One Pot Greek Lemon Chicken and Rice Recipe

If you’re anything like me, a weeknight meal that’s both comforting and bursting with flavor is a total win. That’s exactly why I’m excited to share my One Pot Greek Lemon Chicken and Rice Recipe with you. This dish brings together juicy, golden chicken thighs nestled on a bed of perfectly cooked lemony rice—all cooked in a single pan! It’s a beautiful balance of savory, tangy, and herbaceous notes that feels fancy but is so easy to pull off. Trust me, this one pot wonder will become a staple in your dinner rotation.

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Ingredients & Why They Work

What I love about the ingredients in this One Pot Greek Lemon Chicken and Rice Recipe is how simply they come together to create layers of flavor. Every element plays a role—from the herbs to the lemon to the choice of rice—and knowing a few key tips about them can make your cooking experience smoother.

• Chicken thighs: I always use bone-in and skin-on because the bone adds richness and the skin crisps up beautifully, plus thigh meat stays juicy.
• Lemon (juice and zest): The zest delivers bright citrus aroma while the fresh juice adds tang and tanginess; both are essential for that Greek flavor profile.
• Dried oregano: This classic Greek herb infuses the dish with authentic earthy, aromatic notes—don’t skip it!
• Garlic: Minced garlic gives warmth and subtle sharpness, layering nicely under the lemon and herbs.
• Long-grain rice: I prefer long grain here for fluffiness and to prevent clumping, but jasmine or basmati also work well.
• Chicken broth: Using broth instead of plain water adds deeper savory undertones to the rice.
• Onion: Sautéed until translucent, onion creates a sweet, aromatic base for the rice.
• Olive oil: Adds richness and helps with browning.
• Salt and black pepper: Basic but critical for seasoning perfectly.
• Fresh parsley or oregano (optional garnish): Adds a fresh, herbaceous finish and vibrant color.

Tweak to Your Taste

I love that this One Pot Greek Lemon Chicken and Rice Recipe can be tailored easily to make it your own. Over time, I’ve played with different herbs and cooking methods to suit whatever ingredients I have on hand and to keep it interesting. Experimenting is part of the fun!

• Variation: I’ve swapped oregano for fresh thyme on occasion for a deeper, earthier flavor—and it works great. Just use slightly less fresh herbs than dried.
• Skinless chicken: If you prefer skinless, boneless thighs, cook the chicken a little differently as noted in the recipe to avoid overcooking and drying out.
• Spicy kick: Adding a pinch of red pepper flakes to the rice phase gives a warming undertone without overpowering the lemon-herb brightness.
• Vegetarian twist: Replace chicken with hearty mushrooms and vegetable broth for a lemony, herby rice pilaf that’s just as satisfying.

Step-by-Step: How I Make One Pot Greek Lemon Chicken and Rice Recipe

Step 1: Marinate for Maximum Flavor

I usually start this recipe the night before or at least 20 minutes ahead by combining chicken thighs with lemon zest, lemon juice, garlic, oregano, and salt in a ziplock bag. It’s a simple combo, but letting the chicken soak in these bright, herby flavors really elevates the dish. When I’m pressed for time, 20 minutes works fine, but overnight is magic.

Step 2: Brown the Chicken to Golden Perfection

Next, I heat a heavy, deep skillet and carefully sear the chicken thighs skin-side down in olive oil until the skin crisps up and turns a beautiful golden brown. This step adds texture and depth. Then I flip to brown the other side before setting the chicken aside. Do make sure your pan is hot enough to get that nice crust without burning. I often pour off excess fat and wipe the pan before moving on so the rice doesn’t get too greasy or bitter.

Step 3: Sauté the Aromatics and Add the Rice

In the same pan, I add a bit more olive oil, then sauté the diced onion until translucent and fragrant. Then stir in uncooked rice, chicken broth, water, oregano, salt, pepper, and the reserved chicken marinade. Bringing this mixture to a gentle simmer is key before adding the chicken back in—this lets all those flavors start mingling.

Step 4: Bake Until Tender and Aromatic

With the chicken nestled right on top of the rice, I cover the pan with a lid or foil and bake at 180°C (350°F) for about 35 minutes. Then I remove the lid to let the rice absorb the last bit of liquid and the skin crisp up more for another 10 minutes or so. The end result is juicy chicken and fluffy, flavorful rice that’s packed with that vibrant Greek lemon goodness.

Step 5: Let it Rest Then Garnish

Once out of the oven, I let the pan rest uncovered for 5 to 10 minutes. This step helps the rice finish cooking evenly and the flavors settle. I love finishing it off with freshly chopped parsley or oregano and extra lemon zest for that final zing and pop of color.

How to Serve One Pot Greek Lemon Chicken and Rice Recipe

Garnishes

I’m a big fan of finishing this dish with a scattering of fresh parsley or oregano—that herbaceous burst pairs so well with lemon and chicken. Also, a generous sprinkle of fresh lemon zest right before serving adds that bright, zesty aroma I crave. Sometimes, if I’m feeling fancy, I add a few thin lemon slices that I seared in the pan after cooking the chicken—instant charm and color.

Side Dishes

This recipe stands well on its own, but I love adding a crisp Greek salad on the side for freshness and crunch. Roasted vegetables or steamed green beans with a dash of olive oil and garlic also complement it beautifully, balancing the richness of the chicken.

Creative Ways to Present

For dinner parties or special occasions, I sometimes serve the chicken and rice inside mini cast iron skillets or rustic ceramic dishes to keep that cozy homemade vibe alive. Adding a wedge of lemon on the side and a drizzle of extra virgin olive oil right before serving makes it look restaurant-worthy, plus guests love that little interactive touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the flavors actually deepen overnight. The chicken stays surprisingly juicy, and the rice reheats well without getting mushy if you add a splash of water before warming it up.

Freezing

I’ve frozen this dish successfully by portioning into freezer-safe containers right after cooking and cooling. When thawed overnight in the fridge, it reheats well in the oven or microwave, though the chicken skin loses a bit of crispiness. Still tasty and convenient for busy days!

Reheating

To reheat, I usually spread the rice and chicken in a baking dish, sprinkle a little water over the rice, and cover loosely with foil. Reheating at 160°C (320°F) for 15-20 minutes works like a charm to keep everything moist and heat evenly. If you want to revive some skin crispiness, I finish uncovered in the last 5 minutes.

FAQs

Final Thoughts

This One Pot Greek Lemon Chicken and Rice Recipe holds a special place in my heart because it brings together simplicity and bold flavors effortlessly. I love cooking it when I want something nourishing yet impressive without a ton of fuss. I’m confident you’ll enjoy how the lemony rice soaks up those wonderful chicken juices and herbs—plus, the minimal cleanup makes weeknight dinners a breeze. Give it a try and let me know how it becomes a favorite in your kitchen too!

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