Go Back
A close-up shot of a single serving of Greek chicken and lemon rice in a white bowl, garnished with fresh parsley and a lemon wedge on the side.

Greek Chicken and Lemon Rice (Easy One-Pan Recipe)

This one-pan Greek Chicken and Lemon Rice recipe features tender marinated chicken thighs baked with fluffy, zesty lemon rice for an easy, flavorful, and healthy weeknight dinner with minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Chicken
  • 1.5 lbs boneless, skinless chicken thighs about 6-8 thighs
  • 1/4 cup olive oil
  • 1 lemon zested and juiced
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Lemon Rice
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 1.5 cups long-grain white rice rinsed and drained
  • 3 cups chicken broth low sodium
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped

Equipment

  • 1 Large Oven-Safe Skillet or Dutch Oven
  • 1 Mixing Bowl

Method
 

  1. In a large bowl, whisk together 1/4 cup olive oil, the juice and zest of one lemon, minced garlic, oregano, salt, and pepper. Add the chicken thighs and toss to fully coat. Cover and let marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  2. Preheat your oven to 400°F (200°C). In a large, oven-safe skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the chopped onion and cook until soft, about 3-4 minutes.
  3. Add the rinsed rice to the skillet. Stir constantly for 1-2 minutes until the edges of the grains are translucent.
  4. Pour in the chicken broth, stir, and bring to a simmer. Once simmering, remove from heat. Nestle the marinated chicken thighs into the rice mixture, pouring any excess marinade over the top.
  5. Cover the skillet tightly with a lid or aluminum foil and bake for 30-35 minutes. The dish is ready when the chicken is cooked through (165°F / 74°C) and the rice has absorbed all the liquid.
  6. Remove from the oven and let it rest, still covered, for 10 minutes. Uncover, fluff the rice with a fork, and stir in the chopped fresh parsley and dill. Serve immediately.

Notes

Rinsing the Rice: Don't skip this step! It's the key to fluffy, non-sticky rice.
Chicken Choice: You can use boneless, skinless chicken breasts, but reduce the baking time by 5-10 minutes to prevent them from drying out.
Add-ins: Feel free to stir in some Kalamata olives or crumbled feta cheese at the end for extra Greek flavor.