One Pan Greek Lemon Chicken and Rice

This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors!

This easy Greek lemon chicken and rice is made completely in one pan, and you won’t believe how incredible flavorful it is!

Easy one pan lemon chicken and greek rice

One Pan Greek Lemon Chicken and Rice

Dishes.  Ughhhhh… are they the bane of your existence, or is it just me?  Between the two blogs and two kids, I feel like all I ever do is wash dishes!

MY LATEST RECIPES

Back in 2016 when I posted this One Pot Chicken and Dirty Rice meal, you went crazy over it and I kept meaning to post different variations of the chicken and rice combo… but I got too excited about other new recipes to share, and it kept falling to the back burner.  But no more!!

I do have some other versions planned (I promise!), but for now, let’s start with this Greek Lemon Chicken and Rice recipe.

Lemon chicken recipe with Greek rice in one pan

Let’s talk about why I love this greek chicken version so much.  There really aren’t any surprise or secret ingredients to make it so good, it’s more about HOW it’s cooked.  The chicken cooks on top of the rice, which means all the delicious juices go right down into the rice.  It’s like cooking the rice in a super concentrated chicken stock full of spices!

HOW TO MAKE GREEK LEMON CHICKEN AND RICE

  • Marinate the chicken first.  Overnight gives the best flavor, but even if you forget and only have 10-15 minutes… it still gives a great extra punch of flavor!
  • Searing the chicken first is super important here.  Not only does it ensure a beautiful golden color on the chicken thighs, but it gives the skin a great crispy texture.  Plus, it gives some chicken fat, which is perfect to cook the onion in!
  • If you don’t have a tight fitting lid, no worries.  Cover the pan with foil and it works just fine.

Lemon chicken with Greek rice on plate

If you’re into meal prepping, this lemon chicken is perfect for you.  The leftovers get better and better!

WHAT TO SERVE WITH GREEK LEMON CHICKEN

It’s a personal decision, but I typically stick with a vegetable, since you already have the protein and rice covered in the recipe itself.  Here are some great options!

Marinated Greek lemon chicken thighs are seared then baked on top of a lemon and herb flavored rice.  The easiest one pan meal that the whole family will love! 

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Marinated Greek lemon chicken thighs are seared then baked on top of a lemon and herb flavored rice.  The easiest one pan meal that the whole family will love! 
Print
4.8 from 10 votes
5 servings
One Pan Greek Lemon Chicken and Rice
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors!

Calories: 366 kcal
Ingredients
MARINADE
  • 2 tsp dried oregano
  • 1 tsp dried minced onion
  • 4-5 cloves garlic, minced
  • zest of 1 lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1-2 Tbsp olive oil to make a loose paste
  • 5 bone-in, skin on chicken thighs
RICE
  • 1 1/2 Tbsp olive oil
  • 1 large yellow onion, peeled and diced
  • 1 cup dry long-grain white rice (NOT minute or quick cooking varieties)
  • 2 cups chicken stock
  • 1 1/4 tsp dried oregano
  • 5 cloves garlic, minced
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • lemon slices, optional
  • fresh minced parsley, for garnish
  • extra lemon zest, for garnish
Instructions
  1. In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine.  Add chicken thighs and turn/massage to coat.  Refrigerate 15 minutes up to overnight.

  2. Preheat oven to 350 F degrees.

  3. Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MED-HIGH heat.  Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan.  Cook 4-5 minutes per side.  Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.

  4. Reduce heat to MED and add onion to pan.  Cook 3-4 minutes, until softened and slightly charred.  Add garlic and cook 1 minute.  Add rice, oregano, salt and pepper.  Stir together and cook 1 minute.

  5. Pour in chicken stock, raise temperature to MED-HIGH and bring to a simmer.  Once simmering, nestle chicken thighs on top of the rice mixture. 

  6. Cover with lid or foil, and bake 35 minutes.  Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.

  7. Garnish as desired and serve.

Recipe Notes

To make using boneless skinless chicken breasts, add chicken to the pan 15 minutes into the covered baking time, then continue as directed.  Chicken breasts won't need as long to cook, and this ensures that they won't dry out too much.

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Marinated Greek lemon chicken thighs are seared then baked on top of a lemon and herb flavored rice.  The easiest one pan meal that the whole family will love! 

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17 comments on “One Pan Greek Lemon Chicken and Rice”

  1. You made a note for boneless breast. But I have boneless skinless thighs. Wondering how to adjust for that. 

    • Hi Krisi 🙂 I haven’t tested this, so I can’t say for absolute certain, but I think adding the chicken thighs to the dish about 10 minutes into the covered baking time and continuing as directed should work. Just be sure you brown them first, for several minutes per side, as written in the recipe 🙂

  2. I made this dish lastnight for the family and it was devoured! I too did the whole thing on stovetop and at the end added a squeeze of lemon juice on top just before adding the chopped parsley. Will definitely be making it again! Thanks so much 

  3. Is anyone else having trouble with the rice getting done? Great recipe and so delicious but I felt I had to keep it in so much longer than it said and the rice still came out kind of chewy. I did use brown rice… I don’t know if that makes a difference. Any advice would be appreciated! I definitely want to make it again… the flavor is so good! 

  4. i made this and my husband loved it! cooked according to directions, only my chicken and rice were finished after the 35 minutes in the oven, without needing an additional 10-15. also i would have marinated the chicken overnight if i had realized that was suggested, but three hours seemed to work pretty well.

  5. Er. Mer. Gawd. Made this for dinner tonight partnered with a Parmesan roasted asparagus. KILLER and simple. Then I shared it to death. Thanks for a great, simple meal.

  6. Hi Amanda, I just finished making this greek lemon chcken recipe. I tasted it and it is wonderful. The only things I did differently is I used bone in breasts since I had no chicken thighs.

    Secondly, , I didn’t finish this in the oven. I just did everything in a big enameled pan on the stovetop. Took about 35 minutes once the rice and stock was added with the browned chicken on top. Came out great and it cut out a step .
    Thanks for this recipe !

  7. Such a perfect weeknight meal! would love to try this!

  8. This chicken looks so flavorful! My family will devour it!

  9. I LOVE the flavors in this dish!! Such a wonderful weeknight meal!

  10. I love all these flavors! Marinated chicken is the best!

  11. One pan meals are the best!! I love how easy this is to make!

  12. Such a pretty meal – love all the flavor packed into single dish!

  13. I’m confused, it sounds like the chicken and rice finish baking in the oven but you never gave an oven temperature. Does it just simmer on the stovetop for 35 minutes or does it bake inside the oven?