Greek Chicken and Lemon Rice Skillet

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Greek Chicken and Lemon Rice Skillet

A Flavorful One-Pot Mediterranean Meal in Just 30 Minutes!

Bring the sunshine of the Mediterranean to your dinner table with this vibrant and satisfying Greek Chicken and Lemon Rice. Juicy seared chicken thighs are nestled over aromatic lemon rice, bursting with colorful tomatoes, creamy feta, tender chickpeas, and baby spinach — all made in a single skillet for easy cleanup.

Why You’ll Love This Recipe:

  • One-pot convenience — fewer dishes, more flavor.
  • Ready in just 30 minutes — perfect for weeknights.
  • Naturally gluten-free and loaded with wholesome ingredients.
  • Bold Mediterranean flavor — fresh, zesty, and satisfying.

Ingredients

For the Chicken:

  • 1½ lbs (680 g) boneless, skinless chicken thighs
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil

For the Lemon Rice and Vegetables:

  • 1 cup jasmine rice (uncooked)
  • 1½ cups low-sodium chicken broth
  • Juice of 1 large lemon (about 3 tbsp)
  • 1 tbsp olive oil
  • 2 cups baby spinach
  • 1 cup grape or cherry tomatoes, halved
  • 1 cup canned chickpeas, drained and rinsed
  • ½ cup crumbled feta cheese

Instructions

1. Season and Sear the Chicken

In a large, deep skillet or sauté pan, heat 1 tablespoon olive oil over medium heat.
Season chicken thighs with oregano, smoked paprika, red pepper flakes, salt, and pepper.
Sear the chicken for 4–6 minutes per side until golden and cooked through. Remove from the skillet and set aside.

2. Toast the Rice

In the same skillet, add a splash of olive oil if needed.
Stir in the uncooked jasmine rice and toast it for 1–2 minutes, stirring frequently, until slightly translucent.

3. Simmer with Lemon and Broth

Pour in the chicken broth and lemon juice. Stir to combine and bring to a gentle boil.
Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

4. Stir in Vegetables and Chickpeas

Gently mix in the baby spinach, halved grape tomatoes, and chickpeas.
Place the cooked chicken thighs back on top of the rice mixture.
Cover the pan for 2–3 minutes to warm the ingredients and wilt the spinach.

5. Garnish and Serve

Sprinkle crumbled feta cheese over the skillet before serving.
Optional: add lemon zest or a sprinkle of fresh parsley for an extra burst of flavor.

Tips for Success:

  • Rice substitute: You can use basmati rice or long-grain white rice if preferred.
  • Add olives: For extra Greek flair, toss in a handful of kalamata olives.
  • Meal prep-friendly: Store leftovers in airtight containers for up to 3 days.

Pairing Suggestions:

Serve with a side of warm pita bread, a crisp cucumber salad, or a dollop of homemade tzatziki.

 

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