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One Pot Greek Chicken and Lemon Rice Recipe

ByMadison
Jump to Recipe· 4.9 from 8 reviews

If you’re on the hunt for a dinner that’s absolutely bursting with flavor yet won’t have you elbow-deep in pots and pans, you’re going to adore this One Pot Greek Chicken and Lemon Rice Recipe. Seriously, it’s one of those meals that has me coming back again and again — juicy chicken thighs, fragrant lemon rice, and all cooked together in one pan for easy cleanup. So, let me walk you through how you can whip this up in your kitchen, and trust me, you’re going to want to make it a regular in your meal rotation.

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Why This Recipe Works

  • Simplicity meets flavor: Combining chicken and rice in one pot means fewer dishes and the juices from the chicken soak into the rice for incredible taste.
  • Perfect balance of tang and herbs: The lemon and oregano give the dish that classic Greek vibe that’s bright and comforting.
  • Juicy, crispy chicken every time: Searing the chicken before baking seals in the juices and creates that coveted crispy skin.
  • Hands-off baking: Once it’s in the oven, the trickiest part is waiting — making weeknight dinners hassle-free.
One Pot Greek Chicken and Lemon Rice, Greek Chicken and Lemon Rice, Easy Greek Chicken Dinner, One Pan Lemon Chicken and Rice, Greek-Inspired Chicken and Rice - A dark blue cast iron skillet sits on a wooden surface with a gray cloth underneath. Inside the skillet, there are four pieces of browned cooked chicken with a textured, slightly crispy skin, placed on a bed of white rice mixed with green herbs. Two thin yellow lemon slices rest on top of some chicken pieces. A woman's hand is holding a spoon, scooping some of the rice and chicken from the skillet. In the background, there is a dark blue plate with a serving of the same dish, held by a woman's hand, and two whole lemons are partially visible. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this One Pot Greek Chicken and Lemon Rice Recipe come together beautifully to create depth and brightness. A heads-up: choosing quality chicken thighs and fresh lemons will really elevate the final dish, so don’t skimp here!

One Pot Greek Chicken and Lemon Rice, Greek Chicken and Lemon Rice, Easy Greek Chicken Dinner, One Pan Lemon Chicken and Rice, Greek-Inspired Chicken and Rice - Flat lay of five raw bone-in, skin-on chicken thighs arranged neatly, two whole fresh lemons with bright yellow skin, a small pile of lemon zest shavings, four garlic cloves with papery skins intact, a small mound of dried oregano herb, one small peeled onion diced finely, a small white ceramic bowl with long grain uncooked rice, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl of water, a small white ceramic bowl containing golden olive oil, a white ceramic bowl sprinkled with coarse salt, a heap of whole black peppercorns scattered evenly, and a few sprigs of fresh parsley placed delicately — all ingredients fresh and natural, balanced in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs: Skin-on, bone-in thighs lock in moisture and flavor; they’re forgiving and always juicy.
  • Lemons: Both zest and juice give the rice and chicken a fresh, tangy brightness that cuts through the richness.
  • Dried oregano: This herb gives the dish that unmistakable earthy Greek touch—don’t substitute with marjoram!
  • Garlic cloves: Minced garlic infuses the marinade and the rice with savory depth.
  • Olive oil: Keeps the rice moist and helps with the caramelization of chicken skin.
  • Long grain rice: Ideal for this recipe as it absorbs flavors without getting too sticky.
  • Chicken broth and water: The broth adds layers of savory richness while the water balances moisture for perfect rice.
  • Onion: Adds sweetness and complexity to the rice base.
  • Salt and black pepper: Essential to season both chicken and rice, enhancing all the flavors.
  • Parsley or oregano (optional): Fresh herbs on top add color and a hit of freshness at serving.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this One Pot Greek Chicken and Lemon Rice Recipe is how flexible it is—you can easily tailor it to your preferences or what you have on hand. I sometimes throw in a handful of kalamata olives or swap fresh oregano when I’m lucky enough to have it. Play around and make it yours!

  • Add some heat: I’ve added a pinch of red pepper flakes once or twice for a subtle kick that wakes up the flavors.
  • Vegetarian option: Swap chicken with hearty roasted vegetables and use vegetable broth; won’t be quite the same, but delicious nonetheless.
  • Brown rice: If you prefer, brown rice works here, just increase baking time significantly (around 1 hour 15 minutes), but the tender chicken makes it worth the wait.
  • Skinless chicken: I understand skinless chicken thighs are a healthier option—just add them on later in the baking process so they don’t dry out.

