|

One Pot Lemon Greek Chicken and Rice Recipe

ByCaroline
Jump to Recipe· 4.5 from 25 reviews

If you’re looking for dinner that’s as delicious as it is effortless, you’re going to want to stick around for this. I’m so excited to share my One Pot Lemon Greek Chicken and Rice Recipe with you — it’s packed with zesty lemon, fragrant oregano, and juicy chicken, all cooked together in one skillet for maximum flavor with minimal fuss. Trust me, once you try this, it’ll become your go-to for weeknight dinners or even when you have friends over and want to impress without breaking a sweat.

🤍

Why This Recipe Works

  • One-pot magic: Cooking the chicken and rice together means all those beautiful juices infuse every bite with flavor.
  • Bright lemon punch: The lemon zest and juice bring a fresh, vibrant note that balances the savory richness of the chicken.
  • Greek-inspired simplicity: Classic herbs like oregano and garlic keep the dish authentically Mediterranean without needing a laundry list of ingredients.
  • Juicy, tender chicken every time: Using bone-in thighs ensures the meat is super moist and flavorful, perfect for cozy dinners.
One Pot Lemon Greek Chicken and Rice, Greek Lemon Chicken and Rice, Easy Greek Chicken Dinner, One Pot Chicken and Rice Recipe, Lemon Chicken with 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

These ingredients come together so naturally to create an unforgettable meal. Each component plays a role — from the lemon that lifts everything up, to the oregano which adds that unmistakable Greek flair. Here are a few things to know when hunting down your ingredients.

One Pot Lemon Greek Chicken and Rice, Greek Lemon Chicken and Rice, Easy Greek Chicken Dinner, One Pot Chicken and Rice Recipe, Lemon Chicken with 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: I always pick bone-in, skin-on thighs because they stay juicy and the skin crisps up beautifully.
  • Lemons: Fresh lemons are a must — use both zest and juice for maximum brightness.
  • Dried oregano: This herb is your secret weapon for authentic flavor; avoid substitutes like marjoram here.
  • Garlic: Freshly minced garlic gives such a warm aroma and depth that you can’t replicate with powder.
  • Long grain rice: It absorbs liquid perfectly without getting mushy — I recommend jasmine or standard long grain white rice.
  • Chicken broth: Adds richness to the rice and complements the chicken perfectly.
  • Onion: Sautéed until translucent, it creates a subtle sweetness that balances the tart lemon flavors.
  • Olive oil: The best quality you can find, because it brings a lovely smoothness to both the sear and the rice.
📝
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 reasons I love this One Pot Lemon Greek Chicken and Rice Recipe is how easy it is to make it your own. Whether you want it vegetarian, packed with extra veggies, or adjusted for dietary needs, there’s a way to make this recipe work perfectly for you.

  • Variation: I’ve swapped chicken thighs for boneless, skinless ones when I’m short on time — just add them later in the cooking process to avoid drying out.
  • Vegetable boost: Sometimes I throw in chopped spinach or cherry tomatoes during the last 10 minutes of baking for extra color and nutrition.
  • Spice it up: Adding a pinch of smoked paprika or some chili flakes gives this dish a smoky heat that’s just divine.
  • Make it dairy-free: This dish doesn’t call for dairy, but if you want to add yogurt on the side, go for a plain, Greek-style for the perfect creaminess.

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

Step 1: Marinate the chicken for deep flavor

First things first: the marinade. I love letting the chicken thighs sit in a mixture of lemon juice, zest, garlic, oregano, and salt — at least 20 minutes, but if you can swing overnight, that’s gold. This step amps up the lemony-herb flavor and helps tenderize the meat. If you’re in a hurry, even a quick marinate while you chop the veggies works.

