Greek Chicken and Lemon Rice with Feta, Chickpeas, and Spinach
By Noah Bennett
Choose skinless, boneless chicken thighs with a fresh appearance; their dark meat stays moist and leaves savory pan juices for the rice. This Greek-inspired one-pot chicken and lemon rice combines paprika-oregano chicken with bright lemon, spinach, tomatoes, chickpeas, and feta.
Jasmine rice gives the skillet its long-grain base, while chickpeas make the rice more substantial. Half the grape tomatoes cook first with garlic and oregano, releasing juices into the pan, and the remaining tomatoes stay fresher when added later. Fresh lemon juice brightens both the rice and the feta mixture, while olive oil coats the feta cubes with oregano.
The tomatoes should soften and release their juices before the spinach goes in; the spinach is ready when it has just wilted into the rice. Keep an eye on the chicken oil as it cooks, since overheated oil can burn the flavorful juices left in the skillet. Cook the thighs without moving them during each side so they develop color before slicing.
Serve the chicken over the lemon rice with the remaining feta mixture and fresh oregano on top. A Greek salad, arugula salad, or spinach salad fits alongside it. Leftover rice can be warmed in a pan with a small amount of olive oil, stirring often so the grains heat evenly.
Why you'll love this recipe
- Skinless boneless chicken thighs bring more moisture and flavor than white meat, and their pan juices become part of the rice rather than being discarded.
- Fresh lemon juice appears in both the rice and feta mixture, giving the chickpeas, tomatoes, and herbs a consistent bright flavor.
- Grape tomatoes do double duty: cooked halves release savory juices, while the remaining halves retain a fresher tomato character in the finished skillet.
- Cubed feta is coated with olive oil, lemon, and oregano, so small pieces distribute salty, tangy flavor throughout the rice.
- Jasmine rice and canned chickpeas turn a modest amount of chicken into a substantial main dish with spinach and tomatoes included.
- Fresh oregano is optional in the feta mixture, allowing dried oregano to carry the recipe when fresh herbs are not available.
Ingredients
- •1.5 lb skinless boneless chicken thighs
- •1 tsp dried oregano
- •1 tsp paprika
- •0.25 tsp salt
- •0.25 tsp red pepper flakes
- •2 tbsp olive oil
- •1 tbsp olive oil
- •8 oz grape tomatoes (sliced in half)
- •5 cloves garlic (minced)
- •1 tsp dried oregano
- •0.25 tsp salt
- •5 oz fresh spinach (chopped)
- •3 tbsp freshly squeezed lemon juice
- •2 cups cooked jasmine rice
- •15 oz canned chickpeas (drained)
- •6 oz feta cheese (diced into small cubes)
- •1 tbsp extra virgin olive oil
- •1 tbsp freshly squeezed lemon juice
- •0.25 tsp dried oregano (add more to taste)
- •2 tbsp fresh oregano (chopped, optional)
- •fresh oregano (for garnish)
- •black pepper (to taste)
Instructions
- 1
Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- 2
Heat an empty, high-sided, heavy-bottomed skillet over medium heat for 2 minutes.
- 3
Add 2 tablespoons of olive oil and the chicken thighs.
- 4
Cook the chicken on medium heat for 5 minutes on one side, undisturbed, making sure the oil does not burn.
- 5
Flip the chicken thighs, reduce the heat to low-medium, and cook for about 5 more minutes or longer on the other side without moving them, until cooked through.
- 6
Check that the thickest part of the chicken reads 165°F (74°C) on a digital instant-read meat thermometer.
- 7
Remove the chicken from the skillet.
- 8
Add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 tablespoon olive oil to the empty skillet.
- 9
Cook the tomatoes over medium heat for about 2 minutes, until they soften and release juices.
- 10
Stir in the fresh spinach until it wilts.
- 11
Add the cooked rice and drained chickpeas.
- 12
Add 3 tablespoons freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes.
- 13
Reheat over medium heat, stirring to combine, and add 1 extra tablespoon olive oil if desired.
- 14
Combine the cubed feta cheese, extra virgin olive oil, lemon juice, dried oregano, and chopped fresh oregano, if using, in a medium bowl.
- 15
Mix until the herbs and olive oil coat the cubed feta cheese.
- 16
Mix half of the feta cheese mixture into the skillet with the lemon rice.
- 17
Add the sliced cooked chicken to the skillet with the rice and reheat over medium heat.
- 18
Top with the remaining feta mixture and sprinkle with fresh oregano.
- 19
Season with salt and black pepper to taste.
FAQ
Nutrition (per serving)
Calories
755
Protein
53g
Fat
34g
Carbs
62g
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