Greek Chicken And Lemon Rice Recipe
There’s something about Greek flavors that feels both comforting and exciting at the same time, don’t you think? This Greek Chicken and Lemon Rice recipe is one of those dishes that brings all the right notes together—zesty, herby, savory—and wraps them up into one delicious meal. I first came across a version of this dish during a family dinner at a local Greek restaurant, and ever since then, it’s been a staple in my kitchen. It’s my go-to when I want something hearty but vibrant, and it never fails to bring a burst of flavor to the table.
If you’re a fan of Mediterranean cuisine, you’re going to love how the lemon juice brightens up the dish while the feta cheese adds that irresistible tangy creaminess. And the best part? This dish is easier than it sounds! Plus, it’s super customizable. Let me show you how to make this flavorful one-skillet meal that’s perfect for both busy weeknights and special gatherings.
A memory of summer evenings 🌅
I remember one summer evening, we had some friends over for dinner, and I wanted to impress them without spending the entire day in the kitchen. The warm evening air and the sound of laughter filling the backyard was the perfect backdrop for a Mediterranean-inspired feast. I threw this Greek Chicken and Lemon Rice together, and it was a total hit. The chicken was juicy and flavorful, the rice had that perfect lemony zing, and the feta cheese added a creamy texture that pulled everything together. Our friends couldn’t stop asking for the recipe! The simplicity of it made me look like a kitchen genius, but little did they know how easy it was to whip up. That’s what makes this recipe so special—it looks fancy but is totally doable for any home cook.
The Greek roots of this recipe
This dish is inspired by classic Greek flavors, where lemon, olive oil, oregano, and feta are key players. Lemon rice is a beloved side dish in Greece, often served alongside grilled meats or fish. Traditionally, the rice is infused with fresh lemon juice and fragrant herbs, giving it a bright, tangy flavor that balances out rich meats like chicken. Over time, recipes like this have evolved to include ingredients like chickpeas and spinach, turning what was once a side dish into a hearty, satisfying meal. With the addition of succulent chicken thighs, this dish becomes a perfect example of the Mediterranean diet’s focus on simple, fresh ingredients that pack a punch of flavor.
Let’s talk ingredients: simple yet flavorful
- Chicken thighs: Boneless, skinless chicken thighs are my preferred choice here. They’re juicy, cook quickly, and soak up all the delicious herbs and spices. If you’re out of thighs, you can use chicken breasts, but I find thighs stay more tender.
- Oregano: This dried herb is essential for that signature Greek flavor. I sometimes use fresh oregano if I have it on hand—it’s more vibrant—but dried oregano is great too.
- Paprika and red pepper flakes: These add a bit of warmth and depth to the chicken. You can dial back the red pepper flakes if you don’t want it too spicy, but I love the gentle kick it gives.
- Grape tomatoes: Their sweetness balances the tart lemon, and they add a juicy pop to the rice. You can sub with cherry tomatoes or even diced Roma tomatoes if that’s what you’ve got.
- Spinach: Fresh spinach adds color and nutrients. If you prefer, you can swap in baby kale or even arugula for a slightly peppery taste.
- Chickpeas: These add protein and texture to the dish. If you’re not a chickpea fan, you could try cannellini beans or leave them out altogether.
- Feta cheese: Feta is the star of the show here, providing creamy, tangy bites throughout. If you’re dairy-free, you can skip the feta or use a dairy-free alternative, though it won’t have the same punch.
- Jasmine rice: This fragrant rice absorbs all the lemony goodness. If you’re out of jasmine, basmati or even brown rice would work, though they’ll have slightly different textures.
The kitchen gear you’ll need 🧑🍳
Let’s keep it simple, shall we? You really only need a few basic kitchen tools for this recipe:
- A large skillet: A high-sided, heavy-bottomed skillet like cast iron or stainless steel works best. It holds heat well, which gives the chicken a beautiful sear, and you’ll use it for both the chicken and the rice.
