I want to say the star of this dish is the chicken. But that would be lying. Because this, my friends, is all about the RICE! People have said this One Pot Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had (their words not mine!). I hope you feel the same when you try it!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken and rice – elevated!
What makes this lemon rice so special, you might ask? Well, it’s like cooking the rice in triple strength chicken stock because the chicken is cooked ON TOP of the rice. So it gets the full benefit of all the juices from the chicken seeping into it while it cooks. Add the fresh flavours of lemon and boom! You will knock the socks off anyone you serve this too!
Big promises I know….but I have third party validation of this. Someone who always tells me the truth about my dishes. Especially “inventions” which I often pass on because I know I’ll get truthful feedback. I do love my friends dearly, but honestly, not everything I make them can be “OMG, this is so delicious!!” (Seriously, I love my friends, love them to bits!)
So in this particular case, her family raved about the rice so I’m just passing on that message. 🙂 (PS She was quick to point out that the chicken was lovely too, she just said that the STAR of the dish was the rice! I’m totally cool with that! 🙂 )
This is not an authentic Greek Chicken recipe (as far as I know!) but it is made using classic Greek ingredients. It uses the same technique I use for my One Pot Mexican Chicken and Rice. There’s nothing tricky or ground breaking, it’s just about getting the liquid to rice ratio right. Rice baked in the oven requires a lot more water than when it’s cooked on the stove. And when you plop chicken on top of the rice, it drops liquid so you need to take that into account.
To make this Greek Chicken recipe in one pot (well, pan – why do I keep writing “pot”??!), the chicken is seared in the pan first, then the rice is added, the chicken placed back on top then it’s popped in the oven. The magic happens while it’s baking. As the chicken cooks, all the juices seep into the rice which are soaked up by the rice and add incredible flavour. INCREDIBLE flavour. It honestly is like triple strength chicken stock.
And now, if you’ll excuse me, I can’t hold back any longer. I need some lunch! – Nagi
More dinner in one pot!
Cheeseburger Casserole (Homemade Hamburger Helper)
Asian Beef and Ramen Noodles – made in one skillet in 15 minutes!
Browse all One Pot recipes
WATCH HOW TO MAKE IT
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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One Pot Greek Chicken and Lemon Rice
Ingredients
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb) (Note 1)
- 1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
Rice
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup (180g) long grain rice , uncooked (Note 6)
- 1 1/2 cups (375 ml) chicken broth / stock
- 3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook
- Preheat oven to 180°C/350°F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
- Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
- Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
- Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
Recipe Notes:
Nutrition Information:
If you like this one pot Greek Chicken recipe, you may also enjoy my ONE POT BAKED GREEK CHICKEN ORZO (RISONI)!
And if you’re after another Greek Chicken recipe (because let’s face it, the Greeks know how to make GOOD CHICKEN!), I think you’ll enjoy my GREEK CHICKEN GYROS.
The yoghurt lemon marinade for this chicken is incredible!
LIFE OF DOZER
His chest hair bursting out of his sweater…. SO CUTE!!!
This was Dynamite!
For a simple dinner, it packs a Punch! Mmm Yum!
Very Satisfying! I Love the practicality of the dish & it’s simplicity.
Thankyou for another great quick Dinner that was not lacking in flavour at all!
Cathy x
My guests and I went crazy for this! One of the best chicken dinners ever!
Wahoo, that’s great to hear Diane! N x
Can I use easy cook long grain rice for this recipe x
I cooked this dish last week and I have to say it is absolutely delicious! I followed the recipe exactly and it came out perfect! It making it again tonight! So easy and quick to make, a real treat!
Wahoo, that’s great Danielle! N x
Hi Nagi, I was comparing this recipe to the oven baked chicken and rice and thinking how I can combine the two, as you said with skin-on, the rice would be too greasy, but I would prefer to keep the skin on and still have fragrant rice with chicken juices. How can I have the best of both worlds?!
Nagi, this was super delicious! My partner had two servings (willingly). Thank you for the recipe!
You’re so welcome Alice!
Nagi!
I thought I had chicken drumsticks in freezer but nope, only wings. Will they work? If so, what adjustments need to be made? Thanks!