Step-by-Step: How I Make One Pot Greek Chicken and Lemon Rice Recipe

Step 1: Marinate the Chicken

I always start by mixing the chicken thighs with lemon zest, fresh lemon juice, minced garlic, oregano, and salt in a ziplock bag. Ideally, popping this into the fridge overnight lets all those bright, tangy flavors soak in, but even 20 minutes works fine if you’re short on time.

Step 2: Sear the Chicken

Heat up a sturdy skillet with half a tablespoon of olive oil until it’s nice and hot, then place your chicken thighs skin-side down. You’re aiming for golden, crispy skin here, so resist moving them around too much. Once the first side is a beautiful golden brown, flip and repeat. Then remove and set aside. This step makes such a difference in flavor and texture—don’t skip it!

Step 3: Cook the Rice Base

After wiping out the pan to remove any burnt bits, heat the remaining olive oil and sauté the onion until translucent and fragrantly sweet. Then add your uncooked rice, chicken broth, water, dried oregano, salt, pepper, and the reserved marinade. Stir it all together and bring to a gentle simmer for about 30 seconds. This primes the rice with flavor and starts the cooking process.

Step 4: Bake the Dish

Place the seared chicken on top of the rice, cover with a lid or foil, and pop the whole skillet in a preheated 180°C (350°F) oven. Bake covered for 35 minutes, then uncover and bake for another 10 minutes to let the rice finish absorbing all those juices. The rice emerges fluffy and infused with lemony goodness, and the chicken stays tender with that crispy skin intact.

Step 5: Rest and Garnish

Once out of the oven, let everything rest for 5-10 minutes to let the flavors settle. Then garnish with a sprinkle of fresh chopped parsley or oregano and a zest of lemon to add a fresh pop when serving. If you want to get fancy, I love searing thin lemon slices in the pan after the chicken comes out, then adding those on top—it’s such a bright, pretty touch.

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Pro Tips for Making One Pot Greek Chicken and Lemon Rice Recipe

  • Don’t rush the sear: Let the chicken skin crisp up fully before flipping to get that beautiful golden color and lock in moisture.
  • Use a heavy, deep skillet: A 10-inch fry pan with enough depth ensures even cooking and easy oven transfer.
  • Cover tightly when baking: Sealing the dish traps steam and ensures the rice cooks perfectly tender.
  • Rest before serving: Allow the dish to rest after baking so the rice finishes absorbing flavors and the chicken juices redistribute.

How to Serve One Pot Greek Chicken and Lemon Rice Recipe

One Pot Greek Chicken and Lemon Rice, Greek Chicken and Lemon Rice, Easy Greek Chicken Dinner, One Pan Lemon Chicken and Rice, Greek-Inspired Chicken and Rice - A close-up of a white bowl filled with a layer of cooked white rice at the bottom, topped with four golden brown cooked chicken pieces, each with a slightly crisp and seasoned skin. Thin slices of lemon with a bright yellow color are placed over the rice and near the chicken, adding contrast. Small green herbs are sprinkled across the chicken and rice, adding a fresh touch. The bowl sits on a white marbled surface, and a lemon is visible blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this dish with freshly chopped parsley or oregano to inject just a hint of herbaceous freshness. The addition of fresh lemon zest over the top is a game changer—you really taste that zing! Sometimes, topping with a few seared lemon slices adds a sophisticated touch and wow factor if you’re serving guests.

Side Dishes

This recipe shines on its own but pairs beautifully with a Greek salad loaded with cucumbers, tomatoes, red onion, and feta cheese. Roasted vegetables, like eggplant or zucchini, complement the lemony flavor, and I like serving some warm pita bread on the side to scoop up every delicious bite.

Creative Ways to Present

For special occasions, I’ve served this recipe on a large rustic platter with whole lemon halves and scattered fresh herbs. It makes a stunning centerpiece and encourages everyone to help themselves family-style. Adding a drizzle of good extra virgin olive oil just before serving adds a glossy finish and subtle richness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The rice tends to soak up the juices overnight, so before reheating, I sprinkle a little water over the top to loosen things up and keep the rice fluffy.

Freezing

This One Pot Greek Chicken and Lemon Rice Recipe freezes surprisingly well. I separate the chicken and rice into portions, cover tightly, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I find gently warming the leftovers in a covered skillet over low medium heat with a splash of water keeps the rice moist without drying out the chicken. Microwaving works too but cover loosely to prevent the chicken from drying out.

FAQs

  1. Can I use boneless chicken instead of bone-in thighs for this recipe?

    Absolutely! If you use boneless, skinless chicken thighs, just add them later in the baking process (about 20 minutes in) because they cook faster. Keep in mind, the flavor and juiciness may be slightly less compared to bone-in, skin-on thighs.

