One Skillet Greek Lemon Chicken and Rice
Whip up One Skillet Greek Lemon Chicken and Rice for a bright, one‑pan Mediterranean feast—quick, flavorful, and perfect for any night.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless chicken breasts or thighs
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons fresh thyme leaves
- salt and black pepper
- 4 tablespoons salted butter
- 1 lemon, sliced
- 1/2 cup dry orzo
- 1 cup dry rice
- 2 shallots, thinly sliced
- 4 cloves garlic, chopped
- 3-4 cups low sodium chicken broth
- 2 cups chopped spinach
- 1/2 cup pitted green olives, crushed
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh basil leaves
- 2 tablespoons lemon juice
Instructions
Step 1: Preheat oven and season the chicken
Preheat the oven to 425°F. In a large oven‑safe skillet toss the chicken with 1 tablespoon extra virgin olive oil, dried oregano, paprika, cayenne, one tablespoon fresh thyme, and a generous pinch of salt and black pepper so each piece is evenly coated. Heat the skillet until very hot and sear the chicken briefly on both sides until each piece develops a deep golden crust, about 3–5 minutes per side; transfer the browned pieces to a plate and set aside with their resting juices.
Step 2: Build the toasted grain base
Reduce the skillet momentarily and add three tablespoons of salted butter, then add the dry orzo, rice, thinly sliced shallots and chopped garlic with the remaining tablespoon of thyme. Keep the rice and orzo moving so the grains toast evenly — you want a nutty sheen and tiny browned flecks on individual grains, with softened translucent shallots and fragrant toasted garlic.
Step 3: Brown butter and lemons into the rice
During the final two minutes of toasting, stir in one more tablespoon of butter and nest thin lemon slices into the grains so the butter can brown and caramelize around their edges. Aim for small pools of browned butter clinging to rice and lemons and a light caramel fringe on the citrus; these browned notes are a key flavorful transformation. The mixture should look glossy, slightly glossy with specks of golden brown and aromatic herb flecks.
Step 4: Add broth, wilt spinach and nest the chicken
Pour in about three cups of low‑sodium chicken broth, stir in the chopped spinach so it just wilts, season with salt and black pepper, and bring the skillet to a gentle boil. Slide the seared chicken and any juices back into the skillet, nestling the pieces into the rice so the flavors mingle. Cover and cook very gently on the lowest heat for ten minutes so the rice soaks up most of the liquid; if it still seems dry add a splash more broth. Finish by transferring the uncovered skillet to the oven and bake 10–15 minutes until the chicken is cooked through and the rice is tender with a few caramelized spots.
Step 5: Make the olive‑feta basil relish
While the skillet finishes, toss the crushed green olives with crumbled feta, torn fresh basil leaves, and two tablespoons of lemon juice; drizzle a little extra virgin olive oil and season with a pinch of salt. The relish should be bright, briny and chunky so it will contrast texturally with the buttery rice and crisped chicken.
Step 6: Plate and finish with herbs and relish
Serve directly from the oven‑to‑table skillet, topping the chicken and lemon‑rice bed with the olive‑feta‑basil mixture and scatter additional thyme and whole basil leaves for freshness. The finished dish should show golden, crispy chicken, fluffy lemon‑infused rice with glossy browned butter, charred lemon rounds, salty crumbled feta, freckled crushed olives, and vibrant basil — sometimes I like to add a small bowl of avocado‑green sauce at the side for a creamy finish.
Notes
- Use a cast‑iron skillet for best browning.
- Let the chicken rest before slicing to retain juices.
- Add a splash of white wine to the broth for extra depth.
- For extra crispness, finish the rice under the broiler for 2 minutes.
- Store leftovers in the fridge and reheat gently with a bit of broth.