Greek Chicken and Rice (Easy One Pan Meal)

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This Greek chicken and Rice is one of those recipes that never lets us down. We’ve made it several times, and it’s just as delicious every single time. Flavorful chicken, perfectly cooked rice, and that bright pop of lemon, herbs, and feta cheese make it feel special without being fussy. Everything cooks in one pan, so cleanup stays easy, yet it tastes like something you’d order at a little Mediterranean bistro.

If you enjoy these fresh, sun-kissed flavors, you might also like my Mediterranean Braised Chicken. It’s another cozy skillet dinner full of herbs and rich tomato flavor. My Tomato Chicken Soup is perfect for a lighter, brothier option. For something creamy and comforting to serve alongside, try my Parmesan Butter Noodles or Rosemary Biscuits. Together, they make a relaxed yet restaurant-worthy meal you’ll want to cook again and again.

Ingredients at a Glance

• Chicken Thighs. Bone-in, skin-on chicken thighs are juicy and flavorful, they hold up beautifully to one-pan cooking. If you prefer, you can swap boneless thighs, chicken breasts (reduce simmer time), or even pork tenderloin medallions.
• Olive Oil. A Mediterranean essential that adds subtle fruitiness. Avocado oil or another mild, high-heat oil also work.
• Garlic and Oregano. These make the flavor foundation for the whole dish. Oregano gives that unmistakable Greek aroma. You can sub Italian seasoning or a mix of dried thyme and basil if you need to.
• Long-Grain White Rice. Fluffy, separate grains soak up the broth without clumping. Basmati rice will work beautifully here. Jasmine is a good option as well. Avoid short-grain or brown rice. They require more liquid and time.
• Chicken Broth. Infuses the rice with savory depth of flavor. You can use vegetable broth or water with ½ teaspoon bouillon for vegetarian versions.
• Lemon Zest and Juice. Bring brightness and balance to every bite. Bottled lemon juice (use sparingly) or a splash of white wine vinegar for acidity will also work.
• Cherry Tomatoes. Tomatoes add juiciness and color. You can also use diced Roma tomatoes or sun-dried tomatoes for a richer, deeper flavor.
• Kalamata Olives. Salty, briny, and unmistakably Greek. Green olives or capers for a similar tangy flavor will work as substitutes.
• Feta Cheese (for garnish). Creamy, tangy finish that melts slightly into the rice. Swap with goat cheese, crumbled queso fresco, or omit entirely for dairy-free.
• Fresh Herbs. Parsley or dill add a final touch of freshness. Swap with fresh basil or mint.

How to Make It (Photo Tutorial)

Make It Your Own (Simple Variations)

This recipe is great as written, but it also handles little tweaks really well. Here are a few easy ways to change it up without risking the results:

• Turn it into a bigger batch. Need to feed more people? Double the rice and broth and use a larger skillet (12–14 inches). Keep the method the same and make sure everything is in an even layer so the rice cooks properly.
• Swap the protein. Use boneless chicken thighs or breasts instead of bone-in (just reduce the simmer time to about 15–18 minutes). You can also use pork tenderloin medallions for a Greek-style pork and rice skillet. Sear them the same way, then simmer 15–17 minutes, just until they reach 145 F.
• Make it meatless. For a vegetarian version, skip the chicken and add a can of chickpeas or white beans (drained and rinsed). Use vegetable broth instead of chicken broth and keep the cook time the same so the rice still turns out fluffy.
• Add more veggies. Stir in a handful of baby spinach during the last 5 minutes of cooking so it wilts into the rice or toss in sliced roasted red peppers or artichoke hearts for even more Mediterranean flavor.
• Adjust the lemon and olives. If you like things brighter and tangier, add extra lemon juice at the end. If you prefer a milder dish, use fewer olives and let guests add more at the table.

What to Serve with Greek Chicken and Rice

This dish has plenty of flavor on its own, but a few sides can turn it into a relaxed yet elegant Mediterranean-style meal.

• Add something fresh. A simple salad adds color and brightness try your favorite mix of greens with a lemon vinaigrette.
• Pair with bread for soaking up the sauce. My Rosemary Biscuits make the perfect companion for that lemony rice.
• Add something creamy. A small bowl of tzatziki or hummus balances the zesty flavors and adds a cooling touch.
• Finish on a sweet note. Our chilled Lemon Mousse would be the perfect ending. It’s light, silky, and just tart enough to echo the citrus in the main dish. You could also serve Limoncello Truffles or Key Lime Pie for Two for a citrusy finish.

Storage, Reheating and Make-Ahead

• To store: Cool completely, then transfer to an airtight container. Refrigerate up to 3 days. The rice will continue to absorb some liquid as it rests, which makes it even more flavorful the next day.
• To reheat: Add a splash of chicken broth or water (1–2 tablespoons per serving) before reheating. Warm gently in a covered skillet over low heat or in the microwave at 50% power in 1-minute intervals until hot. Stir occasionally to keep the rice fluffy.
• To make ahead: You can sear the chicken and prep all the ingredients a few hours in advance. When you’re ready to cook, pick up from Step 2 and finish as directed. This keeps the texture perfect and saves time on busy evenings.
• Freezing (optional): This dish freezes surprisingly well. Cool completely, then freeze in single-serve portions for up to 2 months. Thaw overnight in the fridge, then reheat slowly with a splash of broth to restore moisture.

If You Liked This, Try These Next

This Greek chicken and rice has quickly become one of our go-to dinners. It’s simple to make, full of Mediterranean flavor, and satisfying every single time. I hope it becomes a favorite in your kitchen, too. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know!

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