Transport your taste buds straight to the sun-drenched shores of Greece with this incredible one-pan meal that’s bursting with Mediterranean flavors. This Greek Chicken and Rice Skillet combines tender, juicy chicken with perfectly cooked rice infused with lemon, garlic, and herbs, all topped with tangy feta cheese and briny olives. The beauty of this dish is that everything cooks together in one skillet, allowing the flavors to meld beautifully while the rice absorbs all the delicious chicken juices and aromatic seasonings. It’s comfort food with a healthy twist, packed with vegetables, lean protein, and whole grains. The bright flavors of lemon and oregano make this feel light and fresh despite being a hearty, satisfying meal. Whether you’re looking for an easy weeknight dinner that feels special or want to meal prep lunches for the week, this skillet delivers big on flavor while keeping cleanup to a minimum.
Serving Quantity: 6 servings
Cooking Time: 45 minutes
Nutrition Information (per serving):
1. Calories: 445
2. Protein: 38g
3. Carbohydrates: 42g
4. Fat: 14g
5. Fiber: 3g
6. Sugar: 4g
7. Calcium: 125mg
8. Sodium: 680mg
1. Ingredients You’ll Need
For the Chicken:
1. Chicken breasts, boneless and skinless: 1.5 pounds (about 3 large)
2. Olive oil: 3 tablespoons
3. Lemon juice: 3 tablespoons
4. Garlic cloves, minced: 5
5. Dried oregano: 2 teaspoons
6. Dried basil: 1 teaspoon
7. Salt: 1 teaspoon
8. Black pepper: 1/2 teaspoon
9. Paprika: 1/2 teaspoon
For the Rice and Vegetables:
10. Long-grain white rice: 1 and 1/2 cups
11. Chicken broth: 2 and 3/4 cups
12. Cherry tomatoes, halved: 2 cups
13. Baby spinach: 3 cups, packed
14. Red onion, diced: 1 medium
15. Red bell pepper, diced: 1 large
16. Lemon zest: from 1 lemon
17. Kalamata olives, pitted and halved: 3/4 cup
For Topping:
18. Feta cheese, crumbled: 1 cup
19. Fresh parsley, chopped: 1/4 cup
20. Lemon wedges: for serving
2. Marinating the Chicken
Cut your chicken breasts into bite-sized pieces, about one to one and a half inches each. Cutting the chicken into smaller pieces helps it cook faster and allows more surface area to absorb the delicious marinade. Place the chicken pieces in a medium bowl. Add two tablespoons of olive oil, two tablespoons of lemon juice, half of the minced garlic, one teaspoon of oregano, the basil, salt, black pepper, and paprika. Toss everything together with your hands or a spoon until every piece of chicken is well coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least twenty minutes, or up to four hours if you have time. The longer it marinates, the more flavorful your chicken will be. The lemon juice helps tenderize the meat while infusing it with bright citrus flavor.
3. Preparing Your Skillet
Choose a large, deep skillet with a tight-fitting lid. A twelve-inch skillet works perfectly for this recipe. Cast iron or stainless steel both work well, though nonstick is fine too. Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. While the oil heats, remove the chicken from the marinade and shake off any excess. You want the chicken seasoned but not dripping wet. Once the oil is shimmering and hot, add the chicken pieces in a single layer. Don’t overcrowd the pan. If needed, cook the chicken in two batches. Let the chicken cook undisturbed for about three minutes until it develops a golden brown crust on the bottom. Flip the pieces and cook for another two to three minutes. The chicken doesn’t need to be cooked through at this point because it will continue cooking with the rice.
4. Building the Flavor Base
Once the chicken is browned on both sides, remove it from the skillet and set it aside on a plate. In the same skillet with all those delicious browned bits, add the diced red onion and bell pepper. Cook them over medium heat for about four minutes, stirring occasionally, until they start to soften and the onion becomes translucent. Add the remaining minced garlic and cook for another minute until it smells amazing and fragrant. These vegetables create the aromatic base that will flavor your entire dish. Scrape up any browned bits stuck to the bottom of the pan with your wooden spoon. Those bits are pure flavor and will make your rice incredibly tasty.