Step 2: Sear the chicken for that golden crust

Next, heat half a tablespoon of olive oil in a heavy, deep skillet over medium-high heat. Place the chicken skin side down and watch it turn golden brown and irresistible — about 5 to 7 minutes. Flip and brown the other side too. This step locks in juicy goodness and creates that crave-worthy crispy skin. Remove the chicken and set it aside.

Step 3: Sauté onion and prep the rice

After you remove the chicken, pour off excess fat and wipe the pan with a paper towel to clear up those burnt bits — trust me, it makes a difference. Then heat the remaining olive oil and toss in your diced onion. Cook until translucent and smelling sweet, about 3–4 minutes. Now add the rice, oregano, salt, pepper, chicken broth, water, and the reserved marinade. Stir everything gently and bring to a simmer.

Step 4: Bake with chicken on top

Pop the chicken right onto the rice, skin side up, then cover your skillet. If your pan doesn’t have a lid like mine, don’t worry — a piece of foil or a baking tray works just fine. Bake at 350°F (180°C) for 35 minutes, then remove the lid and bake for another 10 minutes. You want all that liquid absorbed and the rice tender while the top crisps up slightly. Then, take it out and let it rest for 5 to 10 minutes. This resting time is key — it lets the flavors settle and the rice finish steaming.

💡

Tips from My Kitchen

  • Don’t skip the sear: It might be tempting to throw everything together, but browning the chicken really takes this dish up a notch.
  • Use a heavy pan: A deep, heavy skillet helps cook the rice evenly and holds heat beautifully in the oven.
  • Marinate overnight for best results: The lemon and oregano really soak in, making every bite bursting with flavor.
  • After baking, let it rest: This little pause ensures the rice finishes absorbing liquid perfectly without turning mushy.

How to Serve One Pot Lemon Greek Chicken and Rice Recipe

One Pot Lemon Greek Chicken and Rice, Greek Lemon Chicken and Rice, Easy Greek Chicken Dinner, One Pot Chicken and Rice Recipe, Lemon Chicken with 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 finish this dish with a generous sprinkle of fresh parsley or oregano — the green pop of color feels so fresh against the golden chicken. And here’s a little secret: I absolutely love adding extra fresh lemon zest on top before serving. It brightens every forkful and reminds me of summer evenings by the sea.

Side Dishes

This recipe is fantastic on its own, but if you want to round out the meal, I recommend a simple Greek salad with cucumbers, tomatoes, and kalamata olives. Roasted or steamed green beans dressed in olive oil and garlic are another fave — they add just the right crunch and color contrast.

Creative Ways to Present

For entertaining, I love plating the chicken thighs atop a mound of fluffy lemon rice, garnished with edible flowers and lemon wheels seared in the skillet after cooking. It’s surprisingly simple but adds that wow factor without extra work. You could also serve it family-style straight from the pan to the table — rustic, cozy, and so inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and because the rice soaks up those beautiful chicken juices, it tastes even better the next day. Just make sure to cool it completely before sealing to keep everything fresh and avoid soggy rice.

Freezing

This dish freezes well too! I separate the chicken from the rice when freezing if I can, so both reheat evenly. Label the containers clearly and use within 2 months for the best flavor. Defrost overnight in the fridge before reheating.

Reheating

To reheat, I pop everything in a skillet over low heat with a splash of water or broth, covered, to steam the rice back to fluffy. The chicken comes out juicy, and the skin stays as crisp as you can expect after refrigeration. You can also use the oven — just cover with foil to prevent drying.

FAQs

  1. Can I use chicken breasts instead of thighs for this One Pot Lemon Greek Chicken and Rice Recipe?

    You can absolutely use chicken breasts, but keep in mind they are leaner and cook faster, so you’ll want to add them later in the baking process to avoid drying out. The texture won’t be as juicy as with thighs, but marinating well helps add flavor.

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

    I recommend long grain white rice like jasmine or standard long grain because it absorbs liquid evenly without getting mushy. The recipe works with medium or short grain too, but those tend to be stickier. Brown rice can be used but will require a longer cooking time.

