One Pot Greek Chicken and Lemon Rice That Will Change Your Dinner Game
I don’t know about you, but I love dinners that don’t make me wash a mountain of dishes. That’s how I came up with this One Pot Greek Chicken and Lemon Rice recipe.
It’s bold, zesty, full of flavor, and the best part? Everything cooks in one single pot. No extra pans, no extra mess.
If you love juicy chicken and tangy lemon rice that tastes like it came straight out of a restaurant, then this is going to be your new favorite meal.
Why You’ll Love This Recipe
This recipe is the definition of comfort food made easy. The chicken is seasoned with Greek-inspired spices, cooked until golden, and then simmered with rice in a lemony broth.
The rice soaks up all the flavors from the chicken and spices, making every bite rich and delicious. You’ll get tender chicken, fluffy rice, and that signature lemon punch all in one dish.
Ingredients You’ll Need
Here’s everything you need to bring this recipe to life:
- Chicken thighs (bone-in, skin-on for the juiciest flavor)
- Olive oil
- Garlic cloves
- Onion, finely chopped
- Long grain rice (like basmati or jasmine)
- Chicken broth
- Fresh lemon juice and lemon zest
- Dried oregano
- Salt and black pepper
- Fresh parsley (optional for garnish)
These are simple ingredients, but when cooked together, they create something truly mouthwatering.
How to Make One Pot Greek Chicken and Lemon Rice
Step 1: Season the Chicken
Pat the chicken dry and season with salt, pepper, oregano, and a little lemon zest. This is where the flavor begins.
Step 2: Sear the Chicken
Heat olive oil in a large pot or Dutch oven. Place the chicken skin-side down and sear until golden brown. Don’t rush this—crispy golden skin means maximum flavor. Remove the chicken and set aside.
Step 3: Sauté the Aromatics
In the same pot, add onions and garlic. Cook until soft and fragrant. This builds the flavor base for the rice.
Step 4: Add the Rice and Broth
Stir in the rice, letting it toast for about a minute. Then pour in the chicken broth and lemon juice. Give it a good stir so all the flavors combine.
Step 5: Bring It All Together
Nestle the chicken back on top of the rice. Cover the pot and let it simmer on low heat until the rice is fluffy and the chicken is fully cooked.
Step 6: Finish and Serve
Once done, sprinkle fresh parsley and squeeze a little extra lemon juice before serving. Trust me, this final touch makes all the difference.
Tips for the Best Results
- Use chicken thighs for maximum flavor and juiciness.
- Toasting the rice before adding broth adds a nutty flavor.
- Don’t skip the lemon zest—it gives the rice that bright, fresh kick.
- Let the chicken rest a few minutes before serving so the juices stay inside.
What to Serve with Greek Chicken and Lemon Rice
This dish is so good it can stand on its own, but if you want to make it part of a bigger meal, try serving it with:
- A fresh Greek salad with cucumbers, tomatoes, and feta
- Tzatziki sauce for dipping
- Roasted vegetables like zucchini or bell peppers
- Warm pita bread
FAQs
Q: Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more forgiving. If using breasts, be careful not to overcook them.
Q: What kind of rice works best?
Long grain rice like basmati or jasmine works perfectly. Avoid short grain or sticky rice.
Q: Can I make this ahead of time?
Yes! You can cook it, let it cool, and reheat later. Just add a splash of broth or water before reheating so the rice doesn’t dry out.
Q: How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Q: Can I freeze this dish?
Yes, it freezes well for up to a month. Thaw overnight and reheat with a little extra broth.
