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Greek Chicken and Lemon Rice: A Mediterranean Delight in One Pot

This Greek Chicken and Lemon Rice is a vibrant, one-pot Mediterranean wonder! Juicy, seasoned chicken thighs are nestled in a fragrant bed of lemon-infused rice, chickpeas, and fresh vegetables, then finished with creamy feta. A perfect meal for busy weeknights or weekend gatherings!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1.5 pounds boneless skinless chicken thighs
  • 2 teaspoons dried oregano divided
  • 1 teaspoon paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil
For the Rice & Vegetables:
  • 8 ounces grape tomatoes halved
  • 5 cloves garlic finely chopped
  • 5 ounces fresh spinach roughly chopped
  • 2 cups cooked jasmine rice
  • 1 can 15 ounces chickpeas, drained
  • 4 tablespoons fresh lemon juice divided
  • 6 ounces feta cheese cut into small cubes
  • 1 tablespoon olive oil
  • Fresh oregano sprigs for garnish

Method
 

  1. Season & Sear the Chicken – Mix 1 teaspoon oregano, paprika, salt, and red pepper flakes. Coat both sides of the chicken thighs with the seasoning. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside.
  2. Build the Mediterranean Base – In the same skillet, add half of the tomatoes, chopped garlic, 1 teaspoon oregano, and a pinch of salt. Cook for 2 minutes until the tomatoes soften. Add spinach and cook until wilted.
  3. Infuse the Rice with Flavor – Stir in the cooked jasmine rice, chickpeas, 3 tablespoons lemon juice, and remaining tomatoes. Cook for 2 minutes, stirring occasionally, until well combined and heated through.
  4. Prepare the Feta Mix – In a small bowl, combine feta cubes with 1 tablespoon olive oil, 1 tablespoon lemon juice, and a sprinkle of oregano. Fold half of this mixture into the rice for extra creaminess.
  5. Finish & Serve – Return the seared chicken to the pan, nestling it into the rice mixture. Top with the remaining feta mixture and garnish with fresh oregano. Adjust seasoning as needed and serve hot.

Notes

  • Make it Dairy-Free – Omit the feta or use dairy-free cheese.
  • Add More Veggies – Try zucchini, bell peppers, or artichokes for extra nutrition.
  • Swap the Protein – Use shrimp or tofu as a delicious alternative.
  • Meal Prep Tip – Store leftovers in an airtight container for up to 3 days.