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One skillet Greek Lemon Chicken and Rice—quick, easy, colorful, and delicious! Pan-seared chicken with oregano, paprika, cayenne, and garlicky lemon butter are cooked all together with rice pilaf and spinach for an all-in-one dinner. Top with salty green olives, crumbled feta cheese, and fresh basil for a dinner that everyone at the table will love.
As the days become longer and life gets a little busy, I find myself leaving dinner to the very last minute. That’s when simple skillet dinners come in handy.
As we enter late spring, once the sun begins to set, I constantly feel like I’m running late. After the long winters, I’m totally thrown off. It always takes me a few weeks to find the right dinner groove and time to start cooking for the night!
Thankfully I can rely on simple recipes like this chicken and rice. It’s so delicious, and the bonus is just how easy it is to prepare.
This is also the time of year when grocery stores, Whole Foods, and, of course, all the amazing farmers markets, begin to sell fresh herb plants again. When this happens, I get way too excited.
My favorite herb plants are basil and thyme. So when I get my hands on a few, you better believe I’ll use them in all of the recipes I can.
I love it when the in-season produce easily helps me create new recipes. It’s always so fun (and delicious)!
Here are the details
Step 1: Season and sear the chicken
Everything starts with the chicken, which is Greek-inspired and seasoned simply with dry oregano, paprika, cayenne, and fresh thyme. Pan-sear the chicken in an oven-safe skillet until it’s just barely browned.
Once you sear the chicken, pull it out of the pan.
Step 2: the orzo and the rice
Next, add some butter, then add dry orzo and dry rice. I love to use jasmine rice.
Using a combination of pasta and rice makes this more like a Rice-A-Roni or a rice pilaf bake. It’s such a nice addition. It’s perfect if you have an almost empty box of orzo just sitting in the pantry waiting to be used.
Allow the rice and orzo to toast a bit. Add the shallots, garlic, and another tablespoon of thyme, then let everything cook together. At this point, you want things to smell just a little nutty.
Step 3: add the lemon
OK. Now, toss in a bit more butter and then the lemon slices.
Let the lemons sizzle in the butter. Wow, yum!
Step 4: add the broth and finish in the oven
Add the chicken broth, then slide the chicken into the rice. Bring everything to a boil and allow the rice to simmer before transferring the entire skillet to the oven to finish cooking.
As the dish cooks in the oven, you’ll find that some of the rice and pasta on top get a nice little crisp. Which we think is pretty delicious!
Step 5: the olives
While the dish bakes, mix the green olives with crumbled feta cheese, fresh basil, lemon juice, and a drizzle of olive oil. Then a pinch of salt and maybe some chili flakes.
Step 6: serve
Serve the chicken topped with salty olives. I like to add bread or a big salad on the side (or both)—it’s delish!
What’s great about this one-skillet chicken rice bake is that it incorporates a variety of flavors and doesn’t feel basic.
This is already in my rotation of “back pocket” recipes. It’s simple and delicious, and my family gave it a double thumbs up!
Looking for other skillet dinners? Here are my favorites:
One Skillet Louisiana Style Chicken and Rice
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Lastly, if you make this Skillet Greek Lemon Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Greek Lemon Chicken and Rice
Servings: 4
Calories Per Serving: 668 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 1. Preheat the oven to 425° F.2. In a large oven-safe skillet, combine 1 tablespoon olive oil, chicken, oregano, paprika, cayenne, 1 tablespoon thyme, salt, and pepper. Toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.3. To the skillet, add 3 tablespoons butter, the orzo, rice, shallots, garlic, and 1 tablespoon of thyme. Cook until the rice is toasted. During the last 2 minutes of cooking, add 1 more tablespoon of butter and the lemon slices. Allow the butter to brown around the lemons. 4. Pour in 3 cups broth. Mix in the spinach. Season with salt and pepper. Bring to a boil. Slide the chicken and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes, until most of the liquid has cooked into the rice, but not all of it. If needed, add more broth. Bake, uncovered for 10-15 minutes or until the chicken is cooked through.5. Meanwhile, mix the olives, feta, basil, and lemon juice. Drizzle over olive oil and season with salt. 6. Serve the chicken and rice topped with feta, olives, and fresh basil. Sometimes I like to add avocado too!
