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A rustic pan showcasing vibrant Greek Chicken with Lemon Rice and Tomatoes, garnished with feta, dill, and fresh lemon slices.

Greek Chicken with Lemon Rice and Tomatoes: An Easy One-Pan Meal

This easy one-pan Greek chicken recipe features tender chicken breasts seasoned with aromatic spices, seared to perfection, and then combined with a vibrant mix of cherry tomatoes, garlic, spinach, basmati rice, and chickpeas. Finished with a zesty lemon squeeze and a creamy feta-dill topping, it's a flavorful and convenient meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Servings 4 people
Calories 660 kcal

Equipment

  • Small Bowl
  • Large Skillet

Ingredients
  

Chicken Seasoning

  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp dried oregano for chicken
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt for chicken
  • 1/4 tsp black pepper for chicken
  • 1.5 lb chicken breasts skinless, boneless, diced

Skillet Base

  • 2 tbsp olive oil for searing chicken
  • 1 tbsp olive oil for tomatoes
  • 1 cup cherry tomatoes halved
  • 6 cloves garlic minced
  • 1 tsp dried oregano for skillet base
  • 1/4 tsp salt for skillet base
  • 1/4 tsp black pepper for skillet base
  • 1 cup spinach chopped

Rice & Chickpea Mixture

  • 2 cups basmati rice cooked
  • 15 oz can chickpeas rinsed and drained
  • 1 lemon juiced

Feta Topping & Garnish

  • 1 cup feta cheese crumbled
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp dried oregano for topping
  • 2 tbsp fresh dill chopped, for topping
  • Lemon cut into wedges
  • Fresh dill chopped, for garnish

Instructions
 

Prepare Chicken

  • Combine paprika, garlic powder, 2 tsp dried oregano, red pepper flakes, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
  • Cover the diced chicken breasts with the prepared spice mixture.

Cook Chicken

  • Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  • Add the seasoned chicken to the hot skillet, searing for 4 minutes on each side until fully cooked; then remove from the skillet.

Build Skillet Base

  • Add 1 tbsp olive oil, halved cherry tomatoes, minced garlic, 1 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper to the same skillet, stirring and cooking for 2 minutes until the tomatoes soften.
  • Stir in the chopped spinach and cook for another 2 minutes until it wilts.

Combine Rice and Chickpeas

  • Add the cooked basmati rice and rinsed, drained chickpeas to the skillet, stirring to combine.
  • Squeeze the juice from one lemon over the mixture and cook for 2-3 minutes.

Prepare Feta Topping

  • In a bowl, combine crumbled feta cheese, 1 tbsp extra virgin olive oil, 1/4 tsp dried oregano, and 2 tbsp chopped fresh dill.

Finish and Serve

  • Stir half of the feta mixture into the skillet, then return the cooked chicken and cook until reheated.
  • Remove from heat, sprinkle with the remaining feta mixture, and garnish with lemon wedges and fresh dill before serving. Squeeze additional lemon juice from wedges for extra acidity, if desired.

Notes

For an extra burst of flavor, squeeze fresh lemon juice over each serving. This dish is excellent for meal prepping and can be easily adapted with your favorite vegetables.