This one-pan Greek chicken and lemon rice bake delivers big Mediterranean flavor with minimal cleanup. Chicken thighs are seared until golden, then nestled into rice that simmers in a garlicky, lemony broth with briny olives and salty feta. The result: tender chicken, fluffy rice, and a sauce that ties it all together.
It's a weeknight-friendly dinner that feels special enough for guests. The rice absorbs all the pan juices, so every bite is packed with oregano, lemon, and garlic. Plus, it's a complete meal in one skillet—no sides needed.
One-Pan Greek Chicken & Lemon Rice
Ingredients
Method
- Preheat oven to 375°F (190°C). Pat chicken thighs dry and season both sides with oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add rice to the skillet and toast for 2 minutes, stirring. Add garlic and cook 30 seconds until fragrant.
- Stir in chicken broth, lemon zest, lemon juice, and remaining 1/2 teaspoon salt. Bring to a simmer, scraping up any browned bits.
- Nestle chicken thighs on top of rice, skin-side up. Scatter olives around. Transfer skillet to oven and bake uncovered for 25–30 minutes, until rice is tender and chicken reaches 175°F.
- Remove from oven and sprinkle with feta and fresh dill. Let rest 5 minutes before serving.
Nutrition
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Let us know how it was!Tips for Success
Use chicken thighs with the skin on for the best flavor and juiciest meat. If you prefer chicken breasts, reduce the baking time by 5–10 minutes to avoid dryness. For extra crispy skin, broil for the last 2 minutes.
Arrange the chicken on top of the rice, not buried, so the skin stays crisp. Let the dish rest for 5 minutes before serving to allow the rice to absorb the remaining liquid.
