One-Pan Greek Lemon Chicken and Rice Skillet
This easy Mediterranean-inspired skillet features tender, juicy chicken infused with lemon, garlic, and herbs, cooked together with fluffy rice that soaks up all the savory juices. It’s bright, aromatic, and hearty — all made in one pan for effortless cleanup.
⏱️ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
For the Chicken
4 bone-in or boneless chicken thighs (or breasts)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika (optional)
Salt & black pepper, to taste
Zest & juice of 1 lemon
For the Rice & Pan Sauce
1 cup long-grain rice or basmati rice
2¼ cups low-sodium chicken broth
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
¼ tsp turmeric (optional, for color)
Salt & pepper, to taste
Lemon slices, for garnish
2 tbsp chopped fresh parsley or dill
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, garlic, oregano, paprika, lemon zest, lemon juice, salt, and pepper.
Add chicken and toss to coat. Let sit for 10–15 minutes (or up to 1 hour for deeper flavor).
2. Sear the Chicken
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
Add chicken and sear 2–3 minutes per side until golden. Remove and set aside (it will finish cooking later).
3. Sauté the Aromatics
In the same pan, add chopped onion and garlic. Sauté for 2–3 minutes until fragrant.
Stir in rice and toast for 1 minute until lightly coated in oil and translucent.
4. Add Broth & Chicken
Pour in chicken broth, turmeric (if using), and a pinch of salt and pepper.
Stir, then nestle the seared chicken pieces on top. Add lemon slices over the chicken.
5. Bake or Simmer
Option 1 (Oven): Cover and bake at 200°C (400°F) for 20–25 minutes, until rice is tender and liquid absorbed.
Option 2 (Stovetop): Cover and simmer on low heat for 20 minutes, then rest for 5 minutes before fluffing.
6. Finish & Serve
Fluff the rice, drizzle a little olive oil, and sprinkle with chopped parsley or dill.
Serve hot with extra lemon wedges.
Tips
Add a handful of spinach or peas during the last 5 minutes for extra color.
For a creamy twist, top with crumbled feta or a spoonful of Greek yogurt before serving.
Bone-in chicken adds more flavor, but boneless cooks faster.
️ Serving Ideas
Pair with a Greek cucumber-tomato salad or tzatziki sauce.
Serve with roasted vegetables or warm pita bread for a fuller meal.
❓ Frequently asked questions FAQs
Q: Can I use brown rice?
Yes, but increase broth to 3 cups and simmer/bake for about 40–45 minutes.
Q: Can I meal prep this?
Absolutely. It keeps beautifully in the fridge for 3 days — just reheat with a splash of broth or lemon juice.
Q: Can I make it vegetarian?
Yes — skip the chicken and add chickpeas, zucchini, and artichoke hearts for a plant-based version.
⚖️ Nutrition information
Calories: ~480
Protein: 36g
Carbs: 35g
Fat: 18g
Fiber: 2g
Sodium: moderate