Greek Lemon Chicken and Rice Skillet Recipe

ByAmanda
Jump to Recipe· 4.6 from 8 reviews

If you’re craving a home-cooked meal that’s bursting with flavor and comes together in one pan, you’ve got to try my Greek Lemon Chicken and Rice Skillet Recipe. This dish is a personal favorite of mine — juicy, golden chicken thighs nestled atop tender, lemony rice, all infused with oregano and garlic. It’s comforting, bright, and honestly, one of those meals you’ll want to make on repeat. Stick with me, and I’ll share all my tips and tricks to help you nail it every time.

🤎

Why This Recipe Works

  • One-Pan Magic: Cooking the chicken and rice together locks in flavor and makes cleanup a breeze.
  • Lemon-Packed Zest: Fresh lemon juice and zest brighten the dish, balancing savory richness perfectly.
  • Juicy Chicken Thighs: Using bone-in, skin-on thighs gives you tender meat plus crispy, golden skin every time.
  • Simple Ingredients: Easily found pantry staples and fresh ingredients make this recipe fuss-free yet impressive.
Greek Lemon Chicken and Rice Skillet, Greek chicken and rice, one-pan Greek chicken dish, lemon chicken skillet, Greek-inspired chicken and rice - A dark blue cast iron skillet sits on a wooden surface with a gray cloth underneath. Inside the skillet, there are four pieces of browned cooked chicken with a textured, slightly crispy skin, placed on a bed of white rice mixed with green herbs. Two thin yellow lemon slices rest on top of some chicken pieces. A woman's hand is holding a spoon, scooping some of the rice and chicken from the skillet. In the background, there is a dark blue plate with a serving of the same dish, held by a woman's hand, and two whole lemons are partially visible. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Greek Lemon Chicken and Rice Skillet Recipe plays a role in building layers of flavor and texture. I’ll break down why I chose these, and how to shop smart so your dish turns out just right.

Greek Lemon Chicken and Rice Skillet, Greek chicken and rice, one-pan Greek chicken dish, lemon chicken skillet, Greek-inspired chicken and rice - Flat lay of five raw bone-in, skin-on chicken thighs arranged neatly, two whole fresh lemons with bright yellow skin, a small pile of lemon zest shavings, four garlic cloves with papery skins intact, a small mound of dried oregano herb, one small peeled onion diced finely, a small white ceramic bowl with long grain uncooked rice, a small white ceramic bowl filled with clear chicken broth, a small white ceramic bowl of water, a small white ceramic bowl containing golden olive oil, a white ceramic bowl sprinkled with coarse salt, a heap of whole black peppercorns scattered evenly, and a few sprigs of fresh parsley placed delicately — all ingredients fresh and natural, balanced in perfect symmetry 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 (skin on, bone in): These give you juicy, tender meat and that crisp golden skin we all love. If you want less fuss, boneless thighs work but with slightly less flavor.
  • Fresh lemons: Both zest and juice are essential to get that fresh, tangy brightness that wakes up the whole pan.
  • Dried oregano: A classic Greek herb that brings earthy, piney notes and pairs perfectly with lemon and garlic.
  • Garlic cloves: Adds warmth and depth — don’t be shy with it!
  • Olive oil: Quality extra virgin is best for that rich, fruity flavor that complements the chicken and rice.
  • Onion: Finely diced, it softens and sweetens the rice as it cooks.
  • Long grain rice: I prefer long grain for this recipe because it stays fluffy and doesn’t get mushy or sticky.
  • Chicken broth: Enhances the flavor of the rice as it cooks, making it anything but bland.
  • Salt and pepper: Simple seasonings that balance and highlight all the flavors.
  • Fresh parsley or oregano (optional garnish): Adds a pop of green freshness and visual appeal when 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.

Tweak to Your Taste

I love making this recipe my own depending on what I have on hand and what flavors I’m craving. Don’t hesitate to play around—you might just discover your new favorite twist!

  • Add Mediterranean Veggies: Sometimes, I toss in chopped bell peppers, zucchini, or cherry tomatoes along with the rice for extra color and nutrition—it turns this into a perfect one-pan meal.
  • Spice it Up: If you like a little heat, sprinkle in crushed red pepper flakes with the garlic for a subtle kick.
  • Use Boneless Chicken Thighs: I’ve tried making this with boneless, skinless thighs for a quicker cook time and less mess, especially when I don’t want to crisp the skin.
  • Substitute Rice: I once experimented with jasmine rice—it made the dish more fragrant, though stickier, so if you prefer fluffiness, stick with long grain.

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

Step 1: Marinate to Infuse Flavor

First off, toss the chicken thighs together with the lemon zest, lemon juice, oregano, minced garlic, and salt in a ziplock bag. Seal it up and let it sit for at least 20 minutes, but honestly, I prefer overnight if I have the time. This marinating lets those vibrant lemony and herby flavors seep deep into the meat, making every bite delicious.

