If you’re craving something healthy, hearty, and full of flavor, this Greek Chicken and Lemon Rice is the ultimate one-pot dinner. Made in just 30 minutes, this Mediterranean-inspired dish features tender chicken thighs, zesty lemon rice, spinach, juicy tomatoes, chickpeas, and a sprinkle of feta cheese for that salty finish we all love.
Perfect for weeknights, meal prep, or casual entertaining, this gluten-free, protein- and fiber-rich recipe checks all the boxes for an easy and satisfying meal.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup and maximum flavor!
- Quick & Easy: Ready in just 30 minutes, perfect for busy days.
- Healthy & Wholesome: Packed with lean protein, veggies, and fiber-rich chickpeas.
- Great for Meal Prep: Stays delicious in the fridge and freezer.
- Mediterranean-Inspired: All the classic flavors—lemon, oregano, garlic, feta—come together beautifully.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
For the Lemon Rice
- 1 tbsp olive oil
- 8 oz grape tomatoes, halved (divided)
- 5 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp salt
- 5 oz fresh spinach, chopped
- 3 tbsp lemon juice (freshly squeezed)
- 2 cups cooked jasmine rice
- 1 (15 oz) can chickpeas, drained
Feta Topping
- 6 oz feta cheese, cubed
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp dried oregano
- 2 tbsp fresh oregano, chopped (optional)
How to Make Greek Chicken and Lemon Rice
1. Cook the Chicken
- Season chicken thighs with oregano, paprika, salt, and red pepper flakes.
- Heat 2 tbsp olive oil in a large, high-sided skillet over medium heat.
- Add chicken and cook undisturbed for 5 minutes per side, adjusting heat as needed.
- Cook until golden and internal temp reaches 165°F (74°C). Remove from skillet and set aside.
Tip: Don’t discard those chicken juices—they add major flavor to the rice!
2. Make the Lemon Rice
- In the same skillet, sauté half the tomatoes with garlic, oregano, salt, and olive oil for about 2 minutes.
- Stir in chopped spinach until wilted.
- Add cooked rice and drained chickpeas. Pour in lemon juice and remaining uncooked tomatoes. Stir to combine and reheat gently.
3. Prepare the Feta Mixture
In a small bowl, toss cubed feta with olive oil, lemon juice, dried oregano, and optional fresh oregano.
4. Assemble the Dish
- Stir half of the feta mixture into the rice.
- Return sliced chicken to the skillet. Reheat everything together.
- Top with remaining feta mixture and garnish with more fresh oregano.
- Taste and season with salt and black pepper if needed.
Variations & Substitutions
- Chicken: Swap thighs for chicken breast or tenderloins.
- Rice: Try basmati, brown rice, or even orzo.
- Beans: Use white beans or cooked lentils.
- Dairy-Free: Use a vegan feta alternative or skip the cheese entirely.
- Extra Veggies: Add zucchini, bell peppers, or artichokes for variety.
- Cheese Alternatives: Try Parmesan or Mozzarella if you’re out of feta.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months.
- To Reheat: Warm gently on the stovetop with a bit of olive oil or microwave in 30-second intervals, stirring in between.
What to Serve With Greek Chicken and Rice
While this is a complete meal on its own, it pairs beautifully with fresh salads like:
- Greek Salad
- Arugula Salad with Lemon & Parmesan
- Tomato-Cucumber-Avocado Salad
- Strawberry Spinach Salad
More Mediterranean-Inspired Favorites
- Greek Shrimp Orzo
- One-Pot Greek Chicken
- Greek Shrimp Salad
- Greek Orzo with Feta & Olives
Final Thoughts
This Greek Chicken and Lemon Rice is everything a weeknight dinner should be—easy, flavorful, and wholesome. Whether you’re meal-prepping, feeding a hungry family, or just craving something Mediterranean, this one-pot wonder is bound to become a regular in your kitchen rotation.