Can I use chicken breast instead of thighs in this recipe?

Absolutely! Chicken breasts work fine, but be careful not to overcook them since they can dry out faster than thighs. Consider pounding them to an even thickness for quicker, even cooking.

Do I need to cook the rice ahead of time?

Yes, this recipe calls for cooked jasmine rice added in at the later step. Using leftover rice or cooking it fresh earlier that day will save you time during the chicken and rice cooking process.

Can I prepare this dish gluten-free?

Absolutely! This entire Greek Chicken Lemon Rice Recipe is naturally gluten-free as it uses rice and fresh ingredients. Just be sure any additional seasonings or packaged ingredients (like canned chickpeas) are labeled gluten-free.

Greek Chicken Lemon Rice - Flavorful Mediterranean Dinner

Name: Delicious Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 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; 1 tablespoon olive oil; 8 oz grape tomatoes, sliced in half; 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; 6 oz feta cheese, diced into small cubes; 1 tablespoon extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; ¼ teaspoon dried oregano; 2 tablespoons chopped fresh oregano (optional); Fresh oregano for garnish

Getting a healthy dinner on the table takes just about 30 minutes with this vibrant and flavorful Greek Chicken Lemon Rice Recipe. It’s like a little Mediterranean getaway for your taste buds—bright, fresh, and perfectly comforting all at once.

A black cast iron pan holds a colorful dish with several layers: the base is yellow rice mixed with small green spinach leaves and dark olives, topped with sliced, golden-brown cooked chicken pieces scattered all around. Bright red cherry tomato halves are spread evenly, adding pops of color. On top, crumbled white cheese is sprinkled along with fresh green herbs like parsley and basil leaves. The pan rests on a white marbled surface with a gray and white striped cloth beside it and a wooden coaster below. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Chicken Lemon Rice Recipe
Top Tip
How to Serve Greek Chicken Lemon Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

This Greek Chicken Lemon Rice Recipe has a special place in my weeknight arsenal. The way the lemon brightens the rice and the juicy, herb-seasoned chicken come together in one pan makes dinner feel both nutritious and indulgent.

One-Pot Wonder: You’ll love how everything cooks right in the same pan, which means easy cleanup and maximum flavor as the chicken juices infuse the rice.
Bright, Mediterranean Flavors: Lemon, oregano, garlic, and feta create a fresh, tangy taste that’s satisfying without feeling heavy.
Quick and Versatile: Ready in just 30 minutes, it’s perfect for busy nights, and you can easily swap ingredients based on what you have on hand.
Filling and Balanced: The combination of protein-packed chicken, chickpeas, and veggies means you get a meal that keeps you full and energized.

Ingredients & Why They Work

Each ingredient in this Greek Chicken Lemon Rice Recipe plays its part in creating those unmistakable fresh and hearty Mediterranean vibes. I always recommend using quality olive oil and fresh lemons to really boost the flavors.

Flat lay of skinless boneless chicken thighs with natural pink tones, a small white bowl of dried oregano powder, a small white bowl of paprika powder, a small white bowl of red pepper flakes, a small white bowl of fine salt, a small white bowl of golden olive oil, a cluster of fresh grape tomatoes halved showing juicy interiors, several cloves of fresh garlic peeled and minced, fresh spinach leaves chopped, a small white bowl of freshly squeezed lemon juice with a pale yellow hue, a simple mound of cooked jasmine rice with fluffy white grains, a small white bowl of rinsed chickpeas, small cubes of fresh white feta cheese, a small white bowl of extra virgin olive oil, sprigs of fresh green oregano leaves, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Skinless and boneless for tenderness, they stay juicy even with quick cooking and absorb the oregano and paprika beautifully.
Dried oregano: Classic Greek herb that pairs perfectly with lemon and garlic, adding earthiness and depth.
Paprika and red pepper flakes: Give a subtle warmth and mild smoky kick to season the chicken without overpowering.
Olive oil: Essential in Mediterranean cooking for richness and helping those ingredients meld.
Grape tomatoes: Add juicy sweetness and brighten up the rice with their natural acidity.
Garlic: Pungent and aromatic, it’s a must-have that complements both the chicken and rice perfectly.
Fresh spinach: A quick wilt into the rice boosts the nutrition and adds a lovely fresh pop of green.
Lemon juice: The star of the show—freshly squeezed to give that tangy brightness Greek recipes are famous for.
Cooked jasmine rice: Its fragrant and slightly sticky texture holds together nicely in this one-pan recipe.
Chickpeas: Add fiber and protein, plus a creamy texture contrast in the rice.
Feta cheese: The salty, creamy kick that rounds out the whole dish—mix some in and save some for topping!
Fresh oregano: A garnish that lifts the dish with an herbal perfume, perfect just before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Greek Chicken Lemon Rice Recipe depending on my mood or what’s in season. You should definitely play around with it to suit your tastes!

