This Greek Chicken and Lemon Rice recipe is an easy meal that’s fresh & full of flavour! An easy Greek chicken recipe with lemon rice, made in one pan – turn it into Greek Chicken bowls and serve it with feta cheese and Greek salad!

Estimated reading time: 12 minutes
One of the toughest challenges in life is feeding a family and if you’ve ever struggled with putting dinner on the table every single night, we feel you! Coming up with delicious meals your family will actually eat is hard enough, but add the planning, grocery shopping, and slaving over a hot stove for hours… it can feel impossible. That’s why we LOVE recipes like this easy peasy One Pan Greek Chicken and Lemon Rice. It comes together in just over 30 minutes, it takes only about 10 minutes of active prep, and it is SO amazingly delicious. It’s fresh, it’s flavourful, and if you’re looking for a dinner that practically makes itself, THIS is the recipe for you!

This is a one pan recipe that includes searing seasoned chicken thighs for a few minutes and then adding the rest of the ingredients to a cast iron pan to cook the chicken and rice in the oven. Fresh lemon and chicken stock is what gives the rice its flavour and when it’s cooked together with the chicken, it creates the perfect fluffy texture with some crispiness on top. The chicken and rice is the perfect base for adding fresh tomatoes on top, along with some more diced onion, feta cheese, fresh herbs, AND it’s delicious served as a rice bowl along with some Greek salad.

There are SO many reasons why we love this Easy Greek Chicken and Lemon Rice recipe. Here are just a few!
- It’s made in ONE PAN: A one pan meal is ideal to get a meal on the table quickly and makes for easy clean up afterwards.
- It’s QUICK to MAKE: It’s such an easy weeknight meal. With just a few ingredients, this delicious recipe can be ready on your table in under 30 minutes.
- It’s HEALTHY: A well-rounded meal with protein, carbs, and veggies, it’s super filling and a total kid-pleaser!
- It’s FRESH: There’s nothing quite like fresh veggies served alongside flavourful rice and crispy chicken. There’s so much fresh flavour in this dish, thanks to the added lemon and herbs, and the brightness of the feta cheese.
- It’s VERSATILE: Serve it as it is, straight from the pan, with some chopped tomatoes, onions, and feta on top, or turn it into Greek chicken bowls and serve it with Greek salad!

Here at The Busy Baker we have shared so many of our favourite mealtime tips, tricks and secrets with you over the years. If you haven’t already signed up, we offer a FREE email course where we share our BEST weeknight meal tips, tricks and recipes to help you feed your hungry family without losing your sanity. Sign up for our FREE course below:
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If you want to make this one pan meal the BEST it can be, here’s all our favourite PRO tips and tricks to take it to the next level!
Ensure your cast iron skillet is properly preheated over medium heat before adding ingredients. This promotes even cooking and helps prevent sticking.
Season the chicken and sear it in the skillet until both sides are golden brown. This step locks in juices and enhances flavour. After searing, remove the chicken and set it aside.
In the same skillet, sauté onions and garlic until softened and fragrant. This forms a flavourful base for the rice.
The lemon zest adds SO much flavour to the rice, so definitely be sure to add both the juice and zest to the rice.
Add the rice to the skillet and stir it with the aromatics for a couple of minutes. Toasting the rice slightly enhances its texture and flavour.
Once cooked, let the dish rest for a few minutes before serving. This allows the flavours to meld and the rice to set properly.
We love making this One Pan Greek Chicken and Lemon Rice in this tried and true Cast Iron Pan (paid link)! It sears the chicken just perfectly and has such even heat distribution, which cooks the rice in the oven evenly. And it’s easy on the budget too, which any family would love. It’s one of our most loved kitchen tools!!
Cooking rice in the oven, especially in a cast iron pan, can seem intimidating. It’s truly so easy – just build some flavour by frying some onions, bell peppers, or other veggies until slightly softened, add a bit of butter or oil (for flavour!), some spices or herbs, toast the rice just a bit on the stovetop, add the liquid, and throw it in the oven! It’s that’s simple and you can prepare it in minutes!

If you are having trouble with this chicken and rice recipe, follow the solutions we recommend below.
Overcrowding the pan with additional vegetables or too many chicken thighs immersed in the rice can trap in the steam and lead to soggy food and will prevent browning. For even cooking and crisp texture, cook in batches if necessary.
First, preheat the pan on medium heat. Once it is heated, add the chicken and other ingredients. This allows the ingredients to cook evenly and not stick to the pan.
Follow the recipe for proper cooking temperature. If the cast iron pan is used with heat that’s too high, the chicken and rice in the oven will stick and burn to the pan.
The chicken skin won’t brown very well when the pan is covered, so be sure to brown the chicken uncovered.
Avoid using chicken stock or broth that has a high sodium content – opt for low sodium so you can control the amount of salt in the dish.

