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

This Greek Chicken and Lemon Rice is a vibrant, one-pot Mediterranean meal that's bursting with fresh flavor. Tender, spiced chicken thighs are paired with lemony rice, sautéed spinach, chickpeas, juicy tomatoes, and a zesty feta cheese topping. It’s a healthy, protein-rich, and naturally gluten-free dish that comes together in just 30 minutes, perfect for a weeknight dinner.
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 the 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 and cook undisturbed for 5 minutes. Flip and cook another 5 minutes until internal temperature reaches 165°F (74°C). Remove from skillet and set aside.

Prepare the Greek Lemon Rice

  • In the same skillet (do not wipe it out), heat 1 tablespoon olive oil. Add half of the halved grape tomatoes, garlic, oregano, and salt. Cook for 2 minutes, stirring, until tomatoes soften.
  • Stir in chopped spinach and cook until wilted.
  • Add cooked rice and chickpeas; stir to combine.
  • Pour in lemon juice and add remaining grape tomatoes. Stir and cook for 1–2 minutes to heat through. Drizzle with more olive oil if desired.

Make the Feta Cheese Mixture

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

Assemble

  • Stir half of the feta mixture into the lemon rice.
  • Slice the cooked chicken and place it over the rice in the skillet. Reheat over medium heat for 1–2 minutes.
  • Top with the remaining feta cheese mixture and garnish with fresh oregano, salt, and black pepper. Serve immediately.

Notes

Omit the feta or use dairy-free cheese for a dairy-free version.
Basmati or long-grain white rice can replace jasmine rice.
Store leftovers in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth.