I want to say the star of this dish is the chicken. But that would be lying. Because this, my friends, is all about the RICE! People have said this One Pot Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had (their words not mine!). I hope you feel the same when you try it!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken and rice – elevated!
What makes this lemon rice so special, you might ask? Well, it’s like cooking the rice in triple strength chicken stock because the chicken is cooked ON TOP of the rice. So it gets the full benefit of all the juices from the chicken seeping into it while it cooks. Add the fresh flavours of lemon and boom! You will knock the socks off anyone you serve this too!
Big promises I know….but I have third party validation of this. Someone who always tells me the truth about my dishes. Especially “inventions” which I often pass on because I know I’ll get truthful feedback. I do love my friends dearly, but honestly, not everything I make them can be “OMG, this is so delicious!!” (Seriously, I love my friends, love them to bits!)
So in this particular case, her family raved about the rice so I’m just passing on that message. 🙂 (PS She was quick to point out that the chicken was lovely too, she just said that the STAR of the dish was the rice! I’m totally cool with that! 🙂 )
This is not an authentic Greek Chicken recipe (as far as I know!) but it is made using classic Greek ingredients. It uses the same technique I use for my One Pot Mexican Chicken and Rice. There’s nothing tricky or ground breaking, it’s just about getting the liquid to rice ratio right. Rice baked in the oven requires a lot more water than when it’s cooked on the stove. And when you plop chicken on top of the rice, it drops liquid so you need to take that into account.
To make this Greek Chicken recipe in one pot (well, pan – why do I keep writing “pot”??!), the chicken is seared in the pan first, then the rice is added, the chicken placed back on top then it’s popped in the oven. The magic happens while it’s baking. As the chicken cooks, all the juices seep into the rice which are soaked up by the rice and add incredible flavour. INCREDIBLE flavour. It honestly is like triple strength chicken stock.
And now, if you’ll excuse me, I can’t hold back any longer. I need some lunch! – Nagi
More dinner in one pot!
Cheeseburger Casserole (Homemade Hamburger Helper)
Asian Beef and Ramen Noodles – made in one skillet in 15 minutes!
Browse all One Pot recipes
WATCH HOW TO MAKE IT
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
One Pot Greek Chicken and Lemon Rice
Ingredients
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb) (Note 1)
- 1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
- 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 (Note 6)
- 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
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook
- Preheat oven to 180°C/350°F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
- Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
- Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
- Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
Recipe Notes:
Nutrition Information:
If you like this one pot Greek Chicken recipe, you may also enjoy my ONE POT BAKED GREEK CHICKEN ORZO (RISONI)!
And if you’re after another Greek Chicken recipe (because let’s face it, the Greeks know how to make GOOD CHICKEN!), I think you’ll enjoy my GREEK CHICKEN GYROS.
The yoghurt lemon marinade for this chicken is incredible!
LIFE OF DOZER
His chest hair bursting out of his sweater…. SO CUTE!!!
Cyndi says
Could you make this with cauliflower rice? Trying to watch my carbs!
Nagi says
I’m sure it could but I haven’t tried so don’t know the liquid ratios, sorry!
Tara says
I’m speechless! This was amazing and you’ve got a new devoted follower! This recipe was beyond good! Company good. Potluck good…. And yet easy enough for a weeknight! I couldn’t stop saying mmmmmm after each bite (and I’m not even kidding!)! I can’t wait to explore your site more!
Nagi says
I’m so pleased to hear that Tara!! Thank you so much for letting me know! N xx
Norma says
Nagi,
Tried this last night, the first recipe from your site. It was really good. I added a bit of olive oil to the marinade–juat a tablespoon or so–as I was worried there wouldn’t be enough liquid. Also used only 1 teaspoon of oregano as the amount called for seemed like a lot for such a small amount of liquid. Cooked it in an iron skillet. The rice was an interesting texture for me as I used all chicken broth as called for and no water and the rice was a nice drier texture similar to fried rice–fully cooked and very flavorful. This is such an easy recipe! Hubby loved it! Looking forward to trying more. Thanks!
