Crispy-skinned chicken thighs, marinated in lemon, oregano, and olive oil, nestled into rice that soaks up every drop of the pan juices. This one-pot Greek chicken and rice is the dinner I make when I want something warm and comforting on the table with almost no effort — one skillet, a handful of pantry staples, and a lemony, golden result that tastes like a Greek home kitchen.

Chicken and rice was my dad’s favorite dinner. When he took over the cooking at home, he made this dish for us again and again, in his own version, always with a pile of lemon wedges on the side. This recipe is my take on his, and every time I make it, it tastes a little like those family dinners around his table.

If you love lemony chicken dinners, try my Greek Lemon Chicken and Potatoes and Lemony Greek Chicken Stew with Beans next.

One pot Greek chicken and rice in a skillet with crispy chicken thighs, lemon wedges and fresh herbs

Overview

Why you’ll love this recipe

One pot, one skillet, one easy cleanup. The chicken browns, the rice toasts in the same pan, and everything finishes together.
Crispy skin and fluffy rice. The chicken sits skin-side up above the stock, so the meat stays juicy while the skin keeps its crunch.
Pantry-friendly. Lemons, dried oregano, garlic powder, rice and stock — that’s the backbone.
Truly Greek flavor. Lemon and oregano in the marinade, rice cooked in stock and butter the way Greeks make pilafi.
Beginner-proof. If you can brown chicken, you can make this.

Here is what you need

Ingredients for Greek chicken and rice: chicken thighs, lemons, olive oil, oregano, garlic powder, basmati rice and chicken stock

Chicken thighs — I use skin-on, boneless thighs: you get all the crispy skin without the bones. Bone-in thighs work too; they just need a few extra minutes.
Lemons — the zest and juice go into the marinade; extra wedges for serving.
Extra virgin olive oil — for the marinade and for browning the chicken. A good Greek olive oil makes a real difference here.
Garlic powder, dried oregano, sea salt and black pepper — a simple, very Greek seasoning. Ten minutes of marinating is enough; a couple of hours in the fridge is even better.
Butter — salted or unsalted, to toast the rice.
Basmati rice — or your favorite long-grain rice.
Chicken stock — vegetable stock works too.
To serve (optional): feta, tirokafteri or a spoonful of ladolemono, and lemon wedges.

How to make Greek chicken and rice

Chicken thighs marinating in olive oil, lemon and oregano in a bowl

Marinate the chicken. Place the thighs in a large bowl. Finely grate in the zest of one lemon, squeeze in its juice, then add 2 tablespoons olive oil, the garlic powder, oregano, salt and pepper. Massage the marinade into the chicken and skin. Marinate for at least 10 minutes, or cover and refrigerate for up to a couple of hours.

Skin-on chicken thighs browning skin-side down in a skillet

Brown the chicken, starting in a cold pan. Drizzle 2 tablespoons olive oil into a large, wide skillet. Lay the thighs in skin-side down, then turn the heat to medium. Starting cold lets the fat render slowly so the skin turns golden and crisp. Don’t move them too much.
Flip and set aside. When the skin is bronzed and crisp, flip and cook the other side. Once the chicken reaches about 140°F / 60°C, transfer it skin-side up to a plate. It finishes cooking in the rice.

Basmati rice toasting in butter in a skillet with a wooden spoon

Toast the rice. Add the butter and rice to the skillet and stir for a couple of minutes until every grain is coated, then pour in the stock. Season with salt and pepper and bring to a boil.

Browned chicken thighs nestled skin-side up in rice and chicken stock

Nestle and simmer. Return the chicken, pushing the meat down into the stock but keeping the skin above the surface. Simmer [uncovered — confirm] for 35–40 minutes, until the rice is tender and the chicken reaches 165°F / 75°C. Check after 15–20 minutes and add a splash of stock or water if it looks dry.

Skillet of Greek chicken and rice with golden chicken thighs and lemon wedges

Serve. Bring the skillet to the table with lemon wedges. Serve with feta, tirokafteri on the side or drizzled over the top, or a spoonful of ladolemono.

Is this a traditional Greek dish?

Kotopoulo lemonato katsarolas, chicken braised in the pot with lemon, served with pilafi, is one of the great classic pairings of the Greek table. In my family, we always made pilafi the same way: rice toasted in butter, then simmered in broth until every grain was tender and glossy. My mom made it like that, and so did my dad. This one-pot recipe brings the two dishes together. The chicken browns until the skin is golden, the rice toasts in butter right in the same skillet, and they finish cooking side by side, so the pilafi soaks up all the chicken juices. It’s two classics in one pan, and much friendlier for a weeknight.

If you want plain rice on the side, try my Greek Lemon Rice (Rizi Lemonato) or Greek Saffron Rice Pilaf.

Tips for the best chicken and rice

Use a wide skillet. The chicken needs to sit in a single layer with the skin above the stock.
Don’t rush the skin. Let it release from the pan on its own before flipping.
Use a thermometer. Pull the chicken around 140°F / 60°C to rest; it must reach 165°F / 75°C by the time the rice is done. “Juices run clear” isn’t a reliable test.
Bone-in thighs? Add 5–10 minutes and check the temperature near the bone.

Variations

With tirokafteri — drizzle my spicy whipped feta dip over the top instead of plain feta.
With olives and tomatoes — tuck a handful of Kalamata olives and cherry tomatoes around the chicken for the last 15 minutes.
With greens — stir a couple of handfuls of baby spinach into the rice right at the end (if you love that, you’ll love my Spanakorizo).

Storage and reheating

Refrigerate leftover chicken and rice in an airtight container within 2 hours of cooking (within 1 hour if it’s a hot day above 90°F). It keeps for 3 to 4 days.
Reheat in a skillet over medium-low heat with a splash of water or stock to loosen the rice, or in the microwave, covered, stirring halfway. Reheat until it’s steaming hot all the way through — 165°F / 75°C.
Freeze once completely cooled, in an airtight container, for up to 3 months. Thaw in the fridge overnight before reheating.

Serving of lemon oregano chicken thigh over fluffy rice

What to serve with Greek chicken and rice

FAQ

3 to 4 days in an airtight container. Refrigerate it within 2 hours of cooking.

Yes. Cool it completely, pack it airtight and freeze for up to 3 months. Thaw overnight in the fridge and reheat to 165°F / 75°C.

In a skillet over medium-low heat with a splash of water or stock, covered, until steaming hot throughout. The splash of liquid brings the rice back to fluffy.

A long-grain rice like basmati stays fluffy and separate. Avoid short-grain or risotto rice because it turns creamy.

You can, but thighs stay juicier through the long simmer. If you use breasts, add them back for only the last 15–20 minutes and pull them at 165°F / 75°C.

Yes, add 5–10 minutes to the simmer and check the temperature near the bone.