One Pot Greek Chicken and Lemon Rice Recipe

ByJulia
Jump to Recipe· 4.4 from 20 reviews

If you’re craving a delicious, comforting dinner that doesn’t involve a million pots and pans, you’re in for a treat. This One Pot Greek Chicken and Lemon Rice Recipe is exactly what I reach for when I want something packed with flavor but ridiculously easy to pull together. The tender chicken, fragrant lemon, and perfectly cooked rice all come together in one pot—yes, just one! Trust me, the whole family will be asking for seconds, and you’ll love how little cleanup there is.

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Why This Recipe Works

  • Simplicity: Everything cooks together in one pot, making dinner a breeze and cleanup light.
  • Flavor-packed: The lemon and oregano marinade infuses the chicken and rice with authentic Greek vibes.
  • Tender & Juicy: Baking the chicken with the rice locks in moistness while the rice absorbs all those delicious juices.
  • Versatility: Bonus, you can tweak ingredients and still get amazing results every time.
One Pot Greek Chicken and Lemon Rice, Greek Chicken and Lemon Rice, easy Greek chicken dinner, healthy lemon chicken rice, flavorful one pot chicken - 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 One Pot Greek Chicken and Lemon Rice Recipe uses simple, wholesome ingredients that marry beautifully. Every element, from the oregano to the lemon juice, brings a fresh brightness that compliments the rich chicken flavors. I always recommend using good quality chicken broth and fresh garlic to boost taste without overpowering the dish.

One Pot Greek Chicken and Lemon Rice, Greek Chicken and Lemon Rice, easy Greek chicken dinner, healthy lemon chicken rice, flavorful one pot chicken - 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 prefer bone-in, skin-on thighs for maximum flavor and juiciness; they crisp up beautifully in the pan.
  • Lemons: Use both zest and juice to give a vibrant, tangy kick that makes this dish feel truly Greek.
  • Dried oregano: The herbaceous Greek star here—don’t skimp on it, or your dish will miss that signature flavor.
  • Garlic cloves: Freshly minced garlic adds an irresistible aroma and depth beyond just savory taste.
  • Olive oil: Use good quality extra virgin for that classic Mediterranean richness.
  • Long grain rice: The best choice here to keep the rice fluffy and separate once cooked.
  • Chicken broth: It gives the rice much more body and flavor than water does; homemade or store-bought both work.
  • Onion: Adds a subtle sweetness and texture that balances the lemon’s acidity.
  • Salt and black pepper: Essential seasoning to bring all flavors into harmony.
  • Fresh parsley or oregano (for garnish): Brightens the finished dish beautifully and adds a burst of color.
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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

I love how forgiving and adaptable this recipe is. Sometimes I swap the chicken thighs for drumsticks or even skinless fillets if I’m short on time or calories. You’re welcome to jazz it up with extras like olives or roasted red peppers—don’t be shy about making it your own!

  • Variation: When I switched to boneless skinless thighs, I just added the chicken halfway through to prevent overcooking, and it turned out wonderfully juicy.
  • Dairy Twist: Stirring in some crumbled feta just before serving adds a tangy, creamy contrast I can’t resist.
  • Herb swap: If you’re out of oregano, thyme or marjoram works in a pinch, though oregano keeps the authentic vibe.

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

Step 1: Marinate the chicken for ultimate flavor

The very first thing I do is toss the chicken thighs with lemon zest, lemon juice, oregano, garlic, and salt in a ziplock bag. If you have a little patience, letting it marinate overnight in the fridge will elevate the flavors amazingly. But even 20 minutes is a good window if you’re in a hurry.

Step 2: Sear the chicken to lock in juices and get golden skin

Heat half a tablespoon of olive oil in a deep skillet over medium-high heat. Place the chicken skin side down first—this is the key to getting that beautiful crispy skin. Cook until golden brown, then flip and brown the other side too. Don’t rush this step; good color means great flavor.

Step 3: Sauté the onion and prepare the rice base

After removing the chicken, I pour off excess fat and wipe the pan clean with a paper towel to avoid burning. Then in the same pan, I heat a tablespoon of olive oil and soften the diced onion for a few minutes. Once translucent, I stir in the rice, chicken broth, water, remaining oregano, salt, pepper, and the reserved marinade liquid. Just a quick simmer to marry the flavors before the oven jumpstarts the cooking.

Step 4: Bake the one pot wonder

Place the seared chicken pieces skin-side up on top of the rice mixture. Cover with a lid or foil, pop the pan into a preheated 180°C (350°F) oven, and bake for 35 minutes. Peel back the lid and bake for an additional 10 minutes until the rice is tender and the liquid evaporates. This last step is what crisps the chicken skin further and steams the rice perfectly.

Step 5: Rest and garnish before serving

Once out of the oven, I let the dish rest for about 5 to 10 minutes. This gives the rice a chance to settle and makes serving easier. I always sprinkle freshly chopped parsley or oregano and a zest of lemon on top—those little touches really brighten and freshen up the flavors.

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

  • Marinate Overnight: I swear this step makes the chicken juicy and flavor-packed—don’t skip it if you have time.
  • Pat Chicken Dry: Before searing, pat the chicken dry to ensure maximum browning and crispiness.
  • Use a Deep Skillet: A pan that’s 6cm deep is perfect to hold the rice and juices without spilling.
  • Let it Rest: Resting helps the rice firm up and the flavors to harmonize—totally worth the wait!

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, healthy lemon chicken rice, flavorful one pot chicken - 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 bright, fresh finishing touches with this dish. I typically top it with finely chopped parsley or oregano for a lovely herbal note. Fresh lemon zest right before serving makes each bite zing with brightness—trust me, don’t skip it! Sometimes I also add a few lemon slices I sear in the pan after the chicken—adds a stunning look and extra citrus flavor.

