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One Pan Greek Lemon Chicken and Rice Skillet Recipe
Ben Carraoli

One Pan Greek Lemon Chicken and Rice Skillet Recipe

I recently made this One Pan Greek Lemon Chicken and Rice Skillet, and wow—it’s a game-changer! I love how the juicy chicken, zesty lemon, and fluffy rice all cook together in one pan. The flavors are bright, fresh, and just so comforting. Plus, it’s easy to make and doesn’t require a mountain of dishes
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken thighs – 1 lb: Juicy and affordable, perfect for one-pan meals.
  • Olive oil – 2 tbsp: Adds richness; avocado oil works too.
  • Lemon juice – 2 tbsp: Freshly squeezed for bright flavor.
  • Lemon zest – 1 tsp: Intensifies the lemony aroma.
  • Dijon mustard – 1 tsp: Optional but adds depth.
  • Fresh garlic – 3 cloves minced: Fresh is best for aromatic punch.
  • Dried oregano – 1 tsp: Classic Greek herb.
  • Dried thyme – 1 tsp: Complements oregano beautifully.
  • Kosher salt – 1 tsp: Enhances all flavors.
  • Black pepper – ½ tsp: Freshly cracked is ideal.
  • Yellow onion – 1 large finely diced: Adds sweetness and texture.
  • Long-grain white rice – 1 cup: Toasted lightly for nutty flavor.
  • Chicken broth – 2 cups: Cooking rice in broth boosts flavor.
  • Baby spinach – 6 oz: Sneaky way to add greens.
  • Red pepper flakes – ¼ tsp: Optional adds a gentle kick.

Method
 

  1. I start by whisking olive oil, Dijon, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Then, I toss the chicken thighs in this mixture. Letting it sit for 15 minutes really locks in flavor.
  2. I heat a bit of oil in my skillet over medium heat. Each chicken thigh gets 3-4 minutes per side to brown nicely. Don’t worry if it’s not fully cooked yet—we’ll finish it with the rice.
  3. Next, I add diced onion and season lightly. After a few minutes, I stir in garlic and rice, letting the rice toast for a few minutes to enhance its flavor.
  4. I pour in the chicken broth and any leftover marinade, scraping up those delicious browned bits. Then, I nestle the chicken back, cover, and simmer 15 minutes until rice is tender.
  5. Finally, I stir in baby spinach until wilted. I check seasoning with salt, pepper, and red pepper flakes. The dish is ready to serve once the spinach is soft and the chicken is fully cooked.

Notes

  • I always zest my lemon before juicing—it’s easier and less messy.
  • Toasting the rice first gives it a nutty flavor I love.
  • I like flipping the chicken halfway through simmering to evenly cook and coat the rice.
  • A splash more broth keeps the rice fluffy, especially if using brown rice.
  • Fresh herbs on top really brighten the dish before serving.