Easy Greek Chicken And Rice Bowl
on Jun 25, 2025
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A Greek chicken and rice bowl is what I make when I want classic Greek flavors with no fuss. But there’s no compromise on flavor! Simply cook seasoned chicken thighs with fragrant, lemony rice all in one pan on the stovetop. Assemble the bowls with the chicken rice, a simple tomato, cucumber feta salad, and tzatziki. It’s a comforting but summery Mediterranean dinner everyone will love.
This Greek chicken bowl is inspired by two recipes before it – this gyro pita (Greece’s favorite takeaway food!), and this easy and flavorful stovetop chicken and rice recipe. I wanted the flavor of the chicken pitas, and the ease of cooking the chicken and rice all in the same pan on the stoveop (no oven needed!).
It’s tempting to lift the lid to check that the rice isn’t sticking, but trust the process. After 20 minutes you’ll end up with perfectly fluffy and fragrant rice topped with tender, gyro-style chicken.
Top each bowl with Greek style chopped salad and tzatziki that you’ll make quickly while the chicken rice is cooking. I love to serve warm, crisp pita bread on the side too, but that’s up to you!
These bowls are becoming a go-to midweek meal for us, and I think they could become that for you too. The recipe can serve four to six people – depending on how hungry everyone is – and the leftovers are great for lunch either hot or cold.
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
- Chicken thighs: You’ll need skinless boneless chicken thighs for this recipe. They can vary a lot in size, so you may have as few as 4 or 5 thighs to as many as 8 to 9. That’s OK!
- Paprika, dried oregano, cumin, salt & pepper: These are the simple dried pantry flavors that you’ll combine to season the chicken. They are what will give the chicken its characteristic Greek flavor. If you don’t have cumin, ground coriander, garam masala, or even curry powder can work as a substitute – or just skip it!
- Extra virgin olive oil: I didn’t include this in the photo above, but you will need around a quarter of a cup for searing the chicken and cooking the onion. It will also add flavor and moisture to the finished dish.
- A white onion: A white onion will add the most flavor to the dish, but of course if you only have red onion, that will be fine too.
- Chicken broth: This is essential for adding flavor to the simple chicken and rice. Look for a good quality broth (either organic and/or a short, clean ingredients list).
- Lemon: You’ll add both the zest and juice of a medium-sized lemon to the cooking liquid for zesty flavor in the rice.
- Dried oregano: This appears in the list twice because oregano is both in the seasoning mix and in the rice. A mixed herb blend that includes oregano would work instead if that’s all you have.
- Rice: Perhaps surprisingly, just one cup of uncooked long-grain rice is enough for 4 to 6 bowls. If you have basmati or jasmin rice in the pantry, those will work too. You want the rice grains to be light, fluffy and separate when cooked, not sticky.
- Fresh parsley: This is optional, but it adds extra freshness sprinkled over the finished chicken and rice.
- Around half a cucumber, 2 medium tomatoes, a quarter to half a red onion and cubed feta cheese: For a simple Greek style salad to add to the bowls. If you like, you can add also add chopped green peppers and olives, for a more classic Greek salad vibe! Toss through a drizzle of olive oil as well, if you like.
- Tsatziki: Here are the ingredients you’ll need to make a quick batch of my easy tsatziki (I’ve included the exact amounts in the printable recipe below). Occasionally, if I’m really in a hurry, I go with good quality store-bought, or I skip the tsatziki and just use Greek yogurt by itself instead!
Here is the tsatziki recipe, if you’d like to read more tips and tricks before making it. If not, don’t worry, it’s included below together with this recipe!
How to make a Greek chicken and rice bowl
Here are step-by-step instructions to show you exactly how to make this tasty Greek chicken and rice bowl.
Firstly, sprinkle half of the chicken seasoning all over the chicken thighs in a wide bowl. You can use tongs or even a fork to turn them over. Then sprinkle the rest of the seasoning over the other side.
Now heat around 3 tablespoons of olive oil in a wide non-stick pan with a lid. Put the chicken in the pan and let it cook for a few minutes until browned. Turn it over with tongs or a fork and brown on the other side as well.
Transfer the chicken and juices into a bowl for now.
Add a drizzle more olive oil to the pan and cook the chopped onion for a couple of minutes until softened a little. Then stir the rice in until coated with the onion.
Mix together the chicken broth, lemon zest and juice, and dried oregano in a jug. Pour it into the pan.
Place the browned chicken (together with any juices) on top.
Put the lid on the pan and cook on a medium heat for 20 minutes until the chicken is cooked through, all the liquid has been soaked up, and the rice is tender.
Fluff the rice up a bit around the chicken with a fork. Sprinkle over a little fresh parsley if you like.
Serve the Greek chicken and rice into bowls. Add generous scoops of salad and tsatziki. Extra wedges of lemon are nice too if you have them for squeezing over at the table.
Yes, it’s as tasty, comforting and fresh as it looks!
Helen’s Top Tips
- I suggest a well-seasoned or enameled cast iron pan such as Le Creuset or an affordable equivalent (sponsored link), a nonstick dutch oven, or another high quality nonstick pan with lid for this recipe.
- The pan with a lid acts like an oven when cooking the chicken and rice. Don’t be tempted to peak! Cook at a medium heat, and the rice shouldn’t stick (as long as you choose the correct pan as described above).
- While your stovetop is taking care of your Greek chicken rice, you can quickly throw together the salad and tzatziki!
