One Pot Greek Lemon Chicken and Rice Recipe

ByLucy
Jump to Recipe· 4.6 from 41 reviews

If you’re looking for a cozy, comforting dinner that’s bursting with bright, fresh flavors and fuss-free cooking, I have just the thing for you. This One Pot Greek Lemon Chicken and Rice Recipe is one of my all-time favorites—it’s the kind of meal that feels like a warm hug after a long day. Tender chicken thighs infused with zesty lemon and oregano simmered right alongside fluffy rice, all cooked in a single pot. Trust me, once you try this, it’s going to become your go-to weeknight recipe too!

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Why This Recipe Works

  • Simplicity Meets Flavor: Cooking everything in one pot means fewer dishes and richer flavor as the chicken juices meld into the rice.
  • Tender Chicken, Perfect Rice: Searing the chicken first locks in moisture while slow baking ensures the rice soaks up all that lemony goodness.
  • Bright, Fresh Ingredients: Lemon zest and juice paired with oregano and garlic create that classic Greek flavor punch you’ll crave again and again.
  • Flexible and Adaptable: Whether you prefer skin-on thighs or boneless, a baked or stovetop finish, this recipe easily bends to suit your needs.
One Pot Greek Lemon Chicken and Rice, Greek Lemon Chicken and Rice, One Pot Chicken and Rice, Easy Greek Chicken Dinner, Lemon Chicken Skillet - 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

Each ingredient in this One Pot Greek Lemon Chicken and Rice Recipe plays a starring role in delivering that perfect balance between juicy, tender chicken and fragrant, fluffy rice. Choosing the right chicken cut and quality lemon can really elevate the dish, so I’ve got some helpful tips here to guide you when shopping.

One Pot Greek Lemon Chicken and Rice, Greek Lemon Chicken and Rice, One Pot Chicken and Rice, Easy Greek Chicken Dinner, Lemon Chicken Skillet - 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: I love using bone-in, skin-on thighs because they’re juicy and full of flavor; searing the skin yields deliciously crispy bites you won’t want to miss.
  • Lemons (zest + juice): Fresh lemons are key—freshly zested and juiced to brighten up the dish with that unmistakable Greek lemon punch.
  • Dried Oregano: This herb pairs perfectly with lemon and garlic for that classic Mediterranean aroma and taste; dried works best for slow cooking here.
  • Garlic Cloves: Minced garlic adds just the right amount of savory depth without overpowering the lemony freshness.
  • Olive Oil: Using good quality olive oil to sauté builds layers of flavor and gives the rice a nice glossy texture.
  • Onion: A finely diced onion provides a subtle sweetness and body for the rice.
  • Long Grain Rice: I recommend this variety because it stays fluffy and separates nicely as it cooks, soaking up all the tasty chicken broth and marinade.
  • Chicken Broth: Adds richness to the rice and helps infuse every grain with savory flavor.
  • Salt & Pepper: Essential seasonings to enhance all the flavors, balanced carefully so the lemon can shine.
  • Fresh Parsley or Oregano (optional): For garnish, adding a fresh herbal note and color contrast right before serving.
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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.

Make It Your Way

What I love most about this One Pot Greek Lemon Chicken and Rice Recipe is how easy it is to tweak it to your taste or to whatever you have on hand. Don’t be shy about making it your own—whether it’s swapping chicken cuts, adjusting herbs, or making it a little heartier with add-ins.

  • Variation: I often swap in boneless, skinless thighs when I’m short on time—just add the chicken halfway through baking to avoid overcooking. It’s a little less crispy but still delicious.
  • Herb Swaps: Fresh oregano is lovely here, but I’ve sometimes added a touch of thyme or rosemary for a different herbal twist.
  • Extra Veggies: For a one-pot dinner, toss in some diced bell peppers or zucchini with the onions—adds color, flavor, and nutrition without much fuss.
  • Dietary Modifications: For a lighter option, remove the skin but keep the thighs bone-in for moisture; or try this with chicken breasts if preferred, just watch cooking closely.

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

Step 1: Marinate Your Chicken for Maximum Flavor

I always start by mixing the chicken with lemon zest, lemon juice, minced garlic, dried oregano, and salt right in a zip-lock bag for easy cleanup. If I have time, I let it sit overnight in the fridge because this really helps the flavors soak in deeply—though 20 minutes is the bare minimum if you’re short on time. Trust me, it’s worth the wait!

