The ultimate one-pan wonder! Our Mediterranean chicken with lemon rice is as beautiful as it is delicious.
Get ready to transport your taste buds to the sunny Mediterranean with this stunning One-Pan Greek Chicken & Lemon Rice! This isn’t just another chicken and rice recipe – it’s a vibrant, aromatic masterpiece that fills your kitchen with the incredible scents of lemon, garlic, and oregano.
The magic here is in the method. We’re searing juicy chicken thighs until golden brown, then letting them finish cooking nestled right into a bed of fragrant lemon rice. As everything bakes together, the chicken juices drip down into the rice, creating the most incredibly flavorful, restaurant-quality meal with just one pan to wash. Let’s create this Mediterranean miracle!
Why This Dish is a Total Game-Changer
One-Pan Wonder: Everything cooks together for incredible flavor and the easiest cleanup imaginable
30-Minute Mediterranean Vacation: This vibrant, sunny dish is the perfect escape from boring weeknight dinners
Restaurant-Quality at Home: That beautiful golden-brown sear on the chicken and fluffy, lemony rice will impress everyone
Meal-Prep Hero: The leftovers are fantastic, making tomorrow’s lunch something to look forward to
Your Mediterranean Flavor Foundation
The incredible taste comes from a few key, high-quality ingredients:
Chicken Thighs: Juicy, bone-in, skin-on thighs stay incredibly moist and create a flavorful fond in the pan
Fresh Lemons: Both zest and juice provide that essential bright, sunny acidity
Oregano: The quintessential Greek herb, preferably fresh for the best aromatic flavor
Garlic & Onion: The savory base that makes the entire kitchen smell amazing
Chicken Broth: Cooks the rice to perfection and adds deep savory notes
How to Make It: Your Simple Step-by-Step Guide
Season & Sear: Pat the chicken thighs thoroughly dry with paper towels—this is the secret to crispy skin. Season generously on both sides with salt, black pepper, and dried oregano. Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear, without moving them, for 5-7 minutes until the skin is deeply golden brown and crispy.
Sauté Aromatics: Transfer the seared chicken to a clean plate. In the same skillet, you’ll now have delicious rendered chicken fat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and the rice, stirring constantly for about 1 minute to toast the rice lightly—this gives it a wonderful, nutty flavor.
Create the Cooking Liquid: Pour in the chicken broth and fresh lemon juice. Use your spoon to scrape up all the flavorful browned bits (the “fond”) from the bottom of the pan. This step is crucial for building a deeply flavorful sauce for the rice.
Bake to Perfection: Carefully nestle the seared chicken thighs back into the skillet, placing them directly on top of the rice. Bring the liquid to a gentle simmer, then immediately transfer the entire skillet to the preheated oven. Bake uncovered for 25-30 minutes, until the rice has absorbed the liquid and is tender, and the chicken is cooked through.
Rest & Serve: Remove the skillet from the oven and let it rest for 5-10 minutes. This allows the rice to steam and become perfectly fluffy. Fluff the rice with a fork around the chicken, garnish with fresh parsley or extra lemon zest, and serve directly from the pan.
How to Customize Your Greek Feast
Add Veggies: Stir in a handful of fresh spinach or cherry tomatoes with the rice
Spice it Up: Add a pinch of red pepper flakes with the garlic
Fresh Finish: Top with chopped fresh parsley or dill right before serving
Creamy Twist: Stir a tablespoon of crumbled feta cheese into the rice after baking
Can I use boneless, skinless chicken breasts instead of thighs?
You can, but the cooking time will be shorter (check after 15-20 minutes). Be aware that chicken breasts are leaner and can dry out more easily than juicy thighs. We recommend keeping the skin on and bone-in for the most flavorful and moist result.
My rice is still a bit hard or crunchy after baking. What should I do?
Different brands of rice can absorb liquid differently. If the rice isn’t fully tender, simply add a few more tablespoons of chicken broth or water to the pan, cover it with foil, and return it to the oven for another 5-10 minutes.
What’s the best type of rice to use for this recipe?
Long-grain white rice like Jasmine or Basmati works perfectly. We don’t recommend using brown rice as it requires more liquid and a longer cooking time, which would overcook the chicken.
I don’t have an oven-safe skillet. How can I make this?
No problem! After searing the chicken and sautéing the aromatics in a regular skillet, simply transfer the rice mixture to a greased 9×13 inch baking dish. Place the chicken on top and bake as directed.
How can I tell when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) at its thickest part, the juices run clear, and the meat is no longer pink.
The Final Result
There you have it – a stunning, restaurant-worthy meal that’s deceptively simple to make. The combination of crispy, herbaceous chicken and fluffy, lemony rice is pure comfort food with a bright, sunny twist.
This One-Pan Greek Chicken & Lemon Rice is exactly the kind of meal we love at Flavor Flux – impressive, delicious, and totally achievable on a busy weeknight.
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Make this easy One-Pan Greek Chicken & Lemon Rice with juicy oregano chicken & vibrant lemon rice. A healthy 45-minute Mediterranean dinner with minimal cleanup!
