My 3-Step Foolproof Method for Incredible Greek Chicken and Lemon Rice
Tired of dry chicken and mushy rice? Chef Andrew's foolproof 3-step method guarantees juicy, restaurant-quality Greek Chicken and Lemon Rice every time. A perfect one-pan meal that's ready in about 30 minutes!
Equipment
- Heavy-bottomed Skillet (cast-iron recommended)
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs about 1.5 lbs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
For the Greek Lemon Rice
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 cups cooked jasmine rice
- 1 can (15 oz) chickpeas rinsed and drained
For the Feta Mixture
- 6 oz feta cheese diced into small cubes, preferably from a block
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 2 tablespoons chopped fresh oregano optional, but recommended
Instructions
Step 1: Cook the Chicken
- In a small bowl, combine 1 tsp oregano, paprika, ¼ tsp salt, and red pepper flakes. Pat the chicken thighs dry and season both sides with the spice mixture.
- Heat a large, heavy-bottomed skillet over medium heat. Add 2 tbsp of olive oil. Once shimmering, carefully place the seasoned chicken in the skillet.
- Cook for 5 minutes on the first side without moving it to develop a deep, golden-brown crust.
- Flip the chicken, reduce heat to low-medium, and cook for another 5-7 minutes, until cooked through (internal temperature reaches 165°F / 74°C).
- Remove the chicken from the skillet to a cutting board and let it rest. Do not wipe out the skillet.
Step 2: Make the Greek Lemon Rice
- Add 1 tbsp of olive oil to the same skillet with the chicken drippings. Add half of the grape tomatoes, all the minced garlic, 1 tsp dried oregano, and ¼ tsp salt. Cook over medium heat for 2 minutes until tomatoes soften and release their juices.
- Add the chopped spinach and stir constantly until it wilts completely.
- Stir in the cooked rice and drained chickpeas, scraping the bottom of the pan to incorporate all the flavorful browned bits.
- Remove from heat. Stir in the 3 tbsp of fresh lemon juice and the remaining raw grape tomatoes.
Step 3: Make the Feta Mixture & Assemble
- In a medium bowl, combine the cubed feta, 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, ¼ tsp dried oregano, and optional chopped fresh oregano. Mix gently to coat.
- Stir half of the feta mixture directly into the lemon rice in the skillet.
- Slice the rested chicken and arrange it over the rice. Top with the remaining feta mixture. Garnish with fresh oregano, season with black pepper if desired, and serve immediately.
Notes
Chef's Pro-Tips for Success
- Don't Crowd the Pan: If you're doubling the recipe, sear the chicken in two batches. Giving the chicken space is essential for a good sear.
- Use Pre-Cooked Rice: To make this a true 30-minute meal, use leftover rice or a pouch of pre-cooked jasmine rice. It's a fantastic shortcut that doesn't compromise on quality.
- Taste and Adjust: The final step before serving any dish should be to taste it. Does it need another squeeze of lemon? A pinch more salt? A crack of black pepper? You are the chef—make it perfect for your palate.
- Let the Chicken Rest: Resting the chicken for a few minutes before slicing is crucial. It allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.