One Pan Greek Chicken and Lemon Rice – Quick Dinner, Big Flavor

One Pan Greek Chicken and Lemon Rice is the dinnertime lifesaver you didn’t know you needed. It’s zesty, juicy, and made in—you guessed it—just one pan. Let’s be real: who actually enjoys doing dishes after a long day? Nobody. And that’s why this recipe is a total win.

The best part? The chicken’s lemony juices soak into the rice while it bakes, creating flavor that tastes like it took hours to build (but didn’t). Whether you’re feeding picky kids, rushing to make dinner between work calls, or just need a weeknight meal that feels a bit more exciting than another pasta night, this One Pan Greek Chicken and Lemon Rice has your back. It’s gluten-free, dairy-free, and simple enough to make without breaking a sweat—just how dinner should be. Plus, it leaves you with only one dish to wash. So really, it’s not just dinner—it’s a small gift to your future self.

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What is One Pan Greek Chicken and Lemon Rice?

One Pan Greek Chicken and Lemon Rice is a fuss-free, Mediterranean-inspired meal where everything—crispy-skinned chicken, fragrant rice, and bright lemony flavor—comes together in a single skillet. It’s like a cozy Greek hug in food form. The chicken gets beautifully golden and seasoned with classic Greek flavors like oregano, garlic, and lemon, while the rice simmers in chicken broth and citrusy goodness, soaking up every last drop of flavor.

This recipe isn’t just practical—it’s soul-satisfying. You don’t need a trip to Athens to enjoy comforting Greek flavor, just a few pantry staples, a lemon, and one trusty pan. The rice gets fluffy and tender, while the chicken stays juicy with that golden crisped skin everyone fights over. It’s the kind of dinner that feels fancy enough for guests but easy enough for a Tuesday night. No complicated steps, no sink full of dishes. Just warm, bright, hearty comfort food that practically cooks itself.

Reasons to Try One Pan Greek Chicken and Lemon Rice

Here’s why you’ll want this dish on repeat: First off, One Pan Greek Chicken and Lemon Rice is a weeknight wonder. It’s ready in under an hour, but tastes like it came from a cozy taverna by the Aegean. The lemony rice is a game-changer—zippy, savory, and far from boring. And because the chicken finishes cooking in the same pan as the rice, those juicy drippings get soaked right into every grain. We’re talking big flavor payoff with minimal effort.

It’s also friendly for most dietary needs—gluten-free, dairy-free, nut-free, and refined sugar-free. No need to make two different meals for the table. Busy day? Boom—one pan, dinner done. Cooking for picky eaters? The familiar flavors go down easy. Plus, you don’t have to babysit the stove—just sear, stir, and slide the pan into the oven. It’s the kind of meal that makes you feel like you’ve got your life together… even if the laundry says otherwise.

Ingredients Needed to Make One Pan Greek Chicken and Lemon Rice

• 5 chicken thighs, breasts, or drumsticks (skin-on)
• 1 lemon, zested and juiced (about ¼ cup juice)
• 1 medium onion, diced
• 4 garlic cloves, mashed
• 2 tablespoons dried oregano
• 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 One Pan Greek Chicken and Lemon Rice

Let’s walk through this step-by-step, because this One Pan Greek Chicken and Lemon Rice recipe is the kind of low-effort meal that still delivers a big “wow.”

Season the Chicken

Start by preheating your oven to 350°F. While it’s heating, grab your chicken—whether you’re using thighs, breasts, or drumsticks, skin-on is the way to go for that extra golden crisp. Season both sides with 1 tablespoon of oregano, the paprika, some salt and pepper, and lemon zest. Press the spices in like you’re giving it a mini spa rub. Set aside.

Sear the Chicken

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Place the chicken skin-side down and let it sizzle for 5–6 minutes. You’re looking for that golden, crispy skin magic. Flip and cook another 2 minutes. Don’t worry if it’s not fully cooked—this is just the warm-up act. Remove the chicken and let it rest on a plate.

Sauté Onion and Garlic

Pour any chicken juices from the pan onto the resting plate. Add your second tablespoon of olive oil to the skillet. Toss in the diced onion and garlic, and sauté for 3–5 minutes until the onions go translucent and smell amazing. This is your flavor base, so don’t rush it.

