One Pot Greek Lemon Chicken and Rice Recipe

BySarah
Jump to Recipe· 4.6 from 4 reviews

When I want a meal that feels like a hug from the Mediterranean, I turn to my One Pot Greek Lemon Chicken and Rice Recipe. This dish has this beautiful balance of bright lemon, fragrant oregano, and juicy chicken all cooked together effortlessly in one pot. Seriously, it’s perfect for busy weeknights when you want a flavorful, wholesome meal without a mountain of dishes to clean up. Once you try this, trust me, it’ll become one of your go-to recipes too.

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Why This Recipe Works

  • One Pot Magic: Everything cooks together, which means less cleanup and more flavor as the juices mingle with the rice.
  • Bright Lemon Punch: Fresh lemon zest and juice lift the whole dish, balancing the savory richness perfectly.
  • Juicy, Tender Chicken: Using bone-in, skin-on thighs keeps the meat incredibly moist and adds great depth.
  • Simple Ingredients, Big Flavor: With pantry staples like oregano, garlic, and chicken broth, this recipe is accessible and foolproof.
One Pot Greek Lemon Chicken and Rice, Greek Lemon Chicken, one pot chicken and rice, Mediterranean chicken recipe, easy Greek chicken dinner - A dark blue cast iron skillet sits on a wooden surface with a gray cloth underneath. Inside the skillet, there are four pieces of browned cooked chicken with a textured, slightly crispy skin, placed on a bed of white rice mixed with green herbs. Two thin yellow lemon slices rest on top of some chicken pieces. A woman's hand is holding a spoon, scooping some of the rice and chicken from the skillet. In the background, there is a dark blue plate with a serving of the same dish, held by a woman's hand, and two whole lemons are partially visible. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This One Pot Greek Lemon Chicken and Rice Recipe is all about simple, classic Mediterranean ingredients that team up beautifully. A quick shopping tip — buy fresh lemons because the zest is essential for that bright, authentic flavor, and get bone-in, skin-on thighs if possible for maximum juiciness.

One Pot Greek Lemon Chicken and Rice, Greek Lemon Chicken, one pot chicken and rice, Mediterranean chicken recipe, easy Greek chicken dinner - Flat lay of five raw bone-in, skin-on chicken thighs arranged neatly, two whole fresh lemons with bright yellow skin, a small pile of lemon zest shavings, four garlic cloves with papery skins intact, a small mound of dried oregano herb, one small peeled onion diced finely, a small white ceramic bowl with long grain uncooked rice, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl of water, a small white ceramic bowl containing golden olive oil, a white ceramic bowl sprinkled with coarse salt, a heap of whole black peppercorns scattered evenly, and a few sprigs of fresh parsley placed delicately — all ingredients fresh and natural, balanced in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken thighs: Bone-in with skin ensures juicy meat and crispy, flavorful skin — the star of the dish.
  • Lemons: Both zest and juice are key for that tangy, fresh burst.
  • Dried oregano: Classic Greek herb that infuses the chicken and rice with earthy, aromatic notes.
  • Garlic: Adds subtle pungency and depth — don’t skimp!
  • Olive oil: Best quality you can find for that authentic Mediterranean richness.
  • Onion: Gives a gentle sweetness and base flavor to the rice.
  • Long grain rice: Cooks up fluffy and separate, perfect for soaking up all the lemony juices.
  • Chicken broth: Builds savory flavor in the rice — homemade or store-bought works.
  • Salt and black pepper: Essential to season and balance the dish.
  • Parsley or oregano (for garnish): Adds fresh herbal brightness on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by playing with herbs or adding a little heat — but you should absolutely make it your own, too! This dish is so versatile, you can easily adjust the flavors based on what you have or prefer.

  • Herb Shift: Sometimes I swap oregano for fresh thyme or rosemary, which gives a slightly woodsy twist that I really enjoy.
  • Spice Kick: Adding a pinch of smoked paprika or red pepper flakes gives it a subtle smoky warmth.
  • Rice Swap: If you prefer, jasmine rice works well, though the texture will be a bit stickier.
  • Chicken Variation: Use boneless skinless thighs if you’re short on time — just add them later in the cooking time to avoid drying out.

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

Step 1: Marinate for Maximum Flavor

The marinade is where this recipe starts to shine. I toss the chicken thighs with lemon zest, lemon juice, oregano, minced garlic, and salt in a ziplock bag and let them soak up those flavors for at least 20 minutes — but if I have time, I pop them in the fridge overnight. This little wait transforms the chicken into tender, flavor-packed perfection.

