If you are looking for a comforting yet vibrant dish that’s bursting with Mediterranean flavors, then this One Pot Greek Chicken and Lemon Rice Recipe is an absolute must-try. This recipe perfectly balances juicy, herb-infused chicken with bright, tangy lemon rice for a meal that feels fresh yet deeply satisfying. The beauty of this dish lies in its simplicity and how everything comes together in one pot, making it not only delicious but a breeze to prepare and clean up after. Whether you’re cooking for family or entertaining friends, this dish will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering simple and fresh ingredients is the foundation here. Each component plays a key role: the chicken brings rich flavor and juiciness, lemon offers a zesty brightness, oregano evokes that classic Greek aroma, and rice soaks up all those lovely tastes to create a harmonious texture and color in every bite.
- 5 chicken thighs, skin on, bone in: These provide tender, flavorful meat that stays juicy during cooking.
- 1 – 2 lemons, zest + 4 tbsp juice: The star citrus that lifts the dish with its tangy, fresh notes.
- 1 tbsp dried oregano: Essential for that unmistakable Mediterranean herb flavor.
- 4 garlic cloves, minced: Adds savory depth and a little punch to the marinade.
- 1/2 tsp salt: Enhances all the natural flavors without overpowering them.
- 1 1/2 tbsp olive oil, separated: Helps sear the chicken to perfection and infuses richness.
- 1 small onion, finely diced: Provides a sweet and aromatic base for the rice.
- 1 cup (180g) long grain rice, uncooked: Absorbs all the flavorful cooking juices for a perfectly fluffy texture.
- 1 1/2 cups (375 ml) chicken broth / stock: Adds savory depth and moisture to the rice.
- 3/4 cup (185 ml) water: Balances the liquid for even cooking of the rice.
- 1 tbsp dried oregano: For layering in more herbal aroma throughout the dish.
- 3/4 tsp salt: Ensures every element tastes just right.
- Black pepper: A subtle kick that ties the flavors together.
- Finely chopped parsley or oregano (optional): For a fresh, green finishing touch.
- Fresh lemon zest (highly recommended): Adds a pop of fragrance and brightness right before serving.
How to Make One Pot Greek Chicken and Lemon Rice Recipe
Step 1: Marinate the Chicken
The first step is to infuse the chicken with all those bold, bright flavors. Combine the chicken thighs with lemon juice, lemon zest, minced garlic, 1 tablespoon dried oregano, 1/2 teaspoon salt, and 1 tablespoon olive oil in a ziplock bag. Massage everything together well and let it marinate for at least 20 minutes. For maximum flavor, letting it sit overnight is ideal. This step ensures your chicken gets tender, juicy, and bursting with that signature Greek zest.
Step 2: Prepare the Base and Sear the Chicken
Heat the remaining 1/2 tablespoon of olive oil in a large, deep skillet or pot over medium heat. Add the finely diced onion and sauté until translucent and aromatic — this simple step unlocks a sweet foundation for the rice. Next, remove the chicken from the marinade (reserve the marinade for later), and sear the chicken thighs skin-side down until golden and crisp, about 5-7 minutes per side. This not only adds incredible flavor but also that delightful texture contrast.
Step 3: Cook the Rice and Combine
Once the chicken has a gorgeous golden skin, remove it temporarily from the pot. Add the rinsed long grain rice to the pot and lightly toast it with the onion drippings to enhance its nutty flavor. Pour in the chicken broth, water, reserved marinade, 1 tablespoon dried oregano, 3/4 teaspoon salt, and a generous amount of freshly ground black pepper. Stir well to combine. Nestle the seared chicken thighs on top of the rice, cover the pot with a tight-fitting lid, and reduce the heat to low. Let everything simmer gently for about 40 minutes until the rice is tender and has absorbed all the flavorful liquids.
Step 4: Finish with Flavor
Once cooked, remove the pot from heat but keep it covered for another 5 minutes to let the flavors marry and the chicken rest. Before serving, sprinkle finely chopped fresh parsley or oregano for a fresh herbal note. Don’t forget to grate some fresh lemon zest over the top — it adds an irresistible brightness that truly elevates this dish.
How to Serve One Pot Greek Chicken and Lemon Rice Recipe
Garnishes
Garnishing this dish is where you can get a little playful yet keep it simple. A handful of chopped fresh parsley or oregano brightens the plate while adding a textural contrast. Fresh lemon zest and a few lemon wedges on the side are perfect for those who love an extra burst of citrus zing right at the table. A light drizzle of good-quality olive oil adds a glossy, inviting finish.
Side Dishes
Since this is a wonderfully complete meal on its own, side dishes should complement rather than compete. Think crisp Greek salads with cucumbers, tomatoes, olives, and feta drizzled with olive oil and oregano. Roasted vegetables like zucchini or bell peppers make for colorful, nutrient-rich sides that echo the Mediterranean flair. A simple tzatziki sauce served chilled is also an excellent accompaniment for cooling contrast.
