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One-pot Greek Chicken and Rice

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One Pot Greek Chicken and Rice Recipe

I have a bank of recipes that I lean into during busy weeknights and this One-pot Greek Chicken and Rice is one that always makes the cut. My family loves this recipe, there is minimal fuss, very little chopping, very little to wash up and yet you are left with a flavour-packed dish that will taste like it’s taken you hours to prepare! The chicken is coated in a quick marinade of lemon, garlic and oregano, before being cooked simultaneously with the rice in chicken stock. The juices mingle and the rice soaks up all of the delicious flavour from the chicken and stock. A handful of spinach leaves and a sprinkling of feta finish it off. It is so simple, yet so delicious, and filled with loads of flavour.

Can you substitute chicken thighs for breasts in One-pot Greek Chicken and Rice?

Yes, boneless, skinless chicken breast can also be used but will not be as succulent and juicy. It tends to be a little bit drier.

What vegetables can be substituted in One-pot Greek Chicken and Rice?

Substitute the vegetables to suit your taste – spinach, kale, silverbeet (Swiss chard), sliced green beans, diced zucchini (courgette), peas or broccoli florets work well.

Can you make One-pot Greek Chicken and Rice ahead of time?

The chicken can be marinated 48 hours before cooking and stored in the fridge.

Is One-pot Greek Chicken and Rice suitable for leftovers?

Yes, you can refrigerate Greek Chicken and Rice for up to 3 days. Reheat in the microwave. Not suitable to freeze.

One Pot Greek Chicken and Rice Recipe

One-pot Greek Chicken and Rice

Author: Nicole
4.8 from 9 votes
“AMAZING! This is going to be on a weekly rotation in our house.”
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Bursting with the beautiful Mediterranean flavours of lemon, garlic and oregano, this One-pot Greek Chicken and Rice recipe is easy to make and ideal as a satisfying, family-friendly weeknight meal. Chicken is marinated, then cooked with rice in stock in one pan. The rice soaks up the beautiful juices and the dish is finished with some creamy crumbled feta. 
Prep 5 minutes
Cook 30 minutes
Total 35 minutes
Servings: 4

Ingredients

CHICKEN MARINADE
  • 600 g (1¼ lb) boneless, skinless chicken thighs (approximately 5–6 chicken thighs, see note 1 for alternatives)
  • 1 tsp freshly minced garlic
  • 1 tbsp dried oregano
  • ½ tsp sweet paprika
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 3 tbsp lemon juice plus the zest of 1 whole lemon
  • 2 tbsp olive oil
RICE
  • 1 brown onion, finely diced
  • 1 tsp freshly minced garlic
  • 300 g (1½ cups) white rice (jasmine or basmati)
  • 750 ml (3 cups) chicken stock
  • 90 g (2½ cups) baby spinach leaves, roughly chopped (see note 2 for substitutions)
  • ½ tsp freshly cracked black pepper
TO SERVE
  • 1 tbsp fresh flat-leaf parsley or oregano, finely chopped
  • Fresh lemon slices and lemon zest (optional)
  • Feta, crumbled (optional)

Instructions

  • Marinate the chicken – Place the chicken thighs in a large bowl with the garlic, oregano, paprika, salt, pepper, lemon juice, lemon zest and olive oil. Use your hands to coat the chicken evenly.
  • Start cooking the chicken – Heat a large, heavy-based frying pan over medium heat. Cook the chicken for 5–8 minutes until golden, then set aside.
  • Cook the onion and garlic – Add 1–2 tablespoons of water to the same pan to deglaze, loosen all the sticky bits, then add the onion and garlic. Cook, stirring, for 2 minutes, until softened.
  • Add the rice and finish cooking the chicken – Add the rice, chicken stock, spinach and pepper. Bring to a gentle simmer, then return the chicken to the pan. Place the lid on, reduce the heat to the lowest setting and cook for 20 minutes.
  • Stand – Allow to stand with the lid on for 10 minutes. This will allow for any residual liquid to be absorbed.
  • Serve – Top with freshly chopped parsley or oregano, sliced lemon, lemon zest and feta (if using).

