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.
Lola says
This was very good! We’re cutting back on carbs so i used chopped cauliflower in place of the rice and reduced the amount of stock to less than a cup
Kim says
May I substitute orzo for rice?
The Chunky Chef says
I haven’t tested this recipe using orzo, so I can’t say for certain whether any changes would need to be made since orzo would likely need a different pasta/liquid ratio than the rice. If you do some experimenting, I’d love to know how it turns out 🙂
Dinah says
Looks very interesting…can you freeze and re-heat? Want to give it to guests but am tie limited!!
The Chunky Chef says
I haven’t tested freezing and reheating this recipe, so I can’t say for certain.
Melinda says
Excellent! Used Basmati rice 35 min-didn’t need the last 10. Used Lemon Pepper in place of salt and pepper when making rice. Very good-will make again
Veronica says
I made this today and it was delicious! I actually forgot the lemon, but it was great. The rice was tender, the chicken was perfectly done. I can’t wait to make it again and include the lemon slices.
Angie Heath says
Could I use brown rice in this recipe? I am diabetic and trying to use brown rice instead of white rice.
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain, but I highly suspect brown rice won’t work. It requires a different liquid to rice ratio and longer cooking time. If you try it, I’d love to know how it turns out!
Liz says
Absolutely delicious! Made it for 12 people and everyone loved it! Don’t change a thing!!
Tracey says
Would this recipe be okay to make without the rice ?
The Chunky Chef says
You could use the marinade and cook the chicken, but if you use everything and just omit the rice, you’d have a really liquid-y dish.
Lisa says
This Greek chicken and rice dish was sooooo good! I followed your directions and it came out perfect. The family loved it! Thank you
Sharon says
Awesome! The dish was very delicious and flavorful! It made an amazing gravy to compliment the rice . I also used Greek dressing to get a more zesty flavor and turned it up a notch!
Shana says
Could have been more lemony
Brandi Smith says
Hi there! I have some saffron rice that I’d love to use up tonight with this recipe. Do you think the flavors will pair well with following the directions for everything else, just substituting the white rice with the saffron rice? Thank you for your help! I’m excited to try this recipe! I live near Tarpon Springs, FL which has the highest concentration of Greek people in the united states, so I LOVE me some Greek food!
The Chunky Chef says
Hi Brandi 🙂 I haven’t tested this recipe using saffron rice, so I can’t say for certain how well those flavors would pair up. As long as the rice has a very similar cooking time (on the package) to the rice listed, it should work out 🙂
Debra says
It’s such a shame that people like Mizzz Liberty thinks that they have a right to speak their opinion without even checking their resources. Besides who probably cares about what she thinks. Your recipe looks yummy. Can’t wait to try it.
Jayne Liberty says
This recipe including the pictures were stolen from RecipeTinEats. Published in 2015. I recognized them. Plagerism is not cool at all!!
The Chunky Chef says
I actually know Nagi from RecipeTinEats, but these are MY photos, not hers. They may be similar, as it’s a similar recipe, but they are NOT the same, and I really do not appreciate your claim that my photos are plagiarized. Stolen content is rampant in the food content space, and I can’t stand it, and would NEVER steal another creators photos.
Susan J says
Right on, Chunky Chef!!
steven says
Checked out the RecipeTinEats web site and did not find this recipe or photos. FYI.
Jan says
Dang! Are you the food police?!😆😆
Rhonda says
Rhonda can you use pork chops instead of chicken
The Chunky Chef says
I think the flavors would go well, but the cooking time may change, so you’ll have to do some experimenting.
Amelia says
I came upon this recipe when I had some chicken thighs that I wasn’t sure what to do with and wanted something different!
It was easy to prepare, I had everything I needed and only one pot to wash! I used my large size ROCK pan and lid.
It was delicious! The chicken was super tender and the rice was flavourful. I will definitely make this again.
Brenda says
Made this tonight and it was a huge hit. So easy but taste great. Even my Greek husband approved. Thanks for posting this!!!
Line says
This was very good. The rice had perfect texture and just the right amount of spices.
Fran says
This recipe was so easy and tasty that I shared it with my sister, my daughter and my granddaughter. They all made it and loved it.
KG says
Need to make ahead of time. Can I do all the steps except baking the rice and chicken a couple of hours later?
The Chunky Chef says
I haven’t tested making this recipe ahead of time, so I’m not sure how well it would work or if any changes would need to be made. I would worry that the rice would start to potentially soak up some of the liquid. If you experiment, I’d love to hear how it goes! 🙂