Hi Bina, that should be fine – the wings will take approximately the same time to cook. N x
I made it with wings and cooked the same amount of time. I think they were a touch dry but still deliciously yumny. Thanks 🙂
Hi Nagi! You are absolutely our queen of recipes.
I just made this tonight for the first time and I had my doubts while making it, but it turned out perfectly!
I didn’t know rice can taste this good, it’s blowing my mind.
We have a saying in our household around dinner time – “Let’s consult Nagi!”
Made this tonight for my husband and two kidults and they demolished it! Already asked for it to go on the rotation. Love it!
Nagi, I’ve so much loved the Greek recipes I’ve made from this site that I’m eager to try another. Here’s the trouble – last time I was at the store I got a big package of boneless skinless chicken breasts. Do you have an adjustment for this recipe to use these, or can you suggest another Greek chicken recipe for them? The rice would certainly need more broth, because BSCBs are much less juicy than thighs. Anything you can tell me will be appreciated.
Hello Nagi, thank you for your delicious recipes. I have been using alot of them now since I have time to cook
I have a question, I made the one pot greek chicken recipe, was wondering if i increased the portion size of chicken and rice, especially the rice, how much liquid do I put into the pan? for example if i increased the rice to 3 cups, do i increase the water to 2 1/2 cups and increase the stock broth as
well?
Thank you
Lindley
Hi Lindley, you can adjust the servings size of the recipe by using the scaler – just hover your mouse over the servings and adjust to suit. N x
Hi Nagi!
I made this last night and oh m gee! So delicious! And super easy too. Thank you!!!
I’m making your cashew nut chicken and your lo Mein noodle tonight. Can’t wait!
Enjoy Christina!! N x
OMG this was the BEST dish I’ve ever made to date! The kids loved it and the hubby was raving about it from the living room ever since I started searing the chicken thighs in the kitchen because the smell was just filling the house. There was literally NO grain of rice left after our dinner last night – they want me to make it again!
What a fantastic – simple yet super tasty – recipe. Thank you Nagi! I love your recipes – always so delicious!!
This looks amazing, I am gonna give this a try. I marinated my chicken and going to let it sit overnight. I don’t know why I thought i was supposed to add Greek yogurt but I had started to add some already when I realized I shouldn’t. I put like 2 or 3 tbsp in 😬 Will that ruin it?
WOOT! Winner winner Michelle! N x
This was so good! My kids made cringed when they saw it (normal reaction to something new) but by the end of lunch there wasn’t a grain of rice or morsel of chicken left on the plate! Fresh flavour packed rice and tender chicken and my favourite part was that it was so easy!
I love your recipes Nagi! Few and simple ingredients, basic steps but quick and flavour packed food!
You showed them! I love this BF, that’s great to hear! N x
Oh, Nagi, this is the first chicken and rice recipe that I’ve had that has real taste. Most are a bit bland. Whether the rice is better than the chicken is up for debate. Looking forward to the leftovers.
That’s great to hear Bob, I’m so glad you enjoyed it! N x
My family devoured the chicken and the rice. Left me craving for more! Yum, yum, yum!
Thank you for sharing your recipes, videos and tips. You’re amazing!
Thanks so much Gigi! N x
This was so good and so easy!
Great!!! N x
Beautiful and Delicious Flavours! So simple to make too. I didn’t have a an iron skillet so I had to transfer it to an oven dish from the pan.
I’m so glad you enjoyed it Mark! N x
Winner winner, whole family loved this dinner! The only problem we had was that there wasn’t enough to go around!
I would’ve liked to have used the thigh cutlets (skin and bone included) but only had thigh fillets on hand but this was still so tasty.
Thanks for sharing.
Great recipe ! With the onions I sautéed them with some sliced button mushrooms and cut small cubes of carrots for some vegetable and it all went down well. No complaints from fussy husband. Because I soak my rice in water first then drain it I found it needed less liquids in the pot and less cooking time. 💖
My partner and I made this last night and it was sooo delicious! We’ve added it to our favourites list – along with all other recipes by you!! <3
Thank you Nagi – your recipes are so easy to follow and the ingredients you use are so accessible 🙂
We love you recipes!