Nutrition information

Nutrition Facts
One-pot Greek Chicken and Rice
Amount per Serving
Calories
633
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
148
mg
49
%
Sodium
 
725
mg
32
%
Potassium
 
882
mg
25
%
Carbohydrates
 
73
g
24
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
40
g
80
%
Vitamin A
 
2424
IU
48
%
Vitamin C
 
17
mg
21
%
Calcium
 
104
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Chicken breast can also be used but does not produce results that are as succulent and juicy. It tends to be a little bit drier.
Note 2 – Substitute the vegetables to suit your taste – spinach, kale, silverbeet (Swiss chard), sliced green beans, diced zucchini (courgette), peas or broccoli florets work well.

Make Ahead

The chicken can be marinated 48 hours before cooking. 

Leftovers

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course chicken, entrée, greek, greek chicken, Main Course
Cuisine Greek

  1. Hello! Why is an ovenproof frying pan needed if it’s not going in the oven?

    • Hi Confused Cook! What a great catch! Thank you so much for picking this typo up! I will fix it right now. 🙏 Nic x

  2. 5 stars
    Simple and easy and absolutely delicious!!!

    • Love to hear it, Lee! Keep on cooking! 🥰🙌🏻 Thanks for the rating too. Nic x

  3. 5 stars
    This was a great recipe! I did make a couple of changes though. I used 2 pounds of chicken thighs boneless. I think it would be just as good with bonein thighs. I followed directions except i put the chicken and rice in the oven at 350 for 30 minutes and it was perfect! I topped with feta and parsley and let sit till melted. Was delicious.

    • Hi Cindy, so glad you enjoyed the recipe! Thanks for the rating too! Nic x

  4. 3 stars
    I love the flavors of this recipe and my kids love it, but I find it takes longer than 20 mins and 10 resting for the liquid to absorb and the chicken to fully cool through. I’m going to keep cooking it but try it in the oven next time, because it’s delicious!

    • Hi Ness, thanks for your feedback and I’m really glad you enjoyed the flavours. I’m not sure what can have gone wrong here. I have made this multiple times and I have never had any excess liquid … other than the bit that pools on the top, which should absorb in the last stage. Maybe double-check that you make it with 1.5 cups of rice and 3 cups of stock. Did you use fresh spinach or frozen spinach that was very liquidy? I’m really sorry I can’t help you further. If you try it again and still run into trouble, let me know. Nic x

  5. I found the rice didn’t cook evenly. More cooked in the middle less so around the edges of the pan. Could I put it covered in the oven instead. Any advice would be great.

    • Hi Nicola — thank you so much for taking the time to share your feedback! It sounds like there wasn’t an even distribution of heat across the pan. This recipe really relies on a heavy-based pan that holds heat evenly so the rice cooks right to the edges. It may have just needed a touch longer depending on how high the heat was set. It’s also super important to let it stand for 10 minutes before serving — this allows the rice to steam and finish cooking through. I’ve added a few notes to the recipe to help for next time — really appreciate you mentioning it! Nic x

  6. Family fave!!

    • Happy to hear this, Paige! Nic x

  7. 5 stars
    I love a good one-pot meal and this didn’t disappoint. Really great flavours and so easy to make!

    • Wonderful to hear, Robyn, and thanks for the rating, Nic x

  8. Mine still had all tons of liquid after having it covered and on low for 20 mins. Then 10mins just sitting on turned off burner for with lid on. What should I have done differently? I cooked in a cast iron skillet with lid??

    • Hi Lou, gosh I can’t think what can have gone wrong here. I have made this multiple times and I have never had any excess liquid … other than the bit that pools on the top, which should absorb in the last stage. I’m not sure what to suggest here other than to double-check that you make it with 1.5 cups of rice and 3 cups of stock. Did you use fresh spinach or frozen spinach that was very liquidy? I’m really sorry I can’t help you further. If you try it again and still run into trouble, let me know. Nic x

  9. After the 20 mins on low. You turn itt off and just let it sit on the burner for 10 mins more?

    • Hi Lou, yes, this is correct. Nic x

  10. 5 stars
    Delicious!! Our family loves it ❤️

  11. 5 stars
    AMAZING! This is going to be on a weekly rotation in our house.
    I have doubled the amount of chicken but keep the rice portions the same (hungry husband and 2 young boys). I also top mine with marinated goats cheese and it goes so deliciously creamy. The chicken is so tender and delicious.

  12. 5 stars
    This is my absolute favourite. I make it twice a month. My toddler devours it. We mix.it with Greek yoghurt and it makes it creamy! 10/10

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.