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One Pot Greek Chicken and Lemon Rice

35 Minutes



Introducing my flavorful One Pot Greek Chicken and Lemon Rice recipe, a delightful medley of succulent chicken and fragrant lemon-infused rice that transports your senses straight to the sun-soaked landscapes of Greece. This dish effortlessly combines the savory goodness of Greek cuisine with the simplicity of one pot meals. With its easy-to-follow steps and readily available ingredients, this recipe is the epitome of uncomplicated gourmet cooking that doesn’t skimp on taste.

The star of this dish is undoubtedly the Greek Chicken, marinated in a mix of traditional Mediterranean spices and then cooked to perfection in a single pot. Each bite of this Greek Lemon Chicken recipe promises a burst of tangy, savory flavors that are synonymous with the culinary wonders of Greece. Paired with the chicken is the equally alluring lemon rice, an aromatic side that not only complements the chicken but also holds its own with its vibrant citrus notes and perfectly fluffy texture.

Not only is my One Pot Greek Chicken and Lemon Rice recipe a quick solution for those busy weeknights, but it’s also an excellent choice for a healthy meal. Greek cuisine is known for its numerous health benefits, and this dish is no exception. The lean protein from the chicken and the vitamin C from the lemon rice make it a nutritious choice. With this easy Greek Chicken and Rice recipe, you can whip up a homemade Greek feast in no time. The final product is a visually appealing, delicious dish that is sure to impress your family and guests alike. This recipe proves that simple one pot meals can be as exciting and mouth-watering as their more elaborate counterparts.



Adjust Servings
600 grams boneless chicken thigs
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
juice of half lemon
1 teaspoon fresh lemon zest
2 tablespoons olive oil
salt & pepper to taste
For the Rice
250 grams uncooked rice
700 ml chicken stock
1 teaspoon minced garlic
1 onion
handful of fresh spinach
handful of fresh parsley
salt and pepper
Feta cheese to serve
Nutritional Information
635 Calories
22 g Fat
30 g Protein
57 g Carbs
3 g Sugars


Marinate the Chicken
Start by marinating the chicken. In a bowl, combine the garlic powder, dried oregano, sweet paprika, lemon juice, lemon zest, olive oil, and salt and pepper. Add the 600 grams of boneless chicken thighs to the marinade and make sure each piece is well-coated. Let it rest for at least 30 minutes to allow the flavors to penetrate the meat. If you have time, marinating the chicken overnight in the refrigerator will yield even more flavorful results.
Heat up a large pan over medium heat. Once hot, add the marinated chicken. Cook until each side is golden brown and the chicken is just cooked through. This process not only seals in the flavors but also gives the chicken that irresistible golden crust. Once done, transfer the chicken to a plate and set it aside.
Mark as complete
Cook the Rice
In the same pan, without wiping it clean, add a little more olive oil if needed. Toss in the minced garlic and chopped onion. Sauté until they are fragrant and the onion turns translucent. The residual bits from the chicken in the pan will add more flavor to the onion and garlic. Add the uncooked rice to the pan and toast it gently. This step will give the rice a beautiful nutty flavor. Pour in the chicken stock, stirring well to make sure all the delicious flavors stuck at the bottom of the pan are incorporated into the liquid.
Carefully nestle the cooked chicken thighs back into the pan, amongst the rice. Reduce the heat to low, cover the pan and let everything simmer until the rice is fully cooked and has absorbed most of the chicken stock. It takes about 15-20 minutes. In the final few minutes of cooking, scatter a handful of fresh spinach over the top of the rice. The residual heat will gently wilt the spinach. Once everything is cooked to perfection, turn off the heat. Sprinkle over a generous handful of fresh parsley and crumbled feta cheese. Serve straight from the pan and enjoy!
Mark as complete
Marinating the chicken not only helps to tenderize it but also infuses it with robust flavors. Although a 30-minute marinade will do the trick, leaving it to marinate overnight will ensure deeply flavorful chicken.
The lemon juice and zest bring a bright and refreshing taste to the dish that's characteristic of Greek cuisine. If you don't have fresh lemons, you can substitute with bottled lemon juice, but try to include at least some fresh zest if possible for the best flavor.
This recipe calls for uncooked rice that is toasted and then cooked in the pan. This method gives the rice extra flavor and a wonderful texture. Any type of long-grain rice works well in this recipe.
If you're not a fan of chicken thighs, you can replace them with chicken breasts. Just be mindful that chicken breasts may cook a bit faster. For a vegetarian version, you can replace the chicken with chickpeas or tofu, and use vegetable stock instead of chicken stock.
This dish is a complete meal in itself, but it can also be served with a side of Greek salad or some warm pita bread. Sprinkle extra feta cheese on top for added flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat on the stove, adding a splash of water or chicken stock if needed to loosen up the rice.


  • Joshua


    Your website definitely sticks out from the others. The design is simple and not overbearing, I like how I can mark my steps as I go and the notes are very informative.

    I am a novice cook but I’m always looking for new things to try to make for my family. Definitely trying out this recipe!

    • Anna

      Thank you so much for your kind words! I’m thrilled to hear that. It’s always a joy to know that you are inspired to try new recipes from my blog. I hope your family enjoys the dish as much as mine does! 🙂

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