Busy days call for easy dinners, and if you’re anything like me, then you want an easy, restaurant-quality dinner that’s ready in minutes. That’s where this recipe comes in. My One Pan Greek Chicken and Lemon Rice is simple, flavorful, and comes together with just a few pantry staples. Plus, it only requires one pot, which means that you can have a high-quality meal without the mess. There’s nothing better than that!
When it comes to creating the perfect weeknight dinner, there is truly nothing better than a one-pan meal. After all, not only does everything come together in a few simple steps, but a one-pan meal means that you won’t end up with a kitchen full of dishes, at the end. And, after a busy day of work, school, or running after little ones, the last thing you want is to have a sink full of dishes. Take it from me!
This simple Greek Chicken and Lemon Rice comes together in one big pan, and is better than anything that you will find in a restaurant. Don’t believe me? My Greek Chicken Marinade, which this recipe was inspired by, is one of my most popular recipes to date, and has rave reviews!
Plus, another benefit of this recipe being a one-pan meal, is that as the chicken and rice cook together, the rice will soak up all of the delicious chicken juices, leaving it tender, fluffy, and packed with flavor. Is there anything better than that? Pair this dish with my refreshingly simple greek salad, and you’ve got the perfect, better-than-takeout dinner ready in a pinch!
What You Need to MakeThis Flavorful Greek-Inspired Dish
- Chicken: For this recipe, you can use any cut of chicken that you’d like, whether that’s chicken drum sticks, thighs, or breasts. I do recommend using skin-on chicken, so that the juices from the chicken really sink into the rice!
- Lemon: You’ll need both the juice and zest of a lemon in order to give the rice that perfect lemony flavor.
- Onion: You can use any onion variety that you’d like. I use a traditional yellow onion.
- Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
- Seasonings: Dried oregano and paprika add the perfect flavor to the chicken.
- Olive Oil: You can definitely feel free to use butter, ghee, or any other oil that you would like to cook with. I personally love the flavor of olive oil, and the fact that it is full of heart-healthy fats.
- Basmati Rice: Basmati rice is super flavorful and cooks up really nicely in the oven with the chicken. You can also substitute the basmati rice for another variety of long-grain rice.
- Chicken Broth: You can substitute vegetable broth if you’d like, but I recommend using the chicken broth or bone broth for the best flavor.
- Parsley: A finishing touch of parsley adds a pop of color and the most delicious flavor.
The Best Kind of Pan For Your One-Pan Meals
The key to making this Greek Lemon Chicken and Rice a true one-pan meal is to use a large pan.! I recommend using a cast-iron skillet that is at least 12 inches. Not only will using a cast-iron skillet make the chicken skin super crispy (let’s be honest, nobody likes soggy chicken), but it will also make the food super flavorful. Plus, a nice, 12-inch cast iron skillet isn’t very expensive and will become a staple in your kitchen.
If you don’t have a cast-iron skillet, that is also okay. Just make sure that your pan is at least 12 inches in diameter, and that it is oven safe, too. After you begin preparing the chicken and rice on the stove, you’ll need to transfer the skillet to the oven to finish off the cooking, so having a pan that can handle both is the key to making this a true one-pan meal.
How to Make This Family-Friendly Dinner in Under an Hour
To make this chicken and rice, start by preheating your oven to 350 degrees F. Next, season both sides of the chicken with a tablespoon of the oregano, paprika, a pinch of sea salt and pepper, and the lemon zest. Press the seasonings onto the chicken so it sticks, and place the chicken to the side.
Then, heat a large skillet, on the stove, over medium heat, and add in one tablespoon of the olive oil. Place the chicken in the skillet, skin side down, and allow it to cook for about 5-6 minutes, until skin is crispy. Then, flip the chicken to the other side and cook for 2 minutes more. Note that the chicken won’t be fully cooked at this point, which is okay! You just want to make sure that the skin is browned and crispy.
Next, remove the chicken from the skillet and place it on a plate to rest while you prepare the rice. Pour any of the chicken juices out onto the plate, then add the remaining tablespoon of oil to the skillet.