Norma
Nagi says
Yesssss! So glad you enjoyed it Norma! N xx
George D. says
I’m new to this site. So, this may not be new to y’all:
In Step 5 you say to wipe out the skillet with a paper towel. A scrunched up piece of aluminum foil also makes a great improvised scrub pad to loosen cooked on bits without leaving a paper residue. It works great on grill grates, as well as pots and pans.
Nagi says
Oh that’s a great tip George! Thanks! N x
George D. says
You’re welcome. Thank you for all the great recipes.
Aleida says
Quick question.. could I use parboiled rice? Thanks!! 😉
Mac says
I thought that the marinade was a bit dry, so I added a couple of tablespoons of olive oil (absolutely a Greek thing).
It turned out just fabulous, thank you!
Nagi says
I’m so pleased you enjoyed this Mac! Thanks for letting me know! N x
Donna says
I have made this recipe about 10 times now, everyone loves it! I put 1 liter of chicken stock instead of any water, and I always make double rice! Always yum! Thankyou
Paula says
HI Nagi ! Any suggestions for preparing for a large group … I need to quadruple the recipe for a birthday dinner! I was going to get a large jumbo aluminum pan and cover with foil any thoughts on adjusting cooking times etc? This was me very first Nagi recipe I tried almost 2yrs ago and it has become a staple in our home … We just love it!
Nagi says
I love hearing that!!! When I make multiple batches, I make them in separate pans. I find that yields the best results for baked rice dishes 🙂 Hope that helps! N x
Lynne says
Is this a freezable dish?
Nagi says
Yes it freezes just fine! Then thaw and reheat in microwave 🙂 N x
AJ says
Not sure about quadrupling, but I doubled the rice last time (1 cup rice makes about 2 servings around here!) and doubled the marinade and rice liquid/seasoning. I thought it would need to cook longer, but it didn’t seem to (which makes sense, now that I think about it, because my rice cooker takes the same time to make 1 cup rice as it does to make 3 cups.) The rice was a little overly moist and lemony, but that was probably because I doubled the marinade without doubling the chicken- I’m guessing it would have been fine otherwise. So you’ll probably be fine increasing the recipe like you said, maybe just leave 10 minutes buffer so if you take it out and the rice is still watery, you can put it back in for a few more minutes!
Also, Nagi, I agree that the rice is totally the best! I don’t even need the chicken, just give me the rice! 🙂
Nagi says
I hear you AJ! 🙂
Paula says
Thanks AJ ! I appreciate your input! Making it tomorrow so I got everything marinating now! Fingers crossed!
Bumble says
The calorie count seems a bit high for an individual serving of one thigh but low for the entire dish? Can you please clarify? Thank you.
Suzi says
Has any one made with Skinless boneless breasts? How much time will they need to cook?
Nagi says
Hi Suzi – directions are in the notes! 🙂 N x
Vicki says
Hi Nagi
If you prepare this ahead of time and then reheat does the rice soak up all the moisture and make for a dry dish? I wish to make ahead and take away for the weekend so it may not be eaten until the next night.
Nagi says
Hi Vicky! Next day rice is always a bit drier than freshly made, but what I do is sprinkle the rice with water then cover in cling wrap to microwave. This helps get moisture back into the rice! N xx
Bobbie says
Yup. This is all about the rice!! I made it last night, and it is terrific. Going to add it to my kitchen files forthwith. Thank you. ♥️
Nagi says
Love hearing that Bobbie! 🙂 N x
Dee says
Yes agree Ina simple and flavorful and that rice is fantastic. I love the the one pot wonders I’ve done 10 now, some i won’t try but all the ones i have tried have been so easy and tasted amazing. Nagi you’re a champ simple everyday cupboard ingredients in one pot i love you. And i really like the speedy videos at the bottom really helps me know I’m doing the steps right without having to watch a long boring video pause play pause.:)
Nagi says
That’s wonderful to hear Dee! Thanks for letting me know! N x ❤️
Ina says
I made this tonight and the flavours were amazing, the rice and chicken were perfectly cooked! Thank you for sharing your quick and delicious recipes, as a mom of a toddler and a newborn this is exactly what I need! Looking forward to trying more of your recipes.
