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Greek Chicken and Lemon Rice in a cast iron skillet topped with marinated feta and fresh oregano

Greek Chicken and Lemon Rice

Greek Chicken and Lemon Rice is a 30-minute one-pot dinner packed with Mediterranean flavor, featuring seasoned chicken thighs, jasmine rice, chickpeas, spinach, and a creamy marinated feta topping with fresh lemon and oregano.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 755
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb skinless boneless chicken thighs
  • 1 tsp dried oregano for chicken
  • 1 tsp paprika
  • 0.25 tsp salt for chicken
  • 0.25 tsp red pepper flakes
  • 2 tbsp olive oil for cooking chicken
  • 1 tbsp olive oil for rice
  • 8 oz grape tomatoes sliced in half, divided into two portions
  • 5 cloves garlic minced
  • 1 tsp dried oregano for rice
  • 0.25 tsp salt for rice
  • 5 oz fresh spinach chopped
  • 3 tbsp freshly squeezed lemon juice for rice
  • 2 cups cooked jasmine rice day-old rice works best
  • 15 oz canned chickpeas drained and rinsed
  • 6 oz feta cheese diced into small cubes, block feta recommended
  • 1 tbsp extra virgin olive oil for feta mixture
  • 1 tbsp freshly squeezed lemon juice for feta mixture
  • 0.25 tsp dried oregano for feta mixture, plus more to taste
  • 2 tbsp chopped fresh oregano optional
  • fresh oregano for garnish

Equipment

  • 12-inch high-sided skillet
  • Digital instant meat thermometer
  • Medium bowl

Method
 

  1. Season the chicken thighs on both sides with dried oregano, paprika, salt, and red pepper flakes.
  2. Heat an empty high-sided skillet over medium heat for 2 minutes before adding oil.
  3. Add 2 tablespoons of olive oil and place the chicken thighs in the skillet. Cook undisturbed on medium heat for 5 minutes. Reduce to low-medium if the oil or drippings begin to darken too quickly.
  4. Flip the chicken thighs, reduce heat to low-medium, and cook for another 5 minutes or until a meat thermometer reads 165 degrees F in the thickest part. Remove chicken from skillet and set aside. Do not clean the pan.
  5. Add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil to the same skillet. Cook on medium heat for 2 minutes until the tomatoes soften and release their juices.
  6. Stir in the chopped fresh spinach and cook until fully wilted, about 1 minute.
  7. Add the cooked rice and drained chickpeas. Pour in 3 tablespoons of lemon juice and add the remaining uncooked halved grape tomatoes. Stir to combine and reheat on medium heat for 2 to 3 minutes. Add 1 extra tablespoon of olive oil if desired.
  8. In a medium bowl, combine cubed feta, extra virgin olive oil, 1 tablespoon lemon juice, dried oregano, and fresh oregano if using. Stir gently to coat the feta without breaking it down.
  9. Stir half of the feta mixture into the skillet with the rice.
  10. Slice or pull apart the cooked chicken and return it to the skillet. Stir and reheat on medium heat for 1 to 2 minutes.
  11. Top with the remaining feta mixture and fresh oregano. Season with salt and black pepper to taste. Serve immediately.

Notes

Do not discard the pan drippings from the cooked chicken. They season the rice. Use block feta and cube it yourself for the best texture. Make sure to use already cooked rice. For dairy-free, substitute vegan feta. Jasmine or basmati rice work best. Brown or wild rice will require longer cooking.