This Lemon Greek Chicken & Rice is a Greek inspired dish made in one pan! It’s dairy-free, gluten-free, and so quick and simple to make!

One pan meals are my absolute favorite for busy week nights, and my one pot chicken & rice has been a reader favorite for a while! I love that recipe so much that I was inspired to make a springy, and Greek inspired version with lemon and tons of herbs.

It’s made in one pot in under and hour and is fairly hands off considering how much flavor it packs! 

Why you’ll love this Lemon Greek Chicken & Rice

  • A great weeknight dinner! This one pan meal is a great quick and easy dinner.
  • A springy flavor! This is a Greek inspired and filled with lemon and herby flavor for the perfect fresh, spring flavor!

The Ingredients for Lemon Greek Chicken & Rice

  • Chicken Thighs. Using bone-in, skin on chicken thighs is key for the flavor! 
  • Salt, Black Pepper, Dried Parsley, Dried Dill, Dried Oregano, and Ground Turmeric. This makes the seasoning blend that gives great flavor to the dish.
  • Avocado Oil. 
  • Carrots, Celery, Yellow Onion, and Garlic. All these add flavor and nutrients!
  • Chicken Broth and Lemon Juice.  
  • Jasmine Rice. I used jasmine rice, but you could also use cauliflower rice, see notes below on adjustment. 
  • Fresh Parsley and Lemon Wedges. For Topping!

How to Make Lemon Greek Chicken & Rice

  • Step One. Combine the seasonings and lightly season the chicken thighs.
  • Step Two. Sear the chicken until the skin is crisp and set aside.
  • Step Three. Reduce the heat and add the vegetables to saute.
  • Step Four. Add the broth, lemon juice, and rice. and add the chicken thighs back in.
  • Step Five. Cover and transfer to oven to bake.
  • Step Six. Top with fresh parsley and lemon wedges and enjoy!

Tips & Tricks

  • Use an enamel cast iron pot. It doesn’t have to be the most fancy or expensive pot, but using an enamel cast iron pot or Dutch oven is key to taking this recipe from stove top to oven, and having it cook evenly. Alternatively, you can also use stainless steel, but enamel cast iron is my first recommendation as it conducts heat the best. 
  • Don’t skip out on the skin & bone on the chicken thighs. This is key for added flavor! You technically can cook it without the skin or bone, but make sure that you modify the cook time as needed. 

Can you make this recipe grain free with cauliflower rice?

You don’t need as much cooking liquid to make cauliflower rice as you do rice, but you can use the same spice blend to make this recipe with cauliflower rice! I recommend just cooking the cauliflower rice on the stove top and saute it as you would vegetables rather than cooking it like rice. 


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Lemon Greek Chicken & Rice

  • Author: Unbound Wellness
  • Yield: 4 servings 1x


  • 4 chicken thighs, bone-in, skin on
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1 tsp ground turmeric
  • 2 tbsp avocado oil
  • 1 cup carrots, diced fine
  • 2 stalks celery, diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 1/4 cup chicken broth
  • 3 tbsp lemon juice
  • 1 cup jasmine rice
  • 1 tbsp fresh parsley, chopped
  • Lemon wedges to serve


  1. Preheat the oven to 400 F.
  2. Combine the seasoning blend with salt, pepper, parsley, dill, oregano and turmeric. Mix well and set aside.
  3. Pat the chicken thighs dry and season lightly with the herb blend. Heat the avocado oil in a large dutch oven over medium-high heat and add the chicken thighs, skin side down. Cook for 4-5 minutes on each side or until the skin is crisp. Set aside.
  4. Reduce the heat to medium and the carrots, celery, onion, and garlic to the pot. Saute for a few minutes or until fragrant and the onion is translucent. Lightly season with the herb blend.
  5. Pour in the broth and lemon juice and bring to a boil. Add the rice to the pot and gently stir to ensure all of the rice is covered by the broth. Place the chicken thighs in the pot, skin side up, and top with the remainder of the herb blend. 
  6. Put the lid on the pot and transfer to the oven for 35 minutes. The chicken should be cooked through to 165 F.
  7. Serve topped with fresh parsley and lemon wedges.


  • Serving Size: 1 serving
  • Calories: 456
  • Fat: 14g
  • Carbohydrates: 46.1g
  • Fiber: 2.8g
  • Protein: 34.6g