Step 2: Sear the Chicken to Perfection

Heat half a tablespoon of olive oil in a heavy, deep skillet over medium-high heat—my go-to is a 10-inch skillet with some depth. Place the chicken skin-side down and let it get that gorgeous golden brown crust without moving it around too much. That crispy skin is everything! Then flip and brown the other side. Remove the chicken and set it aside.

Step 3: Sauté Onions and Toast the Rice

Pour off any excess fat and wipe the pan clean with a paper towel—this gets rid of burnt bits that can make the rice bitter. Return the pan to the stove and heat 1 tablespoon of olive oil. Toss in the finely diced onion and sauté until translucent and fragrant. Now add the uncooked rice, oregano, salt, pepper, the chicken broth, water, and don’t forget that reserved marinade from earlier. Let it all come to a gentle simmer for about 30 seconds. This step releases the rice’s starch and marries all the lovely flavors.

Step 4: Bake It All Together

Nestle the seared chicken thighs on top of the rice. Cover the skillet tightly with a lid—even if it’s not a perfect fit, foil or a baking sheet works in a pinch. Pop it into your preheated 350°F (180°C) oven. Bake covered for 35 minutes, then remove the lid and bake for another 10 minutes to let the rice fully absorb the liquid and the chicken skin crisp up a bit more.

Step 5: Rest, Garnish and Devour

Once it’s out of the oven, let the skillet rest for 5 to 10 minutes—this resting time helps the rice firm up a bit. Just before serving, sprinkle with fresh chopped parsley or oregano and add a little fresh lemon zest on top for that extra pop of brightness. Then dig in!

💡

Pro Tips for Making Greek Lemon Chicken and Rice Skillet Recipe

  • Don’t Rush the Marinate: The longer your chicken marinates, the more those lemon-oregano notes sink in—overnight is perfect if you can plan ahead.
  • Ideal Skillet Size: Using a skillet around 10 inches with some depth means the rice cooks evenly and the chicken fits comfortably without crowding.
  • Clean the Pan Before Rice: Wiping out the skillet after searing the chicken prevents burnt bits from messing up the rice’s flavor and texture.
  • Use a Tight Lid: Whether it’s a real lid, foil, or a baking tray, covering the pan prevents steam from escaping and ensures the rice cooks perfectly fluffy.

How to Serve Greek Lemon Chicken and Rice Skillet Recipe

Greek Lemon Chicken and Rice Skillet, Greek chicken and rice, one-pan Greek chicken dish, lemon chicken skillet, Greek-inspired chicken and rice - A close-up of a white bowl filled with a layer of cooked white rice at the bottom, topped with four golden brown cooked chicken pieces, each with a slightly crisp and seasoned skin. Thin slices of lemon with a bright yellow color are placed over the rice and near the chicken, adding contrast. Small green herbs are sprinkled across the chicken and rice, adding a fresh touch. The bowl sits on a white marbled surface, and a lemon is visible blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this dish with a sprinkle of finely chopped parsley or fresh oregano for that vibrant herbal note. Plus, a little extra lemon zest over the top perks up the flavor beautifully. Occasionally, I sear thin lemon slices in the pan after cooking the chicken to add as a garnish—looks fancy and tastes amazing!

Side Dishes

This skillet recipe is pretty filling on its own but pairs wonderfully with something light and crisp like a simple cucumber and tomato salad drizzled with olive oil and red wine vinegar. Another favorite is a side of sautéed green beans or roasted asparagus to add some green crunch.

Creative Ways to Present

For special occasions, I like to plate this skillet style—letting everyone scoop from the pan right at the table feels so warm and communal. Alternatively, arrange the chicken and rice on individual plates with a drizzle of extra virgin olive oil and a wedge of lemon on the side for guests to squeeze over just before eating. It feels so fresh and elegant!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always separate any big lemon slices if I included them so they don’t get too bitter. The rice soaks up the flavors overnight, sometimes even tasting better the next day.

Freezing

I’ve frozen this dish a few times without a hitch. Just cool it completely, then pack into freezer-safe containers. When thawed, the rice can be a little softer, but reheated gently, it’s still a winner. Try freezing in single portions for quick weekday dinners!

Reheating

Reheat leftovers in a skillet over low heat with a splash of chicken broth or water to prevent drying out. Cover the pan to let the rice steam a bit and bring everything back to life. Microwave works too—just cover the dish and heat in 1-minute bursts, stirring in between.

FAQs

  1. Can I use chicken breast instead of thighs in the Greek Lemon Chicken and Rice Skillet Recipe?

    You can definitely use chicken breast, but keep in mind it won’t be quite as juicy or flavorful as thigh meat. If you do go with breast, reduce the cooking time a bit to avoid drying it out, and consider marinating a little longer to help tenderize the meat.

