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.
Erin says
My boyfriend and I loved this recipe for at home dinner dates! definitely making this again
Maryann says
Hi can I use chicken breast instead of thighs
Amanda says
Yes, please see the “chef tips” right below the written recipe for information about using chicken breasts.
Kelli says
Could cauliflower rice be substituted? I made with white rice it was delicious! Bathing suit season is coming watching carbs lol
Amanda says
I totally hear you about bathing suit season 😉 However, using cauliflower rice would mean some changes would have to be made, as it wouldn’t need as long to cook, and would likely need less liquid. Without testing and retesting, I just couldn’t say for certain.
Janine in the OC says
Hi! Thanks for the recipe. I didn’t use cauliflower *in place* of the rice; I used it *in addition to* the rice. Added an entire package of riced cauliflower, thawed and squeezed of excess fluid, at the same time I added the rice. Changed nothing else, not even the amount of broth or the oven time. Came out perfect!
The Chunky Chef says
Happy to hear that adding some riced cauliflower to the recipe worked out well!
Moira says
This is seriously our all time favorite recipe!
Heather says
Hi! Hope all is well. Tried this dish tonight and it was awesome. I made half chicken thighs and half chicken breasts (bone-in, skin on and cut in half). It was a winner!!! Thanks for sharing this recipe.
Stacy says
Loved this recipe. I’m thinking to make this for a dinner party and wondering if it can be made ahead of time and then warmed up? If so should I add some more stock to make sure that the rice doesn’t dry out?
Amanda says
Without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Jen says
This recipe looks delicious. Just one question. Is there any lemon juice in the marinade? The only lemon that I saw in the recipe is the zest at the end.
Thank you!
Diana says
Made the Lemon Greek Chicken with Rice tonight, served it with a Greek Salad, homemade dressing, of course! WOWZA! SO good!!!!!!
Lavi says
Hi, I want to make this dish on Sunday. Can I us basmati rice in place of long grain rice? If so, any modifications I need to do to make work?
Amanda says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain what, if any, modifications would need to be made. If you try it, I’d love to know how it turns out!
Robin says
So flavorful and easy peasy to make!
Love it. Thank you!!!
Traci says
So I used boneless skinless chicken thighs and jasmine rice. I basically cooked it the exact same way except I only had it covered in the oven for 30 minutes total and it was cooked perfectly. Threw in some asparagus and broccoli for extra veggies and it was great!
Jo Prusha says
I came across the Chunky Chef by accident looking for new ways for Family Chicken dishes for picky families. This recipe along with One Pan Creamy Chicken Breasts I definitely will try. One question for the Greek Chicken can I substitute Breasts for Thigh pieces?
The Chunky Chef says
Hi Jo, so happy you’re here! Yes, you absolutely can. Please see the “notes” section of the recipe for additional details regarding using chicken breasts.
Christina says
This looks amazing! Is there any way to modify to do it all on the stovetop? The only oven we have is a tiny toaster oven that won’t hold an entire skillet 🙁 Thank you!
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.
Connie says
An amazing recipe which I will make again. Thank you for your response! I made a couple of modifications as a matter of personal preference. I reduced the garlic for both the rice and marinade to 2 cloves each, and I cooked the rice with the lemon zest and chopped parsley, rather than adding at the end as garnishes. I served it with some Balkan yogurt on the side. Tremendous!
Connie says
How do you prepare the lemon slices that are pictured? Can you add the lemon zest to the rice preparation rather than as a garnish? I am making this tonight for the 1st time.
The Chunky Chef says
I just added the slices to the hot cast iron skillet and seared them until a bit charred, before I added the chicken. And yes, you can absolutely add the lemon zest to the rice while it cooks instead of just as a garnish 🙂
Robin says
Could you substitute some white wine for a part of the chicken stock… Like half a cup? Wonder how that would taste?
The Chunky Chef says
Without testing it myself first, I can’t say for certain, but I think that would taste great 🙂
Debbie says
Ive done this recipe a few time now, so delicious, nice easy one pot meal too
Lonita says
Can this be made in an instant pot
The Chunky Chef says
I’m almost positive that it could be, but without testing and retesting it myself, I can’t speak to any pressure cooking times.
Stacy says
Will the Uncle Bens Boil in a bag long grain rice work if i open up the bag and measure one cup?
The Chunky Chef says
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.
Sarah says
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!
Lance K Mertz says
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.
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 🤤.