Table of Contents
Greek Chicken and Lemon Rice (30 Minutes, One-Pot) – A Bright Mediterranean Classic, Faster Than Takeout
There are some dishes that feel like a warm hug after a long day, and this greek chicken and lemon rice is exactly that for me. I still remember the first time I made it in my tiny NYC apartment kitchen — the scent of oregano and lemon filling every corner, the sizzle of chicken hitting a hot skillet, and the way the spinach melted into the rice like it had always belonged there. This greek chicken and lemon rice is a 30-minute one-pot dinner that delivers big, bright Mediterranean flavors without keeping you tied to the stove. It is the kind of meal that makes you feel like you have it all together, even on a Tuesday night when the to-do list is a mile long.
What I love most about this greek chicken and lemon rice is how the ingredients build on each other in layers. You get the savory depth from seared chicken thighs seasoned with oregano, paprika, and a pinch of red pepper flakes. Then comes the lemon — bright and fresh, cutting through the richness of the olive oil and feta. The grape tomatoes burst open in the skillet, releasing their sweet juices, while the chickpeas add a nutty, creamy counterpoint. Every spoonful of this greek chicken and lemon rice is a balance of textures: tender chicken, fluffy rice, creamy feta, and pop of tomato. It is a complete, satisfying meal that tastes like it simmered for hours. For more quick weeknight inspiration, check out our collection of 30 minute dinners that make weeknight cooking a breeze.
I have tested this greek chicken and lemon rice a dozen times in my own kitchen — tweaking the lemon ratio, perfecting the sear on the chicken, and finding the exact moment to add the spinach so it wilts but doesn’t turn mushy. My version skips the complicated steps and focuses on what matters: deep flavor, fast cleanup, and a meal that feels special. Whether you are new to Mediterranean cooking or a seasoned home cook, this greek chicken and lemon rice will become a regular in your rotation. I also have a pro tip in the instructions that will keep your lemon rice from turning bitter — a trick I learned during my pastry training in Paris. And if you love one-skillet meals as much as I do, you will find even more inspiration in our one pot meals collection.
Why This Greek Chicken and Lemon Rice Recipe Is the Best
The Flavor Secret
The secret behind this greek chicken and lemon rice is layering the same aromatics and spices at different stages of cooking. I season the chicken first, then add more oregano and garlic to the skillet after searing. The browned bits left behind by the chicken — those little caramelized morsels — get stirred into the rice, infusing every grain with savory depth. It’s the same technique I learned at culinary school in Paris: build flavor in stages, never waste a drop of fond. This greek chicken and lemon rice tastes like you fussed, but you didn’t. It’s a 30 minute one pot dinner that delivers restaurant-quality results with minimal effort. For more Mediterranean-inspired dishes, browse our Mediterranean recipes.
Perfected Texture
Texture is everything in a one-pot meal, and this greek chicken and lemon rice nails it. The chicken thighs stay juicy because I sear them undisturbed, locking in moisture. The rice stays fluffy because I use already-cooked jasmine rice and merely reheat it in the skillet, absorbing the lemony, tomatoey juices without becoming mushy. The feta is tossed with olive oil and oregano separately, then added half-mixed and half-topped, so you get both creamy pockets and salty crumbles throughout. Every element of this greek chicken and lemon rice has a purpose, and every texture is intentional.
Foolproof & Fast
This greek chicken and lemon rice is designed for real life. You don’t need any special equipment — just a large skillet, a cutting board, and 30 minutes. The ingredients are easy to find at any grocery store: chicken thighs, canned chickpeas, fresh spinach, grape tomatoes, feta, and a few pantry spices. Even if you are new to cooking, this greek chicken and lemon rice will turn out perfectly because the instructions include visual cues and temperature targets. And the one-pot cleanup means you spend less time washing dishes and more time enjoying your meal.
