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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 and satisfying one-pot meal packed with Mediterranean flavors. Tender chicken thighs are seasoned and seared to perfection, then served over a bed of lemony jasmine rice with chickpeas, spinach, and tomatoes. A tangy feta cheese topping brings it all together for a balanced, wholesome dish that's gluten-free, protein-rich, and easily adaptable for dairy-free diets.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: : Greek chicken recipe, feta chicken, gluten-free meal, 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. Add 2 tablespoons olive oil.
  • Add chicken thighs and cook undisturbed for 5 minutes. Reduce heat slightly if needed.
  • Flip and cook another 5 minutes until internal temperature reaches 165°F (74°C).
  • Remove chicken and set aside.

Prepare the Greek Lemon Rice

  • In the same skillet, add 1 tablespoon olive oil, half of the halved tomatoes, garlic, oregano, and salt.
  • Sauté for 2 minutes until tomatoes soften.
  • Add spinach and cook until wilted.
  • Stir in cooked rice and chickpeas, mixing well.
  • Add lemon juice and the remaining uncooked tomatoes. Stir and cook for 1–2 minutes to combine flavors. Add a drizzle of olive oil if desired.

Make the Feta Cheese Mixture

  • In a bowl, combine feta, extra virgin 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 cooked chicken and nestle into the rice in the skillet. Reheat over medium heat for 1–2 minutes.
  • Top with the remaining feta mixture and garnish with fresh oregano, salt, and black pepper to taste.
  • Serve immediately.

Notes

Omit feta or use a dairy-free alternative to make it dairy-free.
Basmati or long-grain white rice can be substituted for jasmine rice.
Great for meal prep: stores well in the fridge for up to 3 days. Reheat with a splash of water or broth.