Listen, we all want dinner to taste like you slaved over it—without actually slaving over it. That’s where this Greek Chicken and Rice Skillet Recipe comes in. It’s the kind of meal that looks fancy (golden-roasted chicken thighs nestled into rice with lemon slices and feta? Yes please) but comes together with just one skillet, a handful of Mediterranean pantry staples, and very little fuss.
It’s savory, it’s comforting, and thanks to a final broil? It’s got that crispy chicken skin situation under control.
Perfect for a Sunday dinner idea, impressing guests, or jazzing up your Wednesday night, this one-skillet dinner packs bold flavor, warm textures, and total satisfaction.
Oh, and cleanup? Practically nonexistent. You’re welcome.
Jump to
Ingredients You’ll Need
The Basics:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper
- 1 teaspoon garlic powder
- Zest of 1 lemon
- 2 tablespoons olive oil
Aromatics & Flavor:
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup long-grain white rice (like jasmine or basmati)
- 2 1/4 cups chicken broth
- Juice of 1 lemon
- 2 teaspoons fresh oregano, chopped (or 1 tsp dried)
Garnish & Mediterranean Boost:
- 1/4 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Lemon slices (optional, but pretty!)
How to Make Greek Chicken and Rice
1. Season like you mean it.
Pat the chicken thighs dry (do not skip this if you want crispy skin), then season with salt, pepper, garlic powder, and that glorious lemon zest. Let it sit while you prep the rest—this gives it a little marinade moment.
2. Get a hot sear going.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down, and sear until the skin is a deep, golden brown—about 5 minutes. Flip, cook another 2 minutes. Remove and set aside.
This is where the crispy magic starts. Resist flipping too soon!
3. Aromatics are your flavor base.
In the same skillet (don’t you dare clean it), toss in the diced onion and cook for 2-3 minutes until soft. Add garlic and cook another minute. Your kitchen should smell like a Mediterranean vacation right now.
4. Get the rice in there.
Stir in the rice, oregano, broth, and lemon juice. Give it a good swirl to scrape up any golden chicken bits on the bottom. That’s where the flavor lives.
5. Nestle your chicken back in.
Place the chicken thighs skin-side up back into the skillet, on top of the rice. Spoon a little liquid over the top of each thigh. Optional: add some lemon slices over each piece for that glossy, caramelized finish.
6. Into the oven it goes.
Transfer your skillet to a preheated 375°F oven. Bake for 25 minutes, uncovered.
7. Broil to finish.
Switch the oven to broil and cook for another 3-4 minutes until the skin and lemons are extra crisp. Watch carefully—we’re crisping, not incinerating.
8. Final touches.
Scatter Kalamata olives, feta cheese, and chopped parsley over the top. Serve it right in the skillet, family-style.
Pro Tips + Easy Variations
- Boneless Option? Sure! Use boneless thighs, but reduce bake time by 5 minutes.
- No feta? Sub goat cheese or skip it entirely for a dairy-free twist.
- Want to meal prep this? Totally works. Reheats like a dream.
- For a rice bowl version, spoon over a bed of greens with tzatziki on the side—like a cousin of our coconut chicken rice bowl.
- Sweet garlic fan? You’ll love our garlicky chicken with a sweet twist.
- Creamier craving? Go for our creamy garlic herb chicken dinner.
- Looking for rustic vibes? You need the easy baked drumsticks with tomatoes and peppers.
How to Serve It (And Make It Pretty)
This dish is meant to impress. Here’s how:
- Top with parsley and lemon slices
- Add a little extra crumbled feta just before serving
- Pair with a cucumber-tomato salad, or warm pita
- White wine suggestion: Sauvignon Blanc or a dry Greek Assyrtiko
Serve directly in the skillet. No need to overthink plating—this is rustic elegance at its best.
Greek Chicken and Rice Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
Description
Golden-roasted chicken thighs nestled in lemony rice, boosted with feta, olives, and Mediterranean flair—all in one skillet. Big flavor, minimal cleanup.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper
- 1 teaspoon garlic powder
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
- Juice of 1 lemon
- 2 teaspoons fresh oregano, chopped (or 1 tsp dried)
- 1/4 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Lemon slices (optional)
Instructions
- Pat chicken thighs dry and season with salt, pepper, garlic powder, and lemon zest. Let sit while prepping other ingredients.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook 2 more minutes. Remove and set aside.
- In same skillet, cook diced onion for 2-3 minutes until soft. Add garlic and cook for 1 minute more.
- Add rice, oregano, chicken broth, and lemon juice. Stir to combine and scrape up any browned bits.
- Place chicken thighs skin-side up into the skillet on top of the rice. Spoon some liquid over each thigh and optionally top with lemon slices.
- Transfer skillet to a 375°F oven and bake uncovered for 25 minutes.
- Switch oven to broil and cook for 3-4 minutes until chicken skin and lemons are crisp. Watch carefully.
- Top with Kalamata olives, feta cheese, and chopped parsley. Serve directly from the skillet.
Notes
Boneless thighs work too—just reduce bake time by 5 minutes. For a dairy-free option, omit feta. Reheats well and makes great leftovers or a rice bowl variation with greens and tzatziki.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: One Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 903
- Sugar: 5g
- Sodium: NA
- Fat: 55g
- Saturated Fat: NA
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 54g
- Fiber: NA
- Protein: 48g
- Cholesterol: NA
Why We Love This Dish
At Virile Recipes, we’re all about flavor-packed meals that don’t overcomplicate life. This Greek chicken and rice skillet nails it: bold flavor, minimal effort, and maximum satisfaction.
It’s the kind of meal that makes you look like a kitchen wizard without doing any actual wizardry. A little sear, a quick bake, and you’re done.
We tested it. Our moms tested it. It passed the picky-kid test. Everyone wins.
Frequently Asked Questions
Yes, but you’ll need to increase the liquid slightly and bake time by 10-15 minutes.
Sure, but that crispy skin moment is chef’s kiss. Totally worth it.
Nope! Any oven-safe skillet will do. But cast iron does get you that mega-crisp skin.
Yes, but keep an eye on them—they can dry out faster than thighs. Sear and bake the same way.
Yes! Freeze in individual portions, but know the crispy skin will soften upon reheating.
More Recipes to Try
If you loved this, you’ll obsess over:
- Garlicky chicken with a sweet twist — sweet and savory done right.
- Creamy garlic herb chicken dinner — comfort food with a creamy touch.
- Easy baked drumsticks with tomatoes and peppers — rustic and hearty.
- Coconut chicken rice bowl — tropical twist, still comforting.
For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.