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

    Yes! Though baking produces the best texture and crispy skin, you can either cook the chicken fully on the stove and then cook the rice separately, or sear the chicken and cook it together on low heat with the rice until done. Both methods work fine though the skin won’t be as crispy.

  4. Do I need to marinate the chicken overnight?

    While overnight marinating is ideal for deep flavor and tender chicken, a quick 20-minute marinate also enhances the dish nicely. It just depends on how much time you have!

  5. Can I freeze leftovers from the One Pot Lemon Greek Chicken and Rice Recipe?

    Definitely. Freeze leftover chicken and rice separately when possible to maintain texture. Reheat gently after thawing for best results.

Final Thoughts

This One Pot Lemon Greek Chicken and Rice Recipe feels like a warm hug after a long day. It’s got that perfect balance of comforting, tangy, and herbaceous flavors that I find myself craving again and again. I hope you enjoy making it just as much as I do — from marinating the chicken to that final sprinkle of fresh lemon zest, every step feels like a moment well spent. Give it a try and you might just find your new favorite weeknight dinner that’s foolproof, delicious, and downright satisfying.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pot Lemon Greek Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 25 reviews
  • Author: Caroline
  • 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 combines juicy, bone-in chicken thighs marinated in lemon, garlic, and oregano with tender, flavorful lemon-infused rice. Cooked together in a single skillet and finished in the oven, this comforting and aromatic dish delivers crispy chicken skin and perfectly cooked rice, making it a simple yet impressive meal inspired by Greek flavors.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • 1 – 2 lemons, use the 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 Chicken: Combine the chicken thighs, 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 for maximum flavor infusion.
  2. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the rice and chicken together.
  3. Sear 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 skin side down and cook until golden brown, then turn and brown the other side. Remove chicken and set aside.
  4. Prepare Rice Base: Pour off excess fat from the skillet and wipe the pan with paper towel to remove any burnt bits. Return the skillet to stove and heat 1 tbsp olive oil over medium-high heat. Sauté diced onion until translucent. Add rice, chicken broth, water, dried oregano, salt, black pepper, and the reserved marinade. Stir gently and bring the liquid to a simmer for about 30 seconds.
  5. Bake Together: Place chicken pieces on top of the rice mixture in the skillet. Cover with a lid, foil, or baking tray and bake in the preheated oven for 35 minutes.
  6. Finish Baking: Remove the lid and continue baking for a further 10 minutes or until the liquid is fully absorbed, the rice is tender, and the chicken is cooked through and juicy.
  7. Rest and Garnish: Remove skillet from oven and allow the dish to rest for 5 to 10 minutes to let the flavors meld. Garnish with finely chopped parsley or oregano and a sprinkle of fresh lemon zest before serving.

Notes

  • Bone-in, skin-on chicken thighs provide extra flavor and juiciness, but skinless, boneless thighs can be used—add them to the dish 20 minutes into baking as they require less cooking time.
  • If using drumsticks, sear briefly and bake for full 45 minutes as they won’t sear as easily.
  • The skillet should be about 26cm/10″ diameter and 6cm/2.4″ deep for best results.
  • If you don’t have a lid for the skillet, use foil or a baking tray to cover during baking to retain moisture.
  • For added presentation, sear lemon slices in the pan after cooking the chicken and serve atop the dish.
  • If you prefer to cook entirely on the stovetop, reduce liquid by 1/2 cup and either cook chicken and rice separately or sear chicken then finish cooking together on low heat with a lid.
  • Long grain rice is preferred for least stickiness, but jasmine and some brown rice can also work with adjusted cooking times.
  • Use enough lemons to yield 4 tbsp lemon juice along with all their zest for proper flavor balance.
  • This recipe does not include marjoram despite some variations on other sites.
  • Nutrition values are estimated assuming trimmed bone-in, skin-on chicken thighs and do not account for fat removed after searing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star