One Pot Greek Chicken and Lemon Rice

Imagine tender, juicy chicken infused with zesty Mediterranean flavors, nestled on a bed of fluffy lemon-scented rice—all prepared in just one pot. One Pot Greek Chicken and Lemon Rice combines classic Greek ingredients with the convenience of a single-pan meal, creating a dish that’s both impressively flavorful and surprisingly simple. The bright citrus notes and aromatic herbs transform ordinary chicken and rice into a restaurant-worthy dinner that’s perfect for busy weeknights. You’ll learn how to create this complete meal with minimal effort and maximum flavor, bringing a taste of Greece to your dinner table tonight.

Why You’ll Love This Recipe

One Pot Greek Chicken and Lemon Rice is a game-changer for anyone who appreciates efficiency without sacrificing flavor. The beauty of this dish lies in its perfect balance of convenience and taste. As everything cooks in one pot, the chicken juices infuse the rice with incredible savory depth, while the lemon provides a bright counterpoint that keeps each bite exciting.

The textural contrast is what makes this dish truly special—tender, succulent chicken with crispy skin sits atop rice that’s fluffy yet slightly creamy from absorbing all those wonderful cooking juices. The olives add pops of briny goodness, while fresh herbs bring a burst of freshness to every forkful.

Beyond the flavors, you’ll appreciate how this Greek-style chicken and rice minimizes cleanup while maximizing impact. It’s elegant enough for entertaining yet simple enough for a Monday night dinner. Plus, the Mediterranean flavor profile offers health benefits along with its crowd-pleasing taste, making it a recipe you’ll reach for again and again.

Ingredients

For this One Pot Greek Chicken and Lemon Rice, you’ll need:

• 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs/680g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1 cup (190g) long-grain white rice, rinsed and drained
• 2 cups (475ml) chicken broth
• Juice and zest of 2 medium lemons (about ¼ cup juice)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ cup (75g) pitted Kalamata olives, halved
• ½ cup (75g) cherry tomatoes, halved
• ¼ cup (10g) fresh parsley, chopped
• ¼ cup (10g) fresh dill, chopped
• Salt and freshly ground black pepper, to taste
• ¼ cup (35g) crumbled feta cheese, for serving

The chicken thighs are essential for their rich flavor and ability to stay moist during cooking. For the most authentic Mediterranean chicken and rice, use good quality olive oil and fresh lemons for the brightest flavor.

Pro Tips

Season Aggressively: For the most flavorful One Pot Greek Chicken and Lemon Rice, season your chicken generously with salt and pepper before browning. This creates a foundation of flavor that permeates the entire dish. Don’t just season the exterior—gently lift the skin and season underneath for maximum impact.

Perfect Your Sear: The key to exceptional flavor lies in properly browning the chicken. Start with a hot pan and place the chicken skin-side down, then resist the urge to move it for at least 5-6 minutes. This patience allows the skin to turn golden and crispy while rendering fat that will flavor your rice. A proper sear equals deeper flavor in your finished Greek lemon chicken.

Rice Technique Matters: For perfectly cooked rice that’s fluffy yet infused with flavor, rinse it thoroughly before adding to remove excess starch. Once the rice joins the pot, stir it briefly to coat each grain in the flavorful oils before adding your liquid. This prevents clumping and ensures even cooking. When adding the lemon juice, pour it around the edges of the pot rather than directly on the chicken to maintain that crispy skin.

Instructions

Step 1: Prepare and Season the Chicken

Pat the chicken thighs dry with paper towels—this is crucial for achieving a golden crust. Season generously on both sides with salt and pepper, including under the skin. Let the chicken sit at room temperature for 15 minutes while you prepare other ingredients, allowing the seasoning to penetrate the meat.

Step 2: Brown the Chicken

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down and cook undisturbed for 5-6 minutes until the skin is crispy and golden. Flip and cook for another 2 minutes on the second side. The chicken won’t be fully cooked yet—this is just to develop flavor. Transfer to a plate and set aside.

Step 3: Create the Flavor Base

Reduce heat to medium and add the diced onion to the pot with the rendered chicken fat. Sauté for 3-4 minutes until translucent, using a wooden spoon to scrape up any browned bits from the bottom—these contain tremendous flavor! Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 4: Add Rice and Aromatics

Add the rinsed rice to the pot and stir for 1-2 minutes to coat the grains in the flavorful oil. Sprinkle in the dried oregano, thyme, and rosemary, stirring to wake up the herbs’ essential oils. Add the lemon zest and stir to incorporate.