Greek Chicken and Lemon Rice Ingredients
When I make this greek chicken and lemon rice, I head to my favorite farmers market in Union Square for the freshest spinach, grape tomatoes, and feta. But honestly, everything here comes from a regular grocery store — no specialty trips required. I love that this greek chicken and lemon rice uses pantry staples I always have on hand: canned chickpeas, jasmine rice, dried oregano, and olive oil. It reminds me of how my mother cooked in Morocco — simple ingredients, treated with care, transformed into something memorable.
Ingredients List
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 8 oz grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 5 oz fresh spinach (chopped)
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas (canned)
- 6 oz feta cheese (diced into small cubes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- fresh oregano (for garnish)
Ingredient Spotlight
Chicken Thighs: I use skinless boneless thighs because they stay tender and juicy in the skillet. The extra fat compared to chicken breasts keeps this greek chicken and lemon rice moist and flavorful. Look for thighs that are uniform in thickness so they cook evenly. If you prefer white meat, see the FAQ section for guidance on swapping in chicken breasts.
Lemon Juice: Freshly squeezed lemon juice is non-negotiable here. Bottled lemon juice tastes flat and can introduce an unpleasant bitterness. I use about two medium lemons for the 3 tablespoons in the rice plus the additional tablespoon for the feta. The acidity brightens the entire greek chicken and lemon rice and balances the richness of the olive oil and feta.
Feta Cheese: Buy a block of feta packed in brine, not pre-crumbled. Block feta is creamier, saltier, and holds its shape when cubed. Crumbled feta tends to be dry and will disintegrate into the rice instead of offering those lovely salty pockets. Tossing the cubes with olive oil, lemon, and oregano before adding them to the greek chicken and lemon rice makes a huge difference in flavor.
Chickpeas (Garbanzo Beans): Canned chickpeas are perfectly fine — just drain and rinse them well before adding to the skillet. They add fiber, protein, and a creamy texture that complements the tender chicken and fluffy rice. For this greek chicken and lemon rice, I prefer chickpeas over other beans because they have a mild, nutty flavor that doesn’t overpower the Mediterranean profile.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Chicken Thighs | Chicken Breasts (sliced thin) | Leaner, less juicy; reduce cook time |
| Feta Cheese | Goat cheese or dairy-free feta | Goat cheese is tangier; dairy-free works well |
| Jasmine Rice | Basmati or brown rice | Basmati is similar; brown rice needs longer |
| Fresh Spinach | Kale or Swiss chard | Kale is heartier; needs extra cooking time |
| Chickpeas | Cannellini beans or no beans | Less creamy; milder flavor |
How to Make Greek Chicken and Lemon Rice — Step-by-Step
Making this greek chicken and lemon rice is straightforward, but I want to walk you through each step with the tips and visual cues I use in my own kitchen. Follow along, and you will have a gorgeous, flavorful dinner in exactly 30 minutes.
Step 1: Season the Chicken
In a medium bowl, combine the chicken thighs with 1 teaspoon dried oregano, 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon red pepper flakes. Toss to coat evenly. Let them sit for a few minutes while you heat the skillet. This dry rub creates a beautiful crust on the chicken and infuses every bite of this greek chicken and lemon rice with warm, smoky spice.
💡 Lora’s Pro Tip: For the best sear, pat the chicken thighs dry with a paper towel before seasoning. Moisture is the enemy of browning, and you want that golden crust for maximum flavor in your greek chicken and lemon rice.
Step 2: Sear the Chicken
Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil, then place the chicken thighs in the skillet. Cook undisturbed for 5 minutes on one side. Flip and cook for another 5 minutes on low-medium heat until the internal temperature reaches 165°F (74°C). Remove the chicken and set it aside. The browned bits left in the pan are pure gold for the rice in this greek chicken and lemon rice.
⚠️ Common Mistake to Avoid: Do not crowd the skillet or move the chicken too early. If you try to flip the chicken and it sticks, it needs more time to develop a crust. Let the pan do the work — patience here rewards you with perfectly seared chicken for your greek chicken and lemon rice.