You won’t need many kitchen tools to make this easy one pan dinner recipe! Here’s what you’ll need (paid links):

Here’s a list of the ingredients you’ll need to make this delicious Greek Chicken and Lemon Rice recipe (paid links):
- 2 teaspoons olive oil
- 6 chicken thighs (bone in, skin on) use boneless, skinless if desired
- salt and pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 large red onion diced
- 2 cloves garlic minced
- 2 lemons zest and juice
- 1 1/4 cups long grain white rice
- 4 cups chicken stock we use low fat, low sodium
For serving:
- 1/2 cup feta cheese
- chopped fresh red onion, chopped parsley for garnish optional
- 2 tomatoes chopped
- 1 cucumber chopped
Try one of these tasty variations on this Greek Chicken with Lemon Rice recipe!
- Spicy Indian – Add garam masala and ground cardamom and some turmeric. Toss in carrots and green peas, then garnish with fresh chopped cilantro and a drizzle of fresh lime juice instead of lemon.
- Spanish Inspired – Substitute the chicken thighs with chopped chicken breasts. Add sliced sausages, and some sautéed peppers and onions. Substitute some of the chicken stock with a can of diced tomatoes.
- Lemon Herb Chicken– Add in green beans or asparagus and lemon slices. Add garlic powder, onion powder, and black pepper. Garnish with fresh thyme or fresh dill.
- Mexican – Use spices such as chili powder, turmeric, cumin, and smoked paprika. Add in black beans, chopped bell peppers, corn, and diced tomatoes. Garnish with green onions or fresh cilantro.

Time needed: 30 minutes
Here’s how to make this one pan chicken and rice, step by step!
- Prepare the pan and preheat the oven.
Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Season the chicken.
Season the chicken thighs with the salt, pepper, basil, oregano, and garlic powder on both sides.
- Brown the chicken on both sides.
Add the chicken to the skillet and brown on both sides until golden. Don’t worry about cooking the chicken through at this stage – just focus on getting that crispy brown crust on the outside.
- Sauté the onions and toast the rice.
Remove the chicken to a plate once it’s browned and set aside. Add the onion and garlic to the skillet and turn the heat to medium. Sauté the onions and garlic until the onions begin to soften. Add the lemon juice and zest, and the rice and stir everything together well, letting the rice toast just a little bit.
- Add the liquid and the chicken, and bake.
Add the chicken stock and stir well to combine. Turn off the heat under the skillet. Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit. Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit (75 degrees Celsius) and the rice is cooked.
- Garnish and serve.
Before serving, sprinkle with the feta cheese and chopped red onion and tomatoes, OR make a small Greek salad with the cucumber, tomatoes, onions, and feta cheese, and serve in bowls alongside the chicken and rice.

Can you bake raw chicken and rice together?
Yes! It’s safe and very common to bake raw chicken and uncooked rice together. As long as the internal temperature of the chicken reaches 165°F (75°C) and the rice is fully cooked, it’s perfectly fine.
What kind of rice works best for baked chicken and rice?
Long-grain white rice is ideal. It cooks evenly and stays fluffy. Basmati or jasmine also work well. Brown rice requires more liquid and a longer bake time, so it doesn’t work well in this recipe.
Should I cover the pan to bake this chicken and rice?
Covering the pan isn’t necessary. The recipe works just fine if you leave the pan uncovered, and it gives the rice a nice crispy texture on top while it stays fluffy underneath.
Can I make baked chicken and rice ahead of time?
Yes. You can prep and refrigerate it raw for up to 24 hours before baking. Alternatively, bake it fully and reheat later—just add a splash of broth and cover with foil to keep it moist.
Can I make this baked chicken and rice with frozen chicken?
It’s best to thaw the chicken first for even cooking. Baking frozen chicken and rice together can result in unevenly cooked meat and underdone rice.
Can I use water instead of chicken stock or broth?
Yes, however chicken stock or broth gives the rice a richer, more savoury flavour. Use low-sodium broth if you’re watching your salt intake.
How do I store leftover baked chicken and rice?
Store in an airtight container for up to 3 days in the fridge. Reheat in the microwave or oven with a splash of broth to keep the rice from drying out.
Can I freeze this baked chicken and rice?
Yes. Cool completely after baking, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave with added broth.

We hope you love this recipe as much as we do! Let us know in the comments below, what’s your family’s favourite easy meal idea? We’d love to know!

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Greek Chicken and Lemon Rice

Recipe: Equipment
Recipe: Ingredients
- 2 teaspoons olive oil
- 6 chicken thighs (bone in, skin on) use boneless, skinless if desired
- salt and pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 large red onion diced
- 2 cloves garlic minced
- 2 lemons zest and juice
- 1 1/4 cups long grain white rice
- 4 cups chicken stock we use low fat, low sodium
For serving:
- 1/2 cup feta cheese
- chopped fresh red onion, chopped parsley for garnish optional
- 2 tomatoes chopped
- 1 cucumber chopped
Recipe: Instructions
- Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375°F (190°C).
- Season the chicken thighs with the salt, pepper, basil, oregano, and garlic powder on both sides.
- Add the chicken to the skillet and brown on both sides until golden. Don’t worry about cooking the chicken through at this stage – just focus on getting that crispy brown crust on the outside.
- Remove the chicken to a plate once it’s browned and set aside.
- Add the onion and garlic to the skillet and turn the heat to medium.
- Sauté the onions and garlic until the onions begin to soften. Add the lemon juice, lemon zest, and the rice and stir everything together well, letting the rice toast just a little bit.
- Add the chicken stock and stir well to combine. Turn off the heat under the skillet.
- Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
- Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165°F (75°C) and the rice is cooked.
- Before serving, sprinkle with the feta cheese and chopped red onion and tomatoes, OR make a small Greek salad with the cucumber, tomatoes, onions, and feta cheese, and serve in bowls alongside the chicken and rice.
Recipe: Notes
Storage Instructions
Store the chicken and rice in an airtight container in the fridge for up to 3 days.Make Ahead Instructions
The chicken and rice can be made ahead of time. Store it in airtight containers in the fridge until ready to use (up to 3 days) and reheat slowly on the stovetop or microwave.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

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