Dice the onion and garlic, then add them to the skillet and sauté for 3-5 minutes, until the onions are translucent. Next, add the rice, broth, lemon juice, remaining oregano, parsley, and a pinch of salt and black pepper, and stir until the ingredients are fully combined.
Bring the mixture to a simmer, then gently place the chicken back into the pan, nestling it on top of the rice mixture. Then, turn the heat off and place the pan inside the oven, covered, for 35 minutes, or until the chicken and rice are fully cooked.
Once it’s done, remove it from the oven, remove the cover, and use a fork to fluff the rice. Then, serve it immediately, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
- 5 Chicken Thighs, Breasts, or Drumsticks, skin-on
- 1 Lemon, zested and juiced – this is about 1/4 cup
- 1 Medium Onion
- 4 Cloves Garlic, mashed
- 2 Tablespoons Dried Oregan
- 1 Teaspoon Paprika
- 1 Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
- 2 Tablespoons Olive Oil
- 1 Cup Basmati Rice
- 2 Cups Chicken Broth
- ½ Cup Parsley, chopped
Instructions
- To make this chicken and rice, start by preheating your oven to 350 degrees F.
- Next, season both sides of the chicken with a tablespoon of the oregano, paprika, a pinch of sea salt and pepper, and the lemon zest. Press the seasonings onto the chicken so it sticks, and place the chicken to the side.
- Then, heat a large skillet, on the stove, over medium heat, and add in one tablespoon of the olive oil.
- Place the chicken in the skillet, skin side down, and allow it to cook for about 5-6 minutes, until skin is crispy. Then, flip the chicken to the other side and cook for 2 minutes more. Note that the chicken won’t be fully cooked at this point, which is okay! You just want to make sure that the skin is browned and crispy.
- Next, remove the chicken from the skillet and place it on a plate to rest while you prepare the rice.
- Pour any of the chicken juices out onto the plate, then add the remaining tablespoon of oil to the skillet.
- Dice the onion and garlic, then add them to the skillet and sauté for 3-5 minutes, until the onions are translucent.
- Next, add the rice, broth, lemon juice, remaining oregano, parsley, and a pinch of salt and black pepper, and stir until the ingredients are fully combined.
- Bring the mixture to a simmer, then gently place the chicken back into the pan, nestling it on top of the rice mixture.
- Then, turn the heat off and place the pan inside the oven, covered, for 35 minutes, or until the chicken and rice are fully cooked.
- Once it’s done, remove it from the oven, remove the cover, and use a fork to fluff the rice. Then, serve it immediately, and enjoy!
Rate & review
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What others are saying
We Loved the one pan Greek lemon chicken and rice recipe. Definitely will put this in our menu rotation.
I am so thrilled to hear that, Karen! Thank you so much for your review!
Do the lemon slices go on top after the chicken goes on? Thanks!
Hi Bethany, the lemon slices are optional, but yes!
We loved this recipe! 5 stars 🙂 And as the cook I loved how quickly it came together. I’d use a little less onion next time but that is totally my personal preference. Served with roasted broccoli. Yum and easy! My requirements.
I am so happy to hear that, Jessica! Thank you for your review!
Looking forward to my first bite! I also wonder about the “turn the heat off” before putting chicken in oven. I’m erring on the side of “turning the burner off” but if you would clarify, that would be wonderful for next time.
Hi Valerie, it’s the same thing ☻
Have not made this yet, but wondering if this requires instant rice?
Hi Rachel, it does not! You can (and should) use regular rice ☻
Turn off the heat is too vague . . . do you mean the heat on the stovetop? or the heat in the oven? Need clarification please. I see someone else has asked – but your answer was equally vague again.
Hi Holly, you turn the heat off of the stove and transfer the dish into the oven.
Would this work with riced cauliflower?
Any suggestions on how to make this with brown rice? The rice never cooks when i try it with brown even when i leave it in longer it gets hard but never cooks! Could I use cooked brown rice?
Oh no, I’m sorry to hear that, George! Try adding some more liquid to the pan so that the rice can cook evenly.
This was perfect! So easy and delicious. Thank you.
Hi there! Can this be cooked in a cast iron skillet? Thanks!
Yes it can, Leigh!
My family loved this!
Thanks so much for the review!