Step 2: Sear the Chicken Until Golden and Crispy

Heat some olive oil in a nice deep skillet on medium-high and place the chicken thighs skin side down. Searing the skin until it’s golden and crispy is a game-changer—I always pause and admire that beautiful color! Flip and sear the other side briefly, then set them aside for the next step. This seals in the juices and builds a ton of flavor right from the start.

Step 3: Sauté Onions and Toast the Rice

After removing the chicken, pour out excess fat and wipe the pan clean with a paper towel (this helps prevent burning bits later). Add a bit more olive oil and gently cook your diced onion until translucent and fragrant. Then toss in the uncooked rice, stirring for a minute or two to lightly toast it—this adds a subtle nuttiness and helps keep the grains separate.

Step 4: Add Broth, Marinade, and Chicken; Then Bake

Pour in the reserved marinade from the chicken along with the chicken broth, water, oregano, salt, and pepper. Give it a quick stir and let everything come to a gentle simmer. Nestle the chicken thighs right on top of the rice, cover the pan with a lid or foil, and pop it in the oven at 350°F (180°C). Bake covered for 35 minutes, then remove the lid and bake uncovered for an additional 10 minutes to let the rice finish absorbing the flavors and to create a slight crust on top. The smell is incredible—I sometimes find myself hovering by the oven!

Step 5: Let It Rest and Add Fresh Garnishes

Once out of the oven, give your dish about 5 to 10 minutes to rest—this allows everything to set and makes it easier to serve. Before plating, I like to sprinkle freshly chopped parsley or oregano and an extra sprinkle of lemon zest to brighten it even more. A quick squeeze of fresh lemon juice over the top just before digging in is the cherry on top!

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Tips from My Kitchen

  • Use a Deep, Heavy Skillet: I find a 10-inch skillet with about 2–3 inches depth works perfectly to hold all the liquid and chicken without spills.
  • Don’t Skip the Searing: That golden crust adds so much flavor and texture, and it keeps the chicken juicy inside.
  • Cover Tightly for Baking: Using either a proper lid or foil traps steam to cook the rice evenly while gently finishing the chicken.
  • Rest Before Serving: Letting the dish rest allows the rice to absorb any remaining juices and prevents it from being watery.

How to Serve One Pot Greek Lemon Chicken and Rice Recipe

One Pot Greek Lemon Chicken and Rice, Greek Lemon Chicken and Rice, One Pot Chicken and Rice, Easy Greek Chicken Dinner, Lemon Chicken Skillet - 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

When I serve this dish, I love to top it with freshly chopped parsley or oregano, plus a final zest of lemon for extra brightness—those little pops of green and yellow instantly make the dish more inviting. Sometimes I also sear lemon slices in the pan after cooking the chicken and arrange them on top; they add a lovely caramelized tang that’s irresistible.

Side Dishes

This One Pot Greek Lemon Chicken and Rice Recipe practically stands on its own, but pairing it with simple Greek salad or roasted veggies like asparagus or green beans is a lovely touch. I’m a big fan of serving it alongside creamy tzatziki or garlic-y yogurt sauce for dipping—it’s a match made in heaven.

Creative Ways to Present

For special occasions, I sometimes plate this dish family-style on a large platter, garnished with lemon wedges, fresh herbs, and olives. Another fun idea is to serve it in individual shallow bowls topped with crumbled feta and a scatter of toasted pine nuts—your guests will be impressed by the beautiful presentation and delicious flavor!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge where they keep well for up to 3 days. The rice might firm up a bit, so I give it a little fluff with a fork before reheating. Leftover chicken stays juicy and moist when reheated gently.

Freezing

This recipe freezes well if you want to prep meals ahead. Just package it in freezer-safe containers and freeze for up to 2 months. When you thaw, I recommend defrosting in the fridge overnight for best texture.

Reheating

To reheat, I add a splash of water or broth and cover my container loosely to trap steam. Microwave or gently warm on the stovetop until heated through. This helps the rice regain moisture and keeps the chicken tender.

FAQs

  1. Can I use chicken breasts instead of thighs in this One Pot Greek Lemon Chicken and Rice Recipe?

    Yes, you can! Chicken breasts will work if you prefer white meat, but they tend to be less juicy than thighs. To avoid drying out, I recommend adding the breasts halfway through the baking time and watching closely to prevent overcooking.

