One-Pan Greek Lemon Chicken and Rice Skillet
Tender, juicy chicken thighs cooked in a zesty lemon-garlic marinade, nestled over fragrant rice with oregano, parsley, and a touch of cinnamon. Everything cooks in one skillet — no mess, no fuss — and delivers full-on Greek comfort.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
Chicken & Marinade:
4 bone-in, skin-on chicken thighs (or boneless thighs)
2 tbsp olive oil
Juice of 1 large lemon + zest
3 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt & black pepper to taste
Rice Base:
1 cup long-grain rice (basmati or jasmine)
2¼ cups chicken or vegetable broth
½ onion, finely chopped
1 tbsp olive oil
½ tsp ground cinnamon (optional but authentic)
1 tsp dried oregano
2 tbsp fresh parsley (plus more for garnish)
Lemon wedges, for serving
Optional: crumbled feta, Kalamata olives for topping
Instructions
1. Marinate the chicken (optional):
Combine chicken with olive oil, lemon juice + zest, garlic, oregano, paprika, salt, and pepper. Let marinate for 15 minutes (or up to 4 hours in the fridge for deeper flavor).
2. Sear the chicken:
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken (skin side down if using skin-on) and sear 3–4 minutes per side until browned. Remove from skillet and set aside.
3. Sauté aromatics:
In the same skillet, reduce heat to medium. Add onion and cook 2–3 minutes. Stir in rice, cinnamon (if using), and dried oregano. Toast for 1–2 minutes.
4. Add broth:
Pour in chicken broth. Stir to combine and bring to a simmer.
5. Return chicken to skillet:
Nestle chicken thighs into the rice. Reduce heat to low, cover with lid or foil, and cook for 20–25 minutes until rice is tender and chicken is cooked through.
6. Finish & Serve:
Let rest 5 minutes. Sprinkle with fresh parsley and add feta or olives if desired. Serve with lemon wedges on the side.
Tips
Make it vegetarian: Use chickpeas or tofu and vegetable broth.
Add veggies: Toss in chopped zucchini, bell pepper, or baby spinach in the last 10 minutes of cooking.
No oven-safe pan? Just cover the skillet on the stovetop and simmer.
❓ frequently asked Questions FAQ
Can I use chicken breasts?
Yes, but thighs stay juicier. For breasts, reduce cooking time slightly.
Can I make this ahead?
Yes — it reheats beautifully for lunch or meal prep.
Is it freezer friendly?
Definitely! Cool completely and freeze in portions.
Nutrition information
Calories: 430
Protein: 30g
Fat: 16g
Carbs: 38g
Fiber: 2g