Build the Rice Base

Next, stir in your basmati rice, chicken broth, lemon juice, remaining oregano, chopped parsley, and a pinch more salt and pepper. Stir well to combine. Bring it to a gentle simmer, letting the rice soak in all those bright, herbaceous flavors.

Bake It All Together

Nestle your chicken pieces back into the pan, right on top of the rice. Don’t submerge them—you want that beautiful skin to stay crisp, not soggy. Cover the pan with a lid or foil and slide it into the oven. Bake for 35 minutes, or until the chicken is fully cooked and the rice is fluffy and tender.

Fluff and Serve

When it’s done, remove the cover and fluff the rice with a fork. Sprinkle extra parsley on top if you’re feeling fancy. Serve hot and enjoy the way the lemony rice and juicy chicken come together in perfect harmony.

Want more one-pan ideas for dinner without the cleanup headache? Try this Easy Street Corn Chicken Rice Bowl—it’s another weeknight hero.

What to Serve with One Pan Greek Chicken and Lemon Rice

This dish is a star on its own, but if you’re looking to stretch it into a feast (or just like having options), pair it with a crisp cucumber-tomato salad drizzled in olive oil. Or go the cozy route with some roasted broccoli or asparagus on the side. If you’re feeling a little extra, a dollop of tzatziki wouldn’t hurt. For bread lovers, a piece of warm pita or crusty sourdough is perfect for scooping up any leftover lemony rice. And don’t forget a light white wine or sparkling water with a lemon wedge for a full-on Mediterranean moment. Want dessert? Keep the citrus train rolling with Lemon Blueberry Pound Cake or go indulgent with Coconut and Pistachio Pudding Cake.

Key Tips for Making One Pan Greek Chicken and Lemon Rice

Don’t rush the sear. That golden skin is where the flavor lives. Use basmati rice for best texture—it holds up well and stays fluffy. If your skillet isn’t oven-safe, just transfer everything to a baking dish before it goes in. Fresh lemon juice makes a difference here—bottled won’t give you the same brightness. And yes, zest the lemon before you juice it (we’ve all made that mistake). Chicken thighs give you the juiciest result, but breasts work fine too if that’s what’s in the fridge. Don’t skip the parsley—it adds a pop of freshness that really makes the lemon flavor sing. Finally, let it rest a few minutes before serving so the flavors settle and the rice finishes fluffing.

Storage and Reheating Tips for One Pan Greek Chicken and Lemon Rice

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 4 days. This dish reheats surprisingly well and actually gets more flavorful as the lemon and herbs soak into the rice. For reheating, pop it in the microwave with a splash of chicken broth or water to keep things from drying out. Cover loosely so the steam helps warm it evenly. If you prefer the oven, cover with foil and bake at 325°F for 10–15 minutes. Want to freeze it? Go ahead, just separate the chicken and rice before freezing for better texture when reheated. Let it thaw in the fridge overnight before warming up.

FAQs

Can I use boneless chicken?
Yes, but it’ll cook faster. Keep an eye on it to avoid drying out.

What if I don’t have basmati rice?
Jasmine or long-grain white rice work too—just adjust the liquid slightly if needed.

Can I make this with brown rice?
Sure, but you’ll need more liquid and a longer cook time—about 45–50 minutes in the oven.

Is this kid-friendly?
Absolutely! The lemon adds flavor without being too tangy, and the chicken is juicy and familiar.

Can I make it ahead of time?
Yep! Just reheat gently with a splash of broth and fluff the rice before serving.

What if I don’t have fresh parsley?
Use dried (1 tablespoon), or skip it if needed—the lemon still brings tons of flavor.

Final Thoughts

One Pan Greek Chicken and Lemon Rice isn’t just another chicken and rice dish—it’s your secret weapon for those nights when you need something delicious, quick, and comforting without the cleanup drama. It’s got bright citrus, herby warmth, crispy chicken, and rice that soaks it all up like a flavor sponge. If you’re a fan of easy dinners that don’t skimp on flavor, this one’s for you. And once it becomes a regular in your rotation, don’t be surprised if your family starts requesting it by name. Want more recipes like this? Check out our Creamy Smothered Chicken and Rice or Tandoori Chicken for more bold flavors made easy.

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