- A meat thermometer: If you’re anything like me and tend to second-guess whether the chicken is done, a meat thermometer is your best friend. It takes the guesswork out and ensures perfectly cooked chicken.
- A sharp knife: For chopping up your spinach, tomatoes, and feta. A good knife makes the prep work quicker and more enjoyable.
Step-by-step: cooking the perfect Greek chicken and lemon rice
Alright, let’s get cooking! Here’s how I make it:
- Season the chicken: Sprinkle the chicken thighs with oregano, paprika, salt, and red pepper flakes. Rub it in so the spices really cling to the meat. Let it sit for a few minutes while you heat up the skillet.
- Sear the chicken: Get that skillet nice and hot—heat it for about two minutes on medium before adding the olive oil. This ensures a good sear on the chicken. Place the chicken thighs in the pan, smooth side down, and let them cook undisturbed for about five minutes. Don’t rush it! You want them to develop a golden-brown crust. If the oil starts smoking, turn the heat down a bit.
- Flip and finish: Flip the chicken thighs and lower the heat to medium-low. Cook for another 5-7 minutes, or until a thermometer reads 165°F in the thickest part. Remove the chicken from the skillet and set it aside.
- Build the flavor base: In the same skillet (don’t clean it—you want those leftover juices for flavor), add the olive oil, half of the grape tomatoes, garlic, dried oregano, and a pinch of salt. Cook until the tomatoes soften, about two minutes.
- Add the greens: Stir in the chopped spinach and cook until it wilts. It should take less than a minute.
- Mix in the rice and chickpeas: Add the cooked jasmine rice and drained chickpeas to the skillet. Pour in the fresh lemon juice and toss everything together. If it looks a little dry, add another splash of olive oil.
- Prepare the feta topping: In a bowl, mix cubed feta with olive oil, lemon juice, dried oregano, and chopped fresh oregano if you have it. Toss to coat.
- Assemble the dish: Stir half of the feta mixture into the skillet with the rice. Then, place the cooked chicken on top of the rice and scatter the remaining feta mixture over everything. Garnish with fresh oregano and season with salt and pepper to taste.
Variations and adaptations
There’s plenty of room to get creative with this recipe. Here are a few of my favorite twists:
- Vegan version: Skip the chicken and replace it with roasted veggies like zucchini, eggplant, and bell peppers. You can use dairy-free feta or leave it out altogether.
- Low-carb option: Swap the rice for cauliflower rice. You’ll still get all the flavor, but with fewer carbs.
- Seasonal swaps: In the summer, toss in some grilled zucchini or eggplant. In winter, try adding roasted butternut squash or sweet potatoes.
- Spice it up: If you love heat, try adding a pinch of cayenne to the chicken seasoning or toss in some sliced jalapeños when cooking the tomatoes.
Serving suggestions and presentation tips
When serving this dish, I love to keep it casual yet a little fancy. Serve it directly from the skillet for a rustic, family-style presentation. Garnish with extra fresh oregano or a sprinkle of parsley, and you’re good to go! You can pair this with a light Greek salad on the side for some crunch and maybe a dollop of tzatziki for a cooling element.
Drink pairings: What to sip with this dish 🍷
I’m all about simple pairings. For this Greek Chicken and Lemon Rice, a crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully. If you prefer red, a light-bodied red like Pinot Noir complements the dish without overpowering the flavors. If you’re in the mood for something non-alcoholic, an iced herbal tea, like mint or chamomile, would be refreshing alongside these Mediterranean flavors.
Storage and reheating tips
Got leftovers? No problem. This dish keeps well in the fridge for up to three days. When reheating, I suggest doing it on the stovetop rather than the microwave. Add a splash of water or olive oil to keep the rice from drying out and reheat over medium heat until warmed through. And don’t worry—this dish is just as delicious the next day (if not better) as the flavors meld together even more overnight!
