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Greek Chicken and Rice in a wide skillet—crispy thighs with tomatoes, Kalamata olives, parsley, and lemon.

Greek Chicken and Rice Recipe

This Mediterranean-inspired one-pan dinner layers lemon, oregano, and olive flavors with juicy seared chicken and rice that cooks right in the same pan. The result is rustic comfort with a fresh finish. It's simple enough for weeknights, elegant enough for guests.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 564kcal
Author: Sandra

Ingredients

For the Chicken

  • 4-5 chicken thighs bone-in, skin-on (or boneless, skinless (see Note 3)
  • ¼ teaspoon garlic powder
  • kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil

For the Rice

  • 2 cloves garlic minced
  • 1 ½ teaspoon dried oregano
  • 1 cup long-grain white rice (Note 1)
  • 1 ½ cups low-sodium chicken broth
  • zest of 1 large lemon
  • 1 tablespoon fresh lemon juice plus more for serving, see Note 5
  • 1 ¾ cups cherry tomatoes halved
  • ⅓ cup pitted Kalamata olives halved if large

For Garnish (Optional but Recommended)

  • feta cheese crumbled
  • fresh parsley Or dill. chopped.
  • lemon wedges

Instructions

  • Pat 4-5 chicken thighs dry with paper towels. Season both sides with ¼ teaspoon garlic powder, kosher salt and freshly ground black pepper.
  • Heat 1 tablespoon olive oil in a deep 10–12″ skillet over medium-high heat.
  • Add chicken skin-side down and sear 5–6 minutes until golden and crisp.
    Flip and cook 2 minutes longer. Transfer to a plate. They’ll finish later.
    Pour off all but 1 tablespoon fat and reduce heat to medium-low.
  • Add 2 cloves garlic (minced) and 1 ½ teaspoon dried oregano; cook 30 seconds, stirring constantly (do not brown).
  • Add 1 cup long-grain white rice; stir 1–2 minutes until grains look slightly translucent and coated in oil.
  • Stir in 1 ½ cups low-sodium chicken broth, zest of 1 large lemon, 1 tablespoon fresh lemon juice, 1 ¾ cups cherry tomatoes, and ⅓ cup pitted Kalamata olives.
    Taste the liquid; if it’s very salty, add a splash of water (Note 6).
    Bring just to a gentle simmer.
  • Nestle chicken skin-side up into the rice along with any juices.
    Cover with lid, reduce heat to low, and simmer 20–22 minutes. You should see light bubbling around the edges, not a full boil.
    Remove from heat and let rest, covered, 5–7 minutes to finish steaming. If rice still feels firm, sprinkle 2 tbsp water over the top, cover, and steam 2–3 minutes more.
    Optional: For crispier skin, uncover and broil 2–3 minutes, watching closely.
  • Fluff rice with a fork and spoon pan juices over chicken. Top with feta cheese, fresh parsley, to taste. Serve with lemon wedges. Serve straight from the skillet.

Notes

  1. Use long-grain, jasmine, or basmati. Avoid short-grain or brown rice (they need more liquid and time).
  2. If the bottom browns too quickly, add 2 tablespoons water and lower the heat slightly.
  3. Use boneless thighs or breasts. Reduce simmer time to 15–18 minutes.
  4. Chicken is ready at 165 F (74 C).
  5. Start with 1 tablespoon juice for brightness and serve extra lemon wedges on the side.
  6. Broth and feta vary in saltiness. Season conservatively at first and adjust as needed.
  7. Make it vegetarian: Omit chicken, use 1 (15 oz) can chickpeas (drained), and sub vegetable broth.
  8. Cool completely before refrigerating (up to 3 days). Reheat over low heat with 1–2 tablespoons broth to loosen the rice.

Nutrition

Calories: 564kcal | Carbohydrates: 43g | Protein: 29g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 323mg | Potassium: 594mg | Fiber: 2g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg