Bright, zesty, and bursting with Mediterranean flavor, this Greek Chicken and Lemon Rice makes a wholesome one-pan dinner you’ll crave all week. Juicy chicken thighs, fluffy jasmine rice, chickpeas, and creamy feta create a comforting balance of freshness and heartiness. With spinach, tomatoes, and a squeeze of lemon in every bite, this skillet meal tastes like sunshine in a bowl. It’s fast, healthy, and ready in just 30 minutes—perfect for busy weeknights or an easy weekend meal.
Table of Contents
Why You’ll Love This Greek Chicken and Lemon Rice Recipe
You’ll love this recipe because it’s simple, flavorful, and made in one pan. Everything cooks together, which means easy cleanup and minimal effort. The lemon juice adds brightness, while oregano and paprika bring classic Greek warmth. Plus, it’s naturally high in protein and fiber from chicken, chickpeas, and spinach. The dish is gluten-free and easy to make dairy-free too. Most importantly, it’s family-friendly—kids and adults both enjoy its bold yet balanced flavor. Whether you’re looking for a quick weeknight dinner or a meal prep staple, this dish checks every box.
Ingredients You’ll Need
For the Greek Chicken
You’ll need boneless, skinless chicken thighs for tender, juicy results. Season them with dried oregano, paprika, salt, and a pinch of red pepper flakes for gentle heat. Olive oil helps sear them beautifully. If you prefer, you can use chicken breasts or tenderloins instead—just adjust cooking time to prevent overcooking.
For the Lemon Rice and Chickpea Skillet
Jasmine rice soaks up lemon juice perfectly, making each bite fragrant and satisfying. Chickpeas add texture and protein. Cook them with grape tomatoes, spinach, garlic, oregano, and a bit more olive oil for that signature Mediterranean depth. You can use basmati or even brown rice if desired.
For the Feta Lemon Topping
Toss feta with olive oil, lemon juice, and oregano for a creamy, tangy finish. If you want it dairy-free, use vegan feta or skip it altogether.
How to Make Greek Chicken and Lemon Rice Step by Step
Season and Sear the Chicken
Season chicken thighs evenly with oregano, paprika, salt, and red pepper flakes. Warm olive oil in a large skillet over medium heat. Add the chicken and sear for about five minutes without moving it so it develops a golden crust. Flip, lower the heat slightly, and cook until the center is fully done. Then, remove the chicken and set it aside.
Build the Lemon Rice and Vegetable Base
Using the same skillet, add olive oil, half of your tomatoes, garlic, oregano, and salt. Cook until tomatoes start softening and releasing their juices. Stir in spinach and let it wilt. Next, fold in the cooked rice and chickpeas. Pour in lemon juice, add the remaining tomatoes, and stir everything together until hot and well combined. If it looks dry, drizzle in a little more olive oil.
Finish with Feta and Assemble the Dish
In a small bowl, mix diced feta with olive oil, lemon juice, and oregano. Gently stir half of this feta mixture into the skillet. Slice the chicken and place it on top of the rice mixture. Let it warm together for a few minutes. Then spoon the remaining feta over the top. Garnish with fresh oregano for a pop of color and flavor.
Tips for Best Results
Use a wide skillet so everything heats evenly. Don’t overcrowd the chicken—give each piece space to sear. If your lemon flavor feels too strong, add a drizzle of olive oil or a touch of rice water to balance it. To keep the feta creamy, add it at the end and avoid overmixing. And always taste before serving so you can adjust salt or lemon juice as needed.
Recipe Variations and Substitutions
This dish is flexible. Try orzo instead of rice for a fun twist. You can also toss in vegetables like zucchini, bell peppers, or artichokes. If you’re out of lemon, lime juice works just as well. For cheese, swap feta for Parmesan or mozzarella. To make it vegan, skip the chicken and use extra chickpeas or tofu. You can find more ideas like this in my Greek-style Chicken Rice Casserole and Healthy Chicken Cauliflower Rice Casserole.
Serving Suggestions
Serve this Greek Chicken and Lemon Rice with a crisp Greek salad, roasted veggies, or warm pita bread. It also pairs perfectly with tzatziki or a squeeze of extra lemon juice on top. Add a chilled glass of white wine or sparkling water with lemon slices for a refreshing finish.
Storage, Reheating, and Meal Prep Tips
Let leftovers cool completely before storing in an airtight container. Keep in the fridge for up to four days or freeze portions for up to two months. When reheating, add a small splash of olive oil to keep the rice moist. Warm it gently on the stove or in the microwave. For meal prep, store the feta mixture separately to keep it fresh and creamy.
Frequently Asked Questions
Can I make Greek chicken and lemon rice ahead of time?
Yes, you can make it ahead and store it for up to four days. Prepare the dish fully, then cool it before refrigerating. When ready to serve, reheat gently and top with fresh feta and herbs for the best flavor and texture.
What type of rice works best for this recipe?
Jasmine or basmati rice works best because they absorb flavor quickly while staying light and fluffy. Brown rice or wild rice can be used too, but they require more cooking time and a bit more liquid.
Is this recipe healthy and high in protein?
Absolutely. This recipe is high in protein from chicken and chickpeas, and it’s loaded with fiber, vitamins, and healthy fats from olive oil and spinach. It’s gluten-free, satisfying, and energizing—perfect for balanced meal planning.
Can I make this recipe dairy-free or vegan?
Yes. Replace the feta with a vegan alternative or simply leave it out. The flavors remain bright and fresh even without dairy. For a fully vegan option, substitute the chicken with chickpeas or tofu.
Other Recipes You May Enjoy
- Chicken with Peaches One-Pan Dinner
- Chicken Bacon Ranch Quesadilla
- Chicken and Zucchini Skillet Recipe
- Ginger Scallion Chicken Noodle Soup
Conclusion
Greek Chicken and Lemon Rice is a quick, flavorful meal that brings a taste of the Mediterranean right to your kitchen. Every bite feels fresh, hearty, and satisfying. Try it once, and it’ll become a regular in your dinner rotation. Don’t forget to share your version or tag me on Pinterest so others can enjoy this amazing recipe too.
Greek Chicken and Lemon Rice
Equipment
- Large skillet Use a wide, high-sided skillet for even cooking.
- Mixing bowl For tossing the feta and lemon mixture.
- Tongs To easily flip chicken while searing.
- Wooden spoon For stirring rice and vegetables.
Ingredients
- 1.5 lb skinless boneless chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
- 1 tbsp olive oil for rice
- 8 oz grape tomatoes, halved
- 5 cloves garlic, minced
- 1 tsp dried oregano for rice
- ¼ tsp salt for rice
- 5 oz fresh spinach, chopped
- 3 tbsp freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas, drained
- 6 oz feta cheese, diced
- 1 tbsp extra virgin olive oil for feta mixture
- 1 tbsp fresh lemon juice for feta mixture
- ¼ tsp dried oregano for feta mixture
- 2 tbsp chopped fresh oregano (optional)
- fresh oregano for garnish
Instructions
- Season chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat olive oil in a large skillet over medium heat. Add chicken and sear for 5 minutes on one side without moving. Flip and cook another 5 minutes until fully done, then remove from skillet.
- In the same skillet, add olive oil, half the tomatoes, garlic, oregano, and salt. Cook until tomatoes soften. Stir in spinach until wilted, then add cooked rice, chickpeas, lemon juice, and remaining tomatoes. Stir to combine and heat through.
- In a small bowl, toss diced feta with olive oil, lemon juice, and oregano. Fold half into the rice mixture, top with sliced chicken, and warm briefly. Spoon remaining feta over top and garnish with fresh oregano.