Step 5: Combine and Simmer

Pour in the chicken broth and lemon juice, then stir once to combine. Bring the mixture to a simmer, then arrange the browned chicken thighs on top, skin-side up. Cover the pot with a tight-fitting lid and reduce heat to low. Let everything cook together for 20 minutes without lifting the lid.

Step 6: Add Final Ingredients

After 20 minutes, check that the rice is tender and the chicken is cooked through (it should register 165°F/74°C on an instant-read thermometer). Scatter the halved Kalamata olives and cherry tomatoes around the chicken. Cover and let sit off heat for 5 minutes to warm through.

Step 7: Finish and Serve

Sprinkle your One Pot Greek Chicken and Lemon Rice with fresh herbs and crumbled feta just before serving. The herbs add brightness and the feta brings a creamy, salty finish that perfectly complements the lemony rice.

Variations

Mediterranean Vegetable Medley: Transform your One Pot Greek Chicken and Lemon Rice into a vegetable-packed feast by adding diced bell peppers, zucchini, and artichoke hearts during the last 10 minutes of cooking. This colorful variation not only increases the nutritional value but also adds additional textural elements that complement the tender chicken and fluffy rice.

Oregano Chicken and Orzo: For a different texture, substitute orzo pasta for the rice. The cooking time reduces to about 10-12 minutes, and the result is a creamier, pasta-like base that still absorbs all those wonderful Greek flavors. Add a splash of white wine before the broth for an elegant twist on the traditional Greek chicken rice dish.

Lemon Garlic Chicken Quinoa Bowl: For a protein-packed, gluten-free option, swap the rice for quinoa. Increase the garlic to 6 cloves for deeper flavor, and add baby spinach in the final minutes of cooking for a nutritional boost. This variation creates a modern, health-conscious spin on the classic Mediterranean flavor profile while maintaining the convenience of one-pot cooking.

Storage and Serving

Your One Pot Greek Chicken and Lemon Rice stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, add a tablespoon of water or broth to prevent the rice from drying out, and warm gently on the stovetop or microwave until heated through.

Serve this Greek-inspired dish with a simple side of cucumber and tomato salad dressed with olive oil and red wine vinegar for a refreshing contrast to the rich, lemony rice. For a more substantial meal, offer warm pita bread on the side for scooping up every last bit of flavor.

This dish shines as a centerpiece for casual entertaining—serve it family-style in the cooking pot for a rustic presentation that will impress guests. Pair with a crisp white wine like Assyrtiko or Sauvignon Blanc to complement the bright lemon notes in your Mediterranean chicken with lemon rice.

FAQs

Can I use boneless chicken instead of bone-in?
Yes, you can substitute boneless, skin-on chicken thighs, but reduce the cooking time by about 5 minutes. Bone-in thighs are recommended for One Pot Greek Chicken and Lemon Rice because they provide more flavor and help keep the meat juicy during the cooking process.

What if my rice isn’t cooked after the specified time?
If your rice needs more cooking time, add an extra ¼ cup of warm broth or water, cover, and continue cooking for 5-10 minutes until tender. Different brands of rice may require slightly different cooking times.

Can I make this dish ahead for company?
Absolutely! You can prepare it up to a day ahead and reheat gently in a 325°F oven for 20 minutes. Add a splash of broth before reheating and top with fresh herbs just before serving for the most vibrant flavor.

Is this recipe suitable for meal prep?
This Greek chicken with rice is perfect for meal prep. It actually develops more flavor overnight and portions beautifully into containers for lunches or quick dinners throughout the week.

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking method. Brown rice requires more liquid (about ½ cup extra) and longer cooking time (45-50 minutes). Cook the brown rice partially (about 20 minutes) before adding the chicken to prevent the chicken from overcooking.

Conclusion

This One Pot Greek Chicken and Lemon Rice is comfort food at its finest — bright, Mediterranean-inspired, and effortlessly elegant. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing together the sunny flavors of Greece with the convenience modern cooks crave. Whether you’re feeding a family or entertaining friends, this recipe delivers maximum flavor with minimum fuss. The combination of tender chicken, zesty lemon rice, and briny olives creates a meal that feels like a Mediterranean vacation on a plate—proving that something truly spectacular can come from just one pot.

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