Step 2: Get That Golden Sear

I heat a bit of olive oil in a deep, heavy pan (a 10-inch skillet works beautifully) over medium-high heat. Then I gently place the chicken skin-side down and let it brown without moving it too much — you want that skin crispy and golden. After a few minutes, I flip and brown the other side. Removing the chicken at this stage gives the meat a gorgeous color and texture that makes the whole dish sing.

Step 3: Layer the Flavor in the Rice

After removing the chicken, I pour off most of the fat, wipe out the pan to get rid of any burnt bits (trust me, it makes a difference), then heat olive oil again to soften the finely diced onion until translucent. This step adds sweetness and depth. Next, I stir in the long grain rice, oregano, salt, pepper, and the reserved marinade, pouring in chicken broth and water. I bring it to a gentle simmer before carefully nestling the browned chicken on top.

Step 4: Oven Time for Tender, Juicy Perfection

With the lid on (or foil if you don’t have a perfect lid), I pop the skillet into the preheated oven at 350°F (180°C) for 35 minutes. Then, I remove the lid and bake for another 10 minutes so that all the liquid absorbs, and the rice is perfectly tender. The slow bake lets the chicken juices soak into the rice, making every bite unbelievably flavorful.

Step 5: Rest & Garnish

Once out of the oven, I let it rest for 5 to 10 minutes — this helps everything set and makes serving easier. Before digging in, I sprinkle with fresh parsley or oregano and an extra dusting of lemon zest for a pop of freshness. Sometimes I even slice some lemon, sear those slices quickly, and use them as garnish for a gorgeous finishing touch.

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Pro Tips for Making One Pot Greek Lemon Chicken and Rice Recipe

  • Use Bone-In, Skin-On Thighs: They add flavor and juicy texture you just can’t beat — and searing the skin first makes it deliciously crisp.
  • Don’t Skip Wiping the Pan: Removing burnt bits before cooking the rice keeps the flavors clean and prevents bitterness.
  • Simmer Before Baking: Let the liquid gently bubble before the oven—it helps the rice start cooking evenly, so it’s flawless when finished.
  • Cover Properly in Oven: Use a lid, foil, or even a baking tray; sealing the pot traps steam, making the rice tender and the chicken juicy.

How to Serve One Pot Greek Lemon Chicken and Rice Recipe

One Pot Greek Lemon Chicken and Rice, Greek Lemon Chicken, one pot chicken and rice, Mediterranean chicken recipe, easy Greek chicken dinner - A close-up of a white bowl filled with a layer of cooked white rice at the bottom, topped with four golden brown cooked chicken pieces, each with a slightly crisp and seasoned skin. Thin slices of lemon with a bright yellow color are placed over the rice and near the chicken, adding contrast. Small green herbs are sprinkled across the chicken and rice, adding a fresh touch. The bowl sits on a white marbled surface, and a lemon is visible blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish with a generous sprinkle of freshly chopped parsley or oregano to add a pop of color and lively herbaceous notes. A little extra fresh lemon zest on top amps up the zesty brightness, making every bite feel fresh and vibrant. If I’m feeling fancy, a few seared lemon slices on the side work like a charm — and guests always ask for that extra burst of citrus.

Side Dishes

Since the One Pot Greek Lemon Chicken and Rice Recipe is already filling and flavorful, I like to keep sides simple and fresh. A crisp Greek salad with cucumber, tomato, olives, and feta pairs perfectly. Sometimes, I whip up a quick Tzatziki sauce for dipping — it adds a cool, creamy contrast that guests love.

Creative Ways to Present

For special occasions, I’ve served this dish family-style in a rustic clay pot, garnished with edible flowers and fresh herbs for a Mediterranean feast vibe. It’s also fun to plate the rice in little nests with the chicken thigh on top, drizzling with extra lemon juice and a drizzle of olive oil — it makes the meal feel extra special without adding fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the dish cool completely, then store it in an airtight container in the fridge. It stays delicious for up to 3 days, making it a fantastic lunch option. Just be sure to separate any garnish to keep it fresh.

Freezing

I’ve frozen this dish successfully, but I recommend freezing only the chicken and rice together after cooking, once fully cooled. Portion into freezer-safe containers or bags and use within 2 months. When thawed, the texture is well-preserved, and the flavors stay vibrant.

Reheating

To reheat, I usually warm leftovers in a covered skillet over low heat or in the microwave, adding a splash of water or broth if the rice feels dry. This helps maintain the moisture and keeps the chicken tender. Avoid overheating to prevent drying out the chicken.