Creative Ways to Present
Presentation can make a home-cooked meal feel special and festive. Serve the One Pot Greek Chicken and Lemon Rice Recipe straight from the pan for a rustic, family-style vibe that invites everyone to dig in. Or plate individual servings on crisp white dishes to highlight the vibrant colors of the lemon zest and herbs. Adding a few edible flowers or microgreens on top can also make it look restaurant-worthy without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Greek Chicken and Lemon Rice can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more fully after sitting, making it just as delicious the next day. When storing, separate the chicken from the rice if possible for better texture retention.
Freezing
This dish freezes quite well. Place cooled portions into freezer-safe containers or heavy-duty bags and freeze for up to 2 months. To avoid sogginess, try to freeze rice and chicken separately whenever you can. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your leftovers gently either covered in the microwave or on the stovetop with a splash of water or broth to revive the rice’s moisture. Covering during reheating helps keep the chicken tender and prevents it from drying out. A quick squeeze of fresh lemon juice after warming can refresh the flavors beautifully.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more flavorful, chicken breasts can work if you prefer white meat. Just keep an eye on cooking time to avoid drying them out.
Is long grain rice necessary for this recipe?
Long grain rice is best because it stays fluffy and separate rather than becoming mushy. If you only have short grain, cooking times and liquid ratios may need some adjustments.
Can this recipe be made gluten-free?
Yes, this recipe is naturally gluten-free as long as you choose gluten-free chicken broth. Always double-check labels to be safe.
How tangy is the lemon flavor?
The lemon flavor is bright and refreshing but balanced by the herbs and savory chicken. If you prefer a stronger lemon punch, add more zest or serve with extra lemon wedges.
Can I add vegetables to this dish?
Definitely! Adding some chopped bell peppers, cherry tomatoes, or spinach towards the end of cooking can enhance the dish’s nutrition and color without overwhelming the classic flavors.
Final Thoughts
This One Pot Greek Chicken and Lemon Rice Recipe is a true gem for those who love bursting with flavor, simple prep, and minimal cleanup. It brings the sunny spirit of the Mediterranean right to your dinner table and is sure to become a weeknight staple or weekend showstopper. Give it a try soon — I know it’ll make you want to cook it again and again!
Print
One Pot Greek Chicken and Lemon Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Description
This One Pot Greek Chicken and Lemon Rice is a flavorful, comforting dish featuring tender chicken thighs marinated in zesty lemon juice and oregano, cooked alongside fragrant long-grain rice simmered in chicken broth. Perfect for an easy weeknight dinner or meal prep, all the flavors meld beautifully in a single pot, making it both delicious and convenient.
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
- 1/2 tbsp olive oil (from the 1 1/2 tbsp total, separated)
Rice and Cooking
- 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
- 1 tbsp olive oil (remaining from the 1 1/2 tbsp total, separated)
For Garnish (Optional)
- Finely chopped parsley or oregano
- Fresh lemon zest
Instructions
- Marinate the Chicken: In a ziplock bag, combine the chicken thighs with lemon zest, lemon juice, dried oregano, minced garlic, salt, and 1/2 tablespoon olive oil. Seal and massage the marinade into the chicken. Let it rest for at least 20 minutes or preferably overnight in the refrigerator to allow flavors to infuse.
- Prepare the Rice Base: Heat the remaining 1 tablespoon olive oil in a large deep skillet or pot over medium heat. Add the finely diced onion and sauté until translucent and fragrant, about 3-4 minutes.
- Add Rice and Seasonings: Stir in the uncooked long grain rice, dried oregano, salt, and freshly ground black pepper. Cook for another 1-2 minutes to toast the rice lightly and develop flavor.
- Add Liquids and Simmer: Pour in the chicken broth and water mixture. Stir to combine, then bring to a gentle boil.
- Cook Chicken with Rice: Nestle the marinated chicken thighs skin side up on top of the rice mixture. Cover the pot and reduce heat to low. Let everything simmer gently for about 40-45 minutes or until the rice is fully cooked and chicken is tender and reaches an internal temperature of 165°F (74°C).
- Finish and Garnish: Remove from heat and let the dish rest, covered, for 5 minutes to absorb remaining moisture. Garnish with finely chopped parsley or oregano and extra fresh lemon zest for a bright finish. Serve hot straight from the pot for a cozy and complete meal.
Notes
- Marinating overnight will yield the most flavorful and tender chicken.
- You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
- Using bone-in, skin-on thighs gives the best flavor and moistness.
- Long grain rice is preferable to avoid a mushy texture; rinsing rice before cooking is optional.
- Add extra fresh lemon juice before serving if a more pronounced citrus note is desired.
- Adjust salt and pepper to taste, especially if using low-sodium broth.
