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–+ servings
one pan greek lemon chicken and rice skillet in a white bowl with black fork, garnished with lemon slices

One Pan Greek Lemon Chicken and Rice Skillet

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.
Servings 3 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

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

Calories: 505kcal
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Diet: Gluten Free, Dairy Free
Keyword: $10 Meal, Chicken Thighs, Dairy Free, Gluten Free, Greek, Lemon, One Pan, Rice

Nutrition

Calories: 505kcal | Carbohydrates: 61g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1561mg | Potassium: 926mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5395IU | Vitamin C: 39mg | Calcium: 141mg | Iron: 5mg