Greek Chicken and Lemon Rice Recipe

Introduction

Greek Chicken and Lemon Rice is a vibrant and satisfying dish that combines tender chicken thighs with zesty lemon-infused rice and creamy feta cheese. This recipe is perfect for a flavorful weeknight dinner that’s both comforting and fresh.

Ingredients

• 1.5 lb skinless boneless chicken thighs
• 1 teaspoon dried oregano (for chicken)
• 1 teaspoon paprika
• 1/4 teaspoon salt (for chicken)
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil (for cooking chicken)
• 1 tablespoon olive oil (for tomatoes and rice)
• 8 oz grape tomatoes, sliced in half
• 5 cloves garlic, minced
• 1 teaspoon dried oregano (for rice)
• 1/4 teaspoon salt (for rice)
• 5 oz fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice (for rice)
• 2 cups cooked jasmine rice
• 15 oz canned chickpeas, drained
• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil (for feta mixture)
• 1 tablespoon freshly squeezed lemon juice (for feta mixture)
• 1/4 teaspoon dried oregano (for feta mixture)
• 2 tablespoons chopped fresh oregano (optional, for feta mixture)
• Fresh oregano, for garnish

Instructions

1. Step 1: Season the chicken thighs with 1 teaspoon dried oregano, paprika, 1/4 teaspoon salt, and red pepper flakes.
2. Step 2: Heat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes, then add 2 tablespoons olive oil.
3. Step 3: Add the chicken thighs and cook undisturbed on medium heat for 5 minutes. If the oil starts to burn, reduce heat to low-medium.
4. Step 4: Flip the chicken, reduce heat to low-medium, and cook for another 5 minutes or until cooked through. The internal temperature should reach 165°F (74°C). Remove chicken from skillet.
5. Step 5: In the same skillet, add half of the grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil. Cook on medium heat for about 2 minutes until tomatoes soften and release juices.
6. Step 6: Stir in chopped spinach and cook until wilted.
7. Step 7: Add cooked jasmine rice and drained chickpeas to the skillet.
8. Step 8: Pour in 3 tablespoons freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat while stirring. Add an extra tablespoon of olive oil if desired.
9. Step 9: In a medium bowl, combine diced feta cheese, 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1/4 teaspoon dried oregano, and chopped fresh oregano if using. Toss to coat the feta evenly.
10. Step 10: Mix half of the feta mixture into the skillet with the lemon rice.
11. Step 11: Add the sliced cooked chicken to the skillet and reheat over medium heat.
12. Step 12: Top the Greek chicken and lemon rice with the remaining feta mixture and sprinkle fresh oregano on top. Season with salt and black pepper to taste.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and oregano for 30 minutes before cooking.
• Use brown rice instead of jasmine rice for a nuttier texture and extra fiber.
• Swap fresh spinach with kale or Swiss chard for a different leafy green option.
• Add a handful of toasted pine nuts or walnuts to the feta mixture for added crunch and richness.

Storage

Store leftover Greek chicken and lemon rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Adding a splash of water or olive oil while reheating helps keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust cooking time accordingly and consider marinating to keep them moist.

Is it possible to make this recipe vegetarian?

Absolutely! Skip the chicken and increase the chickpeas or add other veggies like zucchini or mushrooms. You can also add more feta for added protein and flavor.

Greek Chicken and Lemon Rice Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

A vibrant and wholesome Greek Chicken and Lemon Rice recipe featuring juicy, seasoned chicken thighs cooked to perfection and served with fragrant lemon-infused jasmine rice, spinach, chickpeas, tomatoes, and a luscious feta cheese mixture. This dish balances textures and bright flavors with Mediterranean herbs and fresh lemon juice for a satisfying and nutritious meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 1.5 lb skinless boneless chicken thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil

Greek Lemon Rice

• 1 tablespoon olive oil
• 8 oz grape tomatoes, halved
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 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
• 1/4 teaspoon dried oregano
• 2 tablespoons chopped fresh oregano (optional)
• Fresh oregano for garnish

Instructions

1. Season the chicken: In a bowl, season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes evenly to ensure rich flavor.
2. Heat the skillet: Preheat a high-sided, heavy-bottomed skillet over medium heat for 2 minutes to ensure it is hot enough for cooking.
3. Cook the chicken: Add 2 tablespoons of olive oil to the skillet. Place chicken thighs skinless-side down and cook undisturbed over medium heat for 5 minutes. Avoid burning the oil; adjust heat to low-medium if necessary.
4. Flip and finish cooking: Turn the chicken thighs over, reduce heat to low-medium, and cook for an additional 5 minutes or until the internal temperature reaches 165°F (74°C). Once cooked through, remove the chicken from the skillet and set aside.
5. Sauté tomatoes and garlic: In the same skillet, add 1 tablespoon olive oil, half of the halved grape tomatoes, minced garlic, dried oregano, and salt. Cook over medium heat for about 2 minutes until tomatoes soften and release juices.
6. Wilt spinach: Add chopped fresh spinach to the skillet and cook until wilted, stirring occasionally.
7. Combine rice and chickpeas: Stir in cooked jasmine rice and drained chickpeas, mixing well to absorb flavors.
8. Add lemon and remaining tomatoes: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining uncooked halved grape tomatoes. Reheat over medium heat, stirring frequently. Add extra olive oil if desired.
9. Prepare feta mixture: In a bowl, combine diced feta cheese with extra virgin olive oil, lemon juice, dried oregano, and fresh chopped oregano if using. Mix thoroughly to coat the cheese evenly.
10. Mix feta into rice: Stir half of the feta cheese mixture into the skillet with lemon rice to integrate the creamy flavor.
11. Add cooked chicken: Slice the cooked chicken and place it into the skillet with the rice mixture. Reheat on medium heat until everything is warmed through.
12. Serve and garnish: Top the assembled dish with the remaining feta mixture and sprinkle fresh oregano on top. Season with additional salt and black pepper to taste before serving.

Notes

• Use a heavy-bottomed skillet like cast iron or stainless steel for even heat distribution and better cooking results.
• Adjust red pepper flakes according to your spice tolerance for a milder or spicier dish.
• Cook jasmine rice ahead of time or use leftover rice for convenience.
• The lemon juice brightens the dish; use freshly squeezed lemon juice for best flavor.
• If fresh oregano is not available, substitute with additional dried oregano but reduce quantity to avoid overpowering the dish.
• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• This recipe can be adapted for gluten-free diets as all ingredients are naturally gluten-free.

Keywords: Greek chicken, lemon rice, feta cheese, Mediterranean recipe, stovetop chicken, healthy chicken dish, chickpea rice, spinach recipe