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One Pot Greek Chicken and Rice prepared with zesty lemon and spices in a single pan.

Greek Chicken and Rice

A cozy and comforting one pot dish featuring juicy chicken, fragrant rice, and bright lemon flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs or breasts Thighs stay juicy; breasts cook faster.
  • 1 cup Long grain white rice Easiest and most reliable for texture.
  • 4 cups Chicken broth Low sodium preferred for better control over salt.
  • 1 large Lemon Juice and zest for signature flavor.
  • 2 cloves Garlic Minced.
  • 1 large Onion Chopped.
  • 1 teaspoon Dried oregano Classic Greek flavor.
  • 1 tablespoon Fresh dill or parsley Chopped, optional for garnish.
  • 2 tablespoons Olive oil For browning the chicken.
Optional Extras
  • 1 cup Feta cheese For topping, optional.
  • 1 cup Kalamata olives For topping, optional.
  • 2 cups Fresh spinach For adding at the end, optional.
  • 1 cup Cherry tomatoes For adding at the end or serving roasted.

Method
 

Preparation
  1. Heat 1 to 2 tablespoons of olive oil in a large pot or deep skillet on medium high heat.
  2. Season the chicken with salt, pepper, and oregano. Add it to the pot and brown it for a few minutes per side, then move chicken to a plate.
  3. Add chopped onion to the same pot. Stir for 2 to 3 minutes, scraping up the browned bits. Add minced garlic and cook for about 30 seconds.
  4. Stir in the rice and let it toast for 1 minute.
Cooking
  1. Add chicken broth, lemon juice, and a pinch more oregano. Add lemon zest if desired.
  2. Put the chicken back on top of the rice. Bring to a gentle simmer.
  3. Cover and cook on low until the rice is tender and the chicken is cooked through, about 18 to 22 minutes.
  4. Turn off the heat. Let it sit covered for 5 minutes, then gently fluff the rice.
  5. Finish with chopped dill or parsley, and add feta or olives if desired.

Notes

For best results, use a heavy-bottomed pot and avoid lifting the lid during cooking. Store leftovers in the fridge for up to 4 days, and reheat with a splash of broth or water.