Hey there, fellow food lovers! Are you looking for a quick, flavorful, and satisfying meal that’s perfect for busy weeknights? Well, you’re in the right place! Today, I’m excited to share a recipe that checks all the boxes: it’s ready in just 30 minutes, requires minimal cleanup, and is packed with bright, zesty flavors that will transport your taste buds to the Mediterranean. Say hello to my Greek Chicken and Lemon Rice recipe—a one-pot wonder that’s sure to become a family favorite!
Why You’ll Love This Recipe
- Ready in just 30 minutes—perfect for quick family dinners.
- One-pot meal means less cleanup and more time to relax.
- Packed with fresh, vibrant flavors like lemon, garlic, and oregano.
- A hearty, satisfying dish that’s both healthy and delicious.
- Customizable to suit your dietary preferences and ingredient availability.
If you’re a fan of easy pasta recipes or quick family dinners, you’ll love how this dish comes together seamlessly. Plus, it’s a great addition to your weeknight dinner ideas arsenal!
Ingredients
Here’s what you’ll need to make this delicious Greek Chicken and Lemon Rice:
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 8 oz grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 5 oz fresh spinach (chopped)
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas (canned)
- 6 oz feta cheese (diced into small cubes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano (for garnish)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process for making this Greek Chicken and Lemon Rice. It’s easier than you think, and the best part? It all comes together in one pot!
Step 1: Season the Chicken
In a large bowl, toss the chicken thighs with 1 teaspoon of dried oregano, 1 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of red pepper flakes. Let it sit for a few minutes to allow the flavors to meld.
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pot and set it aside.
Step 3: Sauté the Aromatics
In the same pot, add the remaining 1 tablespoon of olive oil. Toss in the sliced grape tomatoes and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Step 4: Add the Spinach and Lemon Juice
Add the chopped spinach to the pot and stir to combine. Cook for 1-2 minutes until wilted. Pour in 3 tablespoons of freshly squeezed lemon juice and stir to coat. Let it simmer for another minute to allow the flavors to meld.
Step 5: Combine and Serve
Add the cooked jasmine rice, chickpeas, and diced feta cheese to the pot. Stir gently to combine. Return the chicken to the pot and spoon some of the lemony rice mixture over the top. Let it simmer for 2-3 minutes to allow the flavors to meld together.
Pro Tips for Making the Recipe
- For the best flavor, use freshly squeezed lemon juice instead of bottled juice.
- Don’t overcook the chicken—cook it just until it’s done to keep it juicy.
- Customize the recipe by adding your favorite vegetables or herbs.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
How to Serve
This Greek Chicken and Lemon Rice is a complete meal on its own, but it’s also delicious served with a side of **chickpea salad** or **grilled veggie wraps**. For a light and refreshing meal, pair it with a simple green salad or roasted vegetables.
Make Ahead and Storage
This recipe is perfect for meal prep! Cook the dish as instructed, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until warmed through. You can also freeze it for up to 2 months for a quick and easy meal later.
There you have it—a quick, flavorful, and satisfying Greek Chicken and Lemon Rice recipe that’s perfect for busy weeknights. It’s a great addition to your **easy pasta recipes** collection and is sure to become a staple in your kitchen. Enjoy!
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Ingredients
Chicken and Spices
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 5 oz fresh spinach chopped
- 5 oz chickpeas canned
- 6 oz feta cheese diced into small cubes
- 2 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 0.25 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano optional
- fresh oregano for garnish
Instructions
- Heat 3 tablespoons of olive oil in a large pot over medium heat. Add chicken thighs, seasoning with oregano, paprika, salt, and red pepper flakes. Cook until browned on both sides, about 5-6 minutes per side. Remove and set aside.
- Add the remaining 2 tablespoons of olive oil. Sauté minced garlic for 1-2 minutes until fragrant. Add grape tomatoes and cook until they start to release their juices, about 3-4 minutes.
- Stir in cooked jasmine rice, chickpeas, 2 tablespoons of lemon juice, and a pinch of oregano. Mix well to combine. Return the chicken to the pot, nestling it into the rice mixture.
- Cover the pot and simmer on low heat for 10-12 minutes, allowing the flavors to meld and the chicken to cook through.
- Stir in chopped spinach and diced feta cheese. Cook until the spinach wilts, about 2-3 minutes. Drizzle with the remaining tablespoon of lemon juice and adjust seasoning if needed.