Step 3: Build the Skillet Base
To the same skillet, add half of the halved grape tomatoes, the minced garlic, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1 tablespoon of olive oil. Cook over medium heat for about 2 minutes until the tomatoes soften and release their juices. Use a wooden spoon to scrape up the browned chicken bits from the bottom — those are the flavor foundation of this greek chicken and lemon rice.
Step 4: Wilt the Spinach
Add the chopped fresh spinach to the skillet and stir until it just wilts, about 1 minute. The spinach will shrink dramatically, so do not be alarmed by the initial volume. This step adds a boost of color and nutrients to your greek chicken and lemon rice.
Step 5: Combine Rice and Chickpeas
Stir in the cooked jasmine rice and the drained chickpeas. Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat over medium heat, stirring to combine everything. The rice will absorb the lemony, tomatoey juices, transforming this greek chicken and lemon rice into a cohesive, flavorful dish. Add an extra tablespoon of olive oil if the mixture seems dry.
💡 Lora’s Pro Tip: Adding the lemon juice at this stage — not earlier — prevents the lemon from turning bitter. I learned this in pastry school in Paris: heat can break down lemon oils and release harsh compounds. Adding it at the end preserves the bright, clean flavor in your greek chicken and lemon rice.
Step 6: Prepare the Feta
In a small bowl, combine the cubed feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, 1/4 teaspoon of dried oregano, and 2 tablespoons of chopped fresh oregano (if using). Toss gently to coat. This marinated feta is a star component of your greek chicken and lemon rice.
Step 7: Assemble and Reheat
Mix half of the feta mixture into the skillet with the lemon rice. Slice the cooked chicken and add it back to the skillet. Reheat on medium heat for 2-3 minutes until everything is warmed through. Top the greek chicken and lemon rice with the remaining feta mixture and a sprinkle of fresh oregano. Season with salt and black pepper to taste, and serve immediately.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Season chicken with dry rub | 2 mins | Spices evenly coat each thigh |
| 2 | Sear chicken thighs | 10 mins total | Golden crust; internal temp 165°F |
| 3 | Cook tomatoes and garlic | 2 mins | Tomatoes soften and release juice |
| 4 | Wilt spinach | 1 min | Spinach reduces significantly |
| 5 | Add rice, chickpeas, lemon juice | 3 mins | Rice turns pale yellow and fragrant |
| 6 | Prepare marinated feta | 2 mins | Herbs coat feta evenly |
| 7 | Assemble and reheat | 3 mins | Steam rises; cheese softens slightly |
Serving & Presentation
This greek chicken and lemon rice is a complete meal in one skillet, but the way you serve it can elevate it from a quick dinner to something truly special. I like to spoon the rice onto a large platter, arrange the sliced chicken on top, and scatter the remaining marinated feta and fresh oregano over everything. A final drizzle of extra virgin olive oil and a squeeze of lemon juice right before serving makes the flavors sing.
In my NYC kitchen, I often pair this greek chicken and lemon rice with a simple Greek salad — diced cucumber, tomato, red onion, olives, and a lemony vinaigrette. The cool crunch of the salad contrasts beautifully with the warm, savory rice. For a heartier meal, warm pita bread on the side is perfect for scooping up every last bit. And if you are hosting, this dish travels beautifully to the table straight from the skillet — rustic, colorful, and absolutely inviting.
