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Greek Lemon Chicken and Rice Recipe

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4.8 from 50 reviews

This Greek Chicken and Lemon Rice recipe is a flavorful, one-pot meal featuring tender chicken thighs seasoned with oregano and paprika, served over vibrant lemon-infused jasmine rice with fresh spinach, grape tomatoes, chickpeas, and a zesty feta cheese mixture. Ready in 30 minutes, it's a perfect balance of protein, veggies, and bright Mediterranean flavors.

Ingredients

Chicken

  • 1.5 lb skinless boneless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil

Greek Lemon Rice

  • 1 tablespoon olive oil
  • 8 oz grape tomatoes, sliced in half
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 5 oz fresh spinach, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups cooked jasmine rice
  • 15 oz canned chickpeas, drained

Feta Cheese Mixture

  • 6 oz feta cheese, diced into small cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon dried oregano
  • 2 tablespoons chopped fresh oregano (optional)
  • Fresh oregano for garnish

Instructions

  1. Season the chicken: In a bowl, coat the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes to infuse them with Mediterranean flavors.
  2. Cook the chicken: Heat a large, high-sided heavy skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil, then place chicken thighs skinless side down. Cook undisturbed for 5 minutes, adjusting heat to prevent oil burning. Flip the chicken, reduce heat to low-medium, and cook another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet.
  3. Sauté tomatoes and garlic: Add half of the grape tomatoes, minced garlic, 1 teaspoon dried oregano, ¼ teaspoon salt, and 1 tablespoon olive oil to the empty skillet. Cook on medium heat for 2 minutes until tomatoes soften and release juice.
  4. Wilt spinach and add rice: Stir in fresh spinach until wilted. Then add cooked jasmine rice and drained chickpeas, combining thoroughly.
  5. Add lemon juice and tomatoes: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining uncooked grape tomatoes. Reheat mixture on medium heat while stirring to blend flavors. Optionally, add an extra tablespoon olive oil for richness.
  6. Prepare feta mixture: In a medium bowl, combine diced feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, ¼ teaspoon dried oregano, and 2 tablespoons chopped fresh oregano if using. Toss gently to coat the cheese with herbs and oil.
  7. Assemble the dish: Mix half of the feta mixture into the skillet with the lemon rice. Slice the cooked chicken thighs and add them to the skillet to reheat on medium. Top with remaining feta mixture and garnish with fresh oregano. Season with salt and black pepper to taste before serving.

Notes

  • Use a digital instant-read thermometer to ensure chicken is cooked safely and perfectly.
  • If you prefer, substitute jasmine rice with basmati rice for a nuttier flavor.
  • Extra virgin olive oil enhances flavor but can be replaced with regular olive oil or avocado oil.
  • To keep this recipe gluten-free, confirm your spices and canned goods contain no gluten additives.
  • Fresh oregano adds a fragrant touch, but dried oregano works well too when fresh is unavailable.
  • Leftover rice can be used; cold rice is easier to reheat and absorbs flavors better.

Nutrition

Find it online: https://mcloo.com/greek-lemon-chicken-and-rice-recipe/