Greek Chicken and Lemon Rice

If you’ve ever dreamed of escaping to the sun-soaked shores of the Mediterranean—but your PTO is looking more “staycation” than “Santorini”—this Greek Chicken and Lemon Rice is the next best thing. Bursting with bold, citrusy flavor and wholesome ingredients, this easy, vibrant dish brings a little Greek sunshine straight to your dinner table.

Whether you’re juggling meetings, school pickups, or just trying to keep picky eaters happy, this recipe hits that magic trifecta: it’s quick, healthy(ish), and absolutely delicious. Plus, it’s mostly made in one skillet—so fewer dishes and more time for you (or that glass of wine you’ve been thinking about since 3 p.m.).

Why You’ll Love This Greek Chicken and Lemon Rice

Let’s be real—chicken and rice can be blah if we’re not careful. But not this one. This Greek Chicken and Lemon Rice is tangy, herby, and layered with texture: juicy chicken thighs, garlicky spinach, sweet tomatoes, hearty chickpeas, and a creamy, zesty feta topping that’ll make you want to eat it straight from the bowl.

It’s the perfect weeknight dinner that tastes like you put in way more effort than you actually did (shhh… our secret!).

Ingredients You’ll Need

For the Chicken:

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

For the Greek Lemon Rice:

• 1 tbsp olive oil
• 8 oz grape tomatoes, halved
• 5 garlic cloves, minced
• 1 tsp dried oregano
• ¼ tsp salt
• 5 oz fresh spinach, chopped
• 3 tbsp freshly squeezed lemon juice
• 2 cups cooked jasmine rice
• 15 oz canned chickpeas, drained

For the Feta Topping:

• 6 oz feta cheese, cubed
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• ¼ tsp dried oregano
• 2 tbsp chopped fresh oregano (optional)
• Fresh oregano sprigs for garnish

Let’s Cook: Step-by-Step

1. Sear That Chicken

Start by seasoning your chicken thighs with oregano, paprika, salt, and red pepper flakes. Let them sit a few minutes while your skillet heats up—trust me, it helps lock in the flavor.

Add 2 tablespoons of olive oil to your hot skillet and gently lay down the chicken thighs. Cook for about 5 minutes, without touching. That sear is flavor gold. Flip, reduce the heat, and cook another 5 minutes or so until the internal temp hits 165°F.

Set the chicken aside, but don’t clean the pan—those juicy bits are pure Mediterranean magic.

2. Make That Glorious Greek Lemon Rice

To the same skillet, toss in half the grape tomatoes, garlic, oregano, salt, and olive oil. Cook just until the tomatoes start to soften and release those sweet juices (about 2 minutes).

Now stir in the chopped spinach until it wilts into the mix—this part always reminds me of watching spring arrive in a pan.

Add your cooked jasmine rice and chickpeas, followed by lemon juice and the remaining fresh tomatoes. Stir it all up, reheat gently, and if the rice feels a little dry, go ahead and add that extra tablespoon of olive oil. Your taste buds will thank you.

3. Feta Magic (aka the Final Touch)

In a small bowl, toss your cubed feta with olive oil, lemon juice, oregano (both dried and fresh if you’ve got it), and give it a gentle mix. This creamy, salty, herby mixture brings everything together like the chorus in a Greek love song.

Quick Tips for Perfect Results

• Don’t rush the chicken. A good sear adds so much flavor—and keeps the meat juicy.
• Fresh lemon juice only, please. Bottled just doesn’t hit the same.
• Customize it! Not a chickpea fan? Sub in white beans. Want more veg? Zucchini or bell peppers would be fab.
• Make it ahead: The flavors only get better as it sits. It’s a great meal prep option too.

My Go-To Comfort Bowl (A Little Story)

This Greek Chicken and Lemon Rice became my go-to after a chaotic Tuesday when my fridge was half-empty, and I needed dinner in under 45 minutes. My kids devoured it (with a side of pita, of course), and now it’s in permanent rotation. It’s hearty, fresh, and comforting—the kind of dish that hugs you back after a long day.