Growing up in Morocco, my mother always served rice dishes with a side of preserved lemon and olives. While this greek chicken and lemon rice is Greek rather than Moroccan, I sometimes add a few Kalamata olives on the side for that briny pop. The combination of bright lemon, salty feta, and tender chicken is universally comforting. This is a 30 minute one pot dinner that feels like a celebration.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Greek salad, roasted vegetables, warm pita | Fresh contrast to rich rice; scoops up flavors |
| Sauce / Dip | Tzatziki, hummus, lemon-herb vinaigrette | Cool, creamy notes balance the savory chicken |
| Beverage | Crisp white wine, mint iced tea, sparkling water | Acidity cleanses the palate between bites |
| Garnish | Fresh oregano, lemon wedges, olive drizzle | Adds freshness and visual appeal |
Make-Ahead, Storage & Reheating
This greek chicken and lemon rice is perfect for meal prep. I often make a double batch on Sunday evenings so I have quick lunches ready for the busy week ahead. The flavors actually deepen overnight, making the leftovers taste even better. Here is how I store and reheat this greek chicken and lemon rice to keep it tasting fresh.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight glass container | Up to 4 days | Skillet with splash of water; medium heat |
| Freezer | Freezer-safe container or zip-top bag | Up to 3 months | Thaw overnight; reheat in skillet |
| Make-Ahead | Keep feta separate until serving | Assemble 2 days in advance | Add feta and fresh herbs after reheating |
When reheating this greek chicken and lemon rice, I add a tablespoon of water or broth to the skillet to rehydrate the rice. Cover with a lid and warm over medium heat for about 4-5 minutes, stirring once halfway through. The chicken stays tender, and the rice fluffs right back up. If you are using a microwave, cover the bowl with a damp paper towel and heat in 45-second bursts — this prevents the rice from drying out. For the best texture, I always prefer the skillet method.
Variations & Easy Swaps
This greek chicken and lemon rice is wonderfully adaptable. Whether you need to accommodate dietary restrictions or simply want to switch things up, here are some variations I have tested and loved.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Veggie-Packed Greek Rice | Add zucchini, bell peppers, artichokes | Extra vegetables + fiber | Easy — just extra chopping |
| Dairy-Free Greek Lemon Rice | Omit feta or use dairy-free feta | Dairy-free / vegan adaptation | Easy — swap one ingredient |
| Greek Lemon Rice with Shrimp | Substitute shrimp for chicken | Seafood lovers, lighter meal | Easy — adjust cook time |
Veggie-Packed Greek Rice
For a more vegetable-forward greek chicken and lemon rice, I add diced zucchini, bell pepper strips, and quartered artichoke hearts (canned or frozen) along with the tomatoes. The extra vegetables add vibrant color and boost the fiber content even further. This variation works beautifully as a healthy chicken and rice option for anyone looking to sneak in more produce. The zucchini softens in the skillet and absorbs the lemony dressing, making every forkful satisfying. I also love adding a handful of chopped fresh dill at the end for a fragrant Greek twist — it reminds me of the herb markets in Marrakech.
Dairy-Free Greek Lemon Rice
This greek chicken and lemon rice can easily be made dairy-free by omitting the feta cheese altogether or using a high-quality dairy-free feta alternative. I have tested this with a cashew-based feta and with a simple sprinkle of nutritional yeast for a cheesy, umami note. Without the feta, the lemon and oregano become even more prominent, making this a bright, herbaceous dish that still feels complete. This version of greek chicken and lemon rice is naturally gluten-free and dairy-free, perfect for serving to guests with dietary restrictions.
Greek Lemon Rice with Shrimp
For a seafood twist on this greek chicken and lemon rice, I swap the chicken thighs for 1.5 pounds of large shrimp, peeled and deveined. Season the shrimp with the same oregano, paprika, salt, and red pepper flakes, then sear them for 2 minutes per side until pink and cooked through. The shrimp cooks much faster than chicken, so the total time for this Greek lemon rice skillet drops to about 25 minutes. I recommend adding the shrimp back to the skillet just before serving so they stay tender and juicy. This variation is a hit during the summer months when I want a light but satisfying one pot chicken dinner — or in this case, a one pot shrimp dinner.
Can I use chicken breasts instead of thighs for Greek lemon rice?
Yes, you can absolutely use chicken breasts for this greek chicken and lemon rice. For the best results, slice the breasts horizontally into thin cutlets so they cook quickly and evenly. Season them the same way and sear for about 3-4 minutes per side until they reach 165°F. Chicken breasts are leaner, so they will be slightly less juicy than thighs, but the flavor will be just as delicious. If you are concerned about dryness, consider brining the breasts in salted water for 15 minutes before cooking.
