Greek Chicken Lemon Rice One-Pot Meal (Print Version)
Greek chicken lemon rice made in one pot in 30 minutes. Tender chicken, fluffy rice, and bright lemon flavor for a quick weeknight dinner.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Gluten-Free, Halal, Dairy-Free
# Ingredients:
→ Golden Herb Chicken
01 -
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
02 -
1 tsp dried oregano
03 -
1 tsp garlic powder
04 -
1/2 tsp smoked paprika
05 -
2 tbsp olive oil
06 -
Salt and pepper to taste
→ Bright Lemon Rice Base
07 -
1 1/2 cups long-grain white rice, rinsed
08 -
2 3/4 cups low-sodium chicken broth
09 -
3 tbsp fresh lemon juice
10 -
1 tsp lemon zest
11 -
1/2 tsp turmeric
→ Savory Aromatics
12 -
1 medium yellow onion, finely diced
13 -
4 cloves garlic, minced
14 -
1 cup cherry tomatoes, halved
15 -
1/2 cup pitted Kalamata olives, sliced
→ Fresh Finish & Garnish
16 -
1/4 cup fresh parsley, chopped
17 -
1/2 cup crumbled feta cheese
18 -
1 lemon, sliced thin, for garnish
# Instructions:
01 -
Pat 1 1/2 lbs boneless skinless chicken thighs dry, then cut into 1-inch pieces. In a bowl, toss with 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp smoked paprika, and a generous pinch of salt and pepper until every piece is evenly coated.
02 -
Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove chicken to a plate — it will finish cooking with the rice.
03 -
In the same pot over medium heat, add 1 medium yellow onion, finely diced, and cook for 2-3 minutes until softened. Add 4 cloves minced garlic and stir for 30 seconds until fragrant. Scrape up any golden bits from the bottom — that's pure flavor for your Greek Chicken Lemon Rice | 30-Minute One-Pot Meal.
04 -
Add 1 1/2 cups rinsed long-grain white rice directly to the pot with the aromatics. Stir constantly for 1-2 minutes, letting the rice toast lightly in the residual oil. Then sprinkle in 1/2 tsp turmeric and stir to coat, giving this Greek Chicken Lemon Rice | 30-Minute One-Pot Meal its signature golden color.
05 -
Pour in 2 3/4 cups low-sodium chicken broth, 3 tbsp fresh lemon juice, and 1 tsp lemon zest. Stir to combine, then nestle the seared chicken pieces back into the pot along with 1 cup halved cherry tomatoes and 1/2 cup sliced Kalamata olives. Bring to a boil.
06 -
Once boiling, reduce heat to low, cover tightly, and cook for 15-18 minutes until the rice has absorbed all the liquid and the chicken is cooked through to an internal temperature of 165°F. For the best Greek Chicken Lemon Rice | 30-Minute One-Pot Meal, avoid lifting the lid during cooking.
07 -
Remove the pot from heat and let it rest, still covered, for 5 minutes. This allows the steam to finish the rice perfectly. Then uncover and gently fluff the rice with a fork, folding the chicken and vegetables throughout without breaking up the grains.
08 -
Finish your Greek Chicken Lemon Rice | 30-Minute One-Pot Meal by scattering 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta cheese over the top. Lay thin lemon slices across for a bright, beautiful presentation. Serve straight from the pot while hot and fragrant.
# Notes:
01 -
🍋 Make it ahead: This dish stores beautifully. Refrigerate leftovers in an airtight container for up to 4 days. When reheating, add a splash of chicken broth or water to loosen the rice and restore its fluffy texture.
02 -
🫒 Substitution tip: Boneless skinless chicken breasts can replace thighs, but reduce the searing time by 1 minute per side to prevent drying out. Thighs are strongly recommended for juicier, more flavorful results in this one-pot meal.
03 -
🧀 Serving suggestion: Pair with warm pita bread, a simple cucumber-tomato salad, or a dollop of tzatziki on the side to lean fully into the Greek-inspired flavors and turn this into a complete Mediterranean feast.
04 -
🌡️ Pro cooking tip: Rinsing the rice before adding it to the pot removes excess surface starch, which prevents the rice from turning gummy and ensures every grain stays separate and fluffy after simmering.
# Tools You'll Need:
01 -
large deep skillet or Dutch oven with lid
02 -
cutting board
03 -
chef's knife
04 -
measuring cups and spoons
05 -
citrus zester
06 -
wooden spoon
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 22 g
Total Carbohydrate: 58 g
Protein: 46 g