This One Pan Greek Lemon Chicken and Rice Skillet is a flavor-packed weeknight dinner that’s easy to whip up for under $10! With juicy chicken thighs, zesty lemon, spinach, and fluffy rice, it’s a balanced meal inspired by delicious Mediterranean flavors. Plus, it’s naturally gluten free and dairy free, so everybody can enjoy this simple yet impressive dish.
By the time this recipe goes live it will officially be 2025! Hellooo new year! I’m super excited for all the things that are to come this year, including my new series…”10 days of $10 meals!” I’m incredibly cost-conscious in many areas of my life and I know that times are tough right now. So, I wanted to challenge myself to come up with delicious, nourishing and approachable recipes that are under $10 total.
This series is starting off with a bang, thanks to this One Pan Greek Lemon Chicken and Rice. It’s crazy how one lemon and some pantry staple seasonings can infuse soooo much flavor into this dish! It’s also bulked up with rice, features a whole bag of spinach, and is truly so delicious. This is certainly not an authentic Greek recipe, but it does get inspiration from their culture and flavors.
So, if you’re looking to save a little money this month, or just want to eat some yummy and easy meals…you’ve come to the right place! This is just the beginning and there is so much more to come. I can’t wait for you to try this one and stick around for the other 9 recipes. TBH this series might have to go on longer than 10 days because I’m kind of obsessed…
Why You’ll Love this One Pan Greek Lemon Chicken and Rice Skillet
- It’s made all in one pan, so there’s minimal clean-up!
- It’s ready in just 45 minutes, making it the perfect weeknight dinner.
- This whole meal costs less than $10, and it yields 3 servings!
- It’s infused with so much Greek-inspired herby lemon flavor.
- This dish is packed with protein, healthy fats, carbohydrates and sneaky veggies for a balanced meal.
- It’s naturally gluten free and dairy free.
What You Need to Make this Greek Lemon Chicken and Rice Skillet
For the Greek Lemon Chicken:
- Boneless, Skinless Chicken Thighs: I love using chicken thighs as a protein source because they’re affordable and stay super moist + juicy!
- Olive Oil: Feel free to substitute avocado oil, or whatever oil you prefer.
- Lemon Juice + Zest: You’ll need the juice and zest from 1 large lemon, which is about equal to 2 tbsp of juice and 1 packed tsp of zest.
- Dijon Mustard: This is optional, but does add some depth of flavor.
- Fresh Garlic: Fresh minced is the way to go, but in a pinch you could try about 1/2 tsp of dried garlic.
- Dried Oregano, Dried Thyme, Kosher Salt & Black Pepper: The dried herbs bring in that lovely greek flavor that pairs so well with the lemon!
For the Skillet:
- Olive Oil: Measure with your heart here!
- Yellow Onion: 1 large yellow onion, finely diced.
- Fresh Garlic: More garlic…because why not?
- Long-Grain White Rice: This is such an easy and affordable way to bulk up this greek lemon chicken and rice skillet! Make sure your rice has a cook-time of about 15 minutes.
- Chicken Broth: Cooking the rice in broth adds even more flavor. If you want to boost the protein and aren’t worried about the price, you could substitute chicken stock or chicken bone broth.
- Baby Spinach: We’re adding a whole bag (6oz) of chopped baby spinach! An easy way to sneak in lots of veggies.
- Kosher Salt, Black Pepper & Red Pepper Flakes: Season to taste. I love to add a lot of red pepper flakes for a bit of a kick!
How To Make this Greek Chicken and Lemon Rice Skillet
Marinate the Greek Lemon Chicken:
First, whisk together olive oil, dijon, oregano, thyme, salt, pepper, garlic, lemon juice & zest in a large bowl. Then, add chicken thighs and toss to coat in the marinade. Let it sit at room temperature while you prep your other ingredients, preferably at least 15 minutes.
Sear the Greek Lemon Chicken:
Bring a large, high-sided pan to medium heat. Add a bit of oil to coat the bottom of the pan. Once hot, add marinated chicken thighs and sear for 3-4 minutes on each side. They don’t need to be fully cooked through at this point! Remove from pan and set aside.
Sauté the Onion & Toast the Rice:
Next, add a bit more oil to the pan if needed. Then, add onion and season with kosher salt to taste. Sauté, stirring occasionally, for about 3 minutes. Add in garlic and rice, stir, and allow the rice to toast for 3 more minutes.
Deglaze & Let Simmer:
Deglaze the pan with broth, scraping up all the browned bits stuck to the bottom of the pan. If there’s any excess marinade left in the bowl, add that to the pan now. Allow it to come to a boil, then reduce the heat to low and nestle the chicken back in. Cover the pan and let it simmer for 15 minutes, or until chicken is done through and rice is tender. At the halfway point, flip the chicken and stir up the rice a little bit.
