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!

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! 

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!
4.9 from 29 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 5 servings
Calories 366

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
 

  • 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.
  • Preheat oven to 350 F degrees.
  • 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.
  • 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.
  • 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. 
  • 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.
  • Garnish as desired and serve.

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.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

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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Recipe Rating




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

  1. Will the Uncle Bens Boil in a bag long grain rice work if i open up the bag and measure one cup?

    • Without testing it myself, I can’t say for certain that it would work the same. I’m pretty sure the boil in a bag rice is precooked, so in this recipe I think it would turn out pretty mushy.

  2. This is an amazing recipe and has become a standard in our house!   I also do keto, and this easily adapt with riced cauliflower, just use half the liquid!

  3. I love lemon and chicken so this was a perfect combination. I added a tablespoon of preserved lemons to the rice when I added the chicken stock and it was so good. I had to pull myself away from the pan. The rice became crusty around the edges and caramelized perfectly. I will be making this again! My picky wife loved the rice (she is Chinese), so it is a winner all around. I did not have time to marinate the chicken overnight, but will do that next time.

  4. So good!!! Thanks for another great recipe that had my (very picky) 5 year old clean his plate without hesitation and declare: “Mommy! You’re a chef!”
    My rice (Basmati) cooked faster than I anticipated, so I’ll adjust either the type of rice or cooking time when I make this dish again. Still, everything was really delicious. 👍🏾👍🏾👍🏾👍🏾 from me, hubby, and our two little ones 🤤.

  5. Delicious meal.  I added shredded zucchini which I had sprinkled with salt and used paper towels to extract the moisture.  The two cups of broth were used up quickly and I added another cup of water.

  6. Used boneless, skinless thighs for health. No other changes. Just wish cast iron skillets weren’t soooooo heavy! LOL, had to have my grandson move it in and out of the oven.

  7. Made it for dinner last night. Very easy and delicious. I marinated the chicken for about 3 hours. I’d probably add some lemon juice to the marinade to give it a slightly more lemony flavor. Thank you so much for sharing this recipe. Will definitely make it again.

  8. Can this recipe be made entirely on top of the stove?  I don’t have a large ovenproof fry pan.  Can I sauté the breasts and finish them separately, w/o the rice, in the oven, roasting them a bit for last few minutes?  And make the rice on the stovetop? Thanks.

    • Yes 🙂 Cook the chicken completely on the stove, set aside and cook the rice on the stove (just reduce the liquid by 1/2 cup). To cook the rice, just follow the recipe directions up to the point just before putting it in the oven. Instead of using the oven, put the lid on and cook on medium low heat until the liquid is absorbed (generally about 12 – 15 minutes). When the rice is almost ready, add the chicken back in on top of the rice and put the lid on to warm up, and finish cooking the rice.

  9. Made this for dinner tonight, it was delicious!!!!!
    I subbed out thighs for breast and didn’t have a oven safe skillet so I just transfered to a oven safe dish after cooking in a pan. Will definitely be making this again!

  10. My husband made this last week and it was to die for? We marinaded the chicken (2) days because we forgot about it. Honestly super easy and easy clean up. the rice was so flavorful that it has changed the way I make rice going forward. Thanks so much for sharing!

  11. This was so amazingly delicious!!!!!!  My family and I were dying over the savory, mouthwatering awesomeness!  I doubled the portion for 6 people and it was enough for a little leftover, which was also a pure delight! I loved this! Thank you for sharing!!!!

  12. This Greek Chicken and rice is really amazing! I’ve already shared the recipe with friends and family! 

  13. Made this tonight and the husband and kid loved it. Thanks for sharing this recipe!

  14. This looks delish! I have bone in, skin on chicken breasts. Would you recommend I use your directions for the boneless chicken breasts?

    • I’ve not tested this recipe other than as written, and typically bone in chicken breasts will take longer to cook, which means the rice portion may be overcooked. You could cut the chicken breasts off the bone for a very similar cook time to the recipe. I would say to use your best judgement and make sure the chicken is cooked to 165 F degrees (internal temperature) to be safe.

  15. Wtf dude. Used all the garlic in the marinade and then was supposed to have it for the fry pan?

  16. Would it work to make this with quinoa instead of rice?  They have a similar cook time…

    • Without further testing, I can’t say for certain, as sometimes the ratio of liquid to grain can be different from grain to grain. Use your best judgement, and if you try it, I’d love to know how it worked!