FAQs

  1. Can I use boneless chicken for the One Pot Greek Lemon Chicken and Rice Recipe?

    Absolutely! Boneless, skinless chicken thighs can be used if you prefer, but because they cook faster, add them later in the baking process (about 20 minutes in) to avoid overcooking and drying out. The dish will still be flavorful and tender.

  2. Can I make this dish entirely on the stovetop?

    Yes, though the result is slightly different. You can either cook the chicken fully on the stove, then cook the rice separately with the marinade and broth—combining them at the end—or sear the chicken and finish cooking it on top of the simmering rice. Both methods work, though oven baking helps develop the crispy skin and deeper flavor.

  3. What type of rice is best for this recipe?

    Long grain white rice is ideal because it cooks fluffy and separate, absorbing the lemony broth beautifully. Jasmine also works if you like it a bit stickier. Avoid risotto or paella rice, as their absorption characteristics differ and affect the final texture.

  4. How much lemon should I use?

    You’ll need enough lemons to yield about 4 tablespoons of juice and all the zest. Usually, that’s 1 large or 2 small lemons. The zest is essential, so don’t skip it—it amplifies the bright, fresh flavor of the dish.

Final Thoughts

This One Pot Greek Lemon Chicken and Rice Recipe holds a special place in my heart because it’s a fuss-free meal that brings big, bold flavors with such little effort. It’s a recipe that feels homemade but looks and tastes like it took hours. I truly hope you enjoy making and sharing it as much as I do. Give it a shot and watch it become a family favorite in your kitchen—you won’t regret it!

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One Pot Greek Lemon Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal
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Description

One Pot Greek Chicken and Lemon Rice is a flavorful and easy-to-make dish featuring succulent chicken thighs marinated in lemon and oregano, cooked together with aromatic rice infused with garlic, herbs, and chicken broth. Perfect for a comforting dinner with minimal cleanup.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • Zest of 1 – 2 lemons + 4 tbsp lemon juice
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

Rice

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup (180g) long grain rice, uncooked
  • 1 1/2 cups (375 ml) chicken broth / stock
  • 3/4 cup (185 ml) water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper to taste

Garnish

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)

Instructions

  1. Marinate the Chicken: Combine the chicken thighs, lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and marinate for at least 20 minutes but preferably overnight to allow the flavors to develop.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Remove the chicken from the marinade, reserving the marinade for later use.
  3. Sear the Chicken: Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat. Place chicken skin side down and cook until the skin is golden brown, then flip and brown the other side. Remove the chicken and set aside.
  4. Clean the Pan: Pour off excess fat and wipe the pan clean with a scrunched paper towel to remove browned bits. Return pan to heat.
  5. Sauté the Onion: Add 1 tbsp olive oil to the skillet over medium-high heat, then add the finely diced onion. Sauté until translucent and soft, about a few minutes.
  6. Add Rice and Liquids: Stir in the uncooked rice, chicken broth, water, dried oregano, salt, black pepper, and the reserved chicken marinade. Let the liquid come to a gentle simmer for 30 seconds.
  7. Combine and Bake: Arrange the seared chicken pieces on top of the rice mixture. Cover the skillet with a lid or aluminum foil, then transfer to the preheated oven. Bake covered for 35 minutes.
  8. Finish Baking: Remove the lid or foil and bake uncovered for an additional 10 minutes until the rice is tender and the liquid is fully absorbed. Total bake time is 45 minutes.
  9. Rest and Garnish: Remove from the oven and let the dish rest for 5 to 10 minutes. Garnish with finely chopped parsley or oregano and fresh lemon zest before serving.

Notes

  • You can use skinless, boneless chicken thighs if preferred, but cook them differently by adding to the pan 20 minutes into baking since they cook faster.
  • Drumsticks can be used, but sear briefly and bake for the full 45 minutes; they won’t sear as well.
  • The recommended pan size is around 26cm (10 inches) in diameter and 6cm (2.4 inches) deep for even cooking.
  • If you don’t have a lid that fits the skillet, use a larger pot lid, aluminum foil, or baking tray to cover while baking.
  • Searing lemon slices after cooking adds a nice garnish and flavor.
  • For an all-stovetop method, either cook chicken fully before cooking rice separately, then combine to finish, or sear chicken then cook with rice to retain juices but lose skin crispiness.
  • This recipe works best with long grain white rice, but jasmine, normal brown, wild, and basmati rice are also options; brown rice requires longer cooking time.
  • Ensure you have enough lemon juice (approximately 4 tbsp) from 1 large or 2 small lemons for optimal flavor.
  • There is no marjoram in this recipe despite conflicting sources, so avoid adding it.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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