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.
J. Duncan says
We loved this recipe. I used basmati rice and it worked perfectly. This recipe is a keeper and I will definitely make it again. Thank you!
Fi Carter says
I am hoping to cook this next weekend when we have visitors coming to stay for the weekend.
Looks like a fabulous dish.
May I ask a question please?
What is the difference between sea sale and Kosher salt.
Thanks.
Fi
The Chunky Chef says
I hope you love it! This article explains your question well https://www.foodnetwork.com/how-to/packages/food-network-essentials/kosher-salt-vs-sea-salt
Kara says
I added a whole juice of a lemon that I used zest for. Chicken breast was what we had and it turned out great. I think next time I’ll add some spice to it maybe red chili pepper flakes. Thanks for sharing super simple and easy to execute.
Deborah says
Loved this recipe. Added dried mint in marinade. Added artichokes, olives and Capers and lightly broiled top last 2 minutes.
Beth says
I overcooked the chicken. It was good though. We made broiled cherry tomatoes on the side.
Linda Shamburger says
Loved this so much. I also added yellow bell pepper which needed using.
Liane says
I make this all the time and it has become a beloved family favorite! Thank you so much for this absolutely delicious treasure of a recipe.❤️❤️❤️
Kamili Samms says
Thank you so much for sharing this recipe. It came out perfectly! And I appreciate that I now have a good baked rice technique to use on other flavor variations.
Tina says
A delicious recipe. I added extra seasoning to my chicken before I seared them, and chicken bullion to the rice for extra flavor
Katina Harris says
A delicious recipe. I added extra seasoning to my chicken before I seared them, and chicken bullion to the rice for extra flavor
Leah says
Pretty darn delicious! Thanks for sharing!
Wendy says
This dish has become a family favourite. Love it!
Monica says
Excellent! I made no changes to the recipe! My husband and daughter loved it!
Susan Kirby-Cohn says
Made this tonight. Tasty and good. Reduced ingredients due to only 3 thighs. Had to use Minute rice, so halved the broth too. Couldn’t resist adding 1/2 of the zested lemon juice in the marinade and the other 1/2 into the rice mixture. Sorry, really love lemon! Would definitely make this again.
Kim says
Love this recipe! I added mushrooms to the onion and garlic, Turmeric to the rice. Yummmm!
Alexis says
This is one of my absolute favorite recipes! I’ve made it many times, but this time I want to make it for a few more people. What would you think about doubling it and cooking in a Dutch oven? My skillet is only big enough to hold 4 thighs.
The Chunky Chef says
While I’m sure that could be done, without testing and retesting it myself, I can’t say for certain if that would work, and what adjustments would need to be made. If you do some experimenting, I’d love to know how it turns out!
Crazy cook says
Great recipe! I’ve made it a few times now and it’s always a winner. I’ve even doubled it for a large crowd – a crowd pleaser!
Danielle says
I think the recipe needs more salt and I need to try again to make it less greasy. Also I think I should have simmered the rice more before adding the chicken to reduce the rice’s crunchiness.
Tracey says
This is one of my daughter’s favorite dishes. Super easy and delicious.
Shea says
I love this recipe, it’s very good.
For others asking about using brown rice, I used brown basmati rice and used 3 cups of broth instead of 2. I simmered for 5 minutes before adding back the chicken. Turned out perfect.