One Pot Greek Chicken and Lemon Rice Recipe

ByLily
Jump to Recipe·5 from 69 reviews

If you’re on the lookout for a meal that’s cozy, bursting with flavor, and just downright fuss-free, let me introduce you to my One Pot Greek Chicken and Lemon Rice Recipe. It’s one of those magical dishes where tender chicken thighs and zesty lemony rice come together in a single pot, making cleanup a breeze and your taste buds very happy. Trust me, once you try this, it’s going to be your go-to weeknight dinner, especially when you want something that feels special but isn’t complicated.

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Why This Recipe Works

  • One-Pan Simplicity: You make the entire dish in one skillet, saving time on washing up and keeping things straightforward.
  • Flavor-Packed Lemon Oregano: The bright lemon pairs beautifully with earthy oregano, giving the chicken and rice a distinct Greek vibe you’ll crave again and again.
  • Juicy Chicken Thighs: Using bone-in, skin-on thighs keeps the meat tender and flavorful while the skin crisps up perfectly during baking.
  • Perfectly Cooked Rice: Baking the rice with the chicken in the same pot allows it to soak up all those delicious juices without becoming mushy.
One Pot Greek Chicken and Lemon Rice, Greek chicken and lemon rice, Greek-inspired chicken and rice, easy Greek chicken skillet, lemon and oregano chicken 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

This recipe relies on simple, fresh ingredients that harmonize beautifully. Each element plays a part — from the lemon juice brightening everything up to the oregano’s signature herbal note. Plus, the chicken thighs bring in satisfying richness while the long grain rice stays fluffy and light.

One Pot Greek Chicken and Lemon Rice, Greek chicken and lemon rice, Greek-inspired chicken and rice, easy Greek chicken skillet, lemon and oregano chicken 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: Bone-in, skin on for max flavor and moisture, but you can swap for boneless if you prefer quicker cooking.
  • Lemons: Both zest and juice give a vibrant freshness that’s essential to the Greek flavor profile.
  • Dried Oregano: The herbaceous anchor that really sets this dish apart with its authentic Mediterranean taste.
  • Garlic: Minced and fragrant, it adds depth without overpowering the other ingredients.
  • Olive Oil: Used twice – once for searing the chicken, then for softening the onions. I recommend extra virgin for the best taste.
  • Onion: A small, finely diced onion brings subtle sweetness and a base layer of flavor for the rice.
  • Long Grain Rice: This stays fluffy and doesn’t stick together, perfect for soaking up the chicken broth and lemon juices.
  • Chicken Broth: Adds savory depth and richness to the rice beyond plain water.
  • Salt & Pepper: Basic but essential for balancing and boosting flavors throughout.
  • Fresh Herbs for Garnish: A sprinkle of chopped parsley or oregano finishes things with a fresh, green pop.
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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.

Make It Your Way

One of the things I love about this One Pot Greek Chicken and Lemon Rice Recipe is how adaptable it is. Over time, I’ve played around with different veggies and seasonings depending on what’s in my fridge or how tangy I want it. You’re totally free to make it your own.

  • Variation: Sometimes I toss in chopped bell peppers or zucchini right before baking — it adds extra color and nutrition without messing with the authentic flavor.
  • Dietary Swap: If you want a lighter version, skinless boneless thighs work fine (just reduce cook time as they cook faster), or swap chicken broth for vegetable broth for a lighter flavor.
  • Seasonal Twist: Adding a handful of fresh dill with the parsley garnish gives it a fresh summer touch I adore.

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

Step 1: Marinate and Prep for Flavor

I always start by combining the chicken thighs with lemon juice, zest, minced garlic, oregano, and salt in a ziplock bag. I recommend marinating for at least 20 minutes, but if you can do it overnight, the flavors really soak in deeply. It’s a little step that makes such a huge difference in the final dish!

Step 2: Sear Chicken for Crispy Skin

Okay, here’s the fun part. Heat some olive oil in a deep, heavy skillet over medium-high heat and carefully lay the chicken skin side down. This is what gives you that gorgeous golden brown crispiness, and trust me, you don’t want to skip it. Sear each side until golden, then set the chicken aside. Use a paper towel to wipe out the pan and get rid of burned bits so your rice doesn’t taste bitter.

