Ingredients
Method
How to cook chicken
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast iron pan, a large stainless steel pan, or a large and deep non-stick pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. Important note: make sure the oil does not burn. If the skillet gets too hot (depending on your stovetop), reduce heat to low-medium. You don't want the juices from the chicken to be burnt, as you will use those juices to flavor the rice.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
- The digital instant meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
How to make Greek lemon rice
- Add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1 tablespoon of olive oil to the same, now empty, skillet. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
- Stir in fresh spinach until it wilts.
- Add cooked rice and drained chickpeas.
- Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.
How to make a feta cheese mixture
- In a medium bowl, combine cubed Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano (add more to taste), 2 tablespoons of chopped fresh oregano (if using).
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
Assembly
- Mix half of the feta cheese mixture into the skillet with lemon rice.
- Add sliced cooked chicken to the skillet with rice and reheat on medium heat.
- Top the Greek chicken and lemon rice with the remaining feta mixture. Sprinkle fresh oregano on top.
- Season with salt and black pepper, to taste.
Nutrition
Notes
Ingredient Swap: I love using chicken breasts here when I want a leaner meal, but I find thighs stay juicier in the one-pot method.
Storage Instructions: Leftovers keep beautifully in an airtight container in the fridge for up to three days, and the rice actually gets even more flavorful overnight.
Make-
Ahead Tip: You can prep the feta mixture and cook the rice a day ahead, then just sear the chicken and assemble everything in under 20 minutes for a quick weeknight dinner.
Common Mistake to Avoid: Don't crowd the chicken or move it too soon in the pan, or you'll lose that golden crust and the tasty browned bits that flavor the rice.
Serving Suggestion: I like to serve this with a dollop of Greek yogurt and a sprinkle of extra fresh oregano for a bright, creamy finish.
Equipment Alternative: If you don't have a heavy skillet, a large non-stick pan works perfectly, just watch the heat so the chicken juices don't scorch.
