One Skillet Greek Lemon Chicken and Rice.
There’s something undeniably comforting about a one skillet meal that brings together vibrant flavors and effortless cleanup. This One Skillet Greek Lemon Chicken and Rice is exactly that kind of recipe—bursting with fresh herbs, bright lemon, and hearty ingredients all cooked in one pan. It’s a perfect weeknight dinner that feels special without demanding hours in the kitchen.
If you love Mediterranean flavors and crave a satisfying, wholesome meal, this dish is for you. The tender chicken, fragrant rice, and the zing of lemon combine beautifully to create a crowd-pleaser you’ll want to make again and again. Plus, it’s a great way to impress family or friends with minimal fuss. Let’s dive into what makes this recipe a winner every time.
Why It Works Every Time
This dish ticks all the boxes for a reliable family dinner. First, cooking everything in one skillet means the chicken stays juicy while the rice absorbs all those delicious flavors—think garlic, oregano, and fresh thyme mingling with lemon and chicken broth. The orzo adds a subtly nutty texture, and the spinach and olives bring in color and a boost of nutrients.
Another reason it works so well is the balance of spices: paprika and a touch of cayenne give warmth without overpowering the fresh herbs and citrus. Using bone-in chicken is optional but boneless chicken breasts or thighs cook evenly and quickly, making weeknight dinners stress-free. The butter adds richness, and finishing with feta and fresh basil leaves elevates the dish with authentic Greek flair.
If you enjoy recipes like this, you might also love the One Pot Chicken And Rice for another comforting, all-in-one skillet meal with a twist.
What You’ll Need
- 2 tablespoons extra virgin olive oil
- 1 pound boneless chicken breasts or thighs
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh thyme leaves
- Salt and black pepper, to taste
- 4 tablespoons salted butter
- 1 lemon, sliced
- 1/2 cup dry orzo
- 1 cup dry rice (long grain or jasmine works well)
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 3-4 cups low sodium chicken broth
- 2 cups chopped spinach
- 1/2 cup pitted green olives, crushed
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh basil leaves
- 2 tablespoons lemon juice
Recommended Tools
- Large skillet with a lid: Essential for cooking the chicken and rice evenly while trapping steam to cook the grains perfectly.
- Sharp chef’s knife: For slicing shallots, garlic, and lemon thinly and safely.
- Measuring cups and spoons: Accuracy matters especially when balancing spices and liquids.
- Wooden spoon or silicone spatula: For stirring without scratching your skillet.
- Citrus juicer or reamer: To easily extract fresh lemon juice.
One Skillet Greek Lemon Chicken and Rice. — Do This Next
Step 1: Prep and Season the Chicken
Pat your chicken dry with paper towels to promote browning. In a small bowl, mix the dried oregano, paprika, cayenne pepper, salt, and black pepper. Rub this spice blend evenly all over the chicken breasts or thighs.
Step 2: Brown the Chicken
Heat the extra virgin olive oil in your large skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until golden brown but not fully cooked through. Remove the chicken and set aside.
Step 3: Sauté Aromatics and Toast Orzo
Reduce the heat to medium and add butter to the skillet. Once melted, toss in the sliced shallots and chopped garlic. Sauté until fragrant and translucent, about 2-3 minutes. Add the orzo and rice, stirring frequently to toast the orzo lightly (about 1-2 minutes).
Step 4: Add Liquids and Chicken Back In
Pour in 3 cups of low sodium chicken broth along with the lemon juice. Stir to combine, scraping any browned bits from the bottom of the skillet. Nestle the chicken pieces back into the pan and scatter lemon slices on top.
Step 5: Simmer Until Rice is Tender
Cover the skillet with a lid and reduce the heat to low. Let everything simmer gently for 18-20 minutes or until the rice is fully cooked and has absorbed most of the liquid. Add more broth if needed to keep the rice moist.
Step 6: Stir in Spinach, Olives, and Fresh Herbs
Once the rice is tender, stir in the chopped spinach and crushed green olives. The spinach will wilt quickly in the residual heat. Turn off the heat and sprinkle crumbled feta cheese and fresh basil leaves over the top.
Step 7: Serve
Serve your One Skillet Greek Lemon Chicken and Rice hot, garnished with extra lemon wedges if desired. This meal pairs beautifully with a simple cucumber salad or warm pita bread.
If you’re a fan of skillet meals with bold flavors, be sure to check out the Chicken Fajita Rice Skillet for another fresh and flavorful dinner option.
Allergy-Friendly Swaps
- Dairy-Free: Replace the salted butter with olive oil or a dairy-free butter alternative, and omit feta or use a plant-based cheese substitute.
