Introduction

Craving a taste of the Mediterranean without the long wait? This 30-Minute Greek Chicken & Lemon Rice is your answer. Tender chicken and fragrant, zesty rice come together in one pan for a meal that’s incredibly easy and packed with flavor. It’s perfect for busy weeknights. For another quick chicken dinner, try this Lemon-Garlic Chicken Pitas with Feta Tzatziki Recipe.

Ingredients

This vibrant Greek chicken and lemon rice dish comes together with bright citrus, savory herbs, and creamy feta for a truly satisfying meal.

• 1.5 lb skinless boneless chicken thighs
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano, plus more for seasoning
• 1 teaspoon paprika
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon red pepper flakes
• 8 oz grape tomatoes, halved
• 5 cloves garlic, minced
• 5 oz fresh spinach, chopped
• 15 oz canned chickpeas, drained
• 3 tablespoons freshly squeezed lemon juice, plus zest from 2 lemons
• 2 cups cooked jasmine rice (or other long-grain rice)
• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil for feta mixture

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This streamlined method for GREEK Chicken and Lemon Rice in 30 Minutes is about 25% faster than similar one-pot recipes that require longer marinating or simmering times.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and dried oregano. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. Mince the garlic and chop the onion.

Step 2 — Sear the Chicken

Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Add the chicken, skin-side down if using skin-on, and sear for 4-5 minutes per side until deeply golden brown. The chicken does not need to be cooked through at this stage. Remove and set aside on a plate.

Step 3 — Sauté the Aromatics

In the same pot with the chicken drippings, add the chopped onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 4 — Toast the Rice

Add the rinsed rice to the pot and stir constantly for 1-2 minutes. This toasts the grains, enhancing their nutty flavor and helping them stay separate during cooking. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

Step 5 — Add Lemon & Herbs

Stir in the juice and zest of one large lemon, along with a bay leaf. For a more intense flavor, you can also add a pinch of dried dill. Return the seared chicken thighs to the pot, nestling them into the rice.

Step 6 — Simmer to Perfection

Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid and simmer for 18-20 minutes. Do not lift the lid during this time to ensure the steam properly cooks the rice.

Step 7 — Check for Doneness

After 20 minutes, check that the rice is tender and has absorbed all the liquid. The internal temperature of the chicken should read 165°F (74°C) when tested with an instant-read thermometer. If needed, cover and cook for 2-3 more minutes.

Step 8 — Rest and Fluff

Turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to finish steaming and the chicken juices to redistribute. Then, use a fork to gently fluff the lemon rice.

Step 9 — Garnish and Serve

Discard the bay leaf. Garnish your GREEK Chicken and Lemon Rice with fresh chopped parsley or dill and extra lemon wedges for squeezing. Serve immediately while hot for the best flavor and texture.

Nutritional Information

Calories	Approx. 520
Protein	38g
Carbohydrates	45g
Fat	18g
Fiber	2g
Sodium	680mg

Note: These are estimated values for one serving of this GREEK Chicken and Lemon Rice in 30 Minutes and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This classic GREEK Chicken and Lemon Rice in 30 Minutes is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein Swap (Shrimp) — Use large peeled shrimp for a lighter, quicker-cooking option with a sweet, briny flavor that pairs beautifully with the lemon and herbs.
• Lower-Carb Option (Cauliflower Rice) — Replace the white rice with riced cauliflower. Sauté it briefly at the end to absorb the lemony sauce while keeping the dish light and low in carbs.
• Dairy-Free Adjustment — The recipe is naturally dairy-free if you use olive oil. Simply ensure your chicken broth is certified dairy-free to accommodate allergies.
• Gluten-Free Version — This dish is inherently gluten-free. Always double-check your broth and any pre-mixed seasonings for hidden gluten sources to be safe.
• Low-Sodium Variation — Opt for low-sodium or no-salt-added chicken broth and reduce or omit any added salt. The fresh lemon, herbs, and garlic provide plenty of vibrant flavor.
• Vegetarian Protein (Chickpeas) — For a hearty vegetarian GREEK Chicken and Lemon Rice alternative, use drained canned chickpeas. They add a satisfying texture and soak up the lemony sauce wonderfully.
• Whole Grain Boost (Quinoa or Brown Rice) — Substitute white rice with quinoa or pre-cooked brown rice. Note that cooking whole grains from scratch will extend the preparation time beyond 30 minutes.
• Extra Veggies — Stir in a handful of fresh spinach or chopped kale just before serving, or add diced zucchini or bell peppers with the onion for more color and nutrients.

Serving Suggestions

This vibrant GREEK Chicken and Lemon Rice in 30 Minutes is a complete meal on its own, but a few thoughtful additions can turn it into a memorable feast. Here are ideas for pairings, occasions, and plating.

Perfect Pairings

• A Simple Greek Salad: Crisp cucumbers, tomatoes, red onion, Kalamata olives, and a slab of feta cheese with oregano and olive oil cuts through the richness.
• Tzatziki or Creamy Feta Dip: A cool, garlicky yogurt sauce or a tangy whipped feta spread adds a delightful creamy element for dipping.
• Grilled or Roasted Vegetables: Zucchini, bell peppers, and red onions tossed in olive oil and herbs complement the Mediterranean flavors beautifully.
• Warm Pita Bread: Essential for scooping up every last bit of the lemony rice and juicy chicken.

Ideal Occasions

This speedy dish is incredibly versatile for any event that calls for delicious, fuss-free food.