Step 3: Sauté Onion and Add Rice

Next up, add a bit more olive oil to the skillet and toss in those finely diced onions. Cook just until they’re translucent and sweet-smelling, about 3–4 minutes. Then add the rice, chicken broth, water, oregano, salt, pepper, and the reserved marinade from earlier. Give it a quick stir, and let it come to a gentle simmer for about 30 seconds.

Step 4: Bake to Perfection

Nestle the chicken thighs right on top of the rice and cover the pan tightly (a lid fits best, but I often use foil or even a baking sheet if I don’t have a perfect match). Pop the whole thing in a 350°F (180°C) oven and bake for 35 minutes covered. Then remove the lid and bake for another 10 minutes uncovered to let the chicken skin crisp up even more and for the liquid to fully absorb into the rice. The aroma coming from the oven at this point is pure heaven!

Step 5: Rest and Garnish

Once out of the oven, I always let it rest for 5–10 minutes. This little pause lets the rice soak up any remaining juices and keeps the chicken juicy. Finish it off with a sprinkle of chopped parsley or oregano and a zesting of fresh lemon. If you’re feeling fancy, throw on some lemon slices seared in the pan after cooking the chicken – trust me, they add a delightful pop of citrusy caramelized flavor!

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Tips from My Kitchen

  • Don’t Skip the Sear: That golden crust on the chicken skin adds texture and flavor you just can’t get by baking alone.
  • Use a Deep Skillet: I use a 10-inch skillet with tall sides—it prevents spills and holds all the wonderful juices.
  • Tight Covering Matters: Whether it’s a lid or foil, covering the pan well traps steam, perfectly cooking the rice without drying it out.
  • Rest Before Serving: Letting the dish sit after baking helps the rice finish absorbing flavors, ensuring every bite is tender and juicy.

How to Serve One Pot Greek Chicken and Lemon Rice Recipe

One Pot Greek Chicken and Lemon Rice, Greek chicken and lemon rice, Greek-inspired chicken and rice, easy Greek chicken skillet, lemon and oregano chicken 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’m all about fresh garnishes here — a sprinkle of freshly chopped parsley or oregano brings that lovely herbal brightness that contrasts the richness of the chicken. And honestly, zesty lemon peel curls all over the top aren’t just pretty; they add that extra zing of freshness that makes the dish pop. Sometimes I even add a few seared lemon slices I cooked in the pan after the chicken — it’s a little touch that feels so indulgent!

Side Dishes

I usually keep it light on the sides because this dish is pretty hearty. A crisp Greek salad with cucumber, tomatoes, red onion, and feta is a classic pairing that balances it perfectly. Or sometimes I like to serve it with a creamy tzatziki dip on the side for a refreshing cool bite.

Creative Ways to Present

For special occasions, I like to plate the chicken thighs whole over a mound of lemon rice, then drizzle with a little extra olive oil and sprinkle edible flower petals or microgreens on top. It makes the dish look elegant but still feels homemade — a perfect blend of rustic and refined that always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they hold up really well for up to 3 days. The rice tends to soak up more of the juices overnight so it actually tastes even better the next day! Just make sure to cool it completely before sealing.

Freezing

Freezing this dish does work, but I prefer to freeze only the chicken and rice separately if possible. The rice texture changes when frozen together, getting a bit mushy. I portion out cooked chicken thighs and rice into freezer-safe bags, then thaw overnight in the fridge to reheat later.

Reheating

To reheat leftovers, I recommend warming gently on the stove over low heat with a splash of water or broth to prevent drying out. If you’re in a rush, the microwave works fine but cover the dish loosely and stir the rice halfway to keep it moist and evenly heated.

FAQs

  1. Can I use chicken breasts instead of thighs?

    Absolutely! You can use chicken breasts, but since they’re leaner, they won’t be as juicy and tender as thighs. If you do swap in breasts, keep an eye on cooking times—it will be shorter, and you may want to place the chicken on top of the rice partway through baking to prevent overcooking.

