One Pot Greek Chicken and Rice

lemon chicken and garlic rice
One Pot Greek Chicken and Rice. This is such a delicious, easy dinner. Inexpensive ingredients come together in one pot. Succulent lemon and oregano chicken thigh fillets are cooked on the stovetop with garlic infused rice. The result is always both perfectly cooked rice and chicken. The chicken marinade juices mingle with the rice and the flavour is next level! Add vegetables of your choice, my favourite is spinach but the recipe includes substitutions so you can cater to all family members.

Chicken Marinade

  • 600g boneless chicken thigh fillets (approximately 5-6 chicken thighs, see note 1 for alternatives)
  • 1 tsp garlic, freshly minced
  • 1 tbsp oregano
  • 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp lemon juice, plus the zest of one whole lemon
  • 2 tbsp olive oil


  • 1 brown onion, finely diced
  • 1 tsp garlic, freshly minced
  • 1.5 cups white rice (jasmine or basmati)
  • 3 cups chicken stock
  • 2 cups spinach leaves, roughly chopped (see note 2 for substitutions)
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley or fresh oregano, finely chopped
  • Fresh lemon slices and lemon zest to serve (optional)
  • Feta cheese to serve (optional)
  1. Place the chicken thigh fillets in a large bowl along with the garlic, oregano, paprika, salt pepper, lemon juice, lemon zest and olive oil. Use your hands to coat the chicken evenly.
  2. Heat a large, heavy based oven-proof skillet on medium heat, cook the chicken for 5-8 minutes until it is golden on all sides, set aside.
  3. To the same pan, add 1-2 tbsp of water or chicken stock to deglaze and loosen all the sticky bits and then add the onion and garlic. Cook, stirring for 2 minutes until softened.
  4. Add the rice, chicken stock, spinach and pepper. Return the chicken to the pan. Place the lid on and reduce the heat to the lowest heat setting. Cook for 20 minutes.
  5. Allow to stand with the lid-on for 10 minutes. This will allow for any residual liquid to be absorbed.
  6. Top with freshly chopped parsley or oregano, sliced fresh lemon, lemon zest and feta (if using).

Note 1 – Chicken breast can also be used but does not produce results that are as succulent and juicy. It tends to be a little bit dryer.

Note 2 – I love loading this chicken and rice with vegetables. Spinach, kale or silverbeet are my favourites but sliced green beans, diced zucchini, peas or broccoli florets work well too.


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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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