Description
This Greek Chicken and Lemon Rice is an easy, flavorful one-pan Mediterranean dinner featuring juicy, golden-seared chicken thighs, fluffy lemon rice, sweet cherry tomatoes, fresh spinach, hearty chickpeas, and tangy feta cheese. Ready in about 35 minutes, it’s perfect for busy weeknights, family dinners, or meal prep!
Ingredients
Scale
Chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek Lemon Rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes, halved
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach, chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz canned chickpeas, drained and rinsed
Feta Cheese Mixture
- 6 oz feta cheese, diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- Fresh oregano, for garnish
- Salt and black pepper, to taste
Instructions
Cook the Chicken
- Season the chicken: Pat chicken thighs dry with paper towels. Season both sides with dried oregano, paprika, salt, and red pepper flakes.
- Heat the skillet: Preheat a large, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil.
- Sear the chicken: Place chicken thighs in the skillet and cook undisturbed for approximately 5 minutes until golden brown.
- Flip and finish: Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C).
- Rest the chicken: Transfer to a plate and allow to rest before slicing. Keep the flavorful cooking juices in the skillet.
Prepare the Greek Lemon Rice
- Cook the tomatoes: In the same skillet, add 1 tablespoon olive oil, half the halved grape tomatoes, minced garlic, dried oregano, and salt. Cook over medium heat for approximately 2 minutes until softened.
- Add spinach: Stir in the chopped spinach and cook until wilted.
- Add rice and chickpeas: Stir in cooked jasmine rice and drained chickpeas.
- Add lemon: Pour in 3 tablespoons fresh lemon juice and add the remaining grape tomatoes. Stir and cook until thoroughly heated. Add a splash of water or a little extra olive oil if needed.
Make the Feta Mixture
- Combine ingredients: In a medium bowl, mix cubed feta cheese, 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, ¼ teaspoon dried oregano, and chopped fresh oregano if using.
- Coat the feta: Gently toss until evenly coated with the lemon-herb dressing.
Assemble and Serve
- Add feta: Fold half of the feta mixture into the warm lemon rice.
- Add chicken: Slice the cooked chicken thighs and arrange over the rice. Warm gently until heated through.
- Finish and garnish: Top with the remaining feta mixture and fresh oregano.
- Serve: Season with salt and black pepper to taste. Serve warm with fresh lemon wedges if desired.
Notes
- Use fresh lemon juice: Freshly squeezed lemon provides the brightest Mediterranean flavor.
- Don’t overcook the chicken: Use an instant-read thermometer to check for an internal temperature of 165°F (74°C).
- Use precooked rice: This recipe requires 2 cups of cooked jasmine rice, not dry rice.
- Choose block feta: Feta packed in brine provides a creamier texture and richer flavor than pre-crumbled varieties.
- Adjust the spice: Reduce or omit red pepper flakes for a milder family-friendly version.
- Customize the vegetables: Add zucchini, bell peppers, or artichoke hearts for extra variety.
- Storage: Refrigerate leftovers in airtight containers for up to 3–4 days.
- Freezing: Freeze chicken and rice without feta for up to 2–3 months for best quality.
- Reheating: Add a splash of water and heat thoroughly to 165°F (74°C). Finish with fresh lemon juice and feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One-Pan, Skillet
- Cuisine: Stovetop, One-Pan, Skillet
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5–2 cups)
- Calories: 790 kcal
- Sugar: 7 g
- Sodium: 1050 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 51 g
- Cholesterol: 190 mg