One Pan Greek Chicken and Lemon Rice

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One Pan Greek Chicken and Lemon Rice is the perfect weeknight dinner—flavourful, fuss-free, and all made in a single pot. Juicy, golden-browned chicken is nestled into zesty lemon-infused rice, simmered in a savoury broth with fresh herbs and garlic. This dish brings Mediterranean comfort to your table with minimal cleanup and maximum taste. Whether you’re feeding family or meal prepping for the week, this One Pan Greek Chicken and Lemon Rice dish is sure to impress.

Prep Time: 15 mins | Cook Time: 35 mins | Total time: 50 min, 15 mins

    Ingredients

    • 5 chicken Thighs (any chicken part with Bone-In/Skin on)
    • 1 lemon (Zested & Juiced)
    • 1 Medium Onion (Diced)
    • 4 Garlic Cloves (Minced)
    • 2 Tbsp Dried Oregano
    • 1 Tbsp Paprika
    • 1 Tbsp Sea Salt
    • 1 Tablespoon Olive Oil
    • 1 cup Converted Rice
    • 2 Cups Chicken broth (any broth of choice)
    • ½ Cup Fresh Parsley (roughly chopped)

    Directions

    1. Preheat Oven 350 F/176.667 C. 
    2. On the stove start heating a large Dutch Oven on medium heat and add in 1 Tbsp olive oil.
    3. Season both sides of chicken and make sure to press seasoning into chicken to make sure it sticks. [2 Tbsp Oregano, 1 Tbsp Salt, Lemon Zest]
    4. Place the Chicken, skin side down, in the Dutch Oven and allow it to cook until the skin is crispy (5-7 min). Then flip the chicken to the other side and cook for an additional 3-4 min). [ Chicken should not be fully cooked yet, the skins been crisped up and the pot should have some browning stuck to it for broth flavor later]
    5. Remove the Chicken from the Dutch Oven, and place to rest on a plate. Add Onion & Garlic to the Dutch Oven and Sauté for 5min or until slightly caramelized. [1 diced onion, 4 minced Garlic]
    6. Next, add the rice and lemon juice. Stir until rice starts becoming translucid. Then, add in broth and parsley. Bring the mixture to a slight simmer and place the chicken on top of the rice mixture. [1 Cup rice, Lemon Juice, 2 cups broth, ½ cup chopped parsley]
    7. Place the lid on the Dutch oven, remove from stove top and place in preheated oven. Cook for 35min, or until chicken and rice are fully cooked.
    8. Once done, make sure to remove lid to prevent overcooking. Fluff-up rice, serve with a side of veggies and some Tzatziki and enjoy!


    © 2025 Noah Zurfluh. Written and photographed by Noah Zurfluh. Recipe adapted from Nicole Modic at Kalejunkie.com.

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