pro Tip: Have leftover veggies or protein? Toss them into the skillet during the rice cooking phaseit’s a fantastic “clean-out-the-fridge” recipe!

Step-by-Step: How to Make It

Ready to dive in? Here’s how this delicious one-pan meal comes together:

1. Sear the Chicken: Season chicken thighs generously with oregano, paprika, salt, and pepper. Sear them in olive oil in a large oven-safe skillet over medium-high heat until deeply golden brown on both sides. The chicken won’t be cooked through yet. Remove and set aside.
2. Build the Rice Base: In the same skillet, add a little more olive oil if needed. Sauté grape tomatoes and minced garlic until fragrant, about 2 minutes. Stir in fresh spinach until just wilted.
3. Add Rice and Liquid: Stir in raw jasmine rice, coating it in the pan drippings and aromatics. Pour in 2 cups of chicken broth (or water) and the fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Combine and Cook: Nest the seared chicken thighs back into the rice mixture in the skillet. Cover the skillet tightly (with a lid or foil) and reduce heat to low. Simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is cooked through (internal temperature of 165°F).
5. Final Touches: Remove from heat and let it rest, covered, for 5 minutes. Fold in half of the feta cheese and gently fluff the rice. Top with the remaining feta and garnish with fresh oregano for a burst of flavor and color.

Pro Tip: Using a meat thermometer is always recommended for poultry165°F (74°C) is your magic number for perfectly cooked, safe chicken.

Serving and Storage Tips

• Serving: Dish it right out of the skillet for a rustic, family-style meal. Pair it with a crisp Greek salad or warm pita bread to complete the feast.
• Storage: Leftovers? No problem! Cool completely, then store in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently on the stovetop with a splash of water or olive oil to keep things moist. Microwave on medium power, stirring halfway through, also works well.

Expert Insight: The Science Behind Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice combines protein-rich chicken with vitamin C–packed lemon to create a balanced, nutrient-dense meal. Cooking it in one pot allows the raw rice to absorb all the savory juices, enhancing flavor while preserving moisturemaking it both efficient and delicious.

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How Greek Chicken and Lemon Rice Became a Family Favorite

After several attempts tweaking the balance of herbs and zest, this Greek chicken and lemon rice recipe finally feels just right. Early rounds were too tangy or under-seasoned, but with each try, I learned how to bring out the brightness without losing the comforting, savory notes we all crave.

FAQs ( Greek Chicken and Lemon Rice )

Conclusion

Greek Chicken and Lemon Rice is a hands-down winner for any night you want big flavor without fuss. In about 40-45 minutes, this easy Greek dinner fills your kitchen with sunshine and herbs, serving up tender chicken and perfectly zesty rice you’ll wanna make again and again.

Feel free to swap jasmine rice for brown (with the suggested adjustments) or toss in extra veggies like zucchini or bell peppers for a Mediterranean chicken bowl that’s as flexible as it is tasty. Leftovers keep welljust reheat gently to keep that fresh lemon zing. A little tip from a seasoned cook: letting the chicken rest for a few minutes before serving keeps it incredibly juicy and tender every time.

Try this Greek Lemon Rice Bowl soon, and don’t forget to share your photos or any personal twists! Did you grow up enjoying dishes like this? Pass it along to your favorite home cookscomfort food tastes even better when it’s shared around the table.

Thomas Baker

Greek Chicken and Lemon Rice: Easy and Delicious Dinner

Greek Chicken and Lemon Rice is a vibrant and flavorful one-pot meal perfect for an easy Greek Chicken Dinner. This Lemon Rice Recipe combines juicy chicken thighs, tangy lemon juice, fresh spinach, grape tomatoes, and creamy feta for a healthy and satisfying Mediterranean dinner that’s rich in protein and fiber.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 755

Ingredients Method Notes

Ingredients

  

• 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
• 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 chickpeas canned
• 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
• fresh oregano for garnish

Method

 

1. Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
2. Heat a high-sided heavy-bottomed skillet over medium heat for 2 minutes.
3. Add 2 tablespoons olive oil and the chicken thighs, cooking undisturbed on medium heat for 5 minutes.
4. Flip chicken, reduce heat to low-medium, and cook 5 more minutes until internal temperature reaches 165°F (74°C).
5. Remove chicken from skillet.
6. Add half of the grape tomatoes, garlic, dried oregano, salt, and 1 tablespoon olive oil to the skillet; cook 2 minutes until tomatoes soften.
7. Stir in chopped spinach until wilted.
8. Add cooked rice and drained chickpeas.
9. Add lemon juice and remaining grape tomatoes; reheat while stirring. Add extra olive oil if desired.
10. In a bowl, combine diced feta with extra virgin olive oil, lemon juice, dried oregano, and fresh oregano; mix well.
11. Mix half of the feta mixture into the rice skillet.
12. Slice the cooked chicken and add to the rice; reheat on medium heat.
13. Top with remaining feta mixture and fresh oregano.
14. Season with salt and black pepper to taste.

Notes

• For a dairy-free version, omit the feta or substitute with a dairy-free cheese alternative. Use a digital instant meat thermometer to ensure chicken is cooked through. Leftovers store well in the fridge for up to 3 days.