One-Pan Greek Chicken and Rice Bake with Feta and Lemon

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Greek chicken and rice bake is a one-pan dinner where chicken thighs get seared until the skin is golden, then finish cooking in the oven right on top of lemon rice. The rice cooks in chicken broth and lemon juice, so it soaks up flavor from the seared chicken as it bakes. By the time it comes out, the skin is crisp and the rice underneath is soft and a little tangy.

I add kalamata olives and cherry tomatoes to the pan before baking, much like my one-pan Mediterranean chicken with lemon and olives, then crumble feta over the top once it’s out of the oven. The lemon keeps the whole dish tasting fresh instead of heavy.

This is a good recipe for a weeknight when you want one dish that covers the whole meal. You do not need anything special for this recipe, just a skillet that can go from stovetop to oven.

Why You’ll Love This Recipe

• One pan does the whole job, less cleanup after dinner
• Crisp chicken skin sits right on top of soft, lemony rice
• Feta and olives add salt without any extra steps
• Good for meal prep, leftovers reheat well the next day

Ingredient Notes

• chicken thighs: Bone-in, skin-on thighs give the crispest skin and stay juicy through the bake. Boneless thighs work too but check them earlier, they cook faster.
• long-grain white rice: Rinse it until the water runs mostly clear so the rice doesn’t turn gluey in the oven. Basmati or jasmine rice both work fine here.
• chicken broth: Use a low-sodium broth if you can, since the feta and olives already add plenty of salt.
• feta: Add it after baking, not before, so it stays soft and crumbly instead of melting into the rice.
• kalamata olives: Green olives work as a swap if that’s what you have, though the flavor will be milder.

One-Pan Greek Chicken and Rice Bake with Feta and Lemon

Bone-in chicken thighs sear until golden, then bake over lemon rice with feta, olives, and tomatoes for an easy one-pan dinner.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 594

Ingredients Method Notes

Ingredients

  

For the Chicken

• 6 bone-in, skin-on chicken thighs (about 1.3 kg total); patted dry
• 2 tbsp olive oil
• 2 tsp dried oregano divided
• 1/2 tsp paprika
• salt and black pepper to taste

For the Rice

• 1 onion small, diced
• 4 cloves garlic minced
• 1 1/2 cups long-grain white rice (300 g); rinsed
• 3 cups chicken broth (720 ml)
• 1 lemon , juiced and zested
• 1 cup cherry tomatoes (150 g), halved
• 1/2 cup kalamata olives (75 g), pitted
• 100 g feta crumbled
• 2 tbsp fresh parsley chopped; for serving

Method

 

Sear the Chicken

1. Heat the oven to 190 C / 375 F.
2. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and half the oregano.
3. Heat the olive oil in a 30 cm / 12-inch oven-safe skillet over medium-high heat. Add the chicken skin-side down and sear for 6 to 7 minutes, until the skin is golden and releases easily from the pan.
4. Flip the chicken and sear the other side for 2 minutes. Remove the chicken to a plate, it won't be fully cooked yet.

Build the Rice and Bake

1. Lower the heat to medium. Add the onion to the same skillet and cook for 3 to 4 minutes, until soft. Add the garlic and cook for 30 seconds, until fragrant.
2. Stir in the rice, remaining oregano, and paprika, coating the grains in the oil for about 1 minute.
3. Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan. Season with salt.
4. Nestle the chicken thighs skin-side up on top of the rice. Scatter the cherry tomatoes and olives around the chicken.
5. Transfer the skillet to the oven, uncovered, and bake for 35 to 40 minutes, until the rice is tender, the liquid is mostly absorbed, and the chicken reaches 165 F / 74 C on an instant-read thermometer.
6. Remove from the oven and let it rest for 5 minutes. Scatter the feta and parsley over the top before serving.

Notes

• Sear the chicken skin-side down first for the crispest skin.
• If the rice looks dry before the chicken is done, add 1/4 cup broth and cover loosely with foil.
• Bone-in thighs need the full bake time, boneless pieces cook faster.
• Let the bake rest 5 minutes before serving so the rice sets.

Tips for Success

• Pat the chicken thighs completely dry before searing so the skin turns crisp instead of steaming.
• Use a skillet that can go from stovetop to oven, a 12-inch cast iron pan works well here.
• Rinse the rice until the water runs mostly clear to keep it from turning gluey in the bake.
• Check the chicken with an instant-read thermometer at the thickest part, it should read 165 F / 74 C.
• Add the feta after baking, not before, so it stays soft and doesn’t melt into the rice.

Variations

• Swap the chicken thighs for bone-in drumsticks, using the same sear and bake time, just check they reach 165 F / 74 C.
• Use brown rice instead of white rice, add 20 minutes to the bake time and 1/2 cup more broth since brown rice needs more liquid.
• Add chopped spinach or artichoke hearts to the pan in the last 10 minutes of baking for extra vegetables.

Storage and Reheating

Leftover Greek chicken and rice bake keeps in the fridge for 3 to 4 days in a sealed container. The rice will firm up as it cools, that’s normal.

To reheat, cover the portion loosely with foil and warm in the oven at 175 C / 350 F for 15 to 20 minutes, until the chicken is hot through. You can also microwave individual portions in 1-minute bursts, adding a splash of broth or water so the rice doesn’t dry out.

This dish freezes reasonably well for up to 2 months. Freeze the chicken and rice without the fresh feta and parsley, then add those fresh after reheating.

Serving Suggestions

I like to serve this with a simple Cypriot village salad on the side, just cucumber, tomato, red onion, and a little extra feta. A bowl of tzatziki is good for spooning over the chicken too.

Crusty bread or warm pita is useful for scooping up the rice and any juices left in the pan. A squeeze of extra lemon over the top right before eating brightens everything up.

For a lighter meal, skip the bread and serve it with steamed green beans or a simple arugula salad instead.

FAQ

Why is the rice still crunchy in my Greek chicken and rice bake?

This usually means the pan lost too much liquid before the rice finished cooking or your oven runs hot. Add a splash of broth, cover the skillet loosely with foil, and bake another 10 minutes, checking again until the rice is tender.

Can I use chicken breasts instead of thighs in this rice bake?

Yes, but breasts cook faster and dry out more easily than thighs. Start checking the temperature around 25 minutes into baking and pull them once they hit 165 F / 74 C, since the skin won’t get as crisp as bone-in thighs.

Can I put this chicken and rice bake together ahead of time?

You can sear the chicken and prep the rice mixture up to a day ahead, then store them separately in the fridge. Assemble and bake right before serving, since raw rice sitting in broth too long can turn mushy.

What can I serve alongside Greek chicken and rice bake for a bigger meal?

A simple Greek salad with cucumber, tomato, and red onion works well, along with tzatziki for spooning over the chicken. Warm pita or crusty bread is good for soaking up the pan juices too.

Is Greek chicken and rice bake gluten free?

Yes, this recipe is gluten free as written, since it uses rice, chicken, and a gluten-free chicken broth. Just double check your broth label, since some brands add wheat-based thickeners.

What makes this chicken and rice bake ‘Greek’ style?

The lemon, oregano, feta, and kalamata olives are the flavors that give it a Greek lean, similar to my Cypriot chicken and potato tray bake, though this is my simplified version and not a traditional dish. It borrows those familiar ingredients rather than following one specific regional recipe.

Related recipes

• the One-Pan Mediterranean Chicken with Lemon and Olives
• Cypriot Chicken and Potato Tray Bake with Lemon and Oregano
• One-Pot Creamy Lemon Orzo with Feta, Spinach and Dill
• this Soft Greek Lemon Yogurt Cake with Lemon Syrup Soak