• Weeknight Dinner Hero: Its 30-minute promise makes it a reliable go-to for busy evenings.
• Meal Prep Champion: Portions beautifully for lunches and reheats wonderfully, with flavors that meld even more.
• Casual Gathering or Potluck: Doubles easily to feed a crowd and is always a hit.
• Summer BBQ Side: Serve it alongside grilled lamb chops or souvlaki for a full Greek-inspired spread.

Plating Tips

A beautiful presentation makes this GREEK Chicken and Lemon Rice in 30 Minutes taste even better.

• Spoon the fragrant lemon rice onto a platter or individual plates, then artfully arrange the golden chicken pieces on top.
• Garnish generously with fresh chopped parsley or dill and a final squeeze of lemon juice for brightness.
• Add color with a sprinkle of paprika or a few extra lemon slices and Kalamata olives on the side.
• For family-style serving, present the tzatziki or salad in separate bowls so everyone can help themselves.

Common Mistakes to Avoid

• Mistake: Using boneless, skinless chicken breasts, which can dry out quickly. Fix: Opt for boneless, skinless chicken thighs for guaranteed juiciness and better flavor absorption.
• Mistake: Not searing the chicken properly before adding liquid. Fix: Get a deep golden-brown crust on the chicken to build a flavorful fond in the pan for the rice.
• Mistake: Adding raw lemon juice too early, which can turn bitter when cooked. Fix: Stir in fresh lemon juice and zest at the very end to preserve its bright, aromatic quality.
• Mistake: Using the wrong rice-to-liquid ratio, resulting in mushy or undercooked rice. Fix: A precise 1:1.5 ratio of rice to broth is key for perfectly separate, fluffy grains in this one-pan method.
• Mistake: Overcrowding the pan, which steams the chicken instead of searing it. Fix: Cook the chicken in batches if necessary to ensure each piece has proper contact with the hot surface.
• Mistake: Skipping the step to toast the rice with aromatics like garlic and oregano. Fix: Sauté the rice for 1-2 minutes until lightly toasted to unlock a deeper, nuttier flavor base.
• Mistake: Lifting the lid to check on the rice during cooking, which releases essential steam. Fix: Trust the process and keep the lid firmly on for the full simmering time to ensure even cooking.
• Mistake: Forgetting to let the dish rest off the heat after cooking. Fix: Allow the Greek chicken and lemon rice to sit, covered, for 5-10 minutes to let the grains fully absorb any residual liquid.
• Mistake: Using dried herbs exclusively, missing the fresh vibrancy of Greek cuisine. Fix: Finish the dish with a generous handful of fresh dill or parsley for an authentic, aromatic lift.

Storing Tips

• Fridge: Store this Greek Chicken and Lemon Rice in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken has cooled to room temperature before sealing and refrigerating.
• Freezer: For longer storage, freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a covered skillet with a splash of water or broth to prevent drying out, or use the microwave. Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety.

For best results, store the chicken and rice together to let the flavors meld, but note the rice may soften slightly upon reheating.

Conclusion

This GREEK Chicken and Lemon Rice in 30 Minutes is a perfect weeknight solution, delivering incredible flavor with minimal effort. If you enjoyed this quick Greek dish, you might also love our Greek Chicken and Orzo Recipe. Give it a try and let us know what you think in the comments below!

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Greek Chicken and Lemon Rice in 30 Minutes

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A 30-minute one-pan Greek chicken and lemon rice dinner packed with flavor, featuring chicken, lemon rice, spinach, grape tomatoes, feta cheese, and classic Greek spices. This healthy Mediterranean recipe is gluten-free, high-protein, and fiber-rich.

• Author: Dorothy Miller
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Method: Main Course
• Cuisine: Greek

Ingredients

Scale 1x2x3x

• 1.5 lb skinless boneless chicken thighs
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano, plus more for seasoning
• 1 teaspoon paprika
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon red pepper flakes
• 8 oz grape tomatoes, halved
• 5 cloves garlic, minced
• 5 oz fresh spinach, chopped
• 15 oz canned chickpeas, drained
• 3 tablespoons freshly squeezed lemon juice, plus zest from 2 lemons
• 2 cups cooked jasmine rice
• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil for feta mixture

Instructions

1. Season chicken thighs with 1 teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon red pepper flakes. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook chicken for 5-6 minutes per side until golden. Remove and set aside.
2. In the same skillet, add 1 tablespoon olive oil, half the halved grape tomatoes, minced garlic, 1 teaspoon oregano, and ¼ teaspoon salt. Cook for 2 minutes until tomatoes soften. Stir in chopped spinach until wilted.
3. Add cooked rice, drained chickpeas, 3 tablespoons lemon juice, and remaining tomatoes. Reheat on medium, stirring to combine. Mix half the feta with 1 tablespoon olive oil, 1 tablespoon lemon juice, and ¼ teaspoon oregano; stir into rice.
4. Slice chicken and arrange on top. Cover and heat for 2 minutes. Top with remaining feta and fresh oregano.

Notes

Use pre-cooked rice to keep within 30 minutes. Make dairy-free by omitting feta. Store leftovers in the fridge for up to 3 days; reheat gently with a splash of water.

Nutrition

• Calories: 520
• Sugar: 4g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 120mg

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use boneless, skinless chicken breasts. Keep in mind they cook faster than thighs, so reduce their cooking time by a few minutes to prevent dryness. The GREEK Chicken and Lemon Rice in 30 Minutes will still be flavorful.

What can I use if I don’t have fresh lemons?

You can substitute bottled lemon juice, though fresh is preferred for the brightest flavor. Use an equal amount of juice, but you may need to add a little extra zest from another citrus or a pinch of sugar to balance the acidity in your GREEK Chicken and Lemon Rice.

How do I store and reheat the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the lemon rice moist and the chicken tender.