  2. Is it necessary to bake the dish in the oven, or can I cook it entirely on the stovetop?

    Great question! While baking helps get the chicken juices soaking into the rice and crisps the skin nicely, you can cook it entirely on the stovetop by simmering the rice with the marinated chicken on top. Just keep the heat low and cover the pan tightly. The texture will be slightly different—less crispy skin—but still delicious.

  3. What type of rice works best for this Greek Lemon Chicken and Rice Skillet Recipe?

    I recommend long grain white rice because it stays fluffy and doesn’t clump together. Jasmine rice can work for a more fragrant dish but gets a bit stickier. Avoid risotto, paella, or brown basmati rice as they require different liquid ratios and cooking times.

  4. How do I get the chicken skin really crispy in this recipe?

    Start by searing the chicken skin-side down in a hot pan without moving it for several minutes—that’s how the crispness forms. Then finish baking with the skin up so it stays crisp. Also, wipe the pan clean before cooking the rice to avoid soggy bits that can dull the skin’s texture.

  5. Can I add vegetables to this skillet recipe?

    Absolutely! Feel free to toss in diced bell peppers, zucchini, or cherry tomatoes when you add the onions and rice. They’ll cook beautifully with the rice and chicken, adding nutrition and vibrant colors.

Final Thoughts

This Greek Lemon Chicken and Rice Skillet Recipe is one of those cozy meals that feels like a warm hug after a long day. It’s simple to prep, packed with flavor, and perfect for feeding a hungry family or impressing friends without breaking a sweat. I hope you fall in love with it as much as I have—trust me, it’s one recipe you’ll keep coming back to over and over again!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Lemon Chicken and Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Halal
Print Recipe

Description

This One Pot Greek Chicken and Lemon Rice is a flavorful and comforting dish featuring juicy, bone-in chicken thighs marinated in lemon, garlic, and oregano. The chicken is seared to perfection before baking over fragrant lemon-infused rice, creating a delicious one-pan meal inspired by Greek cuisine. Garnished with fresh herbs and lemon zest, this recipe is perfect for an easy weeknight dinner.

Ingredients

Chicken and Marinade

  • 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
  • 1 – 2 lemons, use the zest + 4 tbsp lemon juice
  • 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
  • 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 to taste

Garnish

  • Finely chopped parsley or oregano (optional)
  • Fresh lemon zest (highly recommended)

Instructions

  1. Marinate the chicken: Combine chicken thighs, lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and refrigerate for at least 20 minutes, preferably overnight to enhance flavor.
  2. Preheat oven: Set your oven to 180°C (350°F) to prepare for baking.
  3. Sear the chicken: Remove chicken from marinade, reserving the marinade. Heat 1/2 tbsp olive oil in a deep, heavy skillet over medium-high heat. Place chicken skin side down and cook until golden brown on both sides. Remove chicken and set aside.
  4. Prepare the rice base: Pour off chicken fat and wipe skillet clean. Heat 1 tbsp olive oil in skillet over medium-high heat. Sauté diced onion until translucent. Add uncooked rice, chicken broth, water, dried oregano, salt, black pepper, and reserved marinade. Bring to a simmer and let it simmer for 30 seconds.
  5. Assemble and bake: Place seared chicken thighs on top of the rice mixture. Cover skillet with a lid or foil. Bake in oven for 35 minutes. Remove lid and bake an additional 10 minutes until rice is tender and liquid absorbed.
  6. Rest and garnish: Remove skillet from oven and let rest for 5 to 10 minutes. Garnish with chopped parsley or oregano and fresh lemon zest before serving.

Notes

  • Use bone-in, skin-on chicken thighs for more flavor. For boneless or skinless thighs, add them 20 minutes into baking time as they cook faster.
  • If using chicken drumsticks, sear briefly before baking for full 45 minutes.
  • Use a 26cm (10 inch) diameter, 6cm (2.4 inch) deep skillet for best results.
  • If you don’t have a lid that fits your skillet, use foil or a baking tray to cover during baking.
  • Searing lemon slices and adding as garnish adds extra flavor.
  • To make entirely on the stovetop, either cook chicken and rice separately or sear chicken then cook atop rice with liquid absorption, adjusting liquid quantities accordingly.
  • Long grain white rice is recommended for least sticky texture, but jasmine, medium/short grain, and some brown rice can be used with adjusted cooking time.
  • Ensure you have enough lemon juice (approx. 4 tbsp) from 1 large or 2 small lemons along with the zest.
  • This recipe does not require marjoram despite some variants online listing it.
  • Nutrition info assumes trimmed bone-in skin-on thighs and excludes fat poured off after searing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 110 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star