Side Dishes

This dish is a full meal breeze, but if you want to round it out, I like to serve it with a crisp Greek salad or some roasted veggies like zucchini and eggplant. A dollop of tzatziki or a simple cucumber yogurt dip also pairs beautifully to add a cool creaminess.

Creative Ways to Present

For special occasions, I’ve served this in rustic shallow bowls with lemon wedges for guests to squeeze, and sprinkled extra fresh herbs right at the table. Adding crumbled feta or grilled halloumi on top adds elegance and richness. I even use a cast iron skillet for serving straight from oven to table—it keeps everything warm and feels cozy and inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for about 3 to 4 days. Just cover tightly to keep the rice from drying out. I like to portion it into individual servings so reheating is quick and easy for lunches or quick dinners.

Freezing

I’ve frozen this dish a few times with good results. Just cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Because the chicken is juicy and the rice fluffy, it reheats well without drying out if done gently.

Reheating

Reheat leftovers in a covered skillet over low heat or in the microwave with a splash of water or broth to keep the rice moist. Stir occasionally until everything is warmed through. For best texture, I avoid reheating more than once.

FAQs

  1. Can I make this One Pot Greek Chicken and Lemon Rice Recipe on the stovetop instead of baking?

    Absolutely! While baking lends the best combination of crispy skin and tender rice, you can cook it entirely on the stove. You’ll either need to cook the chicken separately or sear it first and then cover and simmer everything together with the rice. Just watch the liquid carefully so the rice fully absorbs it without burning.

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

    Long grain white rice is my top choice because it cooks fluffy and separate. You can also use jasmine or standard white rice. Brown rice will take longer—about 75 minutes covered—and jasmine rice might be a little stickier. Avoid risotto or paella rice since they absorb liquid differently, which affects the dish’s texture.

  3. Can I use different cuts of chicken?

    I love bone-in, skin-on thighs for flavor and juiciness, but boneless, skinless thighs work too if you adjust cooking times. Drumsticks can be used as well, though you may need to sear them briefly and bake longer. Chicken breasts aren’t my favorite here because they can dry out.

  4. How do I get the chicken skin crispy?

    Pat the skin dry before searing in hot oil skin side down until golden. Avoid overcrowding the pan so the heat stays high and don’t move the chicken too early—let it develop that crust. Baking uncovered at the end also helps crisp up the skin further.

  5. Is this recipe suitable for meal prep?

    Definitely! It stores and reheats well, making it ideal for prepping ahead. Portion into containers after cooling, and you’ll have wholesome meals ready to grab throughout the week.

Final Thoughts

This One Pot Greek Chicken and Lemon Rice Recipe is one of those dishes I keep returning to because it’s comforting, bright, and just so satisfying—not to mention it leaves me with plenty of time to relax while it’s baking! I hope you enjoy making it as much as I do. Whether it’s a busy weeknight or a casual dinner with friends, this meal truly has a way of making life easier and tastier. Give it a try and let me know how it turns out—you might just find your new favorite go-to!

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One Pot Greek Chicken and Lemon Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 20 reviews
  • Author: Julia
  • 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 dish featuring tender chicken thighs marinated in lemon, garlic, and oregano, cooked together with long grain rice in a savory broth. This easy oven-baked recipe results in juicy chicken with perfectly cooked, fragrant rice, finished with fresh herbs and lemon zest for a vibrant meal.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • 1–2 lemons, zest plus 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 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, to develop flavor.
  2. Preheat Oven: Preheat your oven to 180°C (350°F) preparing for baking.
  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; sear until golden brown, then flip and sear the other side until browned. Remove chicken and set aside.
  4. Prepare Skillet for Rice: Pour off excess fat from the skillet and wipe clean with a scrunched paper towel to remove burnt bits. Return the skillet to medium-high heat and add remaining 1 tbsp olive oil. Sauté finely diced onion until translucent.
  5. Add Rice and Liquids: Stir in the uncooked long grain rice, chicken broth, water, 1 tbsp dried oregano, 3/4 tsp salt, black pepper, and the reserved marinade. Bring the mixture to a gentle simmer for about 30 seconds.
  6. Combine and Bake: Place the seared chicken pieces on top of the rice mixture. Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 35 minutes covered.
  7. Uncover and Finish Baking: Remove the lid and continue baking uncovered for an additional 10 minutes, or until all liquid is absorbed and rice is tender, totaling 45 minutes of baking.
  8. Rest and Garnish: Remove skillet from oven and let the dish rest for 5 to 10 minutes. Garnish with chopped parsley or oregano and fresh lemon zest before serving.

Notes

  • Use bone-in skin-on chicken thighs for best flavor and juiciness; skinless boneless thighs can be substituted but add them 20 minutes into baking as they cook faster.
  • For drumsticks, sear briefly and bake full time; for breasts, expect less juicy results.
  • The ideal skillet size is about 26cm (10″) diameter and 6cm (2.4″) deep.
  • If you don’t have a lid for your skillet, use foil or a baking tray to cover during baking.
  • Optional garnish includes slices of lemon seared in the pan after cooking chicken for extra flavor.
  • To make entirely on stove top, you can either cook chicken fully first then cook rice separately with reduced liquid, or sear chicken then cook it on top of rice to finish.
  • This recipe works best with long grain white rice but can be adapted for jasmine and some brown rice varieties (adjust cooking time accordingly).
  • Avoid brown basmati, risotto, and paella rice as their liquid absorption differs greatly from long grain rice.
  • This recipe has never included marjoram; only oregano is used.
  • Nutrition info assumes trimmed bone-in, skin-on thighs and does not count fat discarded after searing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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