Variation: Sometimes I swap out spinach for kale or add kalamata olives for a briny punch. It’s a fun twist that doesn’t take much effort but amps up the flavor.
Dairy-Free Option: Skip the feta or try a tangy dairy-free cheese alternative if you need to avoid dairy.
Use Brown Rice: If you want more fiber and a nuttier taste, brown rice works well too—just make sure to cook it a bit longer.
Heat it Up: For a spicier version, increase the red pepper flakes or serve with a drizzle of harissa.

Step-by-Step: How I Make Greek Chicken Lemon Rice Recipe

In a black pan, there are three main layers: at the bottom, a layer of fresh green spinach leaves is visible, topped with a large mound of white cooked rice in the middle. On top of the rice and spinach, there are many bright red cherry tomatoes, some cut in half showing their juicy insides while others are whole. Among the tomatoes and rice, there are dark brown, slightly shriveled pieces that look like dried tomatoes. Yellow zest or small bits of something yellow are scattered over the top. A wooden spoon rests on the side of the pan, partially covered in bits of yellow and tomato. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

Start by seasoning the chicken thighs with dried oregano, paprika, salt, and a pinch of red pepper flakes. Heat your skillet over medium for about 2 minutes before adding olive oil. This ensures the pan is hot enough to get a nice golden sear. Add the chicken and resist the urge to move it—cooking it undisturbed for 5 minutes helps develop that delicious crust. I’ve found that reducing the heat slightly after flipping keeps the chicken juicy and prevents burning the pan oils. Cook on the second side until fully done (use a meat thermometer to check for 165°F), then remove the chicken to rest. The juices left behind in the pan are pure gold for the rice.

Step 2: Cook the Lemon Rice Base

In the same skillet, add some olive oil and half of the halved grape tomatoes, along with minced garlic, oregano, and a pinch of salt. Let the tomatoes soften and release their juices for a couple of minutes. This creates a beautiful, fragrant base. Toss in the chopped spinach and stir until it wilts. Then add the cooked jasmine rice and drained chickpeas, stirring everything together carefully to warm through.

Step 3: Add Lemon and Tomatoes

Pour in freshly squeezed lemon juice to brighten the rice, along with the remaining raw grape tomatoes. Give everything a good stir to combine, warming through on medium heat. If you like a bit more olive oil richness, this is the moment to drizzle another tablespoon. Trust me, the lemon is the magic that makes this rice come alive.

Step 4: Prepare the Feta Cheese Mixture

While the rice is finishing, I mix cubed feta cheese with extra virgin olive oil, more lemon juice, dried oregano, and fresh oregano if I have it. This mix becomes creamy and herbaceous, perfect for stirring partially into the rice and saving some for topping the finished dish.

Step 5: Assemble and Serve

Fold half of the feta mixture into the rice pan, then add the sliced cooked chicken back in. Warm everything together briefly, ensuring the chicken is heated through. Finally, plate and crown the dish with the remaining feta mix and a sprinkle of fresh oregano. Season with salt and freshly cracked black pepper to taste. This last step lets each bite have that creamy, tangy pop of feta top-notched with fresh herbs. You’re ready to impress yourself!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way