How do you keep lemon rice from turning bitter?
This is such an important question for perfect greek chicken and lemon rice. The key is to add the lemon juice at the end of cooking, not at the beginning. When lemon juice is exposed to high heat for extended periods, the oils in the zest (and sometimes the juice itself) can break down and release bitter compounds. In this recipe, I add the 3 tablespoons of lemon juice only after the spinach has wilted and the rice and chickpeas have been added. This way, the lemon brightens the dish without turning harsh. Also, always use freshly squeezed lemon juice — bottled juice can sometimes carry a metallic, bitter note.
What can I substitute for feta cheese in Greek chicken and rice?
If you do not have feta, there are several great substitutes for this greek chicken and lemon rice. Goat cheese is my top recommendation — it is creamy, tangy, and crumbles beautifully. You can also use ricotta salata, which is a salted, aged ricotta that feels very similar to feta. For a dairy-free option, look for a plant-based feta made from cashews or almonds at your local grocery store. If you want a simple non-cheese alternative, a dollop of thick Greek yogurt on top adds creaminess and tang without the cheese, making this greek chicken and lemon rice work for almost any diet.
Is this Greek chicken and lemon rice healthy?
Absolutely! This greek chicken and lemon rice is packed with protein from the chicken and chickpeas — 53 grams per serving — which makes it a satisfying, muscle-friendly meal. It is also rich in fiber from the chickpeas and spinach, healthy fats from olive oil and feta, and vitamins from the fresh produce. Each serving contains 755 calories, 62g of carbohydrates, 34g of fat, and only 7g of sugar. This healthy chicken and rice recipe is naturally gluten-free and can be made dairy-free by omitting the feta. It is a balanced, nutrient-dense dinner that fits into most healthy eating plans.
Can I make Greek lemon rice in advance for meal prep?
Yes, this greek chicken and lemon rice is excellent for meal prep. I recommend storing the rice and chicken mixture separately from the feta garnish. Keep the marinated feta in a small container in the fridge and add it after reheating for the best texture and flavor. The greek chicken and lemon rice will stay fresh in the refrigerator for up to 4 days in an airtight container. For freezing, portion the dish into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of water to restore the rice’s fluffiness.
What type of rice is best for Greek lemon rice skillet?
For this greek chicken and lemon rice, I highly recommend jasmine rice for its floral aroma and fluffy, slightly sticky texture that holds up well in a skillet. Basmati rice is also a wonderful choice — it has a similar long-grain profile and a nutty fragrance that complements the lemon and oregano. Both are excellent in this Greek lemon rice skillet. Avoid short-grain or sushi rice, as they can become too sticky and gummy. If you prefer brown rice, cook it separately first and allow extra time, as brown rice requires a longer cooking time and more liquid.
How do I store and reheat Greek chicken and rice leftovers?
Storing and reheating this greek chicken and lemon rice is simple. Place leftovers in an airtight container and refrigerate for up to 4 days. For the best texture, reheat in a skillet over medium heat with a splash of water or chicken broth — about 1-2 tablespoons per serving. Cover the skillet with a lid and warm for 4-5 minutes, stirring occasionally. The steam will rehydrate the rice and keep the chicken tender. If you are using a microwave, cover the bowl with a damp paper towel and heat in 45-second bursts, stirring between each. Always add the fresh feta garnish after reheating for the brightest flavor.
Can I add more vegetables to Greek chicken and lemon rice?
Absolutely! This greek chicken and lemon rice is very vegetable-friendly. I often add diced zucchini, yellow bell pepper, or roasted red peppers along with the tomatoes. Artichoke hearts (canned or frozen and thawed) are also a wonderful addition that fits the Mediterranean theme. If you want to add more greens, chopped kale or Swiss chard can replace the spinach — just cook them a minute or two longer. The greek chicken and lemon rice is forgiving and adapts well to whatever vegetables you have on hand. Just keep the total vegetable volume similar to the original recipe for the best texture balance.
