A One Pan Greek Chicken and Rice recipe loaded with flavor! Start this recipe off on the stovetop to sear the chicken, then finish it off in the oven. The rice cooks along with the vegetables and chicken, making it a full meal all in one pot.
One Pan for the BEST Dinner!
I adore recipes that include a full meal all cooked in 1 pan. This Greek Chicken and Rice is bursting with flavor, thanks to the lemon and feta cheese baked into the dish.
This isn’t your average one pot meal. Chicken thighs are marinated then browned, and cooked over a bed of rice. Burst tomatoes, feta cheese, olives, and lemon slices add a delicious Mediterranean flavor.
This is honestly a meal I could eat once a week for the rest of my life.
You’ll want to bookmark this recipe! Once you get the hang of it, you’ll realize how easy it is to put together! Because of its simple ingredients, it’s perfect for any night of the week. It’s also delicious enough to serve for special occasions!
This dish comes together faster than it looks using my Sharp Induction Cooktop to brown the chicken and saute the vegetables. Then I add the rice and broth, and pop the chicken thighs back into the braiser. It goes into my Sharp European Convection Oven to finish baking, and fills the house with the most amazing smells!
These two appliances are a powerhouse in my kitchen. I use them in tandem for incredible meals like this daily.
What You’ll Need
Greek Lemon Chicken Marinade
- Chicken Thighs (I used bone-in, but see notes below for instructions on boneless chicken thighs or even boneless chicken breasts.)
- Olive Oil
- Lemon Juice
- Fresh Garlic Cloves
- Oregano
- Sea Salt & Black Pepper
One Pot Greek Chicken and Rice
- Olive Oil
- Yellow Onion
- Green Bell Pepper
- Basmati Rice (white rice, brown rice, or a wild rice mix – even quinoa works as a sub!)
- Chicken Broth or Vegetable Stock (or a homemade chicken stock)
- Cherry Tomatoes
- Olives (I use a mix of Kalamata olives and Castelvetrano olives)
- Feta Cheese (optional)
- Italian Parsley (optional, to garnish)
How to Make Greek Chicken and Rice
Step 1: Dry chicken thighs off with paper towels. Drizzle with olive oil and lemon juice, and then sprinkle on the minced garlic, oregano, Kosher salt and black pepper. Cover and marinate for 1 hour up to overnight.
*Prior to beginning to prepare the dish, preheat oven to 400º F.
Step 2: Heat a dutch oven or cast iron braiser over medium-high heat. Add olive oil, then add 3 chicken thighs, skin-side down. Allow the skin of the thighs to brown well, pressing down to evenly cook the skin. Remove from the pan, and repeat with remaining chicken thighs. Do not overcrowd the pan, which will cause them to overcook before they begin to brown.
Step 3: Drain most of the fat out of the skillet. Add the onions and green peppers, and sauté over medium high heat for about 10 minutes until softened.
Step 4: Add the rice and chicken broth into the vegetable mixture, and bring the broth to a boil.
Step 5: Turn off the burner, and nestle the chicken thighs on the top of the rice mixture. Cover the pan with the lid.
Step 6: Transfer the cast iron pan to the oven and bake for 30 minutes, until rice is cooked.
Step 7: Sprinkle the olives, cherry tomatoes, and feta cheese over the chicken and rice. Add the fresh lemon slices across the top of the dish.
Step 8: Return to the oven uncovered and continue baking for an additional 5-10 minutes. Garnish with fresh parsley or other fresh herbs prior to serving, if desired.
How to Store Leftovers
Once the dish has fully cooled, store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add back into the braiser with a couple of tablespoons of water, add the lid, and bake at 400º F for 25 minutes.
Variations
Other cuts of chicken: This recipe also works well with chicken drumsticks or chicken breasts.
Add other vegetables: In place of the olives and tomatoes, try other vegetables, like broccoli, red onion, and red peppers, or zucchini and black olives.
How to Serve Greek Chicken and Rice
This dish has it all! Rice, veggies, and chicken are cooked in 1 pan all nestled together, which results in the best melding of flavors.
If you’re making this dish for a special dinner, consider adding:
- A simple Greek Salad to add some fresh flavor contrast.
- Pita bread or Gluten Free Flatbread
- A Simple Strawberry Spinach Salad
One Pan Greek Chicken and Rice
The perfect one-pan dinner! This Greek chicken and rice is bursting with fresh flavors. Once you've made it once, you'll realize how simple it is to make, and it uses mostly pantry and fridge staples.
Ingredients
- Greek Lemon Chicken Marinade
- 6 chicken thighs or use chicken legs or breasts
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 4 cloves garlic finely minced
- 1 tablespoons oregano
- 1 1/2 teaspoons sea salt
- black pepper to taste
- One Pan Greek Chicken and Rice
- 1 tablespoon olive oil
- 1 onion minced
- 1 green bell pepper diced
- 1 cup rice white, brown, or wild rice mix
- 1 1/2 cups chicken broth
- 1 cup cherry tomatoes
- 1/2 cup feta cheese
- 1/2 cup Greek olives kalamata or castelvetranos
- 1 lemon sliced thinly
- Italian parsley to garnish, optional
Instructions
Greek Lemon Chicken
Dry chicken thighs off with paper towels. Drizzle with olive oil and lemon juice, and then sprinkle on the minced garlic, oregano, Kosher salt and black pepper. Cover and marinate for 1 hour up to overnight.
One Pan Greek Chicken and Rice
Preheat oven to 400º F.
Heat a dutch oven or cast iron braiser over medium-high heat. Add olive oil, then add 3 chicken thighs, skin-side down. Allow the skin of the thighs to brown well, pressing down to evenly cook the skin. Remove from the pan, and repeat with remaining chicken thighs. Do not overcrowd the pan, which will cause them to overcook before they begin to brown.
Drain most of the fat out of the skillet. Add the onions and green peppers, and sauté over medium high heat for about 10 minutes until softened.
Add the rice and chicken broth into the vegetable mixture, and bring the broth to a boil.
Turn off the burner, and nestle the chicken breasts on the top of the rice mixture. Cover the pan with the lid.
Transfer the cast iron pan to the oven and bake for 30 minutes, until rice is cooked.
Sprinkle the olives, cherry tomatoes, and feta cheese over the chicken and rice. Add the lemon slices to the top of the dish.
Return to the oven, uncovered, and continue baking for an additional 10 minutes.
Garnish with chopped Italian parsley prior to serving, if desired.
