One-Pot Greek Chicken and Lemon Rice (Easy 50-Min Dinner)
Yield: 4 Serving
One-Pot Greek Chicken and Lemon Rice
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Crispy, golden-brown chicken thighs seasoned with Mediterranean herbs nestled in fluffy, aromatic rice infused with lemon juice, garlic, and fresh dill. Made in just one pan, this easy weeknight meal is bursting with bright Greek flavors and offers minimal cleanup!
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
For the Chicken Marinade:
- 1.5 lbs (approx. 4 large) bone-in, skin-on chicken thighs
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- Zest of 1 fresh lemon
For the Lemon Rice:
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice (such as Jasmine or Basmati), un-cooked and rinsed
- 2.5 cups low-sodium chicken broth
- 1/4 cup freshly squeezed lemon juice (approx. 1–2 lemons)
- 1/2 tsp salt (adjust to taste)
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
For Garnish & Serving:
- 1/3 cup crumbled feta cheese (optional)
- 1/2 cup Kalamata olives, pitted and halved (optional)
- Fresh lemon wedges & fresh dill sprigs
Instructions
- Marinate the Chicken:
In a medium bowl, combine 2 tablespoons olive oil, minced garlic, oregano, thyme, onion powder, paprika, salt, pepper, and lemon zest. Rub the mixture thoroughly over all sides of the chicken thighs, including under the skin. Let sit for at least 15 minutes (or marinate ahead in the fridge for up to 4 hours). - Sear the Chicken:
Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down. Sear undisturbed for 5–7 minutes until the skin turns deep golden brown and crispy. Flip and sear for another 2–3 minutes. Transfer the chicken to a side plate (it will finish cooking with the rice). - Sauté the Aromatics:
Reduce the heat to medium. Drain off all but 1 tablespoon of the excess chicken fat from the pan. Add the diced yellow onion and sauté for 3–4 minutes until soft and translucent. Add the minced garlic and sauté for 1 minute until fragrant. - Toast the Rice:
Add the rinsed rice to the pan and stir continuously for 1–2 minutes to coat it in the oil and lightly toast the grains. - Simmer the Rice & Chicken:
Pour in the chicken broth, fresh lemon juice, and 1/2 teaspoon of salt. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a rolling boil, then stir in half of the fresh chopped dill and parsley. - Nestle and Cook:
Nestle the seared chicken thighs (skin-side up) back into the rice and liquid. Cover tightly with a lid, turn the heat down to low, and cook for 20–25 minutes, until the rice is tender. - Rest and Fluff:
Remove the pan from the heat and let it sit covered for 5 minutes. Remove the chicken thighs onto a plate temporarily, gently fluff the rice with a fork, and stir through the remaining fresh dill and parsley. - Serve:
Place the chicken thighs back on top of the fluffed rice. Garnish with crumbled feta cheese, Kalamata olives, fresh lemon slices, and extra herbs. Serve warm!
Notes
- Type of Rice: Long-grain white rice (like Jasmine or Basmati) works best because it cooks evenly and doesn't get mushy. Avoid using short-grain or brown rice without adjusting liquid ratios and cooking times.
- Crispy Skin Tip: Resting the chicken on top of the cooked rice keeps the skin crispy. If you want ultra-crispy skin, pop the pan under the oven broiler for 2–3 minutes just before serving.
- Make it Dairy-Free: Simply omit the feta cheese garnish.
- Storage & Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to revive moisture.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 668Total Fat: 45gSaturated Fat: 12gUnsaturated Fat: 33gCholesterol: 233mgSodium: 2068mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 46g