5. Adding the Rice and Liquid
Add the uncooked rice to the skillet with the vegetables. Stir it around for about one minute, letting the rice toast slightly and coat with all the flavors in the pan. This toasting step adds a subtle nutty flavor to the rice. Pour in the chicken broth, the remaining tablespoon of lemon juice, lemon zest, and the remaining teaspoon of oregano. Stir everything together well, making sure to scrape the bottom of the pan to release any stuck bits. Bring the mixture to a boil over medium-high heat. This should take about three to four minutes. Once it’s boiling, nestle the browned chicken pieces back into the rice mixture, distributing them evenly throughout the pan. Push them down slightly so they’re partially submerged in the liquid.
6. Simmering to Perfection
Reduce the heat to low and cover the skillet with a tight-fitting lid. Let everything simmer gently for twenty minutes without lifting the lid. This is important because lifting the lid releases steam and disrupts the cooking process. The rice needs that trapped steam to cook properly and absorb all the flavorful liquid. During this time, the chicken will finish cooking through and the rice will become tender while soaking up all the delicious broth and seasonings. Set a timer and resist the urge to peek. You’ll hear gentle bubbling sounds, which is exactly what you want. The rice should be absorbing the liquid and the chicken should be getting incredibly tender and juicy.
7. Adding the Vegetables
After twenty minutes, remove the lid and check the rice. It should be tender and most of the liquid should be absorbed, though there might be a tiny bit left. If the rice isn’t quite done, cover it again and cook for another five minutes. Once the rice is cooked, scatter the halved cherry tomatoes and olives over the top of the dish. Gently fold them into the rice with a fork. The residual heat will warm the tomatoes slightly and release their juices. Add the baby spinach on top and replace the lid for just two to three minutes. The spinach will wilt down dramatically, adding nutrients and a pop of green color to your dish. Once the spinach has wilted, stir everything together gently, distributing the vegetables throughout the rice and chicken.
8. Final Touches and Serving
Turn off the heat and let the skillet sit covered for five minutes. This resting time allows the rice to finish absorbing any remaining liquid and helps all the flavors come together. After resting, fluff the rice gently with a fork. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Sprinkle the crumbled feta cheese generously over the entire dish. The creamy, tangy feta adds richness and a classic Greek touch. Scatter the fresh parsley over the top for color and fresh herb flavor. The bright green parsley against the white feta and colorful vegetables makes this dish look absolutely restaurant-worthy. Serve directly from the skillet for a beautiful rustic presentation, or transfer to a serving platter if you prefer.
9. Serving Suggestions
This Greek Chicken and Rice Skillet is a complete meal on its own, but it pairs wonderfully with a few simple sides. Serve it with warm pita bread or crusty Greek bread to soak up the flavorful juices. A simple Greek salad with cucumbers, tomatoes, red onion, and a lemon-olive oil dressing complements the dish perfectly. Tzatziki sauce on the side adds cool, creamy contrast to the warm, savory skillet. Place lemon wedges around the serving dish so people can squeeze extra fresh lemon juice over their portions. The bright acidity of fresh lemon really makes all the Mediterranean flavors pop. This dish is perfect for family dinners because everyone can serve themselves from the skillet. It’s also excellent for meal prep because it reheats beautifully and actually tastes even better the next day.
10. Tips for the Perfect Greek Chicken and Rice Skillet
Use chicken thighs instead of breasts if you prefer darker, more flavorful meat. Thighs stay juicier and are more forgiving if slightly overcooked. Don’t lift the lid while the rice is cooking or you’ll release essential steam and your rice may turn out undercooked. If you don’t have chicken broth, vegetable broth works perfectly fine and keeps the dish lighter. For a richer flavor, use half broth and half white wine. Rinse your rice before cooking to remove excess starch if you prefer less sticky rice, though it’s not necessary for this recipe. If your rice seems dry after the twenty-minute cooking time, add a quarter cup more broth and continue cooking covered for a few more minutes. For extra vegetables, try adding artichoke hearts, sun-dried tomatoes, or diced zucchini along with the bell pepper. Fresh oregano tastes amazing in this dish if you have it. Use about two tablespoons of fresh instead of the dried. The feta can be stirred into the dish instead of sprinkled on top if you want it melted throughout. For a dairy-free version, simply omit the feta or use a plant-based alternative. Leftovers store well in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or in a covered skillet with a splash of broth to prevent drying out. This dish freezes well for up to three months. Thaw overnight in the refrigerator before reheating. For a complete Greek feast, serve this alongside spanakopita, dolmades, or roasted vegetables. Kids who are picky about vegetables often love this dish because everything is mixed together and the flavors are mild and appealing. You can make this vegetarian by omitting the chicken and using vegetable broth, then adding chickpeas for protein.
