Name: Greek Chicken and Lemon Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
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

If you’re searching for the ultimate weeknight comfort meal with vibrant Mediterranean flair, look no further: Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is here to rescue your dinner routine! This dish is the happiest marriage of tender, herby chicken thighs, silky spinach, juicy tomatoes, and creamy feta—all tied together with a mound of luscious lemon-scented rice. The best part? You only need one pot and a half hour to serve up a meal that feels both impressive and deeply homey. Trust me, this is the kind of recipe you’ll make once and then crave forever.

Chicken, Spinach, and Mushroom Low-Carb Oven Dish Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is that every ingredient has a clear purpose—from bold spices to fresh herbs and briny feta, each brings a unique pop of taste, texture, or color to the table. Here’s what you need, along with why they matter:

Chicken thighs: Choose boneless, skinless thighs for maximum juiciness and flavor in every bite.
Dried oregano: Essential for infusing classic Greek aroma and a cozy herbal backdrop.
Paprika: Adds a gentle warmth and appealing golden hue.
Salt: Heightens every other flavor in the dish.
Red pepper flakes: Lend a subtle kick without overpowering the other spices.
Olive oil: Key for sautéing and for drizzling, it brings richness and deepens flavor.
Grape tomatoes: Their bursts of sweetness and acidity make the whole rice pop with freshness.
Garlic: Adds fragrance and uncanny depth—don’t skimp here!
Fresh spinach: Gives the dish its beautiful green color and extra nutrition, while melting tenderly into the rice.
Lemon juice: The heart and soul of the recipe, bringing the bright, zesty tang that pulls every ingredient together.
Cooked jasmine rice: Jasmine is wonderfully aromatic and soaks up the flavors like a dream.
Canned chickpeas: For creamy texture and a little extra protein.
Feta cheese: Salty, creamy, and utterly necessary—cubed for maximum oomph.
Extra virgin olive oil (for feta mix): It turns the feta into a flavorful, herby crown.
Fresh oregano: Use extra in the feta mix and as a garnish for bursts of fresh, herby flavor and color.

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

Step 1: Season and Sear the Chicken

Start by giving your chicken thighs a loving toss with dried oregano, paprika, salt, and a pinch of red pepper flakes. Heat your favorite heavy-bottomed skillet (cast iron works wonders), add olive oil, and lay your chicken down. Let them cook undisturbed until they get a golden sear, then flip and cook through without rushing—juicy chicken is worth the wait. Remove them once your thermometer reads 165°F at the thickest part.

Step 2: Build the Greek Lemon Rice Base

Now, in the same pan (don’t wipe out anything—the leftover chicken bits are flavor gold!), add half your grape tomatoes, the minced garlic, more oregano, salt, and a bit more olive oil. As the tomatoes pop and wilt, breathe in that gorgeous aroma. Stir in the chopped spinach until it folds delicately into the heat, then add cooked rice and drained chickpeas. Finish with fresh lemon juice and the remaining tomatoes, and give it all a gentle toss until everything mingles together and starts to smell like a Greek taverna.

Step 3: Make the Herby Feta Topping

In a little bowl, gently toss diced feta with a splash of extra virgin olive oil, another hit of lemon juice, dried oregano, and, if you have it, handfuls of fresh chopped oregano. The oil and herbs create a tangy, savory coating around every piece of cheese—this is going to take your Greek Chicken and Lemon Rice (30 Minutes, One-Pot) right over the top.

Step 4: Finish and Assemble

Mix half of your beautiful feta cheese mixture into the skillet of lemon rice so it starts to melt in and flavor every grain. Nestle your cooked chicken slices back into the pan, gently reheating them alongside everything else. Scatter the rest of the feta mix and a shower of fresh oregano on top. Taste and adjust salt or black pepper as you like; then you’re ready for the table!

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

Garnishes

Give your dish the final flourish it deserves by sprinkling extra fresh oregano and a touch more crumbled feta on top. A few thin lemon slices or zest ribbons don’t just look stunning—they add that fresh citrus aroma that lets everyone know this meal is special.

Side Dishes

Although Greek Chicken and Lemon Rice (30 Minutes, One-Pot) is a hearty meal on its own, it pairs beautifully with a simple cucumber-tomato salad, warm pita, or a dollop of tzatziki on the side for a cooling contrast. Even a plate of roasted vegetables or marinated olives wouldn’t go amiss.

Creative Ways to Present

If you’re serving for guests or just want to make the meal extra memorable, try piling the rice high in a big family-style bowl, nestling the chicken on top, and showering with the feta and herbs. For lunches, scoop into meal prep containers alongside crisp greens for a vibrant midday pick-me-up.

Make Ahead and Storage

Storing Leftovers

Any leftovers of your Greek Chicken and Lemon Rice (30 Minutes, One-Pot) can be stored in an airtight container in the fridge for up to 3 days. It keeps its flavor well, and the rice only gets more lemony and delicious overnight.

Freezing

Want to save a batch for later? Portion the cooled rice and chicken (without garnishes) into freezer-friendly bags or containers. Freeze for up to two months. Just be sure to defrost overnight in the refrigerator before reheating for best texture.

Reheating

To revive your leftovers, add a splash of water or broth to the rice and chicken and warm gently in a skillet over medium-low heat, covered. This refreshes the rice and keeps the chicken moist. A quick microwave zap works too, and don’t forget to add any extra fresh herbs or cheese for a flavor boost.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs offer extra juiciness, breast meat works beautifully if you prefer it—just adjust cooking time so the pieces don’t dry out.

What if I don’t have jasmine rice?

Any long-grain white rice or even basmati is a great substitute. Just make sure it’s cooked and cooled so the grains stay fluffy in your Greek Chicken and Lemon Rice (30 Minutes, One-Pot).

Is this dish gluten-free?

Yes, as long as all your ingredients (like the chickpeas and feta) are certified gluten-free, this recipe fits perfectly for gluten-free diners!

Can I make this vegetarian?

You sure can! Skip the chicken and double up on the chickpeas or add roasted veggies like zucchini and eggplant for plenty of flavor and heartiness.

How can I make it even more lemony?

For extra citrus punch, add more fresh lemon juice at the end or stir in a teaspoon of lemon zest when tossing the rice. A squeeze at the table always perks things up, too!

Final Thoughts

I hope you feel inspired to bring this bright, cozy, and utterly satisfying Greek Chicken and Lemon Rice (30 Minutes, One-Pot) to your dinner table. One bite, and you’ll understand why it’s a personal staple—the flavors are sunshine in a bowl, ready in a snap, and sure to make you (and your loved ones) smile. Give it a go, and let it become your new favorite too!