What can I serve with Greek chicken and lemon rice?
This greek chicken and lemon rice is a complete meal on its own, but it pairs beautifully with a few simple sides. A crisp Greek salad with cucumber, tomato, red onion, and olives adds a refreshing crunch. Warm pita bread or crusty bread is perfect for sopping up the lemony juices from the skillet. For a lighter option, steamed green beans or roasted asparagus with a squeeze of lemon complement the flavors without overwhelming them. If you are serving a crowd, start with a bowl of tzatziki or hummus with warm pita — it sets the Mediterranean mood before the main dish.
Is this Greek chicken and lemon rice recipe gluten-free?
Yes, this greek chicken and lemon rice is naturally gluten-free. All the ingredients used — chicken thighs, fresh and dried herbs, olive oil, lemon juice, rice, chickpeas, spinach, tomatoes, and feta — are free from gluten. There are no wheat-based thickeners, soy sauce, or pasta involved. This makes the greek chicken and lemon rice an excellent choice for anyone with celiac disease or gluten sensitivity. However, if you are serving it alongside pita bread or another side, make sure those items are certified gluten-free if needed. As always, check the labels on your canned chickpeas and spice blends to ensure no cross-contamination.
Share Your Version!
Now that you have made this greek chicken and lemon rice, I would love to hear how it turned out in your kitchen! Leave a star rating and a comment below — tell me if you made any swaps, added extra veggies, or served it with a favorite side. Your feedback helps other home cooks discover and adapt this greek chicken and lemon rice for their own families.
If you share a photo of your creation on Instagram or Pinterest, be sure to tag @ingredientidea — I love seeing your beautiful plates and creative twists. And if you have any questions about the recipe, drop them in the comments below. I read every single one and answer as quickly as my NYC schedule allows. What is your favorite way to enjoy this greek chicken and lemon rice? I cannot wait to hear from you!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Lora 🧡
⭐ Loved this recipe? Leave a star rating & share your twist!
Tag @ingredientidea on Instagram or Pinterest so I can celebrate your creation.
Love This Recipe? Save It to Pinterest!
If you enjoyed this Greek Chicken and Lemon Rice (30 Minutes, One-Pot) recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Lora on Pinterest @ingredientidea📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Greek Chicken and Lemon Rice is a 30-minute one-pot dinner packed with so much flavor! This Mediterranean recipe features spinach, grape tomatoes, chickpeas (garbanzo beans), feta cheese, paprika, and oregano. It’s healthy, gluten-free, protein-rich, fiber-rich, and can be easily made dairy-free.
Ingredients
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 8 oz grape tomatoes (sliced in half)
- 5 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 5 oz fresh spinach (chopped)
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 15 oz chickpeas (canned)
- 6 oz feta cheese (diced into small cubes)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano (optional)
- fresh oregano (for garnish)
Instructions
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast iron pan, a large stainless steel pan, or a large and deep non-stick pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. Important note: make sure the oil does not burn. If the skillet gets too hot (depending on your stovetop), reduce heat to low-medium. You don't want the juices from the chicken to be burnt, as you will use those juices to flavor the rice.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
- The digital instant meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
- Add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1 tablespoon of olive oil to the same, now empty, skillet. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
- Stir in fresh spinach until it wilts.
- Add cooked rice and drained chickpeas.
- Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.
- In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
- Mix half of the feta cheese mixture into the skillet with lemon rice.
- Add sliced cooked chicken to the skillet with rice and reheat on medium heat.
- Top the Greek chicken and lemon rice with the remaining feta mixture. Sprinkle fresh oregano on top.
- Season with salt and black pepper, to taste.
Nutrition
- Calories: 755 kcal
- Sugar: 7 g
- Fat: 34 g
- Carbohydrates: 62 g
- Protein: 53 g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