  17. Just tried this and it was fantastic.  Delicious flavor and not too difficult to make.  only marinated for about 20 minutes and it was still good.  

  18. looks wonderful I am for sure going to make this!

  19. what are the nutrition stats?

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  20. Not sure what I did wrong but my white rice turned totally brown, completely different than the pics, and was ready much quicker. Flavors were good though.

    • MIne did too, but the spices and other ingredients are probably the reason for that. The rice was perfectly cooked and crispy on the edges, so no issue there!

  21. When do you add the sliced lemon, while its baking, or after its finished?

  22. This was delicious! I made a couple slight variations with what I had on hand: Used bone-in skinless chicken thighs (still was awesome!) and substituted the chicken stock with chicken broth (and omitted the additional salt). Definitely will make again, super easy and delicious!

  23. I added lemon juice when I served the dish, it was good! My husband didn’t like it but will make it for myself and freeze it when I want to have again. I also will try it on top of stove on simmer with tight cover in stead of oven. I make Spanish Rice with chicken that way……………………enjoyed

  24. I made this with Chicken breasts as directed and it came out amazing. My family loved it! Making it again tonight for our Sunday family dinner. Thanks for sharing the recipe!

  25. So you add the rice hard into the skillet? You dont boil it before and cook it?

    • Yes, you add it UNcooked, and it cooks while in the oven.

    • This was very good. I took the advice of one reader and squeezed the juice of a half lemon over all when done. Did not garnish with zest or lemon slices. Want to try this in my Instant Pot and also with brown rice.

      • So good!!! Thanks for another great recipe that had my (very picky) 5 year old clean his plate without hesitation and declare: “Mommy! You’re a chef!”
        My rice (Basmati) cooked faster than I anticipated, so I’ll adjust either the type of rice or cooking time when I make this dish again. Still, everything was really delicious. 👍🏾👍🏾👍🏾👍🏾 from me, hubby, and our two little ones 🤤.

  26. I need to double the recipe. Can I use a stone casserole dish and do it all in the oven?

  27. This recipe was soooooo good! I added kalamata olives, roasted red peppers, fresh thyme and goat cheese. Mainly so I could be lazy and not feel like I had to add a veggie side…🤷‍♀️ I have 3 kiddos under 7 and they all ate it up. Easy clean-up + tasty dinner = success!

  28. If I substitute with boneless chicken breast, how much meat do I use?  Thanks.

  29. THIS WAS SO GOOD!!! I cook dinner from scratch almost every night because I love to (and we are broke). I’ve tried making lemon chicken before and I really like it but the rest of the fam has said, “eh– I like other things better”. So I took a break.

    It is cold in Chicago and I didn’t feel like going to the grocery store but pretty much the only things in the house were boneless chicken thighs in the freezer, an onion, garlic, lemons, and a huge bag of rice.

    Your recipe looked different than the ones I’d tried previously which had fewer spices. I made this exactly as described only with boneless skinless thighs, and I had some broccoli so I nestled some of the stalks in around the chicken and rice. Oh, and I left it covered on the stove on low instead of moving it to the oven. Not sure why. I just forgot to preheat.

    The entire family (and our the extra teenager over) really loved this. They asked if it could be put into the regular rotation. My husband said it tasted like the best Rice-a-roni ever (not sure why that is a compliment but it was high praise from him). The chicken was moist and amazing. The garlic and lemon was a perfect balance. The broccoli was soft but not mushy.

    I put a small container of the left-overs in the freezer for a lunch later and I have to think it will freeze well. THANK YOU for this recipe!!! It will be perfect for when I have very little in the house and didn’t plan ahead for dinner. Since I thawed the chicken in the marinade, it all got prepped and made so quickly!! And all in, I fed 5 people for less than $7… and it was SO GOOD. I would seriously eat it for dinner again today. THANK YOU <3

  30. Love this I have made several times for the marinade I used Simply Lemon vinaigrette by. Marzetti it’s salad dressing in the refrigerated section turned out delicious 😋 

  31. 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 🙂

  32. 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 

  33. 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! 

  34. 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.

  35. 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.

  36. 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 !

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

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

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

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

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

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

  43. 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?