- Gluten-Free: Ensure orzo is omitted or replaced with gluten-free pasta or increase rice quantity.
- Low Sodium: Use homemade or low sodium chicken broth and adjust salt to taste.
- Spice Sensitivity: Skip or reduce the cayenne pepper for a milder dish.
Mistakes Even Pros Make
- Not drying the chicken thoroughly before seasoning and searing—this can prevent a nice golden crust.
- Skipping the toasting of orzo, which adds a lovely nutty flavor and prevents it from becoming mushy.
- Cooking over too high heat once the liquids are added, which can burn the bottom or leave the rice undercooked.
- Forgetting to stir in the spinach at the end; adding it too early can result in overcooked, mushy greens.
Refrigerate, Freeze, Reheat
This dish stores beautifully in the fridge for up to 3 days in an airtight container. When reheating, add a splash of chicken broth or water to revive the rice’s moisture. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Helpful Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs are a great choice for this recipe because they stay juicy and flavorful. Just adjust cooking time slightly if your thighs are thicker.
What kind of rice works best?
Long grain or jasmine rice works best for this recipe since they stay fluffy and absorb flavors well. Avoid short grain rice which can become sticky.
Can I make this recipe vegetarian?
For a vegetarian version, substitute the chicken with hearty vegetables like mushrooms, zucchini, and eggplant, and use vegetable broth instead of chicken broth. Add extra seasoning to keep the flavor robust.
How do I prevent the rice from sticking to the skillet?
Make sure to use a good quality skillet with a thick base and stir the rice occasionally, especially after adding the broth. Also, controlling the heat to a gentle simmer prevents burning.
One Pan, More Ideas
- One Pot Chicken And Rice – Another comforting and easy-to-make all-in-one meal.
- Chicken Fajita Rice Skillet – A zesty, colorful skillet meal perfect for busy nights.
- Greek Chicken Skillet – For more Mediterranean flavors with simple ingredients.
- Lemon Garlic Chicken Skillet – Bright and garlicky, perfect for garlic lovers.
The Last Word
This One Skillet Greek Lemon Chicken and Rice recipe is a shining example of how simple ingredients can come together to create a dish full of flavor, warmth, and comfort. It’s a meal that’s as satisfying to make as it is to eat, offering the perfect balance of protein, grains, and greens with a bright lemony finish.
Whether you’re cooking for a busy weeknight or a casual dinner with friends, this recipe delivers on taste and ease. The fresh herbs and tangy feta put a Greek twist on classic chicken and rice, making it feel like a little Mediterranean escape right in your kitchen.
Give this recipe a try and watch it become a staple in your rotation—one skillet, endless delicious possibilities.
Happy cooking!
One Skillet Greek Lemon Chicken and Rice.
Ingredients
Equipment
Method
- Pat your chicken dry with paper towels to promote browning. In a small bowl, mix the dried oregano, paprika, cayenne pepper, salt, and black pepper. Rub this spice blend evenly all over the chicken breasts or thighs.
- Heat the extra virgin olive oil in your large skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes on each side until golden brown but not fully cooked through. Remove the chicken and set aside.
- Reduce the heat to medium and add butter to the skillet. Once melted, toss in the sliced shallots and chopped garlic. Sauté until fragrant and translucent, about 2-3 minutes. Add the orzo and rice, stirring frequently to toast the orzo lightly (about 1-2 minutes).
- Pour in 3 cups of low sodium chicken broth along with the lemon juice. Stir to combine, scraping any browned bits from the bottom of the skillet. Nestle the chicken pieces back into the pan and scatter lemon slices on top.
- Cover the skillet with a lid and reduce the heat to low. Let everything simmer gently for 18-20 minutes or until the rice is fully cooked and has absorbed most of the liquid. Add more broth if needed to keep the rice moist.
- Once the rice is tender, stir in the chopped spinach and crushed green olives. The spinach will wilt quickly in the residual heat. Turn off the heat and sprinkle crumbled feta cheese and fresh basil leaves over the top.
- Serve your One Skillet Greek Lemon Chicken and Rice hot, garnished with extra lemon wedges if desired. This meal pairs beautifully with a simple cucumber salad or warm pita bread.
Notes
- Dry the chicken thoroughly before seasoning to achieve a nice golden crust.
- Toast the orzo before adding liquids for a nutty flavor and better texture.
- Cook on low heat once liquids are added to prevent burning and undercooked rice.
- Stir in spinach at the end to avoid overcooked, mushy greens.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth.
