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.
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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.
Deborah Crosby says
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.
Debbie Bullard says
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.
Ricki B says
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.
Susan says
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.
The Chunky Chef says
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.
Christina M Gonzalez says
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!
Jennifer H says
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!
JenB says
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!!!!
Kim says
This Greek Chicken and rice is really amazing! I’ve already shared the recipe with friends and family!
Cassie says
Made this tonight and the husband and kid loved it. Thanks for sharing this recipe!
Hayley says
This looks delish! I have bone in, skin on chicken breasts. Would you recommend I use your directions for the boneless chicken breasts?
The Chunky Chef says
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.
Gord says
Wtf dude. Used all the garlic in the marinade and then was supposed to have it for the fry pan?
The Chunky Chef says
It’s clearly listed in the ingredients for both the marinade AND the rice..
Andrea Chilton says
Would it work to make this with quinoa instead of rice? They have a similar cook time…
The Chunky Chef says
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!
Anne says
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.
Jan B. Saathoff says
looks wonderful I am for sure going to make this!
Carol DeLong says
what are the nutrition stats?
The Chunky Chef says
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.
Vicky says
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.
Lance K Mertz says
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!
Sherrie Sisk says
When do you add the sliced lemon, while its baking, or after its finished?
The Chunky Chef says
Those were mainly a garnish for the photos, but if you wanted to add them, I’d sear them before the chicken, then add them at the end step 5 🙂
Angela says
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!
Cah says
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
Marti Gaines says
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!