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!!!
Hi, Nagi ~ I’m so happy to have found you on Pinterest! Your Greek Chicken recipe is written in such a warm and happy voice; I can’t wait to make it, and the follow-up gyros. 🐓🍽 Non-cooks like me truly appreciate teachers who are clear, exact, and give the extra tips that many people already know. That said, I’ve two questions for you:
1. I love your blue skillet! Where/what brand, and would you suggest using Gram’s old black iron skillet, or my Le Creuset stew pot? Both have lids and are fun to use!
2. The above reader’s comment about reusing chicken marinade: I have heard the same, about dumping old and starting fresh. Has anyone else written to you about this from a scientific pov?
Thank you, Nagi, and Happy New Year! ~ Terrie M.
Hi Terrie – I’m so glad you found me too! I would use the skillet if it is large enough 🙂 Otherwise a stew pot is just fine! I promise using the marinade is fine in this, it cooks way far and beyond to make it safe to consume! N x
Nagi,
I am unsure of how I discovered your brilliant presence, but I can only guess I have social media to thank. I am a huge fan of Greek flavors, especially when it comes to chicken! I love cooking, though I must admit I am intimidated by the possibilities of what can go wrong. This recipe was too delicious not to try… I let the marinade sit over night, easily put the remainder of the dish together the next day, and it was fabulous!!! The rice was a little more wet than I had anticipated, but still delicious. Any tips of what went wrong for it to not be as fluffy as yours?
I even made a tzatziki sauce to go on top of the dish and paired it with a salad and it was a hit! One of my staple meals from here on out. Thank you for sharing this delicious recipe!
Hi Elaine! Did you leave the rice to rest? 🙂 It IS a little wet straight out of the oven but it’s amazing how much it absorbs with 5 – 10 minutes resting time! N xx
Guilty. We we’re too hangry and excited to wait! I’m making it again next week and will wait the 5-10 minutes. Thanks so much, Nagi! You’re incredible!!!
I’m going to make this tonight! Have the chicken thighs marinating as I type! I really needed a easy Sunday night dinner recipe so thanks!
Hope you loved it Carissa! N xx
As delicious as this recipe sounds one should never save a marinade that has had chicken in it to use for something else as this re pie calls for using it in the rice. Just make more and discard what’s leftover from marinading the chicken
Had this dish but with sautéed jumbo shrimp, some fresh spinach and adding chunks of feta before putting in ovent at an old famous Armenian/Greek family place in NYC forty years ago. Served with soft warm pita. Thanks for the memories! Will try cooking it both ways. Your recipe with chicken looks delicious!
Sounds amazing!!!
Have made this dish twice. THe first time I followed the recipe exactly. The rice came out too mushy and my kids weren’t big fans. The 2nd time I omitted the water, just used the chicken broth (as written). I did not wipe out the pan after sauteeing the chicken, i like the flavor the “brown bits” add to the dish. I also added a bag of Trader Joe’s frozen artichokes (when it came time to put in the oven, i threw these in with the rice, then put in the chicken). It came out INCREDIBLE. The rice was perfect, and the artichoke had a lovely flavor and texture. CAnnot wait to make it again.
HIGH FIVE! So glad you enjoyed this Michelle, thanks for letting me know! N x
This is definitely a keeper! The rice was out of this world. Used 2 large leg/thigh pieces and worked nicely. Didn’t wipe out pan after the onion as I love the browned bits. EXCELLENT recipe. Thanks so much,
So pleased to hear that Peytie! Thanks for letting me know – N x ❤️
Tried it for the first time tonight and it was definitely a hit! I made a taziki sauce to go with it as a nice topping. My husband said this is a keeper!
I’m making this for a group of 12. Do you think it will come out ok if I start everything in heavy skillet and then pour rice mixture into a large aluminum lasagna pan (deep) and top with the chicken?
It worked for me. I just transferred the rice to a pan then topped it with the chicken and covered with foil.
