This one skillet Greek chicken and rice with lemon and feta is an easy chicken recipe that you whip up on busy weeknights! The rice is packed with flavor from the garlic, lemon and chicken broth. And the chicken is marinated in Greek inspired sauce to pack all those Mediterranean flavors into this dish. With just a handful of ingredients, you can have dinner on the table in about 40 minutes. And extra bonus, you will only have to wash one skillet!
I love that this one skillet chicken and rice dinner can be served on its own, or with a side salad or another vegetable! And if you are a fan of the Mediterranean flavors, you can also check out my Pesto Salmon with Lemon Orzo! And just like this dish, it is full of fresh flavors and comes together quickly!
Why we love this Greek chicken and rice dinner
There are so many reasons to love this easy chicken and rice dinner. But here are some reasons why this dinner keeps coming back to the menu week after week!
It is all cooked in one skillet: As the title says, this is a one skillet dinner wonder! You can cook the chicken and rice in one skillet, which not only adds to the flavor of the dish, but also means you will have less dishes to do after dinner! I have never complained about having less dishes to wash!
The recipe is perfect for busy weeknights: After a crazy weekday, I always opt for a quick and easy dinner! You can have dinner on the table in about 40 minutes.
This recipe is family friendly: There are no special ingredients in this chicken dinner, and it is a meal I know my kids will enjoy! And it is a meal I feel good about giving to my family, knowing there is about 56 grams of protein per serving. Plus, the finely chopped spinach in the rice blends in and which helps to get my kids to eat some greens!
It tastes GOOD: As with any recipe, one of the most important qualities is it should be GOOD! This one skillet Greek chicken and rice with lemon and feta is packed with flavor!
Tips and tricks for making this one skillet chicken and rice
- Make sure your skillet is hot before adding your chicken! You will want the chicken to get a little color on it. But if you place the chicken into a cold skillet, you will not be able to achieve any color.
- Do not skip the marinade on the chicken! It gives the chicken so much flavor and really adds to this chicken and rice meal. Try to aim for at least 1 hour time for the chicken to marinade and up to 12 hours. The longer you go, the more flavor the chicken will have.
- Cook the chicken to 160 degrees F. This is shy of the recommended temperature of 165 degrees F, but the chicken will come up to the correct temperature as it rests while you finish cooking the rice. Just place the chicken onto a plate, and lightly tent it with foil to keep warm. Try not to fully wrap it in foil as it could cause the chicken to become overcooked and dry.
- Make sure to add the lemon juice after the rice is cooked. If you add the lemon with the uncooked rice, it can turn bitter. The lemon brightens up the dish when freshly squeezed on when the meal is done being cooked.
- Finally, taste the food for seasoning and salt! After the rice is cooked, give it taste and adjust seasonings accordingly. And add more salt if needed!
Ingredient substitutions and variations
Chicken Breast: I used chicken breast in this recipe, but you can swap it out for boneless and skinless thighs. Or even chicken tenders if you prefer. I have tried the recipe with thighs before and personally preferred it with the chicken breast. But this is a personal preference, so feel free to switch it up!
Black Olives: You can use any variety of olives you like in this dish! Or if you do not like olives, skip them all together!
Feta cheese: The feta cheese compliments the flavors in this easy dinner perfectly, but you can switch it out for another soft cheese. Goat cheese would be a great replacement option.
White Jasmine Rice: You can use any white rice, but I do not recommend that you switch it out for brown or wild rice! Brown rice and wild rice takes twice as long to cook, and your chicken will get cold.
Dried Oregano: Swap out the dried oregano for fresh! Increase the amount of oregano to 3 teaspoons when opting for fresh. This is because dried herbs are usually more concentrated. And do not forget to give it a taste test to make sure it is all seasoned to your liking!
And tag me on If you give this recipe a try, be sure to let me know your thoughts in the comments below! And tag me on Instagram so I can see your creations at home.
From my kitchen to yours, happing cooking!
One Skillet Greek Chicken and Rice with Lemon and Feta
Ingredients
- 1 Tbsp. Avocado oil or other high heat oil
- 1 C. white jasmine rice
- 1 Lemon juiced
- 1/4 C. Feta add more if desired
- 1 tsp. Oregano
- 2 Garlic cloves minced
- 2 C. Chicken broth
- 1/4 C. Black olives sliced
- 1/4 C. spinach finely chopped
Chicken marinade
- 4 chicken breast
- 1 Lemon zest and juice
- 2 Tbsp. Olive oil
- 1 Tbsp. Dijon mustard
- 1 tsp. Dried oregano
- 1 Garlic clove minced
- Salt and pepper
Instructions
- To marinate the chicken, add the ingredients together into bowl. Marinate chicken for at least one hour and up to 12 hours.
- When ready to cook the chicken, heat the avocado oil in a skillet over medium heat. Once hot, add chicken. Brown and flip. Brown other side and cook until the internal temperature reaches 160 degrees F. The chicken will continue to cook while resting and will be 165 degrees when ready to eat. Remove chicken and set aside. Lightly tent the chicken with foil.
- Do not wipe out pan. Add garlic and cook 1-2 minutes, with the medium heat. Pour in chicken broth and add the oregano. Bring the broth to a boil, then add the rice. Reduce to a simmer, cover and cook about 20 minutes or until all the liquid is absorbed. Add the spinach, olives and salt and pepper. Squeeze the lemon over the skillet and stir.
- Add the chicken back into the skillet. Top with feta and enjoy!
- Squeeze lemon over the whole skillet. Sprinkle feta on top and serve. Enjoy