I made this tonight with chicken thighs and it was delicious. I used mushroom/chicken bone broth and it gave it such a rich flavor. Thank you for a great recipe.
Hey Lauren,
Wonderful!! Thanks a lot for trying this recipe and your comment, love to hear that it was enjoyed! x
I made this recipe yesterday and it was delicious! We all really enjoyed it. I was impressed with how much it looked like your photo, too. But a word of warning to those who make it: open a window before you start. There’s a fair amount of cayenne pepper in it and the fumes from searing the chicken with the spices had us coughing for quite a while. Luckily it was a pretty nice day so we were able to open windows and air the house out.
Hey Amy,
Thanks so much! Love to hear that this dish turned out well for you! Have a great week! xT
I ended up doubling this recipe, so I started in the skillet but baked it in a 9×13 pan. It worked great! Even though I forgot to add the spinach and used the bigger pan. So tasty and easy! Thank you!!
Thanks so much, Ana:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! xT
What size skillet do you typically use?
Hey Michelle,
I like to use a 12 inch skillet for this recipe. Please let me know if you have any other questions! xT
Made this today for an early Mother’s day celebration. Rave reviews! Actually, I cooked it yesterday and reheated it today (sprinkled some chicken broth on it prior to reheating to make sure it stayed moist). Also I added a few sun dried tomatoes for colour. I would make it again in a heartbeat.
Hey Carol,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xx
I wish there were more “process” photos rather than several finished dish photos.
In step two I’m not sure why the chicken isn’t seasoned before going into the pan if you’re going to “remove everything from the skillet” rather than just removing the chicken. If all the seasonings aren’t going to stay in the pan for the next steps, why not just season the chicken before cooking?
Hi Vicki,
Thanks for sharing your feedback. You can of course season the chicken to your liking! Let me know if you give this recipe a try, I hope you love it! xT
This recipe is phenominal. I used capers instead of green olives but everything else exactly as written.
Hey Julie,
I appreciate you making this recipe and your comment, so glad it was enjoyed! Have a great weekend! Xx
Do you have any suggestions on making this a vegetarian meal? Maybe replacing the chicken with portobello mushrooms or cauliflower? Thanks!
Hi Samantha,
Sure, I think either or both of those would be delicious here! You might also like one of these recipes:
https://www.halfbakedharvest.com/persian-herb-and-chickpea-stew-with-rice/
https://www.halfbakedharvest.com/summer-coconut-chickpea-curry/
https://www.halfbakedharvest.com/golden-rice/
I hope this helps! xT
I am newly gluten free and was excited that I can sort your recipes by diet. I selected gluten free meals and this recipe popped up. It sounds great, but since there is orzo it wouldn’t be gluten free, right? Can I leave it out or would I need to add more rice? Would that affect the cooking time? Thanks for any advice you have.
Hey Kimberly,
Your local grocery store should carry gluten free orzo, that will work well in this recipe! Please let me know if you have any other questions! xT
This is just Fantastic! I have a hard time following a recipe I don’t why. This is the slight changes I made and I will keep this as a favorite. I cut up my chicken in smaller pieces (not pounded) I used 2 lemons. Reg half sweet onion. Kalamata olives. Thanks again for such great recipes.
Hey Jodi,
Thanks a bunch for trying this dish and your comment! I love to hear that it turned out well for you! xT
Could I skip the orzo and just use a half cup extra rice instead? Thanks!
Hey Lindsey,
The rice is going to need a little longer to cook and possibly some more liquid, but yes, that will work for you! xx
Im not a fan of paprika, but this recipe looks so good! Is there something you would recommend swapping it with or just omit?
Hey Beth,
I would just skip it:) Let me know if you give this recipe a try, I hope you love it! xT