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.
Amy says
Make this at least once a month! My family loves it and it is a quick easy clean up! I add mushrooms to the pan as well. I use skinless chicken thighs and don’t wipe the pan- those little bits are delicious!
Diane says
I made this last night and if I make it again I would fully wipe the pan, add a little olive oil to cook the onions and garlic and then add the broth, rice and chicken back. The dish felt a bit greasy and the flavors were muddled. The addition of lemon at the end is crucial for that acid.
Melinda Luhman Saracini says
Not much ch flavor for all the garlic one adds. Just kind of blah.
Angie says
Very good recipe
Maria says
This is delicious. I have made it numerous times and it’s always been my family’s favorite.
Cindy Forrest says
We made this and it was delicious – BUT we used brown rice. I would make this again, it was delicious, but next time I will let it simmer longer after adding the rice and before nestling the chicken and putting it into the oven.
Judie Szuminski says
Tried this recipe tonight and my husband and I loved it. Will make it again.
Paula says
Hi Amanda! Can I use brown rice instead of white rice?
The Chunky Chef says
Hi Paula! 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 a longer cooking time. If you try it, I’d love to know how it turns out!
Wendy says
I really enjoyed this new to me recipe. I loved the lemon taste. It seemed a healthier choice for dinner. I ate the chicken with the rice together. My rice came out much darker. We will have this for dinner again. Thank you
Becky says
Terrible recipe! Nasty rice.
The Chunky Chef says
Well thank you for giving it a try! Not everyone has the same tastes and preferences, and that’s okay 🙂 Personally I like to be a bit more kind and constructive with my criticism, but to each their own.
Charlsea Clayton says
SUCH a delicious recipe. This is my second time making it and I’m hoping it comes out as good as the first! Thank you!!
Also, if someone doesn’t like this recipe, their tastebuds must not be right hahaha
Maria says
You probably didn’t do the recipe exactly like it says. Sorry you didn’t likeIts it, maybe you should try it again and just TAKE your time with it
Claire King says
Amazing. Succulent chicken. I marinaded overnight with the lemons from our garden. Was a hit with everyone young and old. Will definitely be on my go to list
Karen mcnally says
This was delicious. I made it twice now. Very flavorful. Great recipe.
Yenny says
Can I use drumsticks inserts of chicken thighs?
The Chunky Chef says
I haven’t tested this recipe using drumsticks, so I can’t say for certain what alterations would need to be made with regard to the cooking time. If you do some experimenting, I’d love to know how it turns out 🙂
Dianne Leonetti says
Delicious!! Add topping of chopped Spinach around the chicken while baking.
Joan M says
So yummy! Will definitely make again.
Cathy says
Can this be adjusted for bone-in breasts? Hubby will only eat breasts, he’s a chicken snob. I want the bone for flavor. I can’t wait to try!
The Chunky Chef says
I’m sure it could be adjusted, but without testing and retesting, I can’t say for certain how long they would need to cook, and if the rice would be done before the bone in breasts are finished. If you do some experimenting, I’d love to know how it turns out 🙂
Erin L. says
Is it just me or has this recipe changed? I could have sworn there was lemon juice in the marinade before, in addition to the zest. Maybe a little less pepper too? And I don’t remember adding dried minced onion before. Perhaps my memory is failing me (a distinct possibility).
The Chunky Chef says
I haven’t updated or changed this recipe since posting it in 2018, but it’s a fairly common recipe, so you may be thinking of a recipe from another site?
Jeanne Denison says
Best chicken dish ever.
Monica says
I have tried a few different recipes for this dish, but this is by far the best. I normally make it with the bone out thighs, but today it was bone in and real chicken stock I had leftover. It takes it to a new level. Thank you
Karrah says
Love a bunch of your recipes, can’t wait to try this! I have boneless thighs, would cutting the cooking time like with boneless breasts work or do I need to cut more time?
The Chunky Chef says
I haven’t tested this recipe using boneless thighs, so I can’t speak for certain, but I think cutting the time like you would with chicken breasts should work okay. I would double check the internal temperature to make sure they’re cooked to at least 165°F though.