This Greek-Inspired One-Pan Chicken and Rice recipe is the answer to all your weeknight dinner dilemmas! Juicy chicken, fluffy rice, and a medley of Mediterranean herbs and spices meld together in one dish that’s as simple to make as it is delicious to eat—no fussy steps, just crave-worthy flavors in every bite.
Why You’ll Love This Recipe
- Minimal Cleanup: Everything bakes together in just one pan—say hello to easy cleanup and more time for relaxing!
- Greek Flavors That Sing: Aromatic herbs, a squeeze of fresh lemon, and a hint of smokiness evoke classic Mediterranean meals without the plane ticket.
- Effortless but Impressive: No complicated techniques here—the oven does all the heavy lifting, but the results taste like you fussed all day.
- Customizable & Family-Friendly: You can tailor the recipe with your favorite veggies or spices, and it’s always a hit with kids and adults alike.
Ingredients You’ll Need
Pulling off this Greek-Inspired One-Pan Chicken and Rice couldn’t be easier. Each ingredient brings its own special magic—whether it’s citrusy brightness, savory depth, or chewy rice and veggies for satisfying texture and color in every scoop.
- Boneless skinless chicken breast or thighs: Thighs bring extra juiciness; breasts are a bit leaner—choose your favorite or mix both!
- Lemon juice: Gives a burst of freshness that wakes up all the herbs and balances the creamy tzatziki topping.
- Olive oil: The backbone of all Mediterranean cooking, adding silkiness and helping the chicken brown beautifully.
- Fresh parsley, oregano, thyme: These herbs create classic Greek flavor; dried can pinch-hit in a pinch for weeknight cooking.
- Smoked paprika: Adds a rich, subtle smokiness that’s irresistible—don’t skip it if you want those grilled Souvlaki vibes!
- Seasoned salt: Layers in flavor with hints of spice and savory notes; Lawry’s is a great choice.
- Cumin, onion powder, garlic powder, black pepper, turmeric, cayenne: Each spice plays a part in the warm, earthy seasoning blend and brings just a hint of heat and color.
- Uncooked long grain white rice: The perfect base for absorbing all those herby, citrusy juices as it bakes—don’t substitute or the texture may change.
- Coarsely grated zucchini: Sneaks in extra tenderness and a pop of green, melding seamlessly into the rice.
- Chicken broth: Adds another savory layer and ensures perfectly fluffy, flavorful rice.
- Tzatziki sauce, pita bread, additional fresh herbs, lemon wedges: These are the perfect, zippy finishing touches for serving and dipping.
Variations
One of the best things about this Greek-Inspired One-Pan Chicken and Rice is how easily it adapts to what you have on hand—or what your tastebuds are craving. Don’t be shy—use the recipe as your canvas and make it your own!
- Swap the veggies: Add cherry tomatoes, baby spinach, or chopped bell peppers along with the zucchini for extra color and nutrients.
- Make it dairy-free or gluten-free: This recipe is naturally gluten-free as written, and you can serve with dairy-free tzatziki if needed for any guests.
- Use boneless, skinless turkey or pork: For a fun twist, swap out chicken for turkey or lean pork—just dice small and let the Mediterranean marinade shine.
- Add cheese: Sprinkle crumbled feta on top before serving for tang and creamy saltiness, or melt a scattering of mozzarella in the last 10 minutes of baking for even more comfort.
How to Make Greek-Inspired One-Pan Chicken and Rice
Step 1: Marinate the Chicken
Start by greasing your 9 x 13-inch baking dish, then toss the diced chicken right in the dish with lemon juice, olive oil, all the herbs, and spices. Give it a good stir so every piece is coated with flavor—then let it marinate at room temperature for 30 minutes while your oven preheats. This quick marinade makes the chicken extra flavorful and tender.
Step 2: Add Rice, Zucchini, and Broth
Once the chicken is infused with herbs and spices, sprinkle the uncooked rice and grated zucchini over the top, then pour in the chicken broth. Stir everything together right in the dish, making sure the rice is evenly distributed and submerged in liquid for perfect, fluffy grains.
Step 3: Cover and Bake
Cover the dish tightly with foil—this is key to keeping in all the aromatic steam and moisture. Bake at 375°F for around 40 minutes. After 40 minutes, check the rice; it should be tender and most of the liquid will be absorbed. If it’s not quite there, pop it back in for 5-10 more minutes, checking occasionally.
Step 4: Fluff, Finish, and Serve
When the rice is perfectly tender, use a fork to gently fluff it (no aggressive stirring!), and taste for seasoning. Add a sprinkle more salt or pepper if needed. Dish it up hot and top with cooling tzatziki, a flurry of fresh herbs, a squeeze of lemon juice, and warm pita on the side for scooping every last bite.
Pro Tips for Making Greek-Inspired One-Pan Chicken and Rice
- Maximize Marination: Even 30 minutes at room temperature helps the chicken soak up herbs and spices, but if you have a few hours, pop the marinating chicken in the fridge for next-level flavor.