  2. What type of rice should I use for this recipe?

    Long grain white rice is my top pick since it cooks up fluffy and non-sticky, perfect for absorbing the chicken juices and lemon flavors. You can use jasmine or basmati too, but avoid short grain or risotto rice as their liquid absorption differs greatly.

  3. Can I make this recipe on the stovetop instead of baking?

    Yes, you can! Though baking helps develop crispier skin and better infused flavors, stovetop options exist. You can fully cook chicken separately and then cook the rice with the marinade, or sear chicken and finish cooking it on top of the rice while it simmers, keeping in mind each method’s trade-offs.

  4. How do I avoid the chicken skin getting soggy?

    Searing skin side down first until golden brown and crisp, then baking uncovered towards the end of cooking helps maintain that lovely crispy skin. Covering during baking traps steam, so uncover for the last 10 minutes to let excess moisture evaporate.

  5. Can I use fresh oregano instead of dried?

    Fresh oregano is fantastic if you have it! Use about three times the amount of fresh compared to dried and add some into the marinade and some sprinkled over the dish at the end for fresh, herbal brightness.

Final Thoughts

This One Pot Greek Chicken and Lemon Rice Recipe has become one of my go-to meals when I want that perfect blend of comfort and freshness with minimal fuss. Its bright lemon flavors paired with tender chicken and fluffy rice feel like a hug on a plate—simple, satisfying, and downright delicious. Give it a try next time you want a no-fail crowd-pleaser. I promise it’ll become a favorite in your kitchen too!

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One Pot Greek Chicken and Lemon Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal
Print Recipe

Description

This One Pot Greek Chicken and Lemon Rice recipe features tender chicken thighs cooked with aromatic lemon, oregano, and garlic, combined with perfectly seasoned long grain rice. The dish is cooked primarily in the oven, delivering juicy chicken with flavorful, fluffy rice that absorbs all the delicious juices. Garnished with fresh herbs and lemon zest, it’s an easy, wholesome meal perfect for a comforting dinner.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • Zest of 1-2 lemons
  • 4 tbsp lemon juice
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

Rice

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup (180 g) long grain rice, uncooked
  • 1 1/2 cups (375 ml) chicken broth / stock
  • 3/4 cup (185 ml) water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper to taste

Garnish

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)

Instructions

  1. Marinate the Chicken: Combine chicken thighs with lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and set aside for at least 20 minutes, preferably overnight to enhance flavor.
  2. Preheat the Oven: Set oven to 180°C (350°F) to prepare for baking the chicken and rice together.
  3. Sear the Chicken: Remove chicken from marinade, reserving the marinade. Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat. Place chicken thighs skin side down and cook until golden brown, then flip and brown the other side. Remove chicken and set aside.
  4. Prepare the Rice Base: Pour off excess fat from the skillet and wipe the pan clean with a paper towel. Heat 1 tbsp olive oil in the skillet over medium-high heat. Add diced onion and sauté until translucent. Add the uncooked rice, chicken broth, water, dried oregano, reserved marinade, salt, and black pepper. Bring liquid to a simmer and cook for 30 seconds.
  5. Combine and Bake: Place the seared chicken on top of the rice mixture in the skillet and cover with a lid or foil. Transfer the skillet to the preheated oven and bake for 35 minutes. Remove the lid and bake for an additional 10 minutes until the liquid is absorbed and rice is tender.
  6. Rest and Serve: Remove skillet from oven and let rest for 5 to 10 minutes. Garnish with finely chopped parsley or oregano and fresh lemon zest before serving for added brightness and flavor.

Notes

  • Use bone-in, skin-on chicken thighs for more flavor and juiciness. Skinless, boneless thighs can be used but add them later during baking as they cook faster.
  • The ideal skillet is about 26 cm (10 inches) in diameter and 6 cm (2.4 inches) deep for even cooking and fitting in the oven.
  • If you don’t have a skillet lid, use foil or a baking tray to cover the dish during baking to trap steam.
  • Searing lemon slices in the skillet after cooking can make a tasty garnish.
  • For stove-top only cooking, sear chicken and cook rice on stove by adjusting liquid and cooking times as described in the recipe notes.
  • Long grain rice is recommended for its less sticky texture, but jasmine, normal brown, wild, and basmati rice can be used with adjustments for cook time.
  • Ensure you use enough lemons to get 4 tablespoons of juice for balanced citrus flavor.
  • This recipe does not include marjoram, despite some mistaken listings.
  • Nutrition estimates do not account for fat discarded after searing, so actual calories may be slightly lower.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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