FAQs About Greek Chicken and Lemon Rice

Conclusion

Whether you’re craving something light yet satisfying, or just need a dinner that everyone in your house will actually eat, this Greek Chicken and Lemon Rice is your golden ticket. It’s got warmth, it’s got zest, and best of all—it’s got that deliciously easy charm we all need on a busy weeknight.

Try it tonight, and don’t forget to snap a pic before diving in. Tag me @ChickenMagicRecipes—because I love seeing your kitchen magic.

Keep Exploring Flavorful Favorites!

If you loved the bold, zesty flair of this Greek Chicken and Lemon Rice, there’s a whole world of Mediterranean-inspired and one-pan wonders waiting for you. Here are a few more Chicken Magic Recipes that pair perfectly with the fresh, herby flavors you just cooked up:

1. For another comforting Greek-style dish, try this Greek Chicken Casserole—packed with warm spices and feta cheese, it’s like a hug in a baking dish.
2. Craving something lemony and equally satisfying? You’ll love the Lemon Balsamic Chicken and Potatoes. It’s a hearty meal that comes together with minimal cleanup.
3. If you’re into rice dishes that shine, don’t miss the Peruvian Chicken and Rice with Green Sauce. It’s flavorful, vibrant, and surprisingly easy to whip up.
4. And for a creative spin on Greek flavors, these Greek Chicken Bowls offer a build-your-own-meal vibe that’s perfect for families or meal prep.

Take a scroll through the rest of the site and let your taste buds travel—no passport required.

Greek Chicken and Lemon Rice

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This Greek Chicken and Lemon Rice recipe is a vibrant, one-skillet meal full of zesty lemon, herby chicken, fresh spinach, roasted tomatoes, chickpeas, and a creamy feta topping. It’s easy, flavorful, and perfect for busy weeknights or impressive weekend dinners.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1.5 lb skinless boneless chicken thighs

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• ¼ teaspoon salt

• ¼ teaspoon red pepper flakes

• 2 tablespoons olive oil

For the Greek Lemon Rice:

• 1 tablespoon olive oil

• 8 oz grape tomatoes, halved

• 5 cloves garlic, minced

• 1 teaspoon dried oregano

• ¼ teaspoon salt

• 5 oz fresh spinach, chopped

• 3 tablespoons freshly squeezed lemon juice

• 2 cups cooked jasmine rice

• 15 oz canned chickpeas, drained

For the Feta Cheese Mixture:

• 6 oz feta cheese, cubed

• 1 tablespoon extra virgin olive oil

• 1 tablespoon freshly squeezed lemon juice

• ¼ teaspoon dried oregano

• 2 tablespoons fresh oregano (optional)

• Fresh oregano for garnish

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Instructions

1. Cook the Chicken:

   • Season chicken thighs with oregano, paprika, salt, and red pepper flakes.

   • Heat a high-sided skillet over medium heat for 2 minutes. Add 2 tbsp olive oil.

   • Add chicken and cook undisturbed for 5 minutes. Flip and cook another 5–7 minutes or until cooked through and juices run clear (internal temp: 165°F). Remove from skillet.

2. Prepare the Greek Lemon Rice:

   • In the same skillet, add 1 tbsp olive oil, half of the grape tomatoes, minced garlic, 1 tsp oregano, and ¼ tsp salt. Cook over medium heat for 2 minutes until tomatoes soften.

   • Stir in chopped spinach until wilted.

   • Add cooked rice, chickpeas, remaining tomatoes, and 3 tbsp lemon juice. Stir well and reheat. Add extra olive oil if desired.

3. Make the Feta Mixture:

   • In a bowl, mix cubed feta, olive oil, lemon juice, dried oregano, and fresh oregano if using. Toss to coat.

4. Assemble:

   • Return the chicken to the skillet. Top with feta mixture and fresh oregano. Serve warm.

Notes

Substitute chicken breasts if preferred—just adjust the cooking time.
Add more vegetables like zucchini or bell peppers to bulk it up.
Leftovers store well in the fridge for up to 4 days.
Perfect for meal prep!

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main course
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 105 mg