Adjusting for larger or smaller servings
This recipe is easily scalable. If you’re cooking for a crowd, double the ingredients and use a larger skillet or a Dutch oven. If you’re cooking for two, halve the recipe and use a smaller skillet. Just keep in mind that the chicken might cook a little faster in a smaller batch, so keep an eye on it.
Final thoughts: Ready to give it a try?
I’m sure by now you’re already imagining how this Greek Chicken and Lemon Rice will taste, right? Whether you’re looking to recreate those Mediterranean flavors at home or just need a fresh, zesty dinner idea, this recipe hits all the right notes. And the best part? You can easily adapt it to your liking! Give it a try, and I guarantee it’ll become one of your favorite go-to meals.
Frequently asked questions
1. Can I use brown rice instead of jasmine rice?
Yes! Brown rice works well in this recipe. Just be sure to cook it beforehand, as brown rice takes longer to cook than jasmine rice.
2. Can I make this dish ahead of time?
Absolutely. You can make the rice and chicken ahead of time and store them separately. Reheat everything together on the stovetop when you’re ready to serve.
3. What’s a good substitute for feta cheese?
If you’re not a fan of feta, goat cheese would be a great alternative. It’s creamy with a tangy flavor, though a bit milder than feta.
4. Can I use canned spinach?
Fresh spinach is best, but if you’re in a pinch, you can use canned spinach. Just make sure to drain it well and add it at the end so it doesn’t overcook.
5. How do I make the dish gluten-free?
This dish is naturally gluten-free, but always double-check your ingredients (like the canned chickpeas) to ensure they’re certified gluten-free.
Greek Chicken And Lemon Rice Recipe
Greek Chicken and Lemon Rice recipe combines tender chicken, zesty lemon, and savory feta for an easy, flavorful Mediterranean-inspired meal.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Chicken
- 1.5 lb skinless boneless 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 sliced in half
- 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 chickpeas canned
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
Instructions
- Season the chicken: Sprinkle the chicken thighs with oregano, paprika, salt, and red pepper flakes. Rub it in so the spices really cling to the meat. Let it sit for a few minutes while you heat up the skillet.
- Sear the chicken: Get that skillet nice and hot—heat it for about two minutes on medium before adding the olive oil. This ensures a good sear on the chicken. Place the chicken thighs in the pan, smooth side down, and let them cook undisturbed for about five minutes. Don’t rush it! You want them to develop a golden-brown crust. If the oil starts smoking, turn the heat down a bit.
- Flip and finish: Flip the chicken thighs and lower the heat to medium-low. Cook for another 5-7 minutes, or until a thermometer reads 165°F in the thickest part. Remove the chicken from the skillet and set it aside.
- Build the flavor base: In the same skillet (don’t clean it—you want those leftover juices for flavor), add the olive oil, half of the grape tomatoes, garlic, dried oregano, and a pinch of salt. Cook until the tomatoes soften, about two minutes.
- Add the greens: Stir in the chopped spinach and cook until it wilts. It should take less than a minute.
- Mix in the rice and chickpeas: Add the cooked jasmine rice and drained chickpeas to the skillet. Pour in the fresh lemon juice and toss everything together. If it looks a little dry, add another splash of olive oil.
- Prepare the feta topping: In a bowl, mix cubed feta with olive oil, lemon juice, dried oregano, and chopped fresh oregano if you have it. Toss to coat.
- Assemble the dish: Stir half of the feta mixture into the skillet with the rice. Then, place the cooked chicken on top of the rice and scatter the remaining feta mixture over everything. Garnish with fresh oregano and season with salt and pepper to taste.
Notes
Serving suggestions and presentation tips
When serving this dish, I love to keep it casual yet a little fancy. Serve it directly from the skillet for a rustic, family-style presentation. Garnish with extra fresh oregano or a sprinkle of parsley, and you’re good to go! You can pair this with a light Greek salad on the side for some crunch and maybe a dollop of tzatziki for a cooling element.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner