This Greek chicken and rice recipe is all cooked in the same pan, which means you’re serving a restaurant-quality dinner, and cleanup will be a breeze! The combination of flavorful and juicy chicken thighs and the tender herb and lemon scented rice is irresistible, and this comforting and satisfying meal is sure to be a family-favorite!
This is one of my One Pot/One Pan recipes I know you’ll want to keep on hand!
Dishes. Ughhhhh… are they the bane of your existence, or is it just me? Between the work, life, 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 recipe, 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.
Why you’ll love this recipe!
- Easy – recipes like these that are cooked in one pan/one pot are perfect for busy families, or those who just don’t want to clean a bunch of dishes.
- Ultra-flavorful – since the chicken cooks on top of the rice, so all those delicious juices sink down into the rice. It’s like cooking the rice in a concentrated chicken stock with spices and herbs!
- Customize-able – if you prefer boneless skinless chicken breasts, I’ve also shared how you can adapt this recipe.
How to make one pan greek lemon chicken and rice:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Marinate chicken. I prefer to marinate overnight, or at least all day, but even 10-15 minutes will impart plenty of flavor.
- Sear chicken. Sear the chicken thighs skin-side down at first, then flip.
- Cook onion and garlic. Cooking them in the grease from the chicken thighs adds more flavor.
- Toast rice. Adding the dried rice and seasonings and letting it toast a bit helps keep the rice from being mushy after it’s cooked.
- Add stock and return chicken. Try to wait until the stock is simmering before adding the chicken.
- Bake. Cover and bake for about 35 minutes, then uncover and bake another 10-15 minutes.
Helpful Tip!
Don’t let the semi-long ingredient list scare you away… some of the ingredients are repeated in the marinade as well as the rest of the dish. I promise it’s easier to make than you may think!
Variations of this recipe
- Chicken – if you don’t like chicken thighs, you can absolutely use boneless skinless chicken breasts. I’ve detailed how to alter the recipe for those in the “chef tips” section of the recipe card below.
- Rice – this recipe was only tested using dry long-grain white rice. Other types of rice (such as basmati) can be used, however you’ll have to experiment, as different types of rice require different liquid to rice ratios and cooking times.
- No oven-safe pan – if you don’t own a cast iron skillet, or oven-safe pan, don’t worry… you can still make this recipe! Just sear the chicken and cook the onion, garlic, and rice in a regular skillet, then transfer things to a baking dish, add the chicken stock, etc. Cover with foil and bake as directed.
- Less marinating time – if you don’t have time to marinate the chicken overnight or all day, or maybe you forgot (it happens to the best of us!), just marinate it for 10-15 minutes while you get things prepped and ready. Even that little bit adds a big flavor!
- Pan with no lid – no lid, no problem! Not all oven-safe pans come with a tight-fitting lid, so in place of one, just cover the pan/skillet with some foil.
FAQ’s
Absolutely! It may seem a bit foreign, but this is a common method and is completely safe. Just make sure to check the chicken for doneness (165°F with an internal thermometer), just as you would with any other chicken recipe.
Making chicken and rice ahead of time
I prefer to make this right before serving, but you can make it completely ahead of time if you’d like. Just know that the rice can get a bit mushy the longer it sits in the refrigerator.
Storage
Leftovers should be refrigerated in an airtight container and enjoyed within 4-5 days.
What to serve with greek chicken and rice?
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!
- Skillet Peas and Prosciutto
- Spicy Bourbon Glazed Carrots
- Cheesy Brussels Sprouts
- Oven Roasted Vegetables
More One Pan Chicken Recipes:
My Favorite Cast Iron Skillet!
You want a skillet than gives a great sear, and cast iron is king in that department! This skillet is a good solid piece that will last you for MANY years!
Recipe adapted slightly from RecipeTinEats
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Marinade
- 2 tsp dried oregano
- 1 tsp dried minced onion
- 4-5 cloves garlic minced
- 1 lemon zested
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1-2 Tbsp olive oil enough 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
- 5 cloves garlic minced
- 1 cup dry long-grain white rice (NOT minute or quick cooking varieties)
- 1 1/4 tsp dried oregano
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups reduced sodium chicken stock
Garnishes (all optional)
- lemon slices
- fresh minced parsley
- extra lemon zest
Instructions
Marinate chicken
- In a large resealable plastic bag, add 2 tsp dried oregano, 1 tsp dried minced onion, 4-5 cloves garlic, 1 lemon, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1-2 Tbsp olive oil , and massage to combine. Add 5 bone-in, skin on chicken thighs and turn/massage to coat. Refrigerate 15 minutes up to overnight.
Prepare
- Preheat oven to 350°F degrees.
Sear chicken
- 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, then remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving most of the grease in the skillet.
Cook aromatics and toast rice
- Reduce heat to MED and add 1 large yellow onion to skillet. Cook 3-4 minutes, until softened and slightly charred. Add 5 cloves garlic and cook 1 minute. Add 1 cup dry long-grain white rice , 1 1/4 tsp dried oregano, 3/4 tsp kosher salt and 1/2 tsp black pepper. Stir together and cook 1 minute.
- Pour in 2 cups reduced sodium chicken stock, raise temperature to MED-HIGH and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture.
Bake
- 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 with lemon slices, fresh minced parsley, and extra lemon zest as desired, and serve hot.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated that this recipe serves 5, but feel free to divide it into as many servings as you’d like.
- To make using boneless skinless chicken breasts, sear as directed, then 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.
- Recipe originally posted in early 2018, but has been updated in 2025 with additional information and clearer wording.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Adriana Byrum says
So you add the rice hard into the skillet? You dont boil it before and cook it?
The Chunky Chef says
Yes, you add it UNcooked, and it cooks while in the oven.
Joan says
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.
Cammy says
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 🤤.
Stephanie Mancuso says
I need to double the recipe. Can I use a stone casserole dish and do it all in the oven?
The Chunky Chef says
I haven’t tested it, but I think that would be okay.
Katie Jenkins says
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!
Maria S. says
If I substitute with boneless chicken breast, how much meat do I use? Thanks.
The Chunky Chef says
Anywhere from 1-2 lbs.
Maria says
Thanks for the quick reply and delicious recipe!
Kelly R Vallicelli says
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
Peggy says
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 😋
Krisi says
You made a note for boneless breast. But I have boneless skinless thighs. Wondering how to adjust for that.
The Chunky Chef says
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 🙂
Vicki Gill says
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
Jaymie says
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!
The Chunky Chef says
Hi Jaymie 🙂 Unfortunately brown rice has a much longer cook time than the rice in the recipe, which is most likely why it’s not getting done in time.
Shama Kassam says
If we substitute in brown rice, how long should it take?
The Chunky Chef says
Hi Shama, I specifically wrote and tested this recipe for white rice, so I can’t say for certain.
angelina says
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.
Naomi B. says
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.
Debi says
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 !
Sandra | A Dash of Sanity says
Such a perfect weeknight meal! would love to try this!
Amy @ Little Dairy on the Prairie says
This one pan dish looks so good!
Anna @ Crunchy Creamy Sweet says
This chicken looks so flavorful! My family will devour it!
Katerina @ diethood .com says
I LOVE the flavors in this dish!! Such a wonderful weeknight meal!
Abeer says
I love all these flavors! Marinated chicken is the best!
Demeter says
One pan meals are the best!! I love how easy this is to make!
Melanie | Melanie Makes says
Such a pretty meal – love all the flavor packed into single dish!
Laura says
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?
The Chunky Chef says
Hi Laura, oh my gosh, I can’t believe I forgot that part!!! It bakes at 350 F degrees… headed over to amend the recipe now, thanks for bringing it to my attention!