Greek-Inspired Chicken and Lemon Rice Skillet

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Greek-Inspired Chicken and Lemon Rice Skillet

This vibrant one-pot chicken and lemon rice skillet brings together bold Mediterranean flavors in just 30 minutes! While not a traditional Greek dish, it’s heavily inspired by the fresh ingredients and wholesome spirit of the Mediterranean diet.

Featuring juicy chicken thighs seasoned with oregano and paprika, fluffy long-grain rice, fresh spinach, grape tomatoes, creamy feta, and protein-packed chickpeas, this dish is a complete, well-balanced meal you’ll want to make again and again.

Why You’ll Love This Recipe

  • One-pan wonder: Minimal dishes, maximum flavor.
  • Weeknight-friendly: Ready in just 30 minutes.
  • Meal prep approved: Holds up beautifully in the fridge or freezer.
  • Customizable: Works with rice, orzo, or pasta and a variety of vegetables.
  • Gluten-free & dairy-optional: Use dairy-free feta to make it completely dairy-free.

Ingredients

For the Chicken:

  • 1.5 lb skinless, boneless chicken thighs
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ¼ tsp salt
  • 2 tbsp olive oil

For the Rice and Veggies:

  • 1 cup jasmine or basmati rice (rinsed)
  • 2¼ cups chicken broth
  • Juice of 1 lemon (or lime)
  • 2 cups fresh spinach
  • 1 cup grape tomatoes, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ½ cup crumbled feta cheese (or dairy-free alternative)

Instructions

  1. Season & Sear the Chicken: In a large high-sided skillet (preferably cast iron), heat olive oil over medium-high heat. Season chicken thighs with oregano, paprika, and salt. Sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside. Do not discard the juices—they add great flavor to the rice.
  2. Cook the Rice: In the same skillet, add the rice and stir for 1 minute to coat in the oil and spices. Pour in the broth and lemon juice. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes until the rice is tender.
  3. Add Veggies & Finish: Once the rice is cooked, stir in spinach, chickpeas, and grape tomatoes. Nestle the chicken back on top. Cover and cook for another 3–5 minutes to warm everything through.
  4. Top & Serve: Remove from heat. Sprinkle with crumbled feta and a touch more lemon juice if desired. Serve warm.

Substitution Ideas

  • Rice Alternatives: Try orzo, brown rice (cook longer), or wild rice.
  • Vegetable Swaps: Bell peppers, zucchini, sun-dried tomatoes, or artichokes all work well.
  • Protein Swap: Try white meat chicken, salmon, or even tofu for a vegetarian version.
  • Cheese Options: Substitute feta with grated Parmesan or fresh mozzarella.

Storage & Reheating

  • Refrigerate: Up to 4 days in an airtight container.
  • Freeze: Up to 2 months. Thaw in the fridge overnight.
  • Reheat: Warm in a skillet with a splash of olive oil or microwave in 30-second bursts, stirring between.

More Mediterranean-Inspired Favorites

  • Mediterranean Salmon and Rice Skillet
  • Greek Shrimp with Orzo and Feta
  • One-Pot Greek Chicken with Olives and Tomatoes
  • Greek Shrimp Salad with Cucumber and Feta

 

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