One-Pan Greek Chicken With Lemon Rice & Herbs – Bright, Comforting, and Easy
Juicy chicken, fragrant rice, and a burst of lemon and herbs—all in one pan. This is weeknight cooking that still feels like something special. You get a crisp sear on the chicken, tender rice soaked in chicken juices, and a citrusy finish that lifts every bite.
No juggling multiple pots, no complicated steps, and minimal cleanup. If you love big flavor with simple effort, this one belongs in your rotation.
One-Pan Greek Chicken With Lemon Rice & Herbs - Bright, Comforting, and Easy
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Rice: 1 1/2 cups long-grain white rice (such as basmati or jasmine), rinsed
- Stock: 2 1/2 cups low-sodium chicken broth or stock
- Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 1/4 cup)
- Olive oil: 2–3 tablespoons extra-virgin olive oil
- Garlic: 4 cloves, minced
- Onion or shallot: 1 small onion or 2 shallots, finely chopped
- Herbs: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, plus 1/2 cup chopped fresh parsley and/or dill for finishing
- Spices: 1 teaspoon ground cumin (optional), 1/2 teaspoon paprika
- Bay leaf: 1 bay leaf (optional but nice)
- Seasoning: 1–1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Garnish: Lemon wedges and crumbled feta (optional)
Instructions
- Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, and dried oregano. Let it sit at room temperature for 10–15 minutes while you prep the aromatics.
- Heat the pan. Set a large, oven-safe skillet or Dutch oven over medium-high heat.Add 1–2 tablespoons olive oil. When the oil shimmers, place the chicken thighs skin-side down. Sear for 5–7 minutes until the skin is deeply golden and crisp.Flip and cook 2–3 minutes more. Transfer the chicken to a plate.
- Sauté aromatics. Reduce the heat to medium. Add another splash of olive oil if the pan looks dry.Stir in the chopped onion and a pinch of salt. Cook 3–4 minutes until softened and lightly browned. Add the garlic and cumin (if using), and cook 30 seconds until fragrant.
- Toast the rice. Add the rinsed, drained rice to the pan.Stir to coat in the oil and aromatics. Toast for 1–2 minutes, scraping up any browned bits stuck to the pan. This step builds flavor and keeps the rice fluffy.
- Add liquid and lemon. Pour in the chicken broth, lemon zest, lemon juice, dried thyme, and the bay leaf.Stir and taste the liquid; it should be well-seasoned and bright. Adjust salt or lemon as needed.
- Nestle the chicken. Return the chicken to the pan, skin-side up. Bring the mixture to a gentle simmer.Reduce heat to low, cover with a tight lid (or foil), and cook for 18–22 minutes, until the rice is tender and the chicken is cooked through.
- Rest and finish. Turn off the heat and let the pan sit, covered, for 5–10 minutes. Remove the lid. Fluff the rice with a fork and fold in most of the chopped parsley and dill.Squeeze a little more lemon over the top if you like.
- Serve. Garnish with extra herbs, lemon wedges, and a sprinkle of feta. Spoon the lemony rice onto plates and top with the chicken.
Why This Recipe Works
This dish layers flavor from the start. The chicken is seasoned and seared first, so the browned bits left in the pan add savory depth to the rice.
Lemon juice and zest brighten the whole dish without making it sour, while garlic and herbs infuse the broth as the rice cooks. Cooking everything together keeps the chicken moist. The rice absorbs the stock and the rendered fat, creating a naturally rich taste with no extra sauces.
Finishing with fresh herbs and a squeeze of lemon keeps it lively and balanced.
What You’ll Need
- Chicken: 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Rice: 1 1/2 cups long-grain white rice (such as basmati or jasmine), rinsed
- Stock: 2 1/2 cups low-sodium chicken broth or stock
- Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 1/4 cup)
- Olive oil: 2–3 tablespoons extra-virgin olive oil
- Garlic: 4 cloves, minced
- Onion or shallot: 1 small onion or 2 shallots, finely chopped
- Herbs: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, plus 1/2 cup chopped fresh parsley and/or dill for finishing
- Spices: 1 teaspoon ground cumin (optional), 1/2 teaspoon paprika
- Bay leaf: 1 bay leaf (optional but nice)
- Seasoning: 1–1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Garnish: Lemon wedges and crumbled feta (optional)
Step-by-Step Instructions
- Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, and dried oregano. Let it sit at room temperature for 10–15 minutes while you prep the aromatics.
- Heat the pan. Set a large, oven-safe skillet or Dutch oven over medium-high heat.
Add 1–2 tablespoons olive oil. When the oil shimmers, place the chicken thighs skin-side down. Sear for 5–7 minutes until the skin is deeply golden and crisp.
Flip and cook 2–3 minutes more. Transfer the chicken to a plate.
- Sauté aromatics. Reduce the heat to medium. Add another splash of olive oil if the pan looks dry.
Stir in the chopped onion and a pinch of salt. Cook 3–4 minutes until softened and lightly browned. Add the garlic and cumin (if using), and cook 30 seconds until fragrant.
- Toast the rice. Add the rinsed, drained rice to the pan.
