Greek Chicken and Lemon Rice (One-Pot, 30-Minute Meal) Recipe

Introduction

This Greek Chicken and Lemon Rice is a vibrant, one-pot meal bursting with fresh flavors. Tender chicken thighs are paired with zesty lemon rice, spinach, chickpeas, and a creamy feta cheese mixture for a satisfying and quick 30-minute dinner.

Ingredients

• 1.5 lb skinless boneless chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 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
• 1/4 teaspoon salt
• 5 oz fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 oz canned chickpeas, drained
• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dried oregano
• 2 tablespoons chopped fresh oregano (optional)
• Fresh oregano for garnish

Instructions

1. Step 1: Season the chicken thighs with 1 teaspoon dried oregano, paprika, 1/4 teaspoon salt, and red pepper flakes.
2. Step 2: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
3. Step 3: Add 2 tablespoons olive oil to the skillet. Place the chicken thighs in the pan and cook undisturbed for 5 minutes on one side. Adjust heat to prevent burning.
4. Step 4: Flip the chicken thighs and cook on low-medium heat for about 5 more minutes, until cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from skillet.
5. Step 5: Add half of the grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil to the now empty skillet. Cook on medium heat for 2 minutes until tomatoes soften.
6. Step 6: Stir in chopped spinach until wilted.
7. Step 7: Add cooked jasmine rice and drained chickpeas to the skillet.
8. Step 8: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining uncooked grape tomatoes. Stir to combine and reheat on medium. Add extra olive oil if desired.
9. Step 9: In a bowl, mix feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, and chopped fresh oregano if using. Toss until cheese is coated.
10. Step 10: Fold half of the feta mixture into the lemon rice skillet.
11. Step 11: Slice the cooked chicken and add to the skillet with rice. Reheat on medium heat.
12. Step 12: Garnish the dish with the remaining feta mixture and fresh oregano. Season with salt and black pepper to taste before serving.

Tips & Variations

• Use chicken breasts instead of thighs for a leaner option, but reduce cooking time to avoid drying out.
• Add a handful of kalamata olives for extra Greek flavor.
• Substitute jasmine rice with basmati or long-grain rice if preferred.
• For a creamier texture, stir in a spoonful of Greek yogurt when serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water or olive oil while reheating helps maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken thighs to ensure even cooking and avoid excess moisture in the pan.

Is this recipe suitable for meal prep?

Yes, this dish reheats well and can be portioned for lunches or dinners throughout the week.

Greek Chicken and Lemon Rice (One-Pot, 30-Minute Meal) Recipe

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★★★★★

4.4 from 61 reviews

This Greek Chicken and Lemon Rice is a vibrant, one-pot meal featuring tender chicken thighs seasoned with oregano and paprika, served over fragrant lemon-infused jasmine rice with spinach, tomatoes, chickpeas, and a tangy feta cheese mixture. Ready in 30 minutes, it combines Mediterranean flavors in a quick and satisfying skillet dish.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Chicken

• 1.5 lb skinless boneless chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil

For the Greek Lemon Rice

• 1 tablespoon olive oil
• 8 oz grape tomatoes, sliced in half
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 5 oz fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 oz canned chickpeas, drained

For the Feta Cheese Mixture

• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dried oregano
• 2 tablespoons chopped fresh oregano (optional)
• Fresh oregano for garnish

Instructions

1. Season the chicken: In a bowl, coat the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes to infuse them with flavor.
2. Heat the skillet: Warm a heavy-bottomed, high-sided skillet over medium heat for 2 minutes to prepare for cooking the chicken.
3. Cook chicken first side: Add 2 tablespoons of olive oil to the hot skillet. Place the chicken thighs skinless side down and cook undisturbed for 5 minutes over medium heat, ensuring the oil does not burn. Adjust heat if necessary to avoid burning.
4. Cook chicken second side: Flip the chicken thighs, reduce heat to low-medium, cook for an additional 5 minutes or until cooked through. The internal temperature should reach 165°F (74°C).
5. Remove chicken: Transfer the cooked chicken out of the skillet and set aside to rest.
6. Cook tomatoes and garlic: In the same skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil. Cook on medium heat for about 2 minutes until tomatoes soften and release juices.
7. Wilt spinach: Stir in chopped fresh spinach and cook until wilted to add freshness and color.
8. Add rice and chickpeas: Mix in the cooked jasmine rice and drained chickpeas to the skillet, combining thoroughly.
9. Add lemon juice and remaining tomatoes: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining halved grape tomatoes. Reheat the mixture over medium heat, stirring to blend flavors. Add an additional tablespoon of olive oil if desired for richness.
10. Prepare feta mixture: In a medium bowl, combine diced feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1/4 teaspoon dried oregano, and chopped fresh oregano if using. Toss gently to coat the feta with the herbs and oil.
11. Combine feta with rice: Stir half of the feta cheese mixture into the skillet with the lemon rice, integrating creamy, tangy notes into the grains.
12. Add chicken back: Slice the cooked chicken thighs and add them to the skillet with the rice. Warm through on medium heat until everything is hot and flavors meld.
13. Finish and garnish: Plate the dish by topping the chicken and lemon rice with the remaining feta cheese mixture, sprinkle fresh oregano leaves on top, and season with salt and black pepper to taste for final flavor enhancements.

Notes

• Adjust the red pepper flakes for less or more heat according to your preference.
• Using a heavy-bottomed skillet helps cook the chicken evenly and develop a nice sear.
• Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
• If fresh oregano is unavailable, dried oregano works well but add it sparingly as its flavor is more concentrated.
• Use freshly squeezed lemon juice for the best bright and fresh flavor in the rice and feta mixture.
• You can swap jasmine rice with basmati or long grain rice if preferred, but adjust cooking times accordingly.
• The recipe is easily doubled for larger gatherings.

Keywords: Greek chicken, lemon rice, one-pot meal, Mediterranean, chicken thighs, feta cheese, spinach, chickpeas, quick dinner