One-Pot Greek Chicken & Lemon Rice for an Easy Dinner

Is there anything better than a dinner that comes together in a single pan? One that fills your kitchen with the incredible aromas of lemon, herbs, and garlic without creating a mountain of dishes? My One-Pot Greek Chicken & Lemon Rice is that kind of magic. It’s a complete, satisfying meal that is so vibrant and simple, you’ll feel like you’re getting a warm hug from the Mediterranean. Perfect for those busy nights when you need a healthy dinner recipe that’s as easy to make as it is to clean up.

Top Reasons To Make It

This dish is a true winner on all fronts, and it’s quickly become a staple in my own weeknight rotation. It’s the ultimate easy meal because everything cooks together in one pot, making cleanup an absolute breeze. The rice soaks up all the delicious, lemony pan juices from the chicken, making it incredibly flavorful and so, so tender. Plus, it’s a fantastic healthy dinner idea, packed with lean protein and wholesome ingredients with minimal fuss. It’s a simple chicken recipe that feels anything but ordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs: The main protein, lean and versatile.
• 2 tbsp olive oil: For searing the chicken and building our flavor base.
• 1 yellow onion, diced: Adds a sweet, savory depth to the rice.
• 4 cloves garlic, minced: For that essential, aromatic punch.
• 1 ½ cups long-grain white rice: The perfect grain to absorb all the delicious juices.
• 2 ½ cups chicken broth: Cooks the rice and adds so much more flavor than water.
• 1 lemon, juiced and zested: Brings the bright, sunny Greek flavor we love.
• 1 tsp dried oregano: A classic Mediterranean herb.
• ½ cup crumbled feta cheese: For a creamy, salty finish.
• ¼ cup chopped fresh parsley or dill: A fresh, herbal garnish to finish the dish.
• Salt and black pepper: To season everything perfectly.

Instructions

1. Pat the chicken dry with a paper towel and season both sides generously with salt, pepper, and the dried oregano.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and sear for about 5-6 minutes per side, until you get a beautiful golden-brown crust. The chicken doesn’t need to be cooked through yet. Remove it to a plate and set aside.
3. Reduce the heat to medium. In the same pot, add the diced onion and cook for 3-4 minutes until it begins to soften. Add the garlic and cook for another minute until fragrant.
4. Stir in the rice, making sure to coat it in the oil and onions. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan—that’s pure flavor!
5. Bring the liquid to a simmer, then gently nestle the seared chicken breasts back into the pot, along with any accumulated juices.
6. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook for 20-22 minutes. Do not peek! The rice needs the steam to cook properly.
7. After 20 minutes, check that the rice is tender and the liquid is absorbed. If the chicken is cooked to 165°F, you’re done. If the rice needs a bit more time, cover and cook for another 3-5 minutes.
8. Turn off the heat. Fluff the rice around the chicken gently with a fork. Sprinkle the entire dish with lemon zest, crumbled feta, and fresh herbs. Let it rest for 5 minutes before serving.

Variations & Substitutions

This recipe is wonderfully adaptable! For a quick shortcut, you can use about 3 cups of shredded rotisserie chicken. Just stir it in during the last 5 minutes of cooking to heat through. Not a fan of feta? Try goat cheese or simply leave it out for a dairy-free version. You can also add a cup of chopped spinach or halved cherry tomatoes to the pot when you add the rice for an extra veggie boost. And if you only have chicken thighs, they work beautifully here and will be incredibly juicy.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but a simple, crisp side salad with a tangy vinaigrette is a perfect partner to balance the richness. Some warmed pita bread for scooping up every last bit of lemony rice is never a bad idea, either. So good.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 4 days. The best way to reheat it is in the microwave with a splash of water or broth to keep the rice moist. You can also reheat it gently in a covered skillet over low heat. I don’t recommend freezing this one, as the rice can become a bit mushy when thawed.

Pro Tips For Perfect Results

• Don’t skip searing the chicken! It adds a ton of flavor to the entire dish.
• Use a pot with a heavy, tight-fitting lid to ensure the steam doesn’t escape while the rice cooks.
• Resist the urge to lift the lid while the rice is cooking. Trust the process!
• Let the dish rest for a few minutes after cooking. This allows the rice to set up and makes it fluffier.
• Honestly, the fresh herbs and lemon zest at the end are non-negotiable for me. They make the flavors pop!
• Give the recipe a quick taste before serving and add an extra pinch of salt or squeeze of lemon if it needs it.

Frequently Asked Questions

Can I use brown rice instead of white rice? You can, but you’ll need to adjust the liquid and cooking time. Use 3 cups of broth and simmer for about 45-50 minutes, adding the chicken halfway through the cooking time.My rice is still a little hard after 20 minutes. What happened? All stovetops vary a bit. Just add a couple more tablespoons of broth, cover, and cook for another 5 minutes until tender.What are some other healthy chicken recipes I can try? If you love this, you might also enjoy a simple lemon herb baked chicken breast or a comforting shredded chicken soup for another night.Is this one of those quick dinner recipes I can make after work? Absolutely! From start to finish, you can have this healthy and delicious One-Pot Greek Chicken & Lemon Rice on the table in under an hour.