- Not essential, but pita bread works really well on the side! Heat/Crisp it by cooking it in a hot and dry frying pan for a few minutes on each side (I cook straight from frozen).
Recipe variations
Here are a few suggestions for additions to your bowls, in case you have a little extra time on your hands!
- Drizzle this lemon tahini salad dressing all over the Greek chicken bowls instead of adding tsatziki.
- This honey lime dressing also makes a great addition, with or without the tsatziki!
- Tyrokafteri (a delicious feta and red pepper dip) would also be a delicious addition to the bowls. You might want to skip the feta in the salad if you try this.
- I love adding a little pita bread to each bowl, if I have it. If you have an air fryer, you could add air fryer pita chips instead!
- Humble hummus, or, even better, crispy chickpeas would be a delicious addition.
- Leftovers are delicious hot or cold for lunch the next day! Try them with an egg on top! They are also tasty folded into pita bread or a wrap.
Recipe FAQs
I do think skinless boneless chicken thighs are the best choice for this recipe since the meat stays tender and moist. You can in theory use bone-in chicken pieces, but it would be best to take off the skin first. It would be unappetizingly soft after cooking (and who wants to spend time removing skin!).
Keep the chicken and rice, chopped salad and tzatziki separately in the fridge (well covered or in airtight containers) for 3 to 4 days. You can reheat the chicken and rice covered in the microwave for a few minutes until piping hot again. You can also freeze it in an airtight container for up to 2 months (cool completely first). Defrost in the fridge, then reheat thoroughly as described above.
More easy Greek style dinners
- Chicken skewers in the oven are also delicious served with a Greek salad and tsatziki!
- Try Greek lamb chops for a midweek treat or easy feast for guests.
- Eggplant with ground beef and pasta is moussaka for lazy people!
- This Greek baked fish recipe is a one pot recipe that’s so easy to make with simple ingredients.
Or see all easy Greek recipes.
Easy Greek Chicken And Rice Bowl
Ingredients
For the chicken and rice
- 2 pounds skinless boneless chicken thighs
- 2 tablespoons dried oregano, divided: 1 for the seasoning, 1 for the rice
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1½ teaspoon salt
- ¾ teaspoon pepper
- 4 tablespoons olive oil, divided: 3 for cooking the chicken, 1 for cooking the onion
- 1 white onion, chopped
- 1 cup long grain rice, (uncooked – basmati or jasmine rice will also work)
- 2 cups chicken broth, (stock)
- 1 medium lemon, zest and juice
Chopped Greek salad
- 2 medium tomatoes
- ½ cucumber
- ½ red onion, (¼ to ½, to taste)
- 3½ ounces feta cheese
Quick tsatziki (or use store-bought)
- 1 cup Greek yogurt
- ½ cucumber, cubed
- ½ clove garlic, crushed
- 2 tablespoons fresh dill, chopped finely
- 2 squeezes lemon juice, about ½ a lemon (optional)
To serve (optional)
- ½ cup fresh parsley, (washed and chopped)
- 2 pita bread
- extra lemon segments
Instructions
- Put the chicken thighs into a wide bowl. Mix together half of the oregano (1 tbsp), the paprika, the cumin, the garlic powder and the salt and pepper in a small bowl. Then sprinkle half of the mixture all over the chicken. Using kitchen tongs or a fork, turn the chicken over and sprinkle the rest of the seasoning over it until it's completely covered.2 pounds skinless boneless chicken thighs, 2 tablespoons dried oregano, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1½ teaspoon salt, ¾ teaspoon pepper
- In a large, wide non-stick pan with a lid, heat 3 tablespoons of olive oil on a medium-high heat. Put the chicken into the pan and brown it for a few minutes on each side. Then transfer the chicken and any juices to a bowl and set aside for now.4 tablespoons olive oil
- Mix together the chicken broth, the rest of the oregano, and the lemon zest and juice in a large jug.2 cups chicken broth, 1 medium lemon
- Add another tablespoon of olive oil to the pan, then cook and stir the onions for a couple of minutes until slightly softened. Stir in the uncooked rice until coated with the onions and oil.1 white onion, 1 cup long grain rice
- Pour the chicken broth mixture over the rice and stir again. Lay the browned chicken all over the top. Put the lid on the pan. Bring to the boil, then turn down the heat to medium and cook for 20 minutes, until the liquid has been absorbed, the rice is tender, and the chicken is cooked through.
- Meanwhile, quickly make the salad and tsatziki. Chop the tomatoes, cucumber, and feta into small cubes. Add the finely chopped onion and mix together well. Add a drizzle of olive oil if you like. If making your own tsatziki, simply mix all the ingredients together.2 medium tomatoes, ½ cucumber, ½ red onion, 3½ ounces feta cheese, 1 cup Greek yogurt, ½ cucumber, ½ clove garlic, 2 tablespoons fresh dill, 2 squeezes lemon juice
- If you like, use a fork to fluff the rice a bit around the chicken, and sprinkle the pan with fresh parsley (if using).½ cup fresh parsley
- Assemble the Greek chicken and rice bowls. Put some rice with chicken on top in each bowl, then add a generous scoop of salad and tsatziki. Serve with pita bread on the side if you like. I usually cook them in a hot dry pan until they start to puff up, then slice into triangles like a pizza. Add 2 to 3 triangles to each bowl, along with extra lemon segments, if you have them.2 pita bread, extra lemon segments