Stir to coat in the oil and aromatics. Toast for 1–2 minutes, scraping up any browned bits stuck to the pan. This step builds flavor and keeps the rice fluffy.
- Add liquid and lemon. Pour in the chicken broth, lemon zest, lemon juice, dried thyme, and the bay leaf.
Stir and taste the liquid; it should be well-seasoned and bright. Adjust salt or lemon as needed.
- Nestle the chicken. Return the chicken to the pan, skin-side up. Bring the mixture to a gentle simmer.
Reduce heat to low, cover with a tight lid (or foil), and cook for 18–22 minutes, until the rice is tender and the chicken is cooked through.
- Rest and finish. Turn off the heat and let the pan sit, covered, for 5–10 minutes. Remove the lid. Fluff the rice with a fork and fold in most of the chopped parsley and dill.
Squeeze a little more lemon over the top if you like.
- Serve. Garnish with extra herbs, lemon wedges, and a sprinkle of feta. Spoon the lemony rice onto plates and top with the chicken.
Keeping It Fresh
Leftovers keep well for up to 4 days in the fridge. Store in an airtight container, and keep the lemon wedges separate so the rice doesn’t turn too tangy over time.
Reheat gently on the stovetop with a splash of water or stock to loosen the rice. If freezing, remove the bones for easier reheating and freeze in portions. Thaw overnight in the fridge.
Warm on the stovetop over low heat and add fresh herbs and a squeeze of lemon right before serving to revive the flavor.
Benefits of This Recipe
- One pan, minimal cleanup. Everything cooks together, so you save time on dishes and prep.
- Balanced flavor. Lemon cuts through richness, herbs add freshness, and seared chicken gives savory depth.
- Meal prep friendly. The rice stays tasty, and the chicken remains juicy even after reheating.
- Flexible ingredients. Works with different herbs, rice types, and add-ins like vegetables or olives.
- Comfort with a lift. It’s cozy like a casserole but bright and aromatic, so it never feels heavy.
Common Mistakes to Avoid
- Skipping the sear. Browning the chicken builds flavor and improves texture. Pale chicken means flatter taste.
- Not rinsing the rice. Unrinsed rice can turn gummy. Rinse until the water runs mostly clear.
- Lifting the lid too often. Opening the lid releases steam and can leave rice undercooked.
- Overdoing the lemon. Use zest and measured juice; taste the broth before simmering.
You want bright, not sharp.
- Too much heat. A hard boil can scorch the bottom and leave the top undercooked. Keep it at a gentle simmer.
Variations You Can Try
- Boneless chicken. Use boneless, skinless thighs. Sear quickly, then reduce the covered cook time by a few minutes.
- Add vegetables. Stir in chopped spinach or kale during the last 5 minutes.
Frozen peas or chopped asparagus also work well.
- Olives and tomatoes. Add a handful of pitted Kalamata olives and halved cherry tomatoes before covering. They add brine and sweetness.
- Different grains. Try parboiled brown rice and extend the liquid and cook time, or use orzo for a faster cook (reduce liquid slightly).
- Herb swap. Swap dill for mint, or add a touch of rosemary. Keep fresh herbs for the end to protect their flavor.
- Spice it up. A pinch of red pepper flakes or a spoon of harissa gives gentle heat that pairs well with lemon.
FAQ
Can I use chicken breasts instead of thighs?
Yes.
Choose bone-in, skin-on breasts for best flavor and moisture. Sear well and check for doneness a bit earlier, as breasts can dry out faster.
What if I only have instant rice?
You can use it in a pinch, but add it near the end. Cook the chicken with the broth until nearly done, then stir in instant rice and simmer until tender.
How do I prevent soggy rice?
Rinse the rice, toast it in the pan, and keep the simmer gentle.
Let the dish rest covered for a few minutes after cooking so the steam redistributes.
Do I need an oven for this recipe?
No. It’s designed for the stovetop. If your lid isn’t tight, you can finish in a 350°F (175°C) oven for even heat, but it’s optional.
Can I make it dairy-free?
Absolutely.
The recipe is naturally dairy-free if you skip the feta garnish. The richness comes from the chicken and olive oil, not butter.
What herbs are most essential?
Dried oregano and thyme build the classic Greek profile, while fresh parsley and dill keep it bright. At minimum, use oregano and fresh parsley.
How can I scale this for a crowd?
Use a larger Dutch oven and avoid crowding.
Increase ingredients proportionally, and add a few extra minutes to the simmer if needed. Taste and adjust lemon and salt at the end.
Why rinse the rice?
Rinsing removes surface starch, which helps the grains stay separate and fluffy. It also reduces stickiness and keeps the texture light.
Wrapping Up
One-pan Greek Chicken with Lemon Rice & Herbs is the kind of recipe that earns a spot in your regular lineup.
It’s simple to make, easy to adapt, and packed with clean, bright flavor. With a crisp sear, fragrant rice, and fresh herbs, it tastes like more effort than it takes. Keep a couple of lemons on hand, a jar of oregano in the pantry, and you can have this on the table any night of the week.