  2. What kind of rice works best for this recipe?

    I recommend using long grain white rice for the fluffiest results that aren’t sticky. Jasmine, basmati, or even wild rice can work but cooking times and textures will vary. Avoid risotto or paella rice since their liquid absorption differs and can throw off the recipe.

  3. Can I make this entirely on the stove top?

    Yes! Though the oven baking gives the best flavor and texture, you can finish cooking the rice and chicken on the stove. One method is to cook chicken fully first and keep it warm while cooking the rice; another is to sear chicken and finish both together on low heat with a tight lid. Just be mindful the chicken skin won’t get as crispy as in the oven.

  4. How much lemon should I use?

    You’ll need enough lemons to yield 4 tablespoons of lemon juice, which is usually 1 large or 2 small lemons. Use all the zest from those lemons too—that zest packs a lot of fresh citrus aroma.

Final Thoughts

Honestly, this One Pot Greek Chicken and Lemon Rice Recipe has become a kitchen staple for me because it’s just so comforting, full of flavor, and reliably delicious. I love how everything cooks together so those beautiful lemon and oregano notes infuse every bite of the rice and chicken. If you make it once, you’ll see why it’s such a keeper — it’s the kind of meal you’ll want to share with friends or revisit on a quiet evening when you want something nourishing without stress. I can’t wait for you to try it and add your own spin!

Print
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One Pot Greek Chicken and Lemon Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 69 reviews
  • Author: Lily
  • 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

A flavorful one-pot Greek chicken and lemon rice recipe featuring marinated chicken thighs cooked with aromatic herbs, garlic, and lemon zest, combined with tender long grain rice simmered in chicken broth for a comforting and easy meal.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • 1 – 2 lemons, zest + 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 (180g) 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, lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and refrigerate for at least 20 minutes, preferably overnight, allowing the flavors to infuse.
  2. Preheat oven and prepare skillet: Preheat your oven to 180°C/350°F. Remove the chicken from the marinade, reserving the marinade. Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat.
  3. Sear the chicken: Place chicken skin-side down in the hot skillet and cook until golden brown. Turn and brown the other side as well. Remove the chicken and set aside.
  4. Clean the skillet: Pour off excess fat from the skillet and wipe with a scrunched paper towel to remove any burnt bits. Return skillet to stove over medium-high heat.
  5. Sauté onion and add rice mixture: Heat 1 tbsp olive oil in the skillet, add diced onion and sauté until translucent. Stir in uncooked rice, chicken broth, water, dried oregano, salt, black pepper, and the reserved chicken marinade. Bring the liquid to a gentle simmer and let it simmer for 30 seconds.
  6. Combine chicken and rice for baking: Place 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.
  7. Bake the dish: Bake covered for 35 minutes. Remove the lid and bake uncovered for an additional 10 minutes until the rice is tender and liquid is absorbed, and chicken is fully cooked.
  8. Rest and garnish: Remove skillet from the oven and let it rest for 5 to 10 minutes. Garnish with finely chopped parsley or oregano and fresh lemon zest before serving.

Notes

  • Use bone-in, skin-on chicken thighs for more flavor, or skinless boneless thighs for easier cooking; adjust baking time accordingly.
  • The ideal skillet size is around 26cm (10”) diameter and 6cm (2.4”) deep for even cooking.
  • If you don’t have a lid for your skillet, use a larger pot lid, foil, or a baking tray to cover while baking.
  • Optional seared lemon slices make a lovely garnish after cooking the chicken.
  • To make entirely on the stovetop, either cook chicken fully before cooking rice or sear chicken and finish cooking atop the rice to retain chicken juices.
  • This recipe works best with long grain white rice but can be adapted for jasmine, normal brown, or wild rice with longer cooking times.
  • Ensure you have enough lemon to yield 4 tbsp of juice, typically from 1 large or 2 small lemons.
  • The recipe does not include marjoram despite some discrepancies in online versions.
  • Calories may be slightly lower in reality due to draining fat after searing chicken.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 100 mg

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