- Rice Matters: Stick with uncooked long grain white rice—the recipe is calibrated with its cook time and liquid needs; swaps like brown or instant rice need different adjustments and may lead to a soupy or underdone result.
- Seal in the Steam: Tightly covering the pan is non-negotiable—this locks in moisture, ensuring the rice emerges fluffy and every grain is perfectly plumped.
- Fluff with a Fork, Not a Spoon: When serving, gently fluff the rice with a fork rather than stirring with a spoon to keep the texture light and prevent a gummy or compacted casserole.
How to Serve Greek-Inspired One-Pan Chicken and Rice
Garnishes
This dish comes to life with a generous dollop of cool, creamy tzatziki, a scatter of chopped fresh dill or parsley, and a fresh lemon wedge for just the right tangy zing. Don’t hesitate to add a shower of crumbled feta on top for literal chef’s-kiss magic!
Side Dishes
Keep things vibrant and simple: fluffy pita bread is perfect for scooping, while a crisp Greek salad or a platter of marinated olives and tomatoes makes the whole meal feel like a sunny Mediterranean spread.
Creative Ways to Present
Spoon the chicken and rice into individual bowls and let guests top with their favorite garnishes and sauce, arrange on a family-style platter for sharing, or tuck leftovers into pita pockets for a fun, portable lunch the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Greek-Inspired One-Pan Chicken and Rice keeps beautifully for up to 4 days in an airtight container in the fridge. The flavors settle and deepen over time, making it taste even more savory and delicious for lunch or dinner repeats.
Freezing
If you want to prep ahead, this dish is freezer-friendly too. Once it’s cooled completely, portion individual servings into freezer containers. It’ll keep in the freezer for up to 2 months—ready to save your busiest nights.
Reheating
For best results, reheat leftovers gently in the microwave or in a covered dish in a 325°F oven, with a splash of chicken broth if needed to refresh the rice. Top with fresh herbs, tzatziki, and a quick squeeze of lemon before serving to revive all those beautiful flavors!
FAQs
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Can I substitute brown rice or instant rice in Greek-Inspired One-Pan Chicken and Rice?
It’s best to stick to uncooked long grain white rice for this recipe since other types of rice require different cooking times and liquid ratios. Substitutes may result in undercooked, overcooked, or uneven rice.
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What if I don’t have fresh herbs?
No worries! Dried parsley, oregano, and thyme work well—use about half as much as you would fresh. The key is letting them mingle with the lemon and olive oil for maximum flavor.
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Do I need to squeeze the excess liquid out of the grated zucchini?
Unless your zucchini is extraordinarily watery, there’s no need! A little extra moisture just helps the rice steam up fluffy and tender. If you’re concerned, give it a light squeeze, but don’t wring it completely dry.
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Is this Greek-Inspired One-Pan Chicken and Rice recipe suitable for meal prep?
Absolutely! This recipe reheats beautifully, stores well in the fridge, and can be frozen for make-ahead meals—just add fresh garnishes after warming for that just-cooked feel.
Final Thoughts
Give this Greek-Inspired One-Pan Chicken and Rice a spot in your regular rotation, and don’t be surprised when your kitchen fills with the happiest, heartiest Mediterranean aromas. It’s a dinner that proves convenience and flavor can absolutely go hand-in-hand—so grab your baking dish and let’s get cooking!
Print
Greek-Inspired One-Pan Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Dump-and-Bake Chicken Tzatziki and Rice recipe is a flavorful and easy one-dish meal that combines tender chicken, aromatic herbs, zesty lemon, and fluffy rice all baked together for a delicious Mediterranean-inspired dinner.
Ingredients
For the Chicken:
- 1 lb. boneless skinless chicken breast or boneless skinless chicken thighs, diced into bite-size pieces
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (or 1/2 teaspoon dried parsley flakes)
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried oregano)
- 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- 3/4 teaspoon seasoned salt (such as Lawry’s brand)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
For the Rice:
- 1 cup uncooked long grain white rice
- 1 medium zucchini, coarsely grated (about 1 1/2 cups grated)
- 2 cups chicken broth
For Serving:
- tzatziki sauce
- pita bread
- chopped fresh herbs such as fresh dill, basil, parsley, or chives
- fresh lemon
Instructions
- Preheat: Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- Marinate: In the prepared dish, toss chicken with lemon juice, olive oil, parsley, oregano, thyme, smoked paprika, seasoned salt, cumin, onion powder, garlic powder, black pepper, turmeric, and cayenne. Let sit for 30 minutes.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Combine: Add the uncooked rice, zucchini, and chicken broth to the pan with the chicken. Stir to combine.
- Bake: Cover tightly and bake for 40 minutes, or until most of the liquid is absorbed and the rice is tender.
- Check and Serve: Taste the rice for doneness. Fluff with a fork and season with salt and pepper if needed. Serve topped with tzatziki, fresh herbs, and lemon.
Notes
- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice.
- Use smoked paprika for a smoky flavor.
- Cover the dish tightly with foil for proper cooking.
- Do not overcook to avoid mushy rice.
- Fluff the rice with a fork to maintain a light texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