This is the first thing I’ve made from your site and I can’t wait to try more! This was so easy and delicious- I can’t recommend this highly enough!
Terrific to hear Nicole!! So glad you enjoyed this, thanks for letting me know! N x ❤️
Hi Nagi!
I recently discovered your blog and immediately fell in love with so many of the recipes. I tried this chicken and lemon recipe and it came out less than desirable. I’ve had issues in the past when I’ve cooked with lemon juice. The chicken came out with a nice strong lemon flavor but the lemon flavor in the rice was wonky…tasted a little like soap. Do you have any recommendations on where I might improve for the next time?
Soap? I’m sorry to hear that Cassandre. The only thing I can think is that the lemon was bitter which can happen if it’s a dud, I’ve had that happen on the odd occasion. N x
Definitely keen to try again. Thanks for the suggestion!
Do you still pan fry the chicken first if it is skinless , boneless theigh? Or just into oven 20 minutes in? Also can I use my ceramic Dutch oven, or should it be a cast iron skillet? Thanks !!
HI Meg! For this one I still recommend you sear the chicken first even if skinless, albeit less because it will brown much faster! Cast iron or Dutch oven is fine!
Hi, I was just wondering if it’s possible to use salmon in place of chicken? I know it’s supposed to be a chicken and rice dish but I have salmon in my freezer and I’m really eager to try this dish!
Hi Ev! You sure can, just need to put the salmon in later. I would do this – cook it covered for 25 minutes, then remove lid/foil and pop salmon on top and bake for 20 minutes just to cook salmon through. That is perfect timing for me, but if your oven is taking longer for the rice, just remove the salmon when it’s done and pop the rice back in. Hope you love it! N x
Awesome, thanks for the instructions! Will try it out for dinner tomorrow.
I’ve made this for my family a few times because my husband literally begs me to make it for him. The entire family loves it!! Thanks so much!!!
Love hearing that Janine! Thanks for letting me know – N x ❤️
Oh how I love you Nagi! I made this recipe and had to blog about it last night! Thank you for your inspirations! https://thedomesticatedrebellion.wordpress.com/2017/11/21/one-pot-greek-chicken-with-lemon-rice/
That’s so great to hear, I will go and have a look now! Thanks for letting me know! N x ❤️
Hi, I’ve made this a few times and its great but I have a big family and so they want something else with it, do you have any ideas for side dishes that would go with it, preferably something healthy but its not a big deal if it its not 😉 thanks 🙂
So pleased to hear you enjoyed it! Well, keeping with the theme, how about Greek Salad? 🙂 https://promotown.info/greek-salad/%3C/a%3E%3C/p%3E
After frying the chicken, you recommend scraping out the fond before sautéing the onions. I can’t waste that wonderful flavor packed stuff! I suggest, after frying the chicken, saute the onions in the chicken fat, or drain off the fat without scraping out the fond, add olive oil and saute the onions. When they’re done, add a cup of broth and scrape to deglaze, then add the remaining ingredients and proceed.
Hi Rod! That absolutely works it’s just that you end up with dark brown “bits” throughout, that’s all! 🙂 N x
I’m stuffed! This was delicious. You’re right, the rice is the star. I made mine with chicken breast since my family doesn’t like dark meat. It was very good and my chicken was juicy. I baked mine between 35-40 minutes. Lots of great flavors. It’s always fun to try new things and this one is going down as a new favorite.
I’m so pleased to hear you enjoyed this Julie!! Thanks for letting me know – N x
This sounds delicious! I love chicken and lemon! Can I use a large Dutch oven instead of a pan? Or would the size change the cooking time? I love using my Dutch oven😊
Yep you sure can Elizabeth! No change to the cook time 🙂 N x
This was so good – thanks! I served it with some plain greek yogurt on the side
I’m pleased you enjoyed it Erin, thanks for letting me know! N x