  2. Do I have to bake this recipe, or can I cook it on the stovetop?

    You can absolutely make this One Pot Greek Lemon Chicken and Rice Recipe entirely on the stovetop! While the texture differs slightly without the baked finish, you can either fully cook the chicken first, then cook the rice separately, or sear the chicken and simmer it on top of the rice. Both ways work—just adjust cooking times accordingly.

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

    I recommend long grain rice for this dish because it cooks up fluffy and separate, soaking up the lemony broth beautifully. You could use jasmine or basmati too, but avoid risotto or paella rice as they absorb liquid differently and change the texture.

  4. Can I make this recipe gluten-free?

    Easy to do—just double-check your chicken broth is gluten-free (most are, but some brands vary). All other ingredients are naturally gluten-free, so this dish works great for gluten-sensitive diets.

  5. How can I get crispier skin on the chicken?

    To get that coveted crispy skin, make sure to sear the chicken skin side down in hot olive oil until golden before baking. Also, avoid covering too tightly over the chicken skin—it helps if you remove the lid for the last 10 minutes of baking to let the skin crisp up nicely.

Final Thoughts

I can’t recommend this One Pot Greek Lemon Chicken and Rice Recipe enough—it’s one of those dishes that bring a little sunshine to your plate, even on the cloudiest days. It’s straightforward to make, deliciously satisfying, and perfect for both family dinners and entertaining friends. Honestly, once you’ve mastered this recipe, it’ll become a staple in your rotation. So go ahead, give it a try and enjoy every bright, lemony, herby bite!

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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 41 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Low Lactose
Print Recipe

Description

A flavorful one pot Greek chicken and lemon rice dish featuring tender bone-in, skin-on chicken thighs marinated with lemon, garlic, and oregano, cooked together with aromatic rice for a deliciously comforting meal.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • Zest of 1 to 2 lemons plus 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 with lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and set aside for at least 20 minutes, preferably overnight, to allow flavors to penetrate.
  2. Preheat the oven: Set the oven to 180°C (350°F) to prepare for baking the dish later.
  3. Sear the chicken: Remove chicken from marinade but reserve the marinade. Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat. Place chicken skin side down and cook until golden brown, then flip and brown the other side. Remove chicken and set aside.
  4. Prepare the rice base: Discard excess fat from the pan and wipe clean with paper towel. Heat 1 tbsp olive oil in the skillet. Add diced onion and sauté until translucent. Stir in the uncooked long grain rice, chicken broth, water, dried oregano, salt, black pepper, and the reserved marinade. Bring to a brief simmer for about 30 seconds.
  5. Bake the dish: Place the seared chicken on top of the rice mixture in the skillet. Cover with a lid or foil. Bake in the preheated oven for 35 minutes. Then remove the lid and bake for an additional 10 minutes until all liquid is absorbed and rice is tender, a total of 45 minutes baking time.
  6. Rest and garnish: Remove skillet from oven and let it rest for 5 to 10 minutes. Garnish with freshly chopped parsley or oregano and fresh lemon zest before serving.

Notes

  • Using bone-in, skin-on chicken thighs adds more flavor, but skinless, boneless thighs or breast can be used—adjust cooking time accordingly.
  • A 26cm (10 inch) diameter, 6cm (2.4 inch) deep pan is ideal for this recipe.
  • If you don’t have a lid for the skillet, use foil or a baking tray as a cover during baking.
  • Optional: after cooking chicken, you can sear lemon slices in the pan to garnish and add extra lemon flavor.
  • This recipe can be adapted for stovetop cooking by either cooking chicken separately or partially cooking it with rice—see detailed notes for options.
  • Other rice types like jasmine, medium grain, short grain, wild rice, or normal basmati rice can be used, but brown rice requires longer cooking and risotto or paella rice are not recommended.
  • Ensure you have approximately 4 tbsp lemon juice which usually comes from 1 large or 2 small lemons; use the zest of the same lemons for enhanced flavor.
  • This recipe does not use marjoram despite some online confusion; use oregano as specified.
  • Nutrition values assume trimmed, bone-in skin-on chicken thighs with some fat discarded after searing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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