Nagi says
I love hearing that Ina! So pleased you enjoyed it, thanks for taking the time to let me know – N x
Kate says
Hi Nagi,
I made this recipe last night and it came out really well. The rice was perfectly cooked. The chicken was very tender and the skin tasty. Next time I make it I will use less oregano. Two tablespoons of dried oregano is a lot! 🙂
Janet says
I’m sorry but I don’t know what I’m missing here…I don’t see any liquid listed for the marinade. Please help.
Nagi says
Hi Janet – the lemon juice is the liquid 🙂 N x
Janet says
Thank you, Nagi
Janet says
Sorry Nagi, one more question. Do you think this could be made up ahead of time and frozen?
Janet says
Thanks again, Nagi! This is great news!! Will definitely be making and freezing!!
Nagi says
Hi Janet! Actually it works pretty well, I tried it and was surprised! 🙂
Terrie from Atlanta, GA says
Hi, Nagi ~ I’m so happy to have found you on Pinterest! Your Greek Chicken recipe is written in such a warm and happy voice; I can’t wait to make it, and the follow-up gyros. 🐓🍽 Non-cooks like me truly appreciate teachers who are clear, exact, and give the extra tips that many people already know. That said, I’ve two questions for you:
1. I love your blue skillet! Where/what brand, and would you suggest using Gram’s old black iron skillet, or my Le Creuset stew pot? Both have lids and are fun to use!
2. The above reader’s comment about reusing chicken marinade: I have heard the same, about dumping old and starting fresh. Has anyone else written to you about this from a scientific pov?
Thank you, Nagi, and Happy New Year! ~ Terrie M.
Nagi says
Hi Terrie – I’m so glad you found me too! I would use the skillet if it is large enough 🙂 Otherwise a stew pot is just fine! I promise using the marinade is fine in this, it cooks way far and beyond to make it safe to consume! N x
Elaine says
Nagi,
I am unsure of how I discovered your brilliant presence, but I can only guess I have social media to thank. I am a huge fan of Greek flavors, especially when it comes to chicken! I love cooking, though I must admit I am intimidated by the possibilities of what can go wrong. This recipe was too delicious not to try… I let the marinade sit over night, easily put the remainder of the dish together the next day, and it was fabulous!!! The rice was a little more wet than I had anticipated, but still delicious. Any tips of what went wrong for it to not be as fluffy as yours?
I even made a tzatziki sauce to go on top of the dish and paired it with a salad and it was a hit! One of my staple meals from here on out. Thank you for sharing this delicious recipe!
Nagi says
Hi Elaine! Did you leave the rice to rest? 🙂 It IS a little wet straight out of the oven but it’s amazing how much it absorbs with 5 – 10 minutes resting time! N xx
Elaine says
Guilty. We we’re too hangry and excited to wait! I’m making it again next week and will wait the 5-10 minutes. Thanks so much, Nagi! You’re incredible!!!
Carissa says
I’m going to make this tonight! Have the chicken thighs marinating as I type! I really needed a easy Sunday night dinner recipe so thanks!
Nagi says
Hope you loved it Carissa! N xx
Marsha says
As delicious as this recipe sounds one should never save a marinade that has had chicken in it to use for something else as this re pie calls for using it in the rice. Just make more and discard what’s leftover from marinading the chicken
K Murphy says
Had this dish but with sautéed jumbo shrimp, some fresh spinach and adding chunks of feta before putting in ovent at an old famous Armenian/Greek family place in NYC forty years ago. Served with soft warm pita. Thanks for the memories! Will try cooking it both ways. Your recipe with chicken looks delicious!
Nagi says
Sounds amazing!!!
Michelle Baytarian says
Have made this dish twice. THe first time I followed the recipe exactly. The rice came out too mushy and my kids weren’t big fans. The 2nd time I omitted the water, just used the chicken broth (as written). I did not wipe out the pan after sauteeing the chicken, i like the flavor the “brown bits” add to the dish. I also added a bag of Trader Joe’s frozen artichokes (when it came time to put in the oven, i threw these in with the rice, then put in the chicken). It came out INCREDIBLE. The rice was perfect, and the artichoke had a lovely flavor and texture. CAnnot wait to make it again.
Nagi says
HIGH FIVE! So glad you enjoyed this Michelle, thanks for letting me know! N x