Finish with Spinach & Season to Taste:
Remove the chicken and add in the chopped spinach, stirring until it’s fully wilted. If it seems a little dry, add a splash more broth. Taste and adjust the amount of salt, pepper and red pepper flakes. Add chicken back in and enoy!
Cost Breakdown for this Budget-Friendly Meal:
This One Pan Greek Lemon Chicken and Rice Skillet is the first recipe of my “10 days of $10 meals” series! This series is proof that you can eat nourishing, delicious meals while on a budget. Of course, grocery prices will vary based on your region and store shop at, as well as if you upgrade to organic/pasture-raised for anything…but I’ll leave my personal cost breakdown below! Please note, that pantry staples are NOT included in the $10.
- Boneless, Skinless Chicken Thighs:
- $3.99/lb (Star Market)
- Lemon:
- $0.49/1 lemon (Trader Joe’s)
- Yellow Onion:
- $1.19/1 onion (Trader Joe’s)
- White Rice:
- $2.99/2 lb bag (Star Market)
- 1 cup = $0.65
- Chicken Broth:
- $1.99/box (Trader Joe’s)
- 2 cups = $0.99
- Baby Spinach:
- $1.99/6oz bag (Trader Joe’s)
- Garlic:
- $0.49/head (Trader Joe’s)
- 4 cloves = $0.19
TOTAL PRICE = $9.49 ($3.16 per serving)
How Should I Store Leftover Greek Lemon Chicken and Rice Skillet?
This One Pan Greek Lemon Chicken and Rice Skillet is great as leftovers! Simply allow it to cool down fully before transferring it to an airtight container and storing in the fridge for up to 4 days. It’s delicious enjoyed cold, but can also be microwaved until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More One Pan Meals?
- Sausage Sweet Potato Skillet with Brown Butter Sage Sauce
- Gluten Free Hamburger Helper (No Milk)
- Cheesy Marinara Ground Turkey Rice Bowls
- Marry Me Chicken Sausage Skillet
- The BEST Ground Turkey Enchilada Skillet
- One-Pan Buffalo Chicken Orzo
- Creamy Shrimp Scampi with Orzo and Asparagus
One Pan Greek Lemon Chicken and Rice Skillet
Equipment
- whisk
- large, high-sided pan with lid
- plate
- spatula
Ingredients
For the Greek Lemon Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp dijon mustard
- ½ tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 garlic cloves minced
- juice + zest from 1 large lemon
For the Skillet:
- olive oil
- 1 large yellow onion diced
- 2 garlic cloves minced
- 1 cup dry long-grain white rice
- 2 cups chicken broth or stock
- 6 oz baby spinach roughly chopped
- kosher salt, black pepper & red pepper flakes to taste
Instructions
- First, whisk together olive oil, dijon, oregano, thyme, salt, pepper, garlic, lemon juice & zest in a large bowl. Then, add chicken thighs and toss to coat in the marinade. Let it sit at room temperature while you prep your other ingredients, preferably at least 15 minutes.1 lb boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp dijon mustard, ½ tbsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, ½ tsp black pepper, 2 garlic cloves, juice + zest from 1 large lemon
- Bring a large, high-sided pan to medium heat. Add a bit of oil to coat the bottom of the pan. Let excess marinade drip off chicken thighs before adding them to the hot pan. Sear for 3-4 minutes on each side. They don't need to be fully cooked through at this point! Remove from pan and set aside.olive oil
- If needed, add a bit more oil to the pan. Then, add onion and season with kosher salt to taste. Sauté, stirring occasionally, for about 3 minutes. Add in garlic and rice, stir, and allow the rice to toast for 3 more minutes.olive oil, 1 large yellow onion, 2 garlic cloves, 1 cup dry long-grain white rice
- Deglaze the pan with broth, scraping up all the browned bits stuck to the bottom of the pan. If there's any excess marinade left in the bowl, add that to the pan now. Allow it to come to a boil, then reduce the heat to low and nestle the chicken back in. Cover the pan and let it simmer for 15 minutes, or until chicken is done through and rice is tender. At the halfway point, flip the chicken and stir up the rice a little bit.2 cups chicken broth or stock
- Remove the chicken and add in the chopped spinach, stirring until it's fully wilted. If it seems a little dry, add a splash more broth. Taste and adjust the amount of salt, pepper and red pepper flakes. Add chicken back in and enoy!6 oz baby spinach, kosher salt, black pepper & red pepper